Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Thursday, August 5, 2010

Alevropita


Crispy, oily, cheesy and easy. OMG, this is a delicious thin, rustic flatbread made from an unbelievably simple batter. Saveur Magazine describes this as a "feta tart" but I'd say it's more like a thin, almost cracker-like focaccia. Great for a quickie homemade "bread" to have with a salad or soup. Here's a quote from the magazine article: " . . . her alevropita might as well have been sent down by the gods from Mount Olympus - nourishing, elemental, and satisfying to the soul." I will for sure be making this again and again. Make it tonight. Here's the super short list of ingredients, followed by a great and easy prep method. Enjoy and let me know what you think.

Alevropita
~ an authentic, simple and delicious recipe from the Epirus region of Greece ~

6 tablespoons extra virgin olive oil (2 for the batter & 4 for the pan)
2 tablespoons vodka
1 egg
1 cup water
1 1/4 cups flour
1/4 teaspoon kosher salt
1/8 teaspoon baking powder
10 ounces feta, crumbled
2 tablespoons unsalted butter

Heat the oven to 500 degrees. Place an 18" x 13" pan (half sheet) on the middle rack in the hot oven for 10 minutes. Note: Be sure to use a heavy pan that won't warp at high heat. In a small bowl, whisk together 2 tablespoons of oil, the vodka, the egg and the water. In a medium or large bowl, whisk together the dry ingredients. Pour the wet mixture over the flour mixture and whisk until smooth. The batter is fairly thin, similar to pancake batter. Remove the hot pan from the oven. Brush with 4 tablespoons of olive oil. Pour batter over the oil and smooth with a rubber spatula. Sprinkle with cheese. Dot with butter. Bake for 20 minutes until crunchy and golden. Let cool slightly. Slice and serve.




Be sure to pick up this month's copy of Saveur, "The Greece Issue". I will definitely be making a few more dishes from this fabulous issue, like "Briam", "Souvlaki Hirino" and the "Kolokithokeftedes". Quick translation, in order: Roasted Vegetables, Pork Kebabs, and Zucchini Fritters. Last night, I made the "Kotopoulo Me Dendrolivano" (Rosemary Chicken) and a traditional "Horiatiki" (Greek Salad). Delicious! I will update you with any other recipes I have a chance to try. I have a hankering for the stuffed eggplant with bechamel. Oh geeeezzz.... I need to take a few vacation days so I can travel to Greece, LOL.

Come with me to the Mediterranean and enjoy the delicious flavors of Greece. Hey, somebody pinch me, am I in Santorini? I'll have a glass of Assyrtiko with my moussaka, thank you.



Love, See you back in the states,

Katie . . . . . . . . . Opa!

4 comments:

  1. Oooh ooooh oooh. I SHALL make limoncello and alevropita very very soon. First I have to go boil water for noodles to go in my daughter's Mexican tomato soup. (This is the one who was convinced she hated to cook.)

    ReplyDelete
  2. Hi Nanc, I made the alevropita for the second time last night. I kid you not.....it is really a cinch. Just make sure you use a sturdy half sheet pan and not an ordinary cookie sheet. The whole process moves really, really quickly .... also be sure that you use thick gloves cuz the pan gets hot at 500 degrees.

    Let me know how the soup turns out. Have you made any old time dishes lately? Let me know. ttys, katie

    ReplyDelete
  3. Since trying this dish in a tiny mountain village in the Zagoria in Greece 4 years ago I have been searching for the recipe. I was so excited when I saw it in Saveur!!!!!

    ReplyDelete
  4. greetings bellini & thank you for stopping by.... you sure do have an extensive list of blogs you follow..... i'd like to start checking them out one by one as time permits. thanx again & stop by again anytime! btw, I made the alevropita twice with perfect results. i am sure i will be making it again and again!

    ReplyDelete

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