Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, avgolemono from zakynthos. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Avgolemono from Zakynthos is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Avgolemono from Zakynthos is something that I’ve loved my entire life. They are nice and they look wonderful.
Great recipe for Avgolemono from Zakynthos. An avgolemono (egg-lemon sauce) soup from Zakynthos. We have it all winter round and especially at Christmas. It looks more like a thick risotto.
To get started with this recipe, we must first prepare a few components. You can cook avgolemono from zakynthos using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Avgolemono from Zakynthos:
- Make ready 1 large bird (chicken, rooster or better turkey)
- Make ready 1 cup rice for pilaf
- Prepare 3 lemons
- Get 3 eggs
- Make ready 1 little salt
- Prepare grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera)
- Get plenty of pepper
This is gonna smell and look delicious. Avgolemono from Zakynthos is one of the most popular of recent trending meals on earth. Avgolemono from Zakynthos large bird (chicken, rooster or better turkey) • rice for pilaf • lemons • eggs • little salt • grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera) • plenty of pepper There are some cuisines which always leave you wanting more. With its vivid colours, rich, seasonal ingredients and delicious flavours, Greek gastronomy will always provide you with a meal of wonder.
Steps to make Avgolemono from Zakynthos:
- Boil the bird in a pot with slightly salted water that just covers it.
- As soon as it has boiled but hasn't started to break apart, remove from the pot and add the rice. Mix well.
- Beat the egg whites in a bowl until stiff. Add the lemon juice folding in softly. Then add the yolks one by one, still folding in softly.
- When the rice has boiled remove the pot from heat. Pour the egg and lemon sauce on top softly (without stirring). In Zakynthos we throw kisses as we pour it in the pot so that the sauce doesn't break!
- Cover the pot so that the egg and lemon sauce gets softer in the heat of the soup.
- Serve with plenty of grated cheese and plenty of pepper.
Avgolemono from Zakynthos large bird (chicken, rooster or better turkey) • rice for pilaf • lemons • eggs • little salt • grated spicy cheese (local cheese from Zakynthos or spicy kefalograviera) • plenty of pepper There are some cuisines which always leave you wanting more. With its vivid colours, rich, seasonal ingredients and delicious flavours, Greek gastronomy will always provide you with a meal of wonder. From the fantastic freshness of perfectly ripe tomatoes, tossed into a salad, to the rich creaminess of a traditional moussaka, there is something for… "Lahanodolmas" - stuffed cabbage leaves with sushi rice, shredded chicken, cabbage/dill puree and "avgolemono" sauce at Prosilio, Zakynthos. I Avli ton Yevsion - Yard of Taste. Yard of Taste is another top choice for foodies looking for Greek Italian fusion dishes.
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