Paderis fine cold cuts since 1970 offer ambrosial moments in our table. Chef Konstantinos Koveos confects 2 delicious comfort style recipes.
When trade meets tradition…
Panagiotis Paderis, born in Imvros during the previous century, was introduced to the secrets of traditional oriental cold cuts industry in the most well known factories of Istanbul. Possessing the secrets of the traditional authentic recipes of Greeks in Constantinople, he decides to bring these in Greece.
In 1970, he founded an initially small but modern cold cuts infrastructure, transforming his experience into an art, manufacturing Politiko soutzouki and pastourma, commodities which quite soon became the trademark of the company distinguishing it from the competition.
The main philosophy behind Paderis
Giorgos and Kostas Paderis grew up surrounded by the aromas and flavors of handmade sausages, next to their father Panagiotis who passed on to them the secrets of cold cuts in a great and efficient way. They learned that in order to produce cold cuts of high standards, all you need you is love, expertise and passion. In order to be able to follow a long lasting successful course, you must be consistent in your values and principles. In order to gain the trust and preference of your consumers you need to display deep respect.
Presently, George and Kostas are putting into practice their fathers legacy. They love their craft, they spend endless hours on the delicate stages of ripening, they care deeply about the end results.
This is how Paderis products were made, favorite merchandise with a signature and a taste reminiscent of something from the past…
The Gourmet series is aimed at amateurs as well as professionals who wish to deliver delicious creations. Tender, quality cuts of meat are matured until they acquire a prominent flavor that unsettles the palate.
Chef Konstantinos Koveos confects 2 delectable recipes with a comfort character. Ruby soutzouki cuddles the eggs in an ideal morning “dance” of flavors, while the smoked steak highlights its taste personality in a fine combination with the pasta.
Eggs “saganaki” with soutzouki
Ingredients
- 4 eggs
- 1 small onion sliced
- 1 small bell pepper, finely chopped
- Sliced Paderis soutzouki
- 6 cherry tomatoes cut in half
- Fresh herbs (thyme, oregano)
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Cooking instructions
Preheat the oven to 160 degrees.
In a pan, heat the olive oil and saute soutzouki on both sides for 1-2 minutes. Drain on kitchen paper.
In the same pan, add the onion and pepper and wilt slightly. Add the eggs on top, being careful not to break the yolk.
Add the cherry tomatoes, fresh herbs, soutzouki, salt and pepper and bake in the oven for about 6-7 minutes, so that the yolk remains moist.
Serve immediately.
Casarecce with smoked pork chop and mushrooms
Ingredients
- 200 gr. casarecce
- 100 gr. Paderis smoked pork chop in cubes
- 1 small onion, finely chopped
- 1 clove of garlic, chopped
- 2 sliced mushrooms
- 30 ml of white wine
- 80 ml vegetable stock
- 1 tablespoon olive oil
- Fresh thyme
- Parsley chopped
- 1 egg yolk
- 50 gr. grated parmesan
- Salt and freshly ground pepper
Cooking instructions
Boil the pasta in salted water for approximately 6 minutes, reserving some of the water in which we boiled it. Drain.
In a large pan, heat the olive oil and saute the pork cubes, until they take on color. Add the onion, garlic and mushrooms and saute for another 2-3 minutes.
Deglaze with wine, let it evaporate, add broth and water from the pasta.
When it starts boiling, add the pasta until the sauce thickens.
In a small bowl, mix the egg yolk, parmesan and a little water from the pasta. Put it in the pan along with the pasta, stirring vigorously.
Adjust the taste with salt, pepper and fresh herbs and serve.
Decorate with pink pepper and parmesan flakes.
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