Agourontomatosalata Recipes

AMATRICIANA

Amatriciana image

This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.

Provided by Christine L.

Categories Main Dish Recipes Pasta

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 slices bacon, diced
½ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans stewed tomatoes
1 pound linguine pasta, uncooked
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g

MELITZANOSALATA

Melitzanosalata image

Provided by Food Network

Time 16h25m

Yield 3 cups

Number Of Ingredients 13

Ingredients

3 whole medium eggplants, washed
1/2 cup canned whole tomatoes, chopped, juices strained
3/4 cup white onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1/3 cup goat's milk yogurt, strained (whole milk yogurt may be substituted)*
1/3 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 to 3 tablespoons seltzer water
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
Kosher salt, to taste
Fresh ground pepper, to taste

Steps:

To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl. Bowl should support strainer without touching the bottom of the bowl. Put yogurt in the strainer and let drain overnight. Discard liquid and use strained yogurt according to recipe.
Prepare a grill or broiler or heat an oven to 375 degrees F.
Pierce eggplant with a fork. In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes. Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices. Eggplants may be baked for 45 minutes for similar results. When eggplant is cooled, peel off skin and coarsely chop. With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute. Stop machine and add yogurt. Continue to mix at medium speed for another minute. With mixer running, slowly add vinegar and lemon juice. Continue mixing while slowly adding olive oil. Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste. Add parsley, oregano, and salt and pepper to taste. Refrigerate overnight and serve.
*method below.

MAROULOSALATA (GREEK ROMAINE SALAD)

Maroulosalata (Greek Romaine Salad) image

In Greece, maroulosalata is one of the most common salads. The simple ingredient list shouldn't fool you--it's such a light, crunchy, refreshing salad that is full of flavor. I particularly love it alongside roast or grilled meats. The key to authenticity is to almost shred the romaine lettuce (marouli), rather than tear it into large pieces as we normally do in the States.

Provided by Diana Moutsopoulos

Yield 6

Number Of Ingredients 6

Ingredients

1 head Romaine salad
6 medium scallions, finely sliced
½ cup chopped fresh dill
4 tablespoons olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 3.5 g, Fat 9.2 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 1 g

AGOURONTOMATOSALATA

Agourontomatosalata image

A light and refreshing tomato and cuc salad, with a Greek twist. All the better if your veggies are home grown!

Provided by momaphet

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 large tomatoes
1 large cucumber
2 green onions
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 lemon, juice of
salt and pepper, to taste

Steps:

Peel tomatoes and cut into wedges, wash cucumber and core skin with the tines of fork (or you can peel completely) and cut into thin slices. Slice onion using some of the green tops, and then combine all the veggies with the oregano in a salad bowl.
Mix together olive oil, lemon juice, salt and pepper, taste and adjust (if you like lots of tang you may want more lemon, more oil if you like it mild). Pour dressing over salad and gently toss to mix.
Serve right away or let the salad and dressing mingle awhile - I like mine to sit for 15 minutes or so.

Nutrition Facts : Calories 99.9, Fat 7.2, SaturatedFat 1, Sodium 9.8, Carbohydrate 9.2, Fiber 2.3, Sugar 5.2, Protein 1.9

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