Santori Recipes
GREEK SHRIMP DISH FROM SANTORINI
An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.
Provided by Lisawas
Categories World Cuisine Recipes European Greek
Time 2h5m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat oven to 250 degrees F (120 degrees C).
- Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g
SANTORI
(Apple Walnut Cake) This cake's unusual name was taken from the relative who originally passed down the recipe.
Yield Makes 1 cake 13 x 9 x 2
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. and butter a 13- by 9- by 2-inch glass baking dish. Into a large bowl sift together sugar, baking soda, cinnamon, and salt and whisk in oil, eggs, and vanilla until smooth. Peel and core apples and slice about 1/4 inch thick (there should be about 6 cups). Coarsely chop walnuts. Add apples and walnuts to batter and stir until coated well. Stir in flour just until combined well and spread batter evenly in baking dish.
- Bake cake in middle of oven 1 hour and 40 to 50 minutes, or until a tester comes out clean, and cool completely in baking dish on a rack. Cake keeps, wrapped in plastic wrap and chilled, 1 week.
- Cut apple walnut cake into squares and serve at room temperature with ice cream or whipped cream.
SANTORINI COCKTAIL
This wonderful cocktail comes from Santorini, Greece, which some believe was the center of Atlantis. This martini (of sorts), will have you feeling like your on a sandy beach with blue skies, Your looking out over clear blue waters admiring your sailboat while your whitewashed villa is just behind you. Ok, you can dream, right? A must try cocktail. Make a larger amount for ladies night. Fun Facts: Santorini is a small, circular cluster of volcanic islands located in the southern Aegean Sea, about 200 km southeast from Greece's mainland. It is also known as Thira, forming the southernmost member of the Cyclades group of islands, with an area of approximately 28 square miles and a 2001 census population of 13,670. Santorini is essentially what remains of an enormous volcanic explosion, destroying the earliest settlements on what was formerly a single island, and leading to the creation of the current geological caldera. Santorini was united with Greece in 1912. Its spectacular physical beauty, along with a dynamic nightlife, have made the island one of Europe's tourist hotspots.
Provided by 2Bleu
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- To a martini shaker filled with ice, add all ingredients except champagne.
- Shake well and strain into martini glass.
- Top with Champagne and serve.
Nutrition Facts : Calories 96.7, Sodium 2.3, Carbohydrate 5.4, Fiber 0.2, Sugar 0.2
MANICOTTI TUSCANY - ROSALIA SANTORI
This is a full-flavored, spicy Italian pasta best served with a good Chianti and an excellent Ceasar Salad. The latter recipe will follow soon. The recipe is a recreation of my Tuscan grandmother's except for the baking approach to cooking. It is a complex recipe but the result is beyond compare. The recipe was published in the Wisconsin State Journal on March 17, 1985 in my name and was not copyrited.
Provided by onefisheye
Categories Manicotti
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Saute the Onion, Garlic, Ground Round and Sausage in Olive Oil until meat is browned.
- Drain all liquids. Crumble Basil, Oregano, in your hands as you add them.
- Add Celery Seed, Bfown Sugar Salt and Pepper.
- Add the remaining sauce ingredients and simmer, uncovered until the consistency is that of a very thick Spaghetti Sauce.
- While the sauce is reducing and marrying, prepare the Filling.
- Place the Ricotta in a Lg Mixing Bowl and stir in eggs.
- Add the Romano, Pepper and Nutmeg.
- Crumble and add the Parsley.
- To assemble, fill the uncooked, dry noodles with a teaspoon or a Baker's Cone.
- Cover the bottom of a 9 by 13 pan with sauce.
- Carefully arrange the noodles and cover them with the remaining sauce.
- Place in a 400-degree oven and bake 40 minutes.
- Remove, uncover, sprinkle with additional Romano or Parmesan Cheese and bake uncovered for 10 more minutes.
- This recipe is best cooked for the first 40 minutes one day and the 10 the next.
- Serve with a Fine Chianti, a Caesar Salad and Lemon Ice.
Nutrition Facts : Calories 808, Fat 53.9, SaturatedFat 24.7, Cholesterol 254.6, Sodium 2137.7, Carbohydrate 16.8, Fiber 2.4, Sugar 6.4, Protein 58.4
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