Greek Farms | Cretan Paximadi PDO: Tradition Baked to Last

Double-baked and full of tradition — Cretan paximadi PDO is more than just a bread. Soaked with olive oil and tomato, it becomes the base for one of the simplest and most beloved Greek bites.
Crunchy, hearty, and made to hold flavor like nothing else.

This is only a taste. Discover more →https://portal.greekfarms.gov.gr/

Διπλοψημένο και γεμάτο παράδοση το κρητικό παξιμάδι ΠΟΠ είναι κάτι περισσότερο από ένα απλό ψωμί. Βουτηγμένο σε ελαιόλαδο και ντομάτα, γίνεται η βάση για ένα από τα πιο απλά και αγαπημένα ελληνικά σνακ.
Τραγανό, χορταστικό και φτιαγμένο για να διατηρεί τη γεύση του όπως κανένα άλλο.

Αυτό είναι απλά μία γεύση. Ανακαλύψτε περισσότερα → https://portal.greekfarms.gov.gr/

#GreekFarms #CretanPaximadi #GreekBread #TasteGreece #DiscoverGreekFlavors #GreekCuisine #AuthenticGreece #MediterraneanDiet #NextGenerationEU #Ελλάδα2_0″

What is your idea of Greek cuisine? Moussaka, Greek salad,
feta cheese, spanakopita, or perhaps roast lamb? In this selection of videos
we will change everything you thought you knew
about Greek food. For this series, we enlisted a brigade of the most talented
and innovative chefs to present you with their creative
take on some famous Greek favourites. Adding their creative twist,
modern techniques, skills and sophistication they transform culinary staples
into fine dining recipes. KRITIKO PAXIMADI PGI Protected Geographical Indication
product from Crete. Crunchy, flavourful Cretan rusk that
has remained unchanged through the years. If I had to say
what my culinary identity is, I would say that I am bound,
in a way, by my homeland’s cooking,
its ingredients, and seasonal ingredients. In Greece we still have
four seasons and wonderful products. Greek tastes, local products, the wealth of nature
as the seasons change, they bind me, they direct me, and they make me cook
what I cook. I am Manolis Papoutsakis
and besides being a chef, I am also a Cretan. We’re going to prepare
a slightly more creative dakos today by combining two recipes. One recipe is the classic dakos with Cretan rusk,
tomato, and myzithra. The other recipe
uses boiled amaranth greens with grated tomato and grated garlic. Cretan dakos with vlita (amaranth greens),
tomato, myzithra and garlic. INGREDIENTS FOR 8 SERVINGS:
1 Cretan rusk, 300 g fresh amaranth greens, 4 ripe tomatoes or cherry tomatoes,
Cretan xinomyzithra, 1 garlic clove, dried oregano, fresh oregano,
extra virgin olive oil, fresh basil, vinegar, fleur de sel,
freshly ground pepper. Step one, boil the amaranth greens. To preserve their vibrant green colour and keep them from looking sickly,
as we often encounter them, it helps to chill them
in very cold water. Stage one,
boiled amaranth greens, ready. To finish with the amaranth greens,
we need salt, olive oil, exclusively extra virgin olive oil, a little grated
or finely chopped garlic, your choice, a little vinegar, and the first preparation is ready. Let’s move on
with the next preparations. Grate the tomato. Then, slice up a few cherry tomatoes. We’ve added the cherry tomatoes
to the tomato sauce, and let’s chop up some basil. We will obviously
also finely chop some fresh oregano. But fresh oregano tastes different from dried oregano,
so we’ll use both. Olive oil is where
the recipe’s great secrets begin. Don’t be stingy with it. And of course, salt. And now it’s time to crumble our rusk. Rusk is a unique product, because besides
its great nutritional value, it fills people up,
you feel full with a small quantity, it has a unique, very crunchy texture that wakes you up,
it shocks you pleasantly. That’s why rusks
were certified in 1996 as a product
of geographical indication. Empty the rusk. There’s some powder as well as whole pieces of rusk. Let’s move on
to the magical ingredient. Olive oil. Mix well. And let’s start plating. In the middle of the plate, we pour the crumbled rusk, saturated with the wonderful
extra virgin olive oil. Step two,
our incredible amaranth greens, which smell of lovely garlic,
olive oil, and vinegar. Let’s move on to the tomato sauce. You can dip into this
as many times as you want. What vitality this dish has
and what a lovely smell? Moving on to the final ingredient,
the myzithra. Of course, we’ll garnish
with a few more things, specifically a little dry oregano,
a few fresh oregano tips, and some wonderful basil leaves. It is ready. A type of “dakos” with certified Cretan rusk, different to what we are used to,
but a truly unique salad. I think this dish pairs perfectly
with a dry liatiko rosé.