#androNYC 2024 Cooking Class Recipes

Andronis lands in New York COOKING CLASS Greek Recipes

EGGPLANT SALAD

Ingredients 3 pc large eggplants 2 cloves garlic 80 ml olive oil ½ onion chopped 20 ml vinegar

Cooking Process Fire up the grill and bake the eggplants to perfection. As they cook, the tantalizing aroma will fill the air. Once done, peel off the skin and gather all ingredients in a bowl. Let the magic happen as you mix them together. Revel in the savory symphony of flavors.

SHRIMPS SAGANAKI

Ingredients 1 kilo fresh shrimps 4 fresh ripe tomatoes blended and seeds removed 1 finely chopped onion 1 garlic glove 50 ml Greek ouzo Fresh thyme or fresh oregano branch 150 g Greek feta cheese grated 100 ml olive oil Salt and pepper

Cooking Process Clean and remove the shells from the shrimps. Pan-sear the shrimps with olive oil to achieve a nice color. Remove the shrimps from the pan and add the onion and garlic.

Cook for a few minutes, then add the ouzo and reduce it. Continue the cooking process by adding the tomatoes and fresh thyme; cook for 10 minutes until the sauce is reduced. After adding the seared shrimp, cook for an additional 3 minutes. Next, incorporate the grated feta cheese and boil for 1 minute.

SANTORINIAN FAVA

Ingredients 50 ml Olive Oil Lemon juice Salt, pepper (ground) Extra Virgin Olive Oil and green onion slices for topping at the end

Cooking Process Cook the olive oil with the sliced onion over medium heat until you achieve a sweet taste without imparting too much color.

Wash the fava beans under running water and add them to the pot with the onion.

Sear for 1 minute, then add the water and let it boil for 25–30 minutes until the beans break easily with a spoon. Strain the fava and blend it with a mixer, adding lemon juice, salt, and pepper.

GREEK NTAKOS

Ingredients 1 piece Cretan Rusk (ntakos) 2 ripe tomatoes, grated 100 ml olive oil 20 g black olives, sliced Dried oregano

Cooking Process In a bowl, soak the Cretan rusk (ntakos) in water for a few seconds, then transfer it to a plate. Drizzle some olive oil over the ntakos and cover it with grated tomatoes, sliced olives, and chopped capers. Finish the plating by adding grated feta cheese on top, along with additional olive oil and dried oregano.

2018