Any chef will tell you that great cooking starts with great ingredients and in Greece that often means simple pulses turned into unforgettable dishes. In this video we spotlight Fasolia Gigantes Elefantes Kastorias PGI the famous large white beans from the lakeside region of Kastoria easy to boil thin skinned and naturally buttery. Chef Elvi Dimitris Zyba gives them a modern twist by slow simmering the pre cooked beans with onion carrot tomato garlic and tomato paste until the sauce becomes thick rich and full of sweetness. Then he brings in the sea with slices of fresh tuna marinated in extra virgin olive oil lemon zest and juice fleur de sel pepper and chilli flakes which add tang heat and depth. The tuna marinade is finally poured back into the beans so all the citrus and sea aromas bind with the hearty legumes creating a dish where Greek pulses and fresh fish meet in one generous plate. It is a creative but honest expression of Greek gastronomy built on PDO and PGI ingredients that carry the identity of their place of origin.
This is only a taste. Discover more → https://www.greekfarms.gov.gr/
Κάθε σεφ θα σας πει ότι το μυστικό για μια καλή συνταγή ξεκινά από τα σωστά υλικά και στην Ελλάδα αυτό συχνά σημαίνει απλά όσπρια που μεταμορφώνονται σε αξέχαστα πιάτα. Σε αυτό το βίντεο πρωταγωνιστούν τα φασόλια γίγαντες ελέφαντες Καστοριάς ΠΓΕ τα ξακουστά μεγάλα λευκά φασόλια της λίμνης της Καστοριάς εύκολα στο βράσιμο με λεπτή φλούδα και φυσικά βουτυράτη υφή. Ο σεφ Έλβι Δημήτρης Ζύμπας τους δίνει μια σύγχρονη προσέγγιση σιγομαγειρεύοντάς τα με κρεμμύδι καρότο ντομάτα σκόρδο και πελτέ μέχρι η σάλτσα να δέσει και να γίνει πηχτή γεμάτη γλύκα και ένταση. Στη συνέχεια φέρνει στο πιάτο τη θάλασσα με φρέσκο τόνο κομμένο σε φέτες και μαριναρισμένο σε εξαιρετικό παρθένο ελαιόλαδο ξύσμα και χυμό λεμονιού fleur de sel πιπέρι και μπούκοβο που χαρίζουν οξύτητα ένταση και βάθος. Στο τέλος όλη η μαρινάδα του τόνου επιστρέφει στην κατσαρόλα για να αγκαλιάσει τα φασόλια δένοντας τα αρώματα της θάλασσας με τη γήινη καρδιά των οσπρίων σε ένα πιάτο όπου η δύναμη της ελληνικής γης και του πελάγους συναντιούνται δημιουργικά. Είναι μια δημιουργική αλλά αυθεντική εκδοχή της ελληνικής γαστρονομίας βασισμένη σε προϊόντα ΠΟΠ και ΠΓΕ που κουβαλούν την ταυτότητα του τόπου τους.
Αυτό είναι απλά μία γεύση. Ανακαλύψτε περισσότερα → https://www.greekfarms.gov.gr/
#GreekFarms #TasteGreece #DiscoverGreekFlavors #GreekCuisine #MediterraneanDiet #GreekAgriculture #NextGenerationEU #Ελλάδα2_0 #FasoliaGigantesKastorias #Kastoria #GreekPulses #AuthenticGreece #CreativeGreekCuisine
Any chef will tell you the secret to a good recipe
is working with great ingredients. Greece’s chefs are surrounded with a plentiful variety
of amazing local products that fuel their creativity. Emerging and internationally renowned
Greek chefs combine exquisite local ingredients
from every corner of Greece, creating for us some of the finest
and most creative recipes. Join us on “Α Greek Food Adventure:
The Creative Path.” FASOLIA GIGANTES
ELEFANTES KASTORIAS PGI A Protected Geographical Indication
product from the area of Kastoria Easy to boil,
thin-skinned, buttery texture Good cooking consists
of quality ingredients, a chef’s ability
to get a good result and the techniques he has worked on
and has mastered in his portfolio. I am Elvi Dimitris Zyba, I will cook Kastoria giant beans
with marinated tuna. Marinated fish
with Kastoria giant beans INGREDIENTS FOR 2-4 SERVINGS 200 g tuna, 300 g Kastoria giant beans,
80 g tomato paste 1 white onion, 2 carrots, 2 tomatoes,
3 garlic cloves, chilli flakes, 2 lemons, 200 ml extra virgin olive oil,
fleur de sel, freshly ground pepper,
1 bunch parsley Besides soaking the beans,
we have prepped them further and boiled them in water for 20 minutes, so their skin swells and breaks open. We start by cutting
our onion into slices. We thinly slice the carrots as well. We finely dice the tomato. At this point, we can turn on the heat. We add some extra virgin olive oil, to sauté the vegetables. We start sautéing all our vegetables. The onion needs some time to soften. We want high heat
throughout the whole process. We cut the garlic in half. Then we add the tomato paste. We give it a stir. We add the fleur de sel. Some fresh pepper. Our sauté is now ready for the Kastoria giant beans. They are some
of the most delicious beans we have. They were certified in 2003. They are cultivated at an altitude
of more than 600 meters. Once we’ve stirred the sauté well, and we have blended all the ingredients, it is now time to add the water. We need about one litre of water. Another good stir. We cover it, to bring it to a boil,
then we reduce the heat. After about 40 minutes of cooking,
it will be ready. At this point, we check
to see if the beans are done, if they are nice and thick. We turn the heat off, add some extra virgin olive oil, cover it and let it rest
for about 10-15 minutes, so all the flavours can meld together. While the beans are cooking,
let’s prepare the tuna fillet. We cut the tuna into three fillets. We slice the tuna, to marinate it. We pick some nice, thick slices,
that will give us a good bite. We start by adding
some extra virgin olive oil. Then some fleur de sel. Pepper. Lemon zest. And some freshly squeezed lemon juice. For our final touch,
we want to give the tuna some tang. So we add some chilli flakes. This will bring together
the tuna and beans flavours, and will spice up the dish. Now for the plating. All this juice can go into the beans, to boost the flavour even more, with all the intensity of the tuna. And we set up the dish. The beans are the base. We spread the tuna here and there on top. We add the rest of the tuna juice
and the remaining marinade, and top with some parsley leaves. And the recipe
with Kastoria giant beans and marinated tuna is ready. The perfect drink for this dish, in my opinion, is a Mytilini ouzo.
Dining and Cooking