WINDERMERE, Fla. — Chef George Panagiotopoulous wants to bring back the flavors that Italians expect at Piesanos Stone Fired Pizza.
The new joint in Windermere just opened.
“I just learned how to cook from just experimenting back and forth,” Panagiotopoulous said. “A friend of mind, he helped open a restaurant in Gainesville, (and) he gave me an opportunity to come in and learn how to cook. He was a chef. So, that’s where I learned.”
Panagiotopoulous prepared two of his sexiest dishes: a giant meatball and Mediterranean pasta. (Click on our video above!)
The chef says the only way you can mess up the pasta dish is to think about it too much, though he only shared the ingredients and not how much of each item to use.
Here they are to screengrab before you head to the grocery store:
Mediterranean Pasta
Ingredients
Garlic
Olive oil
Artichoke hearts
Roasted red peppers
Diced tomatoes
Kalamata olives
White wine
Cream
Scampi butter
Basil
Feta
Parsley
Alfredo mix
Favorite pasta (fettuccine was used)
Instructions
Just heat up all the ingredients, without burning the garlic
Prepare the pasta according to package directions.
Mix and serve to taste.
Giant Meatball
Ingredients
8-ounce giant meatball
Marinara sauce
Ricotta
Parmesan cheese
Provolone cheese
Basil
Instructions
Preheat the oven to 425 degrees.
Smoosh together your meatball
Top with cheeses
Cook for 4 minutes, or until it turns into melty goodness.
Dining and Cooking