Greece and the Quartirolo that you don't expect

by | Nov 25, 2023 | RecettIN

Here are the 3 recipes we created in the Active Aperitif event "Greece and the Quartirolo you don't expect"

We created 3 recipes in which we re-interpreted 3 classics of Greek cuisine , using an Arrigoni Battista for 3 quick and innovative finger food recipes to bring your imagination back to your summer holidays:
  • The “winter” Greek salad
  • Tyròpita as an aperitif
  • The Saganaki

This appointment is part of a cycle entitled Iconic recipes from the world with an Italian twist: The next Active Aperitifs from this Active Aperitif cycle with Arrigoni Battista cheeses will be dedicated to:

  1. To FRANCE where we will replace Roquefort with a local blue cheese in classic recipes such as a different salad, a risotto and baked pears.
  2. To SPAIN where we will use local cheeses for a Tarta de Queso (Spanish Cheesecake), a Queso a la Plancha and a Gazpacho
  3. And finally to SOUTH AMERICA with Brazilian Pao de Questo, Mexican Queseilla and Argentine Empanadas

You can discover these 3 events in our Active Aperitifs calendar HERE

Winter Greek salad

  • Quartirolo Arrigoni 4 large slices
  • Datterini tomatoes 500g
  • Aubergines 200g
  • Oven cooked black olives 100g
  • Green onion 200g
  • Fresh cucumber 300g
  • Dried figs 100g
  • Flower capers 40g
  • Greek yogurt 125g
  • Honey
  • Dried oregano or fresh mint
  • Extra virgin olive oil, salt, pepper
Procedure:
  1. Clean and cut the spring onions into chunks, cut the cherry tomatoes in half, cut the figs into chunks, remove the seeds from the cucumber while keeping the peel and cut it into small chunks. Pit the olives.
  2. Cut the aubergines into chunks and cook them over high heat in a pan or at 230° for 10 minutes in the oven.
  3. Quickly sauté the spring onion in a little hot oil over a high heat, add half the tomatoes, half the cucumber, cook for a minute and finally add a little vinegar and half the olives. Pour a little honey before turning off.
  4. Mix the cucumber, olives and raw cherry tomatoes
  5. When they are cold, add the aubergines and the pan of spring onion etc.
  6. Mix and complete with capers and Quartirolo cubes.
  7. Mint or oregano is appreciated. Season with Greek yogurt and serve in single-portion bowls.

Tyròpita: single portions of phyllo pastry stuffed with quartirolo filling

  • Quartirolo Arrigoni 4 large slices
  • Phyllo dough 12 sheets
  • fresh mint 30g
  • Greek yogurt 500g
  • Eggs 2
  • Lemon juice 50 ml
  • Honey 100g
  • Black pepper, salt, sesame seeds
Procedure:
  1. In a bowl, break thequartirole and crush it to obtain a pulp, combine an egg, the chopped fresh mint, some lemon juice and grated peel, some honey, a little salt, ground black pepper, some Greek yogurt and mix everything, if the mixture is too dry add more yogurt or a little milk.
  2. Cut two sheets of phyllo dough into quarters, overlap them two at a time, brushing them with extra virgin olive oil.
  3. Place them in a single-portion round aluminum tray and fill up to the edge with the mixture.
  4. Close one layer at a time, then brush with oil and bake at 180° for about 15 minutes.
  5. Serve with honey. And sprinkle with sesame seeds.

Saganaki: Quartirole squares wrapped in crunchy phyllo dough and sprinkled with sesame seeds

  • Quartirolo Arrigoni 4 large slices
  • Phyllo dough 12 sheets
  • Honey, lemon, sesame seeds, frying or extra virgin oil
Procedure:
  1. Cut the 2cm high slice of Quartirolo into quarters.
  2. Cut 3 sheets of phyllo dough into quarters, overlap them two at a time, brushing them with extra virgin olive oil.
  3. Insert a quarter of cheese in the center and close all the flaps tightly, creating a square bundle.
  4. In a large pan, heat a centimeter of frying oil and fry the parcels on both sides. Dry with kitchen paper, place on a plate and sprinkle with honey, sesame seeds and lemon juice.

You can discover these 3 events in our Active Aperitifs calendar HERE

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