Page 87 - BLUE INK 2019
P. 87
the new taste
Seafood Pita Wrap
By KALLIoPI KouRKouTAKI, Head Chef of BACCHuS MAIn RESTAuRAnT
Ingredients for 4
• 4 pittas • 3 egg yolks
• Cooked mussel meat • Ouzo
• Assorted prawn, squid • Lemon balm leaf
• 2 potatoes • Parsley
• 2 tomatoes • Extra virgin olive oil
• 1 small onion • Saffron
• 1 whole garlic • Splash of vinegar
instructions Sautee prawns and calamari with a little onion
and 1 clove of garlic. Add ouzo, flambee. Sprinkle lemon
balm. Prepare the salad by dicing 2 tomatoes. Add chopped
onion and parsley, sea salt, ground pepper, olive oil. Make the
skordalia by boiling 2 potatoes, then puree in a blender while
still hot. Add salt, garlic, vinegar, saffron, egg yolks, continuing
to blend. Leave to cool. To assemble, grill each pitta, spread Kallopi Kourkoutaki, Head Chef at Bacchus Above, from top: The dining areas and buffets at Minos Beach art hotel are inviting and comfortable.
skordalia, add mussels and seafood mix, add salad, and wrap. Main Restaurant at Minos Beach art hotel poses for our lens. Artisan bread, pies and other baked treats are served fresh from the traditional wood oven every single day.
84 Blue Ink Blue Ink 85
