Mouthwatering Mediterranean Feast
{{#rendered}} {{/rendered}}Turn any party into a Greek feast with these easy Mediterranean favorites from Chef George Kyrtatas of Hathaway's Restaurant.
Athenian Capellini (Serves 2-4)
Ingredients:
{{#rendered}} {{/rendered}}2 Tablespoons olive oil
2 teaspoons dried oregano
2 cloves minced garlic
{{#rendered}} {{/rendered}}1/4 cup kalamata olive, pitted and chopped
1/4 cup capers
2 cup sweet onion
{{#rendered}} {{/rendered}}1/4 cup parsely, chopped
6 cups capellini, cooked
2 cups feta cheese, crumbled
{{#rendered}} {{/rendered}}1 pound cooked capellini
Method:
1. Saute onions, garlic, oregano, capers and kalamata olives in the olive oil until onions are softened and transparent.
{{#rendered}} {{/rendered}}2. Toss in tomato and feta and heat for one minute.
3. Mix in parsley and cooked capellini. Toss well and serve.
Asiago Cheese and Kalamata Dip
{{#rendered}} {{/rendered}}Ingredients:
1/3 cup feta cheese, crumbled
1/4 cup parsley, chopped fine
{{#rendered}} {{/rendered}}1/4 cup kalamata olive, pitted and chopped
1/4 cup pimientos chopped fine
14 ounces sour cream
{{#rendered}} {{/rendered}}6 ounces Asiago Cheese, grated
1teaspoon granulated garlic
1/4 cup parmesan cheese
{{#rendered}} {{/rendered}}1/2 cup bread crumbs
Method:
1. Preheat oven to 350 degrees.
{{#rendered}} {{/rendered}}2. Mix first 7 ingredients in a bowl.
3. Transfer to a bowl or casserole that can go in the oven.
4. Sprinkle with bread crumbs and parmesan cheese.
{{#rendered}} {{/rendered}}5. Bake until golden brown on top and mixture starts to bubble.