Yiayia: Time-perfected Recipes from Greece's Grandmothers by Anastasia Miari

Author:Anastasia Miari [Anastasia Miari]
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2023-02-14T00:00:00+00:00

Serves 4–6

Vegetarian

FOR THE SAFFRON PASTA

400 g (14 oz/scant 3¼ cups) good-quality 00 flour, plus extra for dusting

240 g (8½ oz) whole eggs (from about 5 eggs)

pinch of saffron

FOR THE FILLING

40 ml (1⅓ fl oz/generous 2 tablespoons) extra virgin olive oil

200 g (7 oz) leeks, finely diced

200 g (7 oz) onion, finely diced

150 ml (5 fl oz/scant ⅔ cup) lemon juice

200 g (7 oz) katiki Domokou (Greek cream cheese) or ricotta

50 g (2 oz) Gouda, grated

50 g (2 oz) edam, grated

50 g (2 oz) mature Cheddar, grated

80 g (3 oz) Parmesan, grated

zest of ½ lemon

salt and freshly ground black pepper

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