At Kefalonia one can taste many kinds of local food. We present the 10 main and most typical dishes of Kefalonian traditional cuisine, most of which can be found in selected taverns of the island.
Pies, greens, meat - dominated by goat - and seafood, characterize the traditional cuisine of Kefalonia, with recipes that some of them you will not find in other parts of Greece.
Meat pie of Kefalonia
While we have all heard it Kefalonian meat pie, few know that local housewives make it from three separate types of meat (pork, tray and beef), - in fact this is one of the elements that differentiate it from other meat pies in Greece - and few know its variations .x put plums).
The meat pie of Kefalonia is made as follows: In a wide saucepan, brown (shield) the chopped meat in olive oil for 5-6 ′. Add the onions, finely chopped, and leave them to become transparent. Add the garlic, finely chopped, and stir. Spoon the tomato paste into the base of the pot to remove its aromas. We extinguish with Robola and mix well. Add the water. Lower the heat, cover and simmer for about 1 hour, until the meat is well softened. Season with salt and pepper and add the rice. Let the filling drink its liquids for a few minutes. Remove from the heat and allow to cool slightly. Add the herbs, the chopped marjoram, and the egg. Mix well.
Cod pie
The second favorite pie in Kefalonia is cod pie, followed by the artichoke pieThe octopus pie and others. Here, we peel the well-soaked cod and remove the skins after we have previously boiled it for 5 minutes. Cut the cod kernel by hand into small pieces. Finely chop the garlic, onion, parsley, tomato and add the pulp, marjoram, oil and rice and mix them with water (half a glass) and put them in the pan and cover them with the leaf that we opened from the second smaller dough ball. We tried another version of cod pie, enriched with stuffing of leek, pumpkin. It was a poem, with a unique sweetness!
Of course the salted cod is cooked in Kefalonia fried in batter accompanied by aliada the Kefalonian garlic!
Cigarettes
The cigarettes is a classic dish of Kefalonia, which is found in some taverns of the island in winter and spring, when wild herbs are abundant.
First we use the herbs that are available and mainly leeks, poppies, cauliflowers, zucchini, porridge, flours, spinach, celery. Add a bunch of celery, a bunch of parsley, marjoram, fennel, 3-4 spring onions, 2 dried onions, half a head of garlic, two tomatoes, a little glazed rice, a cup of oil, salt and pepper. . After washing well and cutting all the greens, boil them in water for 5-6 minutes. Strain them and then fry the onions and garlic in oil. Add the greens, the tomato and the herbs. Boil them for 5 minutes and add the rice and as much water as needed, in order to boil.
Strapatsada
To make them strapatsada eggs, first peel the tomatoes and cut them into small pieces. In a pan, over medium heat, leave the tomatoes for about 10 'to drink all their liquids. Add the olive oil and stir. Put the whole eggs in the pan and mix very lightly with a spoon, so that the eggs remain in large pieces (like poached). Nearly ready, add the feta pieces and stir just by shaking the pan, without a spoon, to keep the ingredients in large pieces. Add salt, pepper and freshly ground oregano.
Meatballs braised
The braised meatballs They are simple meatballs that are made like everywhere - with their onion, vinegar, dry bread, egg, herbs, cloves, parsley, mint and salt and pepper - and after they are fried, they are poured with red sauce, or even better, we let them boil together for a while with the tomato sauce.
In Kefalonia a variation is pulps, which you can now find only at home meals. In this case, the minced meat, after being prepared and fried, is shaped into balls, and wrapped in a dough made from a mixture of peeled and boiled potatoes and eggs. Fry in olive oil.
Boiled goat
Η boiled goat It is a winter food of Kefalonia - with so many thousands of sheep and goats -, but without losing its value in other seasons.
Put the goat (or goat) meat in the pot to boil and skim several times, until the meat broth is clean. Then add the pulp, onions, potatoes, celery and carrots and cook for about 3 hours until soft. Towards the end we add a little white wine, optionally add the noodle and serve the boiled goat with lemon.
Blushing kid
For little goat or blushing goat put the oil together with the goat meat in the pot and fry it. Add the onion and garlic and when they are deep fried, quench with wine. Put the tomato paste and spices (cinnamon, cloves), salt, pepper in the pot and simmer for about 3 hours, adding a little water and when the meat softens, serve it with thick spaghetti.
Rooster cooked in wine
Ο rooster cooked in wine is one of the most popular foods of Kefalonia. Wash and chop the rooster. Put half a glass of olive oil in a saucepan to burn and fry the rooster on all sides. Then quench with wine.
In another pot, prepare the sauce. First dilute the tomato paste in a little water. Add the olive oil, garlic, parsley, salt and pepper and let the sauce boil and stay with the oil. Add the rooster to the sauce and let it boil until the meat is tender. if necessary, add a little warm water. Add the lemon to the sauce at the end, so that the rooster does not harden.
If we want our sauce to be more delicious, we add fresh chopped tomatoes. The wine rooster is accompanied by noodles or thick spaghetti.
Lobster spaghetti
Η lobster spaghetti, the symbol of the society of abundance and social display, the necessary dish of every "proper" fish tavern, a few years ago was nothing more than a lentil of necessity for the families of fishermen. How can large families be satisfied with the contents of a "shell", as characterized by all the shellfish of the Greek seas? So they boiled them with spaghetti or similar pasta to make them fluffy and give flavor to the taste. THE Tasia Dendrinou in Fiskardo since the 1990s was one of the first to promote this popular dish. And her recipe:
Put enough water with salt, vinegar and 2 bay leaves in a saucepan and after the water boils, add the lobster and boil for 10 minutes. Remove the lobster from the water, but do not pour it. Burn the oil and fry the onion with the garlic. Quench it with brandy. Add the chopped tomatoes or fresh tomatoes, salt and pepper and 1 bay leaf. Wait a while until our sauce sets and add a little - a little water is needed (3-4 glasses) to boil (it takes 40 minutes), at 10 minutes before turning off the heat we add the lobster, which we have cut as we like and where we have not thrown anything inside. Stir the lobster into the sauce and finally add the basil. Boil the spaghetti in the water where we boiled the lobster. After they boil, strain them and add them to the sauce. Mix them and serve by pouring fresh chopped parsley on top.
Reddish tripe
Ο tripe is a nutritious filling and economical recipe, as it is prepared from cleaned beef belly (stomach) and from cleaned beef front leg. In the past, the process of cleaning the tripe was troublesome, while nowadays the butchers give us very clean ingredients for the tripe, ready for the pot. The traditional recipe for tripe is with garlic or egg-lemon. The tripe is identified with the food of the night owl, after a mess, but also of the hard worker in manual labor, because it is also very nutritious and invigorating.
For the first time I ate tripe in a gourmet version, him reddish tripe of Kefalonia by the chef of Andreas Patelios from Mythos, Christos Macheiras. It was a poem, inspired by tripa alla fiorentina, the most popular dish of Florence cucina povera, the Fiorentine tripe! In a saucepan, fry the garlic in olive oil and add the already scalded tripe. Quench with vinegar and add the Patsa broth, spices and herbs and cook over low heat for 2 hours adding water if needed. Add the fresh tomatoes and the tomato paste and cook for 15-20 minutes until the sauce sets. Finally, add the chopped parsley.
Ten (10) local dishes of Kefalonia - Greek Gastronomy Guide
PLACE & HISTORY - TRADITIONAL KITCHEN
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