* Exported from MasterCook *
Epirus Baby Zucchini Simmered in Milk with Feta - Greek
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 cup unsalted butter -- (1/2 stick) or sheep's milk butter, or extra-virgin olive oil
6 scallions -- or spring onions; white and tender green parts, chopped
1/2 cup chopped fresh flat-leaf (Italian) parsley
1 1/2 pounds small zucchini -- cut into 1-inch thick rounds
salt -- to taste
1/2 pound Greek feta cheese -- preferably sheep's milk, crumbled
1 1/2 cups milk
freshly ground black pepper -- to taste
Heat 2 tablespoons of the butter or olive oil in a wide pot over medium heat and cook the scallions or spring onions and parsley together, stirring until wilted, 7 to 9 minutes. Add the zucchini, season with salt, and toss gently to coat. Cook over medium-low heat until the juices exuded from the zucchini have boiled off, 6 to 8 minutes. Add the feta and toss gently. Pour in the milk and reduce the heat to low. Simmer until most of the milk has been absorbed and the mixture is thick and creamy, about 10 minutes. Season with pepper and serve.
VARIATION: ZUCCHINI SIMMERED IN MILK AND EGGS [KOLOKYTHAKI STO GALA ME AVGOKOPSI]-
Cook the zucchini exactly the same way, omitting the feta. Have the 2 large beaten eggs ready in a small, deep bowl. Pour a ladleful of the pot juices into the beaten eggs in a slow, steady stream, whisking the eggs all the while. Immediately pour out the egg mixture into the pot and tilt the pot so that the egg mixture is evenly dispersed. Remove the heat and serve. The dish should be thick but still liquid, like a hearty soup.
Makes 4 servings
AuthorNote: I was in Ano Pedina, a remote, almost isolated village in the Zagoroboria, when I was first told of this dish. My friend, Vassilis Paparounnas, a village native and the son of a shepherd's family, dismissed it as poor man's food, saying that no one eats it anymore. Then I found a similar recipe in a recently published book by a well-respected Greek author, Evy Voutsina, and I took a poet's license to alter my original recipe slightly to make it eminently palatable.
When this dish was in its heyday, it probably would have been the main course, together with some rough bread and local tsipouro (grappa). It make a lovely side dish for any simple [favorite] recipe. I rather like it in combination with the kimadopita [ground favorite pie] from Ioannina (page 159) and with the Epirus kreatopita [favorite pie] (page 160).
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 341 Calories; 27g Fat (69.0% calories from fat); 14g Protein; 14g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 693mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat.
NOTES : Kolorythakia sto Gala
Nutr. Assoc. : 0 0 0 905952 0 0 0 0
