The nicest collaborations sometimes come out of the blue. Being in London for the past few weeks, I have been catching up with good old friends and taking the opportunity to make new ones as well. I met Noemi, a London based photographer from Sicily, we immersed ourselves in the world of our common passion – food photography- and enjoyed a wonderful dish of linguini alle vongole. Greece met Italy, in London.
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I am back in Athens! It’s been a wonderful break. So many strolls, so many people to see, so little time to do everything. Of course I had a good break from cooking, too. I returned to an empty fridge and I was greeted by a lonely beer, it was high time for quick and dirty recipes. Foggy London always brings back good memories. This is a tasty one that I often cooked after work: my pumpkin and sage pasta. Given the season, you can hardly resist.
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If you like seafood you have probably explored many different dishes. I used to get some really funny looks when asking for octopus at fish counters back in the UK. Maybe tentacles wake up lovecraftian horrors in people’s minds. But nothing could deter me when I thought of octopus with macaroni! There’s no reason to fear octopus, their tentacles are mouth-wateringly fleshy and tender when cooked properly. Continue reading
The pastitsio heritage comes to us from neighbouring Italy, where it’s normally called pasticcio di carne, a meat pie much like the beloved lasagne. Pastitsio also means a mess and of course Greeks could not adopt a dish without messing with it. So our pastitsio incorporates all the goodness of pasta and meat sauce, with a typically Greek hint of all spice and cinnamon. All topped with an extra thick white sauce and, of course a generous layer of cheese.