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“Tomatada” with myzithra cheese and pepper

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“Tomatada” with myzithra cheese and pepper
  • Difficulty: Medium

Ingredients

Narration

“Tomatada” with myzithra cheese and pepper

A delicious dish to dine hot or toasted bread and it is delicious… in the heart of the summer that tomato is in its season and at its best.

If you do not like the myzithra cheese, you can put feta cheese or even your own blend of grated cheese…

One thing is for sure’ you won’t be able to resist… The ouzo is a good option to accompany tomatada but  not as cool as a white wine.

Crete
Elafonissi Crete

“Tomatada” with cheese and pepper
From the executive chef Yannis Lionakis, Yalitas tavern of Elafonissi, Crete

Steps

1
Done

Wash the tomatoes, grind them and salt them.

2
Done

Put them in an pyrex and the myzithra cheese on top

3
Done

Chop the pepper and spread it over.

4
Done

Sprinkle with salt, pepper, throbbing, and finally chili flakes.

5
Done

Sprinkle the tomato with olive oil.

6
Done
15 minutes

Bake in a well preheated oven at 200 ° C for 15 minutes.

7
Done

We place the fireproof pot in the middle of the table and serve with olive bread which makes a great combo.

TasteDriver

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