Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.
Spaghetti with squid from Platamonas,chilli & garlic
Chef Dimitris Tziovaras
Ingredients
- 1 kg fresh squid cleaned & cut into slices
- 500 gr spaghetti pasta
- 2 chilli peppers finely chopped
- 2 garlic cloves finely chopped
- 1 1/2 liter fish stock
- 50 ml olive oil
- 1 bunch of parsley finely chopped
- 50 ml ouzo
- 75 gr butter (frozen & diced)
- 75 gr grated gruyere or parmesan cheese
- salt & pepper
Cooking instructions
- In a casserole, warm up the olive oil in medium high temperature and cook the squid for 3′ .
- Add the chilli and garlic and cook for 2′ .
- Pour the ouzo until the alcohol evaporates.
- Add the fish stock until it boils, remove the squid, add the pasta & simmer for 8-9′ .
- Remove from heat, season with salt & pepper .Add the squid back to the casserole.
- Add the parsley,butter and cheese and stir intensely.
- Serve immediately adding fresh pepper and a few drops of olive oil.
Chef’s Tip: The recipe is perfectly showcased with the use of MYST olive oil by NOMH.
Chef’s bio
Tziovaras Dimitris
Born and raised in Panteleimonas in Pieria ,Chef Tziovaras, since early teenage years, found himself working in the Food & Beverage industry. First as a waiter and then as a cook, was always driven by his love for flavors and aromas. Following his zeal and passion for cooking these past 20 years, Chef has worked successfully with professionals in Greece both in hotels and restaurants.
His horizons broadened up even further as he works on the side of multi awarded Chef Sotiris Evangelou, in Makedonia Palace and is a member of Salonica restaurant’s kitchen.
English (UK) 
Ελληνικά