- 2 green peppers
- 2 red peppers
- 2 yellow peppers
- 1 orange pepper
- 4tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves sliced
- 2tbs vinegar
- 1 finely chopped big tomato
- ½ cup parsley or coriander finely chopped
- 5-6 fresh mint leaves finely chopped
- 1 pinch of sugar
- Salt and pepper to taste
And now what?
Pre-heat the oven, at 200 degrees C (approximately 400 degrees F).
Wash the peppers and towel dry. Place them in an oven tray and roast for 30 minutes or until they start getting a black skin. Turn the peppers and roast for another 20 minutes the other side.
When they are ready, place them hot in a zip-lock plastic bag . Keep them zipped in the bag for approximately 10 minutes to get moisture. This will help you remove easily the skin later.
In a heavy bottom frying pan heat the olive oil in medium heat. Add the sliced garlic until it will start turning brown. Then remove from olive oil and add the onion. Sauté onion until they will get translucent (approximately 4-5 minutes in medium heat). Sprinkle the sugar over the onion and add the vinegar.
Add the tomato and simmer for 4-5 minutes.
In the meantime remove the skin from the peppers with a knife, remove the seeds and cut in big slices. Add the sliced peppers in the frying pan together with the other materials . Turn off the heat, place in a bowl, add salt and pepper to taste and add the parsley or coriander.
You can enjoy this salad cold or hot!
In Greek “skordo” means garlic hence the traditional name of this dish “Skordalia”. Usually accompanies a fried hake plate. Stavros, a master of this dip and also my roommate in Athens for the past 10 years learned the recipe from his grandmother and since then is one of our favourite dips in the house.
5 medium potatoes
6 garlic cloves
2/3 cup olive oil
1/6 cup vinegar
And now what?
Boil the potatoes with the skin until very soft (use a fork to check the softness of the potato). Approximately 30-45 minutes.
In a big mortar you blend ¼ cup olive oil, the garlic cloves and a pinch of sea salt until you have a nice smooth paste.
Stavros getting ready to start his creation...
Remove the skin from potatoes and add in the mortar. You can transfer the mix in a bowl if there is not enough space in the mortar and continue blending the mix until smooth. Keep adding olive oil while blending the ingredients. The olive oil should be totally absorbed by the potatoes.
Add the vinegar and continue mixing. When the mix has absorbed all the liquids is ready.
If needed add salt to taste.
Tips from Stavros?
Ask your friends to clean the garlic for you otherwise your hands will be smelly for a week.
Call your mother to be sure you remember the recipe correctly.
Use extra virgin Kalamata olive oil if possible or the best quality of olive oil you can get.
Stavros Lena and Mimi during preparations and final testing...
500gr (1 pack) Linguine pasta
2 tsp lemon zest, grated
½ cup dry white wine
4 tsp olive oil
5cm piece of fresh ginger
salt and pepper to taste
parsley, finely chopped
3 garlic cloves, crashed
And now what?
In a saucepan heat the wine over medium heat. Add the lemon zest and salt. Cover the saucepan lower heat to medium low and simmer for 4-5 minutes.
In a bowl stir 4 tsp olive oil together with the garlic, parsley and pepper. Strain the wine sauce from the lemon zest and add it in the mix. Leave the sauce to rest for a few minutes.
Bring water to boil and cook the linguine for 8-12 minutes (start timing when the water returns to boil). To be sure if “al dente”, bite into a piece of the pasta. In a big saucepan mix together the linguine with the sauce and fresh grated ginger. Season with extra fresh pepper or salt if needed and garnish with fresh parsley.
I usually add some fresh grated parmesan cheese, but you can also do without it,
Did you know? Linguine means “little tongues” in Italian. A thinner version of linguine is called linguettine