Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, papoutsakia with zucchini from the islands by my mother. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Papoutsakia with zucchini from the islands by my mother is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Papoutsakia with zucchini from the islands by my mother is something which I have loved my entire life. They are fine and they look wonderful.
'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek recipe which receives its name from the resemblance of its shape with little shoes. To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and baked until soft and sweet. I can recall having Moussaka from as early as my memory takes me.
To begin with this particular recipe, we have to prepare a few components. You can have papoutsakia with zucchini from the islands by my mother using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Papoutsakia with zucchini from the islands by my mother:
- Make ready zucchinis (8-10 medium-sized zucchinis)
- Make ready kefalotyri (Greek traditional hard salty yellow cheese)
- Make ready eggs
- Prepare heaping tbsp flour
- Take about 1/2 cup oil
- Make ready evaporated milk
- Get hot water or the juice from the zucchinis (you should measure it using the can of the evaporated milk)
- Get salt
- Take pepper
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Steps to make Papoutsakia with zucchini from the islands by my mother:
- Boil the zucchinis for approximately 20 minutes.
- Place the zucchinis in the oven's baking tray after cutting them in the middle and removing the filling with a teaspoon.
- Cook the filling in the frying pan with oil and salt until all its liquids are absorbed.
- For the béchamel sauce, start with the olive oil, then the flour, the milk little by little (after you have watered it down with either the water or the stock), the eggs and mix until you have a béchamel sauce that is neither too thick or too runny and finally, add the filling of the zucchinis and combine.
- Set the béchamel aside to cool a little (it should be tepid) and add the 200 g kefalotyri.
- Fill the zucchinis with the stuffing and sprinklethe top with the 50 g of kefalotyri that you have left.
- Bake at 200°C for 45 minutes.
Zucchini's father, whose likeness decorates the kite, is long gone, and an unfortunate accident soon removes Zucchini's mother from the picture. Also, because "My Life as a Zucchini" is an animated film — a loving work of stop-motion cartoon handicraft and a long-shot Oscar nominee — it is more. Papoutsakia with fork - stock image. To download this image, create an account. Photo "Papoutsakia with fork" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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