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Classic Briam Napolean

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 01 July 2012 at 04:39

Buon Giorno,

 
Recipes tell a story and in the case of traditional Greek cuisine, they tell the story of time honored traditions, however, more recently, boundless creativity.
 
For as long as most of us can remember, Greek cuisine has been defined by certain dishes, the Classics, the National fare of the country and regional specialties based on seasonal, often local, ingredients and simple Mediterranean techniques.
 
However, here is a dish from the classics, however, with a modern touch ...
 
Napolean means layered. For example, a Napolean is a French style pastry of stacked pastry sheets with cream in between the layers.  
 
classic briam napolean vegetables with fresh tomato concasse
 
for the sauce:
 
2 Medium tomatoes ripe and red
1/2 green bell pepper
hot red pepper cayenne flakes - a pinch
EVOO: 2 tablespoons
balsamic vinegar: 1 tblsp.
salt and pepper to taste
fresh basil: sliced julienne 1/2 cup
 
for the briam napolean:
 
3 garlic cloves minced
125 ml. Evoo
eggplant or aubergine: 600 grams or 1 pound 5 oz.
coarse salt 2/3 ounces or 20 grams
3 spring onions chopped
brown sugar 2  tblsps.
balsamic vinegar: 2 1/3 oz. or 70 ml.
salt and pepper to taste
zucchini trimmed and cut lengthwise into thin long slices: 1 1/2 lbs.
or 700 grams
6 tomatoes, ripe and red sliced medium into thin slices & depeeled
6 long green Italian style peppers
fennel sliced ( one bulb )
basil, cilantro, parsely: fresh herbs to fill 3/4 cup
1 / 2 pound potatoes cut into thin rounds, peeled and sliced
6 leeks sliced finely
carrots : 1 or 2 peeled and diced
1 cup or 250 Ml. Tomato concasse ( simple fresh tomato sauce )
 
Yields 8:
 
1. for the sauce, pulse all the vegetables except the Basil in a food processor and chill ... add the basil just before serving the sauce.
 
2. for the briam, mince and steep in Evoo and set aside
 
3. cut the eggplants into thin slices and layer in a colander with coarse salt
 
4. drain for 30 mins.
 
5. season with salt and pepper and half the sugar
 
6. raise heat to medium and stir onions constantly and add the vinegar
 
7. as soon as it cooks off, remove the onions from the heat
 
8. cut the bell pep into strips and cut the carrots diced  and steep into ice water for 30 mins to crisp them and then strain and chill
 
9. place a piece of parchment paper ( pa pi llo (yo )  te ) on a sheet pan and sprinkle with salt, peppers, 1/2 tblsp brown sugar and a little olive oil and then place the tomato slices on the parchment and sprinkle the top side with salt, pepper, sugar and Balsamic Vinegar and bake at 160 degrees centig or 325 farenheit degrees
 
10. drain the eggplants, and brush each slice with Evoo
 
11.  repeat with the boiled potatoes, peppers, zucchini, and spring onions and either roast or grill them until tender however, al dente crisp
 
12. to serve is key here: layer the veggies alternating between each, inside a mold for each portion; starting with: tomato, finish with spring onion ... and carrot dice, and then remove ring mold and drizzle the concasse tomato sauce and a little evoo ...
 
serve at room temperature with toasted pita or home made pita or focaccia ...
 
And a lovely white or rosé sparkling wine or beer ...
 
Happy 4th,
Ciao,
Margaux Cintrano.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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