Telemachus Art Grill: A meat eater’s dream in Kifissia, near Athens, Greece

Telemachus was the son of Ulysses. George and Kostas Tsiligiris are the grandsons of Telemachus Tsiligiris, the best butcher the wealthy suburb of Kiffisia in the north of Athens has ever known. In their “Telemachus Art Grill”, located in the building of their grandfather’s shop, they serve excellent quality meat, expertly prepared and served.
During my visit I indlulged in offal, and bypassed the “standard” offerings like steak tartare and lamb kebab, leaving them for the next visit.
When I eat offal I have the urge for a nice fresh green salad that will counterbalance the intensity of the offal.

Nothing could better serve such a pupose than the rucola and grana salad that was served with pomegranate seeds.

The salad was accompanied by a delicious Greek white cheese, mastelo, grilled on charcoal.

The “kokoretsi” that followed was without any reservation the best I have tasted in my life to date, and I can tell you, I have tasted quite a few.

For the uninitiated, kokoretsi is an offal delicacy, grilled on a spit. It is a long cylinder, the center of which comprises lamb’s liver and lungs and sweetbreads. The core is surrounded by  a thin layer of fat to keep it moist and juicy, and an outer layer of lamb’s intestine.

First of all, it was juicy and moist, and served at the right temperature.

It was sweet and tender. The salt and pepper was just right, providing support to the bouquet of offal tastes, rather than dominating them.

The fat layer next tot he intestine was an absolute gastronomic marvel.

It had kidneys in it! First time I tasted kokoretsi with kidney!

Absolutely delicious!

I must confess I did not want anything more after the tasting of the kokoretsi. but as it happened, I had one. And it was, oddly enough, a delicacy I was thinking about a couple of days ago. Lamb kidneys on the grill.

Expertly cooked, pink on the inside, with just a touch of salt, pepper and oregano, these kidneys are the epitomy of an offal delicacy.

The wine that accompanied this delicious meal came from South Africa. It was a shiraz with strong body and deep bouquet.

The service is excellent.

Thank you George and Kostas for a delicious meal, and your authentic hospitality.

 

 

 

 

First day of the year 2016 – Lunch

 

snow

The day started with snow on the ground and the trees, the bushes, the table, the umbrella, and so on.

The concept of this menu was developed by my alter ego, Niccolo Spiro Salvatore Domenico Francesco Morosini. I confess I have an affinity to the Venetian Republic, la Serenissima, Florence, and Italy in general.

bread
Home made bread

Home baked bread

Made with flour from the region of Macedonia, Drama.

salami

Smoked salami from Corfu

There are still some artisans producing delicious food. This salami is spicy and rich. The best antipasto for a cold day. I can see the traces of the influence of Venetian rule on the island of Corfu. Corfu has never been ruled by the Ottoman Turks.

olives

Olives from Amfissa

I served two types, the juicy salty big ones, and the sweet wrinkled (hamades), the ones made from olives that have fallen on the ground and not picked.   Amfissa is a provincial city 10 km away from Delphi. The breathtaking valley of olive trees that you see from Delphi belongs to the area of Amfissa. That’s where the olives come from.

cabbage

Rolled Cabbage with pork sausage cooked in duck fat

I had some sausages from the Basque country and used them as filling in the cabbage rolls. I served them with a light sauce of coriander and lemon juice.

sauage

The sausage and duck fat were produced by the artisan ANNE ROZES on France, Basque Country. The cabbage is locally produced in Marathon, and it is like silk. Very tender, sweet, the perfect companion to duck fat.

baked.jpg

Tourte with Ewe

I roasted the ewe, cut it to small cubes and then marinated it in a mix of herbs and spices. The tradition of preparing a tourte with meat comes from the island of Crete, another place in Greece that has been ruled by the Venetian Republic.

served1

Cheeses

Both the fresh cheese and the Gruyere come form the island of Crete.

cheeses

New Year’s Gateau

A traditional gateau of the north of Greece, with butter, flour, eggs and lemon zest.

gateau

Wines 
Patrimo, 2001
Feudi di San Gregorio

La Poderina
Poggio Banale 1997
Brunello di Montalcino

Champagne Laurent – Perrier
BRUT

 

Shoulder beef steak grilled al fresco with fresh spinach salad and red wine

After the storm, comes the calm and peace and the sun!

Having witnessed a brilliant 1 1/2 rainbow the evening before, today was the day for the return of the sun and a minimalistic meal al fresco.

Fresh oregano

The air was oozing with the aromas of the wet earth and the flowers and plants.

Rosemary

I always grill the beef cuts with only a sprinkle f olive oil, but I could not resist the temptation of placing them on a bed of fresh oregano, rosemary and bay leaves.

After the steaks have rested for a couple of hours, it is time to grill them.

Please note that I do not put anything on the meat, other than olive oil.

On the sides of the charcoals I place some branches of bay leaves. They moderate the heat and they give a wonderful aroma.

Fresh spinach salad and 2005 Cabernet Sauvignon from Cava Petas

On the table a fresh spinach salad was waiting patiently.

The wine I selected was a 2005 Cabernet Sauvignon made by my high school friend from Rhodes, Tassos Petas.

The contrast between the brown and the red is always inviting.

As the crust on the inside is formed, the inside remains juicy.

Provided the fire is strong enough, but not too strong.

I serve the meat medium rare.

And by the bones, a bit more rare.

Salt and pepper are added by the guests at their discretion.

I want to congratulate Tassos Petas for creating a wonderful wine. Six years after it was made and bottled, the wine had a full body, and a robust but not overwhelming bouquet. Well done Tasso!

Buon appetito e arrivederci!!!

Lunch of 26th December 2011 in Marathon, Attica, Greece

Sunrise of the 26th December 2011

The day of the 26th December 2011 is special. My best man “koumbaros” Manolis celebrates his name day. In addition, it is the anniversary of his wedding to my “koumbara” Marion. As it happens, this year it is the 20th anniversary of their marriage. One more reason to celebrate with a lunch that is a tribute to life and its enjoyment.

The first dish of the menu has a name that resounds with passion: “Besame Mucho”. It is a new creation of my humble personality, invented in the middle of dark winter nights.

Raw Kokoretsi

The first ingredient of the dish is kokoretsi, lamb’s intestines wrapped around liver, heart, and sweetbreads of the lamb.

My butcher prepares them on 30 cm sticks. I bake them after I season them with coarse salt and black pepper.

Cooked kokoretsi

Once baked, I take them off the stick and cut them in small chunks. They are now ready to be served with the second ingredient of the dish, which is lentils.

Lentils – detail

I boil them with a lot of chunks of pickled celery root and leafs, carots, a bit of onion and a bit of garlic.

The first dish: Besame Mucho

I serve the lentils in the middle of the dish, and place the chunks of kokoretsi around it, with some fresh chopped home grown coriander and a few drops of vinegar.

After the enticing experience of “Besame Mucho”, the palate needs a thorough cleaning.

Rucola outside my front door

This is accomplished by the green salad made with lettuce, spring onions, dill, coriander, and home grown rucola.

Ojos Verdes

Add a good olive oil, some lemon, and coarse salt, and you have one of the most refreshing and tasty salads in the world! I name this salad “Ojos Verdes”.

And now to the second dish, as the ojos verdes were an interlude, albeit a very tasty and flavorful one!

This dish is the marriage of roasted piglet and mixed pickled cabbage, white and red, and bears the name “Love me tender, love me sweet”.

Pickled cabbage

I prepare the pickled cabbage at home, and all I do after I Take out of the jar where it has been pickled, is to let it simmer gently for a couple of hours, adding a bit of olive oil.

Roasted Piglet

The piglet is roasted in the oven, with rosemary, coriander and garlic stems. I also add coarse salt and pepper.

Last but not least, the “breads” of the lunch. We had corn bread (in the upper half of the picture) and piroshki made of potatoes (the lower half of the picture).

Both were prepared by a good friend.

There was no room for anything after all this, but only for fresh fruits, apples and tangerines.

Many Happy returns dearest friends, and a Happy New Year to All!!!

Ristorante "Il Colombaio", Casole d'Elsa, Tuscany, Italy

One hot evening in August 2011 I found myself in the garden of the restaurant “Il Colombaio” in the outskirts of the beautiful Tuscan village of Casole d’Elsa.

Casole d'Elsa Coat of Arms

The restaurant came highly recommended by a friend who visits the village almost every year.

The restaurant is also listed in the Michelin Red Guide and has one star.

I started with a selection of salumi from a producer in the area.

It was divine.

Cinta Senese

I particularly liked the locally produced Prosciutto di Cinta Senese, which according to “Barilla” owes its sweet, slightly gamey flavor, oily fat and aroma to the heritage Italian breed of pig called “Cinta Senese” used to make the prosciutto.

Another first dish was based on polenta, with and without cuttlefish ink, and a vegetable mousse. Very light and tasty.

My main dish choice was a tartare from the famous “chainina” cattle breed.

The meat was served almost undressed. There was a touch of olive oil,oregano, some salt crystals, and a few peppercorns. The sauces were more decorative as they were extremely subtle.

Chianina

It was the first time I had tartare almost undressed. And it was worth it. The meat was juicy and sweet, after the first couple of bites I made subconsciously the switch from main dish to desert. What an experience!

Other main dishes were pork roast and pigeon breast, caramelized in a wine sauce.

The wine was a Castello di Brolio Chianti Classico 2001, priced extremely reasonably. The same comment applies to the whole of the wine list, which is a steal. Some of the best Tuscan wines, offered at prices that amaze me. Let alone that you cannot find them in the wine shop.

Overall, “Il Colombaio” is a restaurant I enjoyed and want to visit again. Both for its food, but also because of its wine list.

Brandada de Bacalao – Salt Cod Mash (Brandade)

Updated 26 December 2023

Today’s dish is easy, cheap (cost efficient) and tasty! In addition, it has a name that in some languages refers to sensual oscillations…

Lets start with the geography of the dish. It is a Mediterranean dish, in the large sense, as we find it also in Portugal and the Basque Country. We find it in Catalunya, Provence, Rousillon, Languedoc, Liguria, Valencia.

It is based on salt cod (bacalao), garlic and olive oil. The variations include bread, potatoes, cream. What I present today is my own version, which uses potatoes, parsley, dill, garlic, and bread crumbs. It is an all season all weather dish, and goes very well with white wine. Who said that cucina povera is not wonderful?

It is best to use salted cod for the dish. Desalinate the cod and then remove the skin. Simmer in milk for 5 minutes in medium heat. Then gently break the flesh in a food processor. Gently, otherwise, you will get a mousse instead of threads.

Chop garlic, parsley and dill and boil potatoes until they become soft. Remove from the heat, drain, and then gently mash them in the food processor. Bring all the ingredients together in a large mixing bowl.

 Spread the mix on a baking tray that has been thoroughly oiled, cover with breadcrumds and bake in 200 degrees centigrade for 30 minutes. Remove from the oven and let it rest for 30 minutes before serving.

Prepare a mix of vegetables (fried or baked) for serving with the brandade. I have prepared a mix of red peppers, eggplants and zucchini with tomato sauce.

Cut the brandade in squares and serve over the vegetables sprinkling with chopped parsely.

Enjoy responsibly with chilled asirtiko, and let the good times roll!!!

Lunch 26th December 2009 – Toscana meets Thessaly

On the 26th December is the name day of my “brother”, Manolis. We have made it a tradition that every year we get together in my house and celebrate his name day having lunch. The same happened yesterday, and I happy to report the proceedings of this event.

As you may remember, I already had a go at the menu a couple of weeks ago, but as it usually happens, things changed. The ever moving fate brought two regions of the Mediterranean together on the menu. Thessaly of Greece and Toscana of Italy contributed their best products. Spleen sausage (splinantero) from Trikala and Bistecca Fiorentina from Panzano, Toscana.

Lets start from the appetizer, which is like a greeting card of the two regions in an envelope.

Hard salty goat’s cheese (kefalotiri) from Trikala and pancetta from Toscana, join forces in the greeting card.

Place one slice of cheese on top of a phillo pastry sheet, then a slice of pancetta, then tomato and parsley and wrap as an envelope. Bake and serve steaming hot.

This envelope was well received by all participants, who more or less gulped it down in a frenetic mode. This was largely due to the fact that the cheese had melted, it was thoroughly covered by the liquid fat of the pancetta, and engaged in constant dialogue with the acidity of the tomato and the strong sweet flavoor of the parsley. Hard to resist!

Next in line was the spleen sausage, the “splinantero” (σπληναντερο), prepared by a shepherd in a village near Trikala, in the region of Thessaly. This is forbidden food, according to the European Union. This is sausage made from the spleen and heart of muton, wrapped in the “suet” fat (μπολια). For the Greek speaking visitors, I have created an entry in wikictionary on splinantero (the spleen sausage).

I grilled it on charcoal fire and the result was divine! The honest beauty and quality of the ingredients shone through the grilled melting cover. Every dialog seized. Only moans could be heard.

Then it was time to greet the Tuscan beauty, La Bistecca Fiorentina! Especially prepared by my friend Dario Cecchini in Panzano, Chianti. I grilled la bistecca over charcoal, as the spleen sausage.

In Greece a lot of people eat meat well done, and so my task was a difficult one, as I personally detest well done meat. In any case, it all worked well and everyone was happy! Manolis more than anyone else, as he devoured the bone!

The bistecca was out of this world! Tender, juicy, full of flavors, it was literally melting in the mouth! Grazie Dario!

Every good meal must end with a good desert, may be more than good, to lighten the hearts and the stomachs of the participants. In this case, I made a kiwi tart on the basis of a recipe by Thomas Keller (Bouchon).

I am proud to report that not even a flake of the pastry was left! Needless to say, this lunch also demolished the alleged divorce that I have taken from sweets. (Manolis could make a comment here!).

A short note on the wines, all of which came from Toscana. We started with Morellino di Scansano Riserva 2000, from Val delle Rose (92 out of 100 in the Wine Spectator). Continued with Alte d’ Altesi 2000 from Altesino (93 out of 100 in the Wine Spectator). For the desert we had Castello di Brolio Vinsanto del Chianti 2004, from Barone Ricasoli.

Bacalao Pil Pil – Μπακαλιαρος πιλ πιλ (μια συνταγη απο τη μεγαλη χωρα των Βασκων)

Today I want to share the fantastic Basque recipe of bacalao pil pil. I do not try to give an english name, there is no point. Once you taste it, you will remember it with or without name!

Σημερα παρουσιαζω μια υπεροχη αυθεντικη και εντελως φυσικη συνταγη απο τη μεγαλη χωρα των Βασκων με το ονομα bacalao pil pil. Η αποδοση στα ελληνικα ειναι “μπακαλιαρος πιλ πιλ”. Ο πλησιεστερος ελληνικος ορος θα ηταν ηπια συβραση (τα σκορδα με τον μπακαλιαρο) αλλα δεν τον θεωρω δοκιμο.

I tried this dish in San Sebastian at the beginning of the 21st century, and I have since fallen in love with it. As every dish, it requires top quality ingredients, in this case salted cod (bacalao) and the special cut  with the name (surprise) “pil pil”. In case you cannot find the cut (impossible outside Spain) buy the best quality fillet.

Δοκιμασα για πρωτη φορα αυτο το πιατο στο Σαν Σεμπαστιαν στις αρχες του 2000 και απο τοτε το εχω ερωτευτει. Οπως καθε καλο πιατο με ψαρι, απαιτει την καλυτερη πρωτη υλη. Εν προκειμενω η πρωτη υλη ειναι φιλετο αλατισμενου  μπακαλιαρου που στην ελλαδα μας ειναι δυσκολο να το βρουμε. Αγοραζουμε λοιπον τον καλυτερο αλατισμενο μπακαλιαρο που μπορουμε να βρουμε και κοβουμε το πιο χοντρο κομματι απο το φιλετο.

Ξαρμυρισμενος και λαχταριστος
Ξαρμυρισμενος και λαχταριστος

What you see in the picture is the real cut I bought from San Sebastian, accompanied by the second most important ingredient, garlic!

Αυτο που βλεπετε στην φωτογραφια το αγορασα απο το Σαν Σεμπαστιαν και το διετηρησα στην καταψυξη.  Διπλα στα φιλετα βλεπετε το ετερον σημαντικον και ουσιωδεστατον συστατικον, σκορδακι μυρωδατο και τσαχπινικο, ετοιμο να κατακτησει με τα αρωματα του και τον πλεον δυσκολο πελατη!

The recipe is a lesson in physics and chemistry.

Η συνταγη βασιζεται στους νομους της φυσικης και της χημειας.

Take a deep frying pan (that has a thick enoough bottom that absorbs and keeps the heat) pour a lot of olive oil and garlic cloves and keep the fire at low-medium level (3 out of 10). Once it starts sizzling, add the filets with the skin down.

Παιρνουμε ενα τηγανι με πατο (δηλαδη οχι αυτα που ειναι σα φλιδα, αλλα εκεινα που η βαση τους ειναι αρκετα παχια για να μπορεσει να αποθηκευσει πολλη θερμοτητα στη διαρκεια του μαγειρεματος). Ριχνουμε αφθονο ελαιολαδο στο τηγανι, αφθονα σκορδα και αναβουμε τη φωτια στο 3/10.  Αμεσως μετα, τοποθετουμε τα φιλετα με την πετσα να ακουμπα στο τηγανι.

Μολις αρχιζει το μαγειρεμα
Μολις αρχιζει το μαγειρεμα

Immediately start moving and shaking the pan so that the fillets do not stick. Keep doing this, do not be lazy, it is the secret to the success of the dish! After 3-4 minutes the olive oil starts thickening, as it mixes with the gelatin of the fish. Do not increase the heat, keep it medium.

Αμεσως μετα αρχιζουμε να τσουλαμε το τηγανι – σερνοντας το στην επιφανεια της κουζινας, για να μην κολλησει το φιλετο. Μετα απο 3-4 λεπτα το λαδι αρχιζει να πηζει, αφου η πετσα αι η σαρκα κατα δευτερο λογο εκρεουν το φυσικο ζελε που περιεχουν. Η ρυθμιση της φωτιας ειναι ιδιαιτερα σημαντικη, αφου αν ειναι πολυ δυνατη το ζελε θα στερεοποιηθει και θα γινει μια μαυριλα, ενω αν η φωτια ειναι χαμηλη, θα φτιαξουμε μια ωραια σουπα.

Σχεδον ετοιμο!
Σχεδον ετοιμο!

While the sauce keeps thickening, add a couple of chili peppers to enhance the flavor. After 10 minutes (without touching or turning the fillets) the dish is ready. You may use a spoon to pour the sauce over the fillets but nothing more than that!

Στο μεταξυ εχουμε προσθεσει καυετερες πιπεριες για προσθετο αρωμα και σε 10 λεπτα το ελαιολαδο εχει σχεδον πηξει. Προσοχη, σε καμια περιπτωση δεν γυριζουμε τα φιλετα! Αν θελετε ριχνετε με ενα κουταλι το ελαιολαδο απο πανω, αλλα γυρισμα ποτε και για κανεναν!

Let the flavors settle for 5 minutes and serve.

Μετα απο 15 (συνολικα) λεπτα σερβιρουμε.

Σερβιρισμενο, ετοιμο να πλανεψει και την πιο απαιτητικη!
Σερβιρισμενο, ετοιμο να πλανεψει και την πιο απαιτητικη!

Unless you taste this I cannot describe it!

Δεν μπορω να περιγραψω τα αρωματα, αλλα και την υφη του εδεσματος!

The cod is firm in texture and delicious, as it has been showered by the garlic and chill flavors!

Ο μπακαλιαρος αυτος ειναι καλυτερος απο αστακο! ( ενταξει, μια μικρη υπερβολη, αλλα δικαιως).

Η σαρκα ειναι μεστη, σφριγηλη και πεντανοστιμη!

The olive oil sauce is divine, the garlic subtle and moderate.  The garlic is like comfit, and melts in your mouth.

Η σαλτσα με το ελαιολαδο, το ζελε και τα σκορδα, εχει γινει αριστουργημα, με την καυτερη υποκρουση που εδωσαν οι πιπεριες αλλα και την ευγενεια του ελαιολαδου στο γευστικο βαθος, ενω το σκορδο αποδιδει ολη την γκαμα των αρωματων του με αιδω και φειδω.

Λεπτομερεια
Λεπτομερεια

In some recipes they suggest throwing potatoes in the dish and other things. I do not suggest such a thing, keep the dish simple and avoid the bastardization. Enjoy each bite like a sip of a good wine, let it drive you crazy before you swallow.

Σε καποιες συνταγες λενε να βαλουμε πατατες και αλλα παρελκομενα. Σας προτεινω να μην βαλετε τιποτε αλλο! Απολαυστε καθε μπουκια με αργοσυρτη κινηση οπως τα πλυντηρια ρουχων πανε μια γυροβολια τα ρουχα μεσα στον καδο. Σχεδον σα να πινετε ενα καλο κρασι. Μην βιαστειτε να καταπιειτε την τροφη, αφηστε την να τρελανει τον ουρανισκο και να απαγαγει την γλωσα σας!

A white wine with a lot of body is a must.

Ενα καλο σαβατιανο κρασι ειναι οτι πρεπει, γιατι ειναι διακριτικο και συνοδευει με σεβασμο αυτο το θαυμα της φυσεως.

Piglet head cheese – Πηχτη με γουρουνακι γαλακτος

Σημερα καλοι μοι φιλοι, φιλες και συνοδοιποροι στην ατραπο της γαστρικης και πλεον απολαυσης εχω να σας φερω πηχτη με γουρουνακι γαλακτος.

Για μενα η πηχτη ειναι ενα απο τα παρασκευασματα που με ενθουσιαζει αφου με τα υλικα και τη μεθοδο παρασκευης με φερνει σε επαφη με τα “δυσκολα” μερη του σφαχτου. Δηλαδη μου θυμιζει οτι η διαδικασια της μαγειρικης περιλαμβανει τον μετασχηματισμο “ολων” των υλικων σε τροφη, και οτι ο πραγματικος μαγειρας δεν πεταει τιποτε! Οσοι μεγαλωσαν σε χωρια καταλαβαινουν καλα τι εννοω!

Αφηνω τα προσωπικα μου τωρα στην ακρη και μπαινω στο ψαχνο (που εν προκειμενω ειναι πολυ λιγο).

Ξεκινω με τα ποδαρακια, που στην περιπτωση αυτη ειναι μοσχαρισια. Μου τα εφερε ο καλος μου ο χασαπης ο Σταθης κομμενα ετοιμα για την κατσαρολα.

Προτιμω τα μοσχαρισια ποδαρακια επειδη η οσμη τους ειναι πιο ηπια απο εκεινη του χοιρινου.

Μοσχαρισια ποδαρακια εν βρασμω
Μοσχαρισια ποδαρακια εν βρασμω

Ομολογω οτι δεν μου αρεσουν τα πολλα καρυκευματα στην πηχτη. Ετσι ριχνω αλατι, πιπερι, σκορδο και κρεμμυδι στο βραζον συνολο, μαζι με δενδρολιβανο.

Στη συνεχεια, και αφου βρασουν τα ποδαρακια και αρχιζουν να λοιωνουν, προσθετω το κεφαλακι απο το χοιριδιο, κομμενο στη μεση.

head

Αφηνω να βρασει και το κεφαλακι εως οτου αρχισει να διαλυεται.

Στο μεταξυ ομως εχω προσθεσει στο πανω μερος της κατσαρολας καροτα και σελινο για να μαλακωσουν.

podarakia-and-veggies

Αφου βρασουν και σχεδον διαλυθουν το κεφαλακι και τα ποδαρακια, βγαζω το κεφαλακι για να κρυωσει πριν το χρησιμοποιησω, ενω αφηνω τα ποδαρακια στην κατσαρολα. Βφαζω επισης χωριστα τα καροτα και το σελινο (σελερυ).

head_boiled

Αφου κρυωσουν τα ζεστα, τεμαχιζουμε τα παντα (εχοντας αφαιρεσει τα κοκκαλα και τα ματια) και προσθετουμε αλατι, κοκκινη καυτερη πιπερια, μπολικο σκορδο και χυμο λεμονιου. Στο τελος προσθετω και λιγο ψιλοκομμενο καροτο και σελινο. Σημειωνω οτι δεν προσθετω αλλο κρεας, οτι εχει το κεφαλι αρκει και περισσευει.

mix

Στη συνεχεια βαζω λιγο ζωμο στη φορμα και την αφηνω στο ψυγειο να δεσει. Μετα προσθετω το μιγμα γυρω γυρω, συμπληρωνω καροτα και σελινο και γεμιζω τη φορμα με το ζωμο.

filled

Αφηνω στο ψυγειο να δεσει και σερβιρω οσο πιο παγωμενη γινεται.

served5

 Εκτος απο τη γευση, το παρασκευασμα κανει θαυματα σε γευματα με συνεχεια, μια και δημιουργει στο στομαχι μια στρωση που το προστατευει απο τα επερχομενα θηρια, δηλαδη τη σαρκα και την πετσα του χοιριδιου, στα οποια ειναι αφιερωμενη μελλοντικη καταχωρηση.

Μελανωμενες Ροδελες Καλαμαρομανας

στον παγκο του ψαρα
στον παγκο του ψαρα

Μετα το σχετικα “βαρυ” χιουνκαρ μπεγεντι θελω να σας προτεινω ενα απλουστατο μα υπεροχο πιατο που απαιτει μια εξαιρετικα φρεσκια καλαμαρομανα με το μελανι της και δεξιοτεχνια στο τηγανισμα.

Την Κυριακη σο Λαυριο ο καλος ψαρας ειχε μεινει με δυο καλαμαρομανες, οποτε προσετρεξα να βοηθησω αγοραζοντας αμφοτερες.

Εχω τη λοξα να μην αφηνω τον βοηθο του ψαρα να καθαριζει τα καλαμαρια επειδη θελω να βγαζω το μελανι και να το χρησιμοποιω. Η κατασταση της σακουλας με το μελανι ειναι και βασικο κριτηριο φρεσκαδας του καλαμαριου, παρολο που οταν το βρισκεις ειναι αργα, γιατι εχεις ηδη αγορασει το καλαμαρι.

Ενα αλλο σημαντικο κριτηριο ειναι το χρωμα. Πρεπει να ειναι ανοιχτο καφε σταχτι και οχι ροζ η μωβ. 

Το μηκος του μεγαλου της φωτο ηταν περιπου 30 εκατοστα.

Αυτο το ονειρο θαλασσινης νυκτος καθαριστηκε, βρεθηκε η σακουλα με το μελανι, που ηταν ρευστο σαν μαυρο χρυσαφι , και κοπηκε σε ροδελες.

Ροδελες με το μελανι
Ροδελες με το μελανι

Το μελανι επεσε τουμπα απο επανω, ενω προσεθεσα το χυμο ενος λεμονιου και λιγο αλατι και το αφησα να ηρεμησει και 30 λεπτα.

Τελος, αλευρωσα και τηγανισα, και σερβιρισα ζεστα!  Με ουζο!

ετοιμο!
ετοιμο!

Τα αρωματα του φρεσκου καλαμαριου δενουν με το ξυνο του λεμονιου και το βαρυ γλυκυ του μελανιου και ο συνδυασμος ειναι απογειωτικος! Σημειωνω οτι το πιατο αξιζει να γινει με καλαμαρομανα, για να εχει σαρκα που σαλευει!

Αξιζει να το δοκιμασετε!


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