Chicken and Artichoke Ravioli with Roasted Garlic Cream Sauce

Ingredients:

2 tablespoons olive oil


3 cloves garlic,

minced
 2/3 cup shredded asiago cheese


2/3 cup shredded mozzarella


 Artichoke hearts, drained and chopped
(you can put as much as you like)

200 grams cooked diced chicken


Salt & pepper to taste



1 egg, beaten

How to cook: 

In a skillet cook the garlic in the oil. Add the artichoke hearts and sauté until soft.Add chicken and season with salt and pepper.Set aside and let the mixture cool.

When they become cold, combine artichoke mixture, mozzarella, and asiago cheese in a food processor.Lay out 1/2 of the wonton skins and place the filling in center of each skin. Brush edges with beaten egg.Top with another wonton skin and crimp edges firmly with ravioli cutter.Drop gently into boiling water and cook until tender, like 5 minutes.

Ingredients of Roasted Garlic Cream Sauce:


8 cloves of roasted garlic,

1/2 tablespoons butter


1 cup heavy cream


1/3 cup grated parmesan cheese

How to cook the garlic sauce:

Melt butter in frypan and sauté the roasted garlic for 1 minute. Slowly add heavy cream and bring to a simmer. Stir in parmesan cheese and continue to mix.

Put ravioli on plate and top with sauce. Garnish with fresh parmesan cheese. Kali oreksi!

Sweet and Spicy Baby Shrimps

                                                   Sweet and Spicy Baby Shrimps

Ingredients:

1 tablespoon flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder (you can also use cloves of garlic, this is what i prefer)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

750 grams of baby shrimp, peeled and deveined

2 tablespoons olive oil

Mix the flour and the seasonings in a bawl. Put the shrimps inside this mixture until they are evenly coated. Heat the oil and fry the shrimps occasionally, like 10 minutes. It is ready to serve! Kali oreksi.

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Aubergine filled with shrimps and octopus



Ingredients:

1 aubergine

100 grams shrimp

100 grams octopus

1 onion

1 clove of garlic

1 piece of red pepper

1 piece of green pepper

1 tomato

50 grams of grated cheese

How to cook:
 

Cut the aubergine into two pieces and fry. After they become cold, clean inside. 

Cut onion, garlic, peppers, domato and octopus into small pieces. First, saute onions, then garlic, peppers, octopus, tomato and finally shrimps. Fill the aubergine with this mixture. Put grated cheese on top and cook in the oven for 15 minutes. Kali oreksi