Recipes from Aegina
The local cuisines of the countries or the different regions of a country always have something good and interesting to show no matter how famous they are. A typical example is Aegina. The local cuisine of the favorite island of Argosaronikos is based on its local product which is none other than the pistachio of Aegina. Below you will find three well-known recipes from Aegina slightly "teased", a salad, a main meal and a snack.
Lettuce salad with corn and pistachios
Ingredients for 1 serving
5-6 lettuce leaves
1/2 cup corn
2 tbsp. mayonnaise
3-4 tbsp. olive oil
10-15 pistachios of Aegina
30 gr. yellow regato cheese
1-2 tbsp. balsamic vinegar
A little salt
Wash and cut the lettuce. Place it in a salad bowl. Boil the corn for 5 minutes in salted water and strain it.
Mix the mayonnaise with the olive oil, vinegar and salt. Pour the mixture into the lettuce and stir. Add the corn, the cheese in peels and finally the peanuts.
Stuffed peppers with raisins oiled from Aegina
Stuffing peppers, preferably red (because they are sweeter)
1 1/2 tbsp. Carolina rice
1 tbsp. chopped parsley
1 tbsp. fresh or dried mint
About 1 cup pummaro tomato sauce
1 large onion, finely chopped
1 tbsp. for each black currant pepper
Put all the ingredients together in a bowl, mixing them well.
We have washed the peppers and removed the seeds. Fill the peppers but not completely, because the rice will swell and overflow. Then we close them with their lids.
Place them in a pan on non-stick paper to clean the pan more easily at the end, add about 1 1/2 cup water, pour over the olive oil so that it goes to all the peppers, add a little salt and bake.
If we want, we can add between the peppers and a few potatoes. The amount of olive oil is optional, but about one glass of olive oil wine is recommended in the filling and another on the peppers.
Yogurt with honey, pomegranate and pistachios
1/2 cup yogurt
1/2 cup pomegranate
2 tbsp. honey
A few pistachios from Aegina
Put the pomegranate, honey and pistachios of Aegina in a bowl. Serve the yogurt in 4 individual bowls and pour over the honey.