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Super easy Greek style pasta with capers and lemon

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kcixcy

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Capers and lemon is just an unbeatable combination. All you need to do for this recipe is boil pasta (I prefer penne or spaghetti). Then sautée shallots, garlic, lemon, capers and butter. Combine the two and you're all set! Season with salt, cracked perpper, oregano and kefalotiri cheese.

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This pasta dish is so light and filling. I tend to sprinkle with crumbled feta and sliced Kalamata olives...I'm a typical Greek cook..always feta and olives!! Serve with a delicious Greek wine and you have a winning dinner!! Kali Orexi!!
 
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Konstantina Tarpon Spring said:
This pasta dish is so light and filling. I tend to sprinkle with crumbled feta and sliced Kalamata olives...I'm a typical Greek cook..always feta and olives!! Serve with a delicious Greek wine and you have a winning dinner!! Kali Orexi!!
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Yes, anything with feta on top and a little drizzle of olive oil is always how I garnish everything
 
All I can say is Greeks definitely know how to cook, eat and have fun❣❣
 
Konstantina Tarpon Spring said:
All I can say is Greeks definitely know how to cook, eat and have fun❣❣
Click to expand...
I agree!!! This dish is so simple, too. I sprinkle it with kefalotiri if I have it, if not then I just use either feta cheese or even Romano (Italian, but a sheep cheese so it has some similarities in flavor to some of the Greek sheep cheeses).
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

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