Kefalograviera from Amfilochia
Pecorino type cheese
with pecorino type cheese
Recipes with Kefalograviera
Pie Gianniotiki with Kefalograviera
650 grams grated kefalograviera
500 grams of milk
Butter (to spreads the leaves)
4 sheets puff pastry
Butter a baking pan, run a sheet and brush with butter.
Add a third of kefalotyri and cover with second sheet of buttered.
Continue with another 1 / 3 of the cheese and the third buttered sheet, ending with the third layer of cheese and the last buttered foil.
Beat eggs with milk and pour the pie.
Bake the pie in a moderate oven until golden brown.
Beef with kefalograviera
1 kg of beef
4 carrots cut to small cubes
1 can of chopped tomatoes (or fresh tomatoes and some tomato paste)
1 cup peas
300 grams kefalograviera salty sliced (I suggest Amfilochia)
1 cinnamon stick
Salt, pepper, sugar
Cut the beef in bites, put the oil to burn and sauté.
Add tomatoes and let fry for a while.
Add water (and paste if we use fresh tomatoes) Salt and pepper, add a pinch of sugar and cinnamon.
Allow to cook until meat is done (if necessary add water) in total about four hours.
After 3 hours, add potatoes cut into small bites (as in grilled chicken) and carrots.
After another 30 min remove the cinnamon wood, add the peas and cook. Here is attention needed,,if the re is too much water let it boile before we put the peas in.
Once done, add it in a deep earthenware dish, cover with the kefalograviera cut into thin slices and place it in the oven until cheese melts.
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