Features:
- Homemade
- No Added Preservatives
Details: A rusk is a food that we encounter from the ancient times until today. Its a form of dry and crunchy bread that has received twice the usual exposure to fire (in a stove). Its recipe resulted from the need of rural families, where the wife was also busy in being involved in agricultural work, was not able to knead fresh bread on a daily basis. Therefore, she used to knead a large quantity of bread once, which was then consumed fresh as long as it could last (2-3 days) and the rest was roasted a second time in the oven, in order to expel excess moisture and last even more. There is a large variety of rusks that are produced from different kinds of flours. Made with simple ingredients, rusks have a high nutritional value as they contain plenty of fiber, B vitamins, vitamin E, and micronutrients. A traditional veggie dish from the island of Crete, perfect for a light dinner! The secret behind the perfect Ntakos is to use juicy, fresh, organic, on the vine tomatos as they are the key ingredient that brings this dish to life. Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish. Recipe Ingredients: 4 large round barley rusks 3 large mature tomatoes (pilled and mashed) 8 tbsps extra virgin olive oil 150 g feta cheese (5.5 ounces) 50g myzithra or ricotta cheese 10-15 black olives 1-2 tbsps capers oregano salt and freshly ground pepper Instructions: 1.Moisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil. 2.Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain. 3.Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater. 4.To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.
Brand: ntourountous
