Tiganopites: Olive Oil Pancakes with Spicy Cheese

The somewhat complicated shaping of these pancakes gives them a crackling texture, similar to that of cream crackers. The Samos tiganopites are topped with dermatotyri, a salty and sharp goat and sheep’s milk cheese, that is left to age inside a sheep’s hide.

For 40 small pancakes, 8-10 servings

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 cup olive oil, plus 4 tablespoons
1 small egg, lightly beaten
1/3 cup warm water, or more, as needed

Olive oil for frying
2/3 cup coarsely grated aged Manchego, any hard cheese from Sardinia, or well aged Cheddar cheese (more…)

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FAVA Revuelto or Strapatsada

I substituted my garden’s fava pods for the elegant green asparagus in David Tanis’ brilliant Spanish Asparagus Revuelto; the result is a humble, yet deliciously satisfying dish of scrambled eggs with fava and garlic.

1-fava-strapatsada1-small

2-fava-strapatsada-ingred-small

Inventive Mediterranean cooks use any seasonal vegetable, herb or green, and combine them with eggs to make frittata or froutalia —the Greek version. I am thrilled to discover revueltos, the simple Spanish stir-fry of vegetables and eggs, similar to what we call strapatsada in Greece –from the Italian uova strapazzate(scrambled eggs). (more…)

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