Sotiris Evaggelou serves a rich Greek table while Gerasimos Thymnios proposes wines of Northern Greece for a perfect Food & Wine pairing.
Twelve (12) wine etiquettes from Northern Greece‘s vineyard are combined with the flavors of chef Sotiris Evaggelou, providing an exceptional Greek Food & Wine pairing.
Premium wines from Kavala, Drama, Epanomi ,Plagies Melitona in Chalkidiki, stretching out to Naoussa, Pieria, Amintaio, Servia Kozanis & Velvento.
In beloved memory of Panagiotis Thymnios
Tart with mushrooms, spinach, goat cheese and smoked Metsovone cheese
Ingredients
For the dough
- 200 gr butter
- 10 gr salt
- 50 gr egg
- 70 ml water
- 400 gr flour for all purposes
For the filling
- 2 teaspoons of extra virgin olive oil
- 30 gr. butter
- 10 white mushrooms in slices
- 1 onion, shredded
- 1 leek, in thin slices
- 1 kg spinach
- 1 teaspoon οf chopped parsley
- ½ teaspoon of chopped dill
- 150 gr crushed goat cheese
- 1 cup of milk
- 1 cup of coffee fresh cream
- 2 eggs
- 50 gr. smoked Metsovone cheese, grated
- Salt, freshly grained pepper
Cooking Preparation
For the dough
In a mixer add the butter together with the salt and mix on medium speed, using the feather. Add the egg and then water gradually.
Finally, add the flour and beat on low speed until the mixture is homogeneous. Shape the dough into a ball, wrap it in cling film and leave it in the fridge for 1 hour to rest.
Preheat the oven to 150 degrees for about 20 minutes before removing the dough from the refrigerator.
Roll out the dough with a rolling pin to a thickness of 1 cm and spread it on a round tart with a diameter of 20-22 cm, covering the base and the sides well.
Cut with a knife any dough that excesses. Bake for 15-20 minutes until is lightly browned. Remove from the oven and set aside.
For the filling
Heat the olive oil and butter in a pan. Add the mushrooms and sauté over medium heat for 2-3 minutes, stirring with a spatula.
Then add and sauté the onion and leek and as soon as they are softened, add the spinach, parsley and dill.
Once the spinach liquids have withered and evaporated, stir in the goat cheese and remove the pan from the heat. In a bowl, whisk the milk, cream, eggs and a little salt and pepper until are smoothed.
Wine suggestions & combinations by Maitre Gerasimos Thymnios
Chardonnay Ktima Pavlidis (Chardonnay) Drama PDO
Kourites Kamkouti Vineyard (Chardonnay, Malagouzia) Velvento PDO
Gymni Vasilissa Wishes Κtima Pieria Eratini (Assyrtiko, Chardonnay) Pieria PDO
Palpo Kir Yianni (Chardonnay) Amintaio PDO
Octopus with green beans
Ingredients
- 1 octopus about 2 kg
- 1 bay leaf
- 3-4 grains of black pepper
- 50 ml red vinegar
- 50 ml dry white wine
- 160 ml extra virgin olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 kg green beans, cleaned
- 500 gr. ripe grated tomatoes
- 1 bunch of parsley, finely chopped
- salt flower, freshly grained pepper
Cooking Preparation
Put the octopus with the bay leaf, the peppercorns, the vinegar and the wine in a large, fireproof pot.
Close with the lid and cook for 30 minutes on low heat. Remove the octopus on a plate and hold a glass of the broth. Once it cools slightly, cut it into even pieces.
Meanwhile, in a low saucepan, heat the olive oil and sauté the onions and garlic. After they slightly cooked, add the beans and stir.
Add the grated tomato, parsley, salt and pepper, pour a glass of the octopus broth, another 1 glass of water, close the pot with the lid and let the food simmer for 30 minutes.
Preheat the oven to 180C the octopus with the green beans, cover the food with cooking paper and bake in the oven for 40 minutes.
Wine suggestions & combinations by Maitre Gerasimos Thymnios
Rose Kalpaidis Estate (Cabernet Sauvignon) Makedonia PDO
Rose Alpha Estate (Xinomavro) Amyntaio PDO
Rose Ktima Voyatzi (Tsapournakos) Velvento PDO
Vivlinos Rose Ktima Biblia Chora Pangaio PDO
Wild Boar Stew with onions (Stifado)
- 1.200 gr wild boar cut in pieces
- 1 glass of extra virgin olive oil
- 2kg small onions
- 4-5 garlic cloves
- 2 cinnamon sticks
- 3-4 whole cloves
- 2-3 whole pimento
- 2 bay leaves
- 1 cup of flour
- 1 pinch of black pepper in grains
- 1 pinch of cumin
- 1 pinch of brown sugar
- 2 teaspoons tomato puree
- 2 teaspoons of balsamic vinegar
- ½ glass of red wine
- 3-4 peeled, grated tomatoes
- Salt, pepper fresh grained
Cooking Preparation
In a saucepan , heat up in medium temperature half olive oil and pan sear the onions for 10-15 minutes. Add garlic, cinnamon,pimento, bayleaves and continue cooking over low heat.
At the same time season the meat and flour it. Heat the remaining olive oil in a pan and saute the meat. Once the pieces have a nice color, move them with a slotted spoon to the pot with the onions.
Add the pepper grains, cumin, sugar and season them. Stir the tomato puree, add vinegar and wine. Add the grated tomatoes, two cups of water, stir again and cover the pot with the lid.
Once the stew has boiled, transfer the pot to the oven and cook the meat for approximately 2,5 hours or until the meat is well softened and the sauce is reduced. From time to time, remove the pot and shake it without stirring with a ladle.
Serve hot.
Wine suggestions & combinations by Maitre Gerasimos Thymnios
Avaton- Κtima Gerovassiliou (Limnio, Mavroudi, Mavrotragano) Epanomi PDO
Chateau- Porto Karras (Cabernet Sauvignon, Cabernet Franc, Merlot, Limnio) Plagies Melitona PDO
Xinomavro Reserve Alpha Estate (Xinomavro) Amintaio PDO
Xinomavro Domain Karydas (Xinomavro)
About the Authors
Sotiris Evaggelou is Executive Chef at Makedonia Palace with a plethora of awards and recognitions for his contribution to Greek gastronomy.
Gerasimos Thymnios is Μaitre at Makedonia Palace. He has successfully attended and completed 3 levels of WSPC. He loves authentic hospitality & Greek wines.
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