- 1 cup sugar
- 4 cups water
- 10-12 whole cloves
- cinnamon stick
- zest of one lemon (can use orange)
- 2 cups farina
- 3/4 cup extra virgin olive oil
- 1 cup blanched almonds
- cinnamon and powdered sugar for serving
In a saucepan combine the sugar, water, cloves, and cinnamon stick. Cut the zested lemon in half and toss that in the water mixture too. Heat until it just boils and then remove it from the heat.
In a soup pot heat the olive oil until it is hot. Add the farina and stir continuously until the farina begins to toast and gets slightly browned. Keep stirring otherwise it will burn. Once the farina is toasted add the syrup (strain off the lemon, cloves and cinnamon stick) about 1/2 cup at a time. Be careful, it will sizzle and splatter when the syrup is added. Stir well and the farina will absorb the syrup. Continue adding the syrup in batches until all the syrup is absorbed. Stir in the almonds and lemon zest. Keep stirring and the farina will gather into a solid mass.
Press the farina into a mold or bread loaf pan (or just shape it yourself on a plate). Invert the mold or pan to release the cake.
Serve generously sprinkled with cinnamon and powdered sugar.
I was inspired to make this after a taverna at Sounio served it complimentarily to us after a great fish dinner on a moonlit night.
❤ from Andromahi……
- 4 small eggplants (4-5 inches)
- olive oil
- 1 medium onion finely minced
- 1 lb ground lamb or ground beef (can use finely minced mushrooms for veggie version)
- 2 med tomatoes or 1 large (grated to remove skin)
- 1/3 cup wine (red or white doesn’t matter)
- 1/2 recipe bechemel
- grated pecorino
Cut the ends off of the eggplants and cut the eggplants in half. Cut a wedge out of the middle of each half that is about 1 cm deep and 3 cm wide and set the middle aside .
Drizzle both sides of eggplants with olive oil, place in a 9 x 13 pyrex pan and roast eggplants skin side up at 350 deg for about 15 min while you do the rest of the recipe. Finely dice the inside of the eggplant. Heat about 4 tbsp olive oil over medium high heat and saute onions. Once onions begin to soften add the eggplant and saute a few more minutes. Add the ground meat and press with the back of a wooden spoon to break into small pieces as it cooks. After cooking the meat onion mixture for about 7-8 min add grated tomato and wine. Sprinkle a little cinnamon and salt and pepper over the meat. Turn heat down to medium/medium low and simmer until liquid mostly evaporates.
Prepare the bechemel.
Spoon the meat mixture into the eggplant halves evenly. Generously spoon bechemel on top of the meat. Sprinkle with pecorino.
Bake at 350 deg for about 50 minutes until the bechemel is golden brown and the eggplants are easily pierced with a fork.
I did this batch with three eggplants, so they were very full!!