Veneto Taste, Wine & Life

• · We fry 1 onion, 1 carrot and 1 celery chopped finely in olive oil and butter.
• · We add ½ k minced meet (from beef) and we stir it.
• · When the meet turns white we add white wine.
• · Once it comes to a boil we add 100 g fresh squeezed tomato, 1 tsp sugar, a piece of cinnamon, 2-3 sun dried tomatoes smashed into the mixer, fresh pepper, salt and we steam it in low temperature for 15 minutes.
• · When it is ready we add some peppermint.

We let it cool of for 10 minutes and we serve it with home made spaghetti

Popularity: 1% [?]

Every day from 6.00 p.m. to 7.00 p.m. you are welcome to taste wines from Crete and all the Greece in our restaurant.

This week, you can taste white wines from Hatzimihalis vineyard

Popularity: 2% [?]

Ingredients

• 1 kg minced beef meat
• 1 garlic cloves
• 1 tsp cumin
• 1 tsp red hot pepper (bukovo type)
• 1 tsp mint
• 2 eggs
• 1 cup bread crumbs

• salt
• olive oil
• 2 tsp vinegar
• a bit of flour

for the tomato sauce:

• 2 tsp olive oil
• 2 cups fresh tomato sauce
• 1 garlic clove
• a bit of sugar
• a bit of cinnamon
• salt, pepper
• 1 tsp basil

for the yoghurt sauce:

• 1 tsp butter
• 200 gr yoghurt
• 1 tsp mint
• 1 tsp garlic
• A bit of salt @ red pepper
• 1 tsp weep cream

Procedure

We prepare the minced meat. In a large bowl, we add the bread crumbs, the red hot pepper powder, the cumin, the salt and a bit of garlic. We break the eggs and we add a bit of oil and stir. We add the mince and we mix the ingredients all together. We keep the mince 2 hour in the fridge before we use it, so that all the ingredients blend together nicely

We melt the olive oil in a casserole and we sautee the garlic. When the garlic turns golden brown, we add the tomato sauce, the sugar, the cinnamon, salt and pepper. We simmer the sauce for 15 minutes and when its ready, we add the basil.

Now, we its time to prepare the yogurt sauce.  We melt the butter in a casserole and we sautee the garlic for 1 minute. We add the weep cream, the yogurt, some salt and pepper , and we simmer the sauce for 5 minutes. At the end, we add the mint and its ready.

Popularity: 2% [?]

These cheese pies are very popular in Crete. Their name derives from a remote area of Crete (Sfakia) where they were originally made.

Ingredients (for 15 pies)

• 1 egg
• a cup of water
• 1/2 cup of olive oil
• some salt
• 1 kilo of flour for the dough.
• 1 kilo of mizythra for the filling

Procedure

Mix well the egg, water, oil and salt together, and then we add the flour, kneading it in well, until we have a soft dough that can be easily spread.

We need almost a kilo’s worth, depending on the temperature, humidity, and the size of the cup we used to measure the liquids. We put the dough aside for 1/2 hour to let it become more elastic. This dough is softer than filo pastry
We take a knob of dough the size of a small apple. We open it up into the shape of a small saucer. We place a knob of dry mizythra (soft white goat cheese) the size of a golf ball into the centre of the dough, and we roll it up around the cheese so that it is hidden inside the dough. We take a rolling pin and lightly, we knead the cheesy dough into a bigger round on a floured workspace. Every time we roll the dough, we turn the pie round, so that it turns round like a clock hand as we roll it out. We stack the pies one on top of one another, separated by greaseproof paper. If we aren’t going to cook them immediately, we should cover them with a cloth, and put them in the fridge. They freeze well, but we must freeze them individually on a flat surface, otherwise, they are difficult to stack, and they lose their shape.

We heat a tablespoon of oil in a frying pan the size of the pie. We slide one in the pan, and we cook on a medium to high heat till brown bubbles have formed on the side it is being cooked. Then we flip it over and we cook the other side. When both sides are done, we place the pie on a plate, and we pour a tablespoon of honey over it.
These pies make a spectacular desert at the end of a traditional Cretan meal.

Popularity: 4% [?]

We thank our friends Elias Skoulas, Yannis Lemonis and Vana for the very nice time we had last week end in Veneto.

Popularity: 4% [?]

Sorry, this entry is only available in Ελληνικά.

Popularity: 4% [?]

Ingredients (4 persons)

• 100 gr cheese cream
• 1 avocado
• 2 slices smocked salmon
• 1 tbsp weep cream
• 1 spring onion chopped finely
• 1 small bunch of roka
• 1 small bunch of fennel
• 1 tsp olive oil
• 1 tsp vinegar from apple
• 1 tsp salt
• white pepper
• 2 tomato cherry
• 1 tbsp caviar

Procedure

First, we stir the cheese cream with the weep cream the onion, the fennel, the olive oil, the vinegar, the salt, the pepper and we let it cool of for 15 minutes.

We place three roka leaves on a serving plate and we add layers on top of them, in the following order: first one slice of salmon, then one slice of avocado, two tbsp of our mix (from cheese cream etc) and we repeat once more with the same order.

We place the caviar at the top and we serve with the tomatoes around

Popularity: 6% [?]

Ingredients (4 persons)

• 1 kg minced beef meat
• 2 onions chopped finely
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp red hot pepper (bukovo type)
• 1 egg
• 2 cup bread crumbs
• 2 tbsp vinegar
• salt
• 3-4 tbsp olive oil
• 1 small bunch of mind
• 1 small bunch of parsley
• 1 tsp fresh oregano
• a bit of flour

for the sauce:

• 2 cups fresh tomato sauce
• 2 garlic clove
• a bit of sugar
• salt, pepper
• 3 tbsp olive oil
• 2 tbsp oregano

Procedure

First, we prepare the minced meat. In a large bowl, we add the bread crumbs, the onions, the red hot pepper powder, the parsley, the mint, the cumin, the vinegar, and we salt it. We break the egg, we add the oil and we stir. In the end, we add the mince and we mix the ingredients well together.

When the mix is smooth, we leave the mince in the fridge so that all the ingredients blend together nicely.

We shape the meat balls and we cover in flour. We heat oil in a frying pan and we fry them well, turing them around so that they are well cooked. When ready, we place them on a plate.

We add the oil into the saucepan and we sautee the finely chopped garlic. We add the tomato, the salt, the pepper, the sugar, the oregano and some water, and we let it simmer.

When the sauce thickens, we add the meat balls, we leave them steam for 5 minutes and we serve with rise or potatoes.

Popularity: 12% [?]

Pantelis Karipidis is one of the best wine makers in Greece.

His vineyard is 20 klm out of Larisa, in Vounena village.

Last weekend, he visited our city Rethymno, and we had the pleasure to invite him for a privet wine tasting.

We combined some of his best white wines with salads and local fish.

We think that his Chardonnay 2008 (limited edition) is one of the best Chardonnay we ever tried.

We thank mr Karipidis for this unique experience, and we wait him to visit Veneto restaurant again.

Popularity: 9% [?]

Ingredients (4 persons)

• 4 aubergins
• 2 onions chopped finely
• 1 large tomato (chopped)
• 100 gr chopped feta cheese
• 200 gr chopped grayer cheese
• 200 gr tomato sauce
• 1 stick of cinnamon
• 1 small bunch of basil
• 1 small bunch of parsley
• Salt & pepper
• 50 ml olive oil

Procedure

We cut the aubergins in slices, we salt them and we frit them for 5 minutes.

We sautee the onions in olive oil, we add the tomatoes, the cinnamon, some of the tomato sauce, salt, pepper and we steam for 10 minutes.

We let the sauce cool off and we mix it with the basil the parsley and the cheeses.

We stuff the pieces of the aubergins, we roll them and we place them in to the backing sheet.

We place the backing sheet into the oven and we roast for 15 minutes.

We serve the aubergin    rolls with tomato sauce and some grayer on top.

Popularity: 14% [?]