Yiayia: Time-perfected Recipes from Greece's Grandmothers by Anastasia Miari
Author:Anastasia Miari [Anastasia Miari]
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2023-02-14T00:00:00+00:00
Serves 4â6
Vegetarian
FOR THE SAFFRON PASTA
400 g (14 oz/scant 3¼ cups) good-quality 00 flour, plus extra for dusting
240 g (8½ oz) whole eggs (from about 5 eggs)
pinch of saffron
FOR THE FILLING
40 ml (1â fl oz/generous 2 tablespoons) extra virgin olive oil
200 g (7 oz) leeks, finely diced
200 g (7 oz) onion, finely diced
150 ml (5 fl oz/scant â cup) lemon juice
200 g (7 oz) katiki Domokou (Greek cream cheese) or ricotta
50 g (2 oz) Gouda, grated
50 g (2 oz) edam, grated
50 g (2 oz) mature Cheddar, grated
80 g (3 oz) Parmesan, grated
zest of ½ lemon
salt and freshly ground black pepper
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