RECIPES

Five reasons why to try Santorini tomataki PDO paste:

  1. Due to the triple concentration, only a slight proportion is enough to make your cooking superb
  2.  It is ideal for red sauce casserole dishes
  3. Try the Santorini tomato paste sauce:
    Mix the tomato paste with olive oil, salt, capers, basil and oregano. Accompany it with olives, barley rusks and Santorini wine!
  4. Compared to any other tomato paste, it is the richest in lycopene and antioxidants
  5. Once you try its aroma and taste you will compromise with nothing less!

Join us in a trip to breathtaking Santorini, through the unique flavors of its protected designation of origin (PDO) products.

Celebrated chef Diane Kochilas creates delicious recipes using tomato, fava and wine PDO Santorini and invites you to a table of exquisite European products!

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, a 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Diane hails from the Blue Zone Greek island of Ikaria and New York City and brings a combination of innate Blue-Zone wellness and result-oriented NYC spirit to everything she does. She is an award-winning author of more than 18 books on Greek-Mediterranean Cuisine and runs the Glorious Greek Kitchen on Ikaria Cooking School every spring and fall on the island. Diane also organizes culinary excursions and walking tours in Greece and cooking classes throughout the United States.

She has been on the forefront of bringing healthy Greek and Mediterranean cuisine to an American audience for more than 25 years. Diane has been consulting chef for many of the top Greek restaurants in the United States and for years has worked with university dining services at Harvard, Yale and UMass  Amherst to bring healthy Mediterranean cooking to student dining halls. She is a frequent speaker at the CIA and other major culinary institutions.

RECIPES

1) Santorini Fava Soup Garnished with Mushrooms & Capers

2) Baked “Dolmades” Stuffed with Fava & Santorini Tomatoes

3) Vegan Fava “Sausages” in Spicy Cumin-Santorini Tomato Sauce

4) Fava “Burgers” Topped with Santorini Tomato Paste,  Arugula & Caramelized Onions

5) Deep-dish Santorini Pizza: Fava Crust, Santorini Tomatoes, Haloumi & Herbs

6) Shrimp “Assyrtiko” – with Caper Leaf Pesto over Fava Puree

DESSERTS

7) Caldera Chocolate Lava Cake with Vinsanto

8) Spiced Vinsanto-Dried Fig Parfaits with Whipped Cream and Greek Yogurt

Santorini Fava Soup Garnished with Mushrooms & Capers - Makes 6 to 8 servings

For Soup:

  • 3 tablespoons extra virgin Greek olive oil
  • 1 red onion, chopped
  • 1 leek, trimmed and chopped
  • 2 garlic cloves, chopped
  • 2 cups Santorini fava
  • 2 teaspoons porcini mushroom powder
  • 1 ½ liters/quarts vegetable stock
  • 2 bay leaves
  • 1 small bunch thyme, tied
  • Salt and pepper to taste
  • Additional olive oil or truffle oil for garnish

For Mushroom Topping:

  • 3 tablespoons extra virgin Greek olive oil
  • 6 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 – 6 fresh thyme sprigs, leaves only, chopped
  • 1 cup dried porcini, rehydrated
  • 2 teaspoons Santorini capers
  • 1 teaspoon Santorini tomato paste
  • 1 tablespoon petimezi (grape molasses)
  • 1 ½ tablespoons Santorini or other good quality balsamic vinegar
  • Salt and pepper to taste
  • Pink peppercorns for garnish

pair with Santorini Assyrtico

For soup:

Heat olive oil in a large wide pot and cook onion and leek until soft and lightly browned, about 12 minutes. Stir in the fava and toss to coat in the oil. Stir in the mushroom powder.

Pour in the vegetable stock and add the bay leaves and thyme. Bring to a simmer and cook for about 1 hour, or until the fava has completely disintegrated, replenishing the liquid with water, as needed to keep the soup consistency velvety.

While the soup is simmering, prepare the topping: Heat the olive oil in a large, wide frying pan and cook the shallots until golden. Stir in the garlic. Add the rehydrated porcini and strain their liquid into the soup as it simmers. Add the capers, thyme sprigs, tomato paste, petimezi and balsamic to the mushroom mixture. Cook for about 15 minutes for the flavors to come together. Season with salt and pepper and set aside.

Remove the bay leaves and thyme from the fava soup and, using an immersion blender, puree the soup to a smooth, velvety consistency. Add additional olive oil or water to achieve desired smoothness.

Serve the soup and garnish with the mushroom mixture. Drizzle, if desired, with additional olive oil or truffle oil. Sprinkle with pink peppercorns, garnish with thyme sprigs and serve.

Baked Dolmades Stuffed with Fava & Santorini Tomatoes - Makes 4 to 6 servings

For Fava Filling:

  • 6 tablespoons extra virgin Greek olive oil, and more, as needed
  • 4 large red onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups Santorini Fava
  • 2 teaspoons turmeric
  • 2 bay leaves
  • 1 ½ cups Carolina rice

For Fava Filling:

  • 1 cup chopped fresh dill
  • 1 cup chopped fresh mint
  • Salt and pepper to taste
  • Grated zest of 1 lemon
  • 1 lemon, halved and cut into thin crescents
  • 1 jar brined grape leaves, rinsed and stems trimmed
  • 1 can Santorini whole small tomatoes with juices

Prepare the fava for filling: Heat 3 tablespoons olive oil in a large, wide pot over medium heat and cook one-quarter of the chopped onions (1 onion, in other words), until soft. Stir in the garlic, then add the fava and stir to coat in the oil. Add the turmeric and stir. Add enough water to come about an inch above the fava and bring to a simmer. Add the bay leaves. Simmer, with lid ajar, replenishing the water judiciously as needed for the fava to simmer and cook. When it is soft and has absorbed all the liquid in the pan, remove from heat. The fava should be the consistency of chunky mashed potatoes. Place a kitchen towel over the fava and let it cool.

In the meantime, heat another 2 tablespoons of olive oil in a separate wide pot and cook the remaining onions until soft and lightly browned, about 12 minutes. Stir in the rice and add 1 ½ cups water or vegetable stock. Season with salt. Simmer covered until the rice is about 2/3 of the way cooked and the liquid absorbed. Remove from heat.

Combine the onion-rice mixture and fava in a mixing bowl. Remove the bay leaves. Add the lemon zest and herbs and adjust seasoning with additional salt and pepper. The mixture should be dense and hold together very well.

Preheat the oven to 375F/180C.

Place the rinsed grape leaves vein side up in rows in front of you on a clean work surface. Snip the stems if necessary. Place a heaping teaspoon or more, depending on size of leaf, in the center bottom of each leaf and roll up like a spring roll, into a neat cylinder. Place seam-side down in an ovenproof glass or ceramic baking dish and continue rolling the leaves and filling until both are completely used up. Place the grape leaves next to one another very snugly. Place the lemon slices decoratively in between the rolled leaves throughout the pan. Pour the whole tomatoes and remaining olive oil over the rolled grape leaves, tilting the pan to spread evenly. Add more olive oil if desired, and enough water to come just about half way up the leaves, not more.

Cover with parchment then seal with aluminium foil and bake for about 35 to 40 minutes, or until tender. Remove, cool slightly, and serve, You may also serve these the next day, chilled or at room temperature, accompanied by a little Greek yogurt.

Vegan Fava “Sausages” in Spicy Cumin-Santorini Tomato - Makes 6 servings

  • 1 bag Santorini Fava
  • 5 tablespoons olive oil, or more, as needed
  • 3 large red onions, minced
  • 5 garlic cloves, finely chopped
  • Salt to taste
  • Juice of 1/2 fresh lemon
  • Black pepper to taste
  • 1 heaping tablespoon cumin, or more, to taste
  • 2 teaspoons sweet paprika
  • 1 cup finely chopped parsley
  • 4 – 8 tablespoons all-purpose flour, as needed
  • 1 can Santorini whole tomatoes and juices
  • 1 tablespoon Santorini tomato paste
  • ½ cup Assyrtico wine

pair with Santorini Assyrtico

Rinse and drain the fava. Heat 1 tablespoon of olive oil in a large, wide pot and add one-third of the chopped onions, two of the chopped garlic cloves and the fava. Turn to coat in the oil, then add enough water to cover by about 1 – 1 ½ inches. Leave the lid ajar and simmer the fava until thick and softened, adding a little water several times over the course of cooking, until the fava is done. The final cooked fava should have absorbed all its water and be thick like mashed potatoes.

Remove and puree in the pot with an immersion blender until very smooth and creamy, adding additional olive oil and the lemon juice in alternating doses, to achieve a velvety texture. Set aside to cool completely, covered with a kitchen towel.

Season the cooled fava with salt, pepper, cumin, paprika, and parsley. Mix together and adjust seasoning to taste. Add the flour in increments, mixing gently, to form a dense, thick mixture that holds it shape when formed into a ball.

Take a tablespoon at a time of the mixture and shape into oblong “sausages”, about two inches long and an inch wide. Place on a tray lined with parchment. When done, chill the little sausages for one hour, to firm them up.

Heat olive oil in a large, wide pot. Dredge the fava sausages in a little seasoned flour and fry lightly and gently, turning carefully, to color a little on all sides. Remove and drain on paper towels. Continue until done. Using a paper towel wipe the pan clean.

Heat 3 more tablespoons of olive oil in the pan and cook the remaining onions over medium heat until very soft and lightly browned, about 15 minutes. Stir in the remaining garlic. Lower heat and carefully place the fava sausages in the pot, snugly. Pour in the tomatoes and wine. Add water only if necessary so that liquid comes halfway up the contents of the pot. Season with a little salt, pepper and cumin. Cover and bring to a simmer. Cook covered over low heat until the sauce is thick and the sausages tender, about 35 minutes. Five minutes before removing from heat, very gently stir in the tomato paste. Remove, cool slightly, and serve.

You can serve this with Greek yogurt or with a quick dip of Greek yogurt (1 cup) swirled with olive oil, 2 teaspoons Santorini tomato paste, 2 teaspoons chopped Santorini capers and grated lemon zest.

Fava “Burgers” Topped with Santorini Tomato Paste Arugula & Caramelized Onions - Makes 6 burgers

For the burgers:

  • 1 tablespoon extra virgin Greek olive oil, plus more as needed for fava (about 6 tablespoons)
  • 1 red onion, chopped
  • 2 cups uncooked Santorini fava
  • Water as needed
  • Salt to taste
  • 1 tablespoon red wine vinegar
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh mint leaves
  • 1 egg yolk
  • ½ – 1 cup dried bread crumbs
  • Salt and pepper to taste

For the Onion Topping:

  • 4 red onions, halved and thickly sliced
  • 2 tablespoons Santorini tomato paste
  • Arugula
  • Capers
  • 6 bread buns for serving

Make the fava:

Heat a tablespoon of olive oil and cook the chopped onion until very soft and lightly colored. Add the fava and stir to coat in the oil. Add enough water to cover the fava by about an inch and simmer, replenishing the water, until the fava is soft and thick as mashed potatoes and has absorbed all the liquid, about an hour. Season with salt. Remove and puree with an immersion blender, adding additional olive oil and a touch of red wine vinegar. Set aside covered and let cool completely.

Combine the cooked fava with the parsley and mint. Adjust salt level to taste. Add the egg yolk and enough breadcrumbs to form a dense mixture that holds its shape when formed into a 3- or 4-inch burger. Shape the burgers. Chill for one hour to firm up.

Make the fava:

While the fava burgers are chilling, prepare the onion topping: in a non-stick pan over medium heat, add 1 tablespoon olive oil and cook the onions for about 25 minutes, until deep amber and nicely caramelized. Set aside.

Drizzle about a teaspoon or two of olive oil in a hot non-stick or cast iron pan and cook the fava burgers a couple at a time, flipping once, carefully, until browned and golden.

Toast the bread buns. Spread one or both sides with the tomato paste. Place a burger on the bottom half of each bun. Top with arugula and caramelized onions and spoon a few capers over the top. Serve.

Deep-dish Santorini Pizza - Fava Crust, Santorini Tomatoes, Haloumi & Herbs - Makes 1 pizza, 10- or 12-inches in diameter

For topping:

  • 2 tablespoons extra virgin Greek olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can Santorini tomatoes
  • 2 teaspoons Santorini tomato paste
  • Salt to taste
  • 2 teaspoons dried Greek oregano

For Crust:

  • 1 cup cooked, pureed Santorini fava (see recipe for fava sausages)
  • 1/2 cup all-purpose flour , or more as needed
  • Salt to taste
  • 1 ½ cups halloumi cut into ½-inch cubes
  • Fresh oregano or basil leaves for garnish

pair with Santorini Assyrtico

Heat the olive oil in a large skillet or saucepan and cook the onions over medium heat until lightly browned, about 12 minutes. Stir the garlic into the onions. Add the tomatoes. Season with salt and simmer for 15 – 20 minutes to thicken slightly. Add the tomato paste and oregano and cook for five more minutes. Set aside to cool.

Make the crust: Preheat the oven to 360F/180C. Line a deep pie dish or tart pan with or without removable bottom with parchment paper. Brush the paper and sides of the pan with olive oil.

Combine the fava, flour and salt well, to form a smooth mass and press this into the bottom and up the sides of the pie dish. Bake for 10 minutes in the center of the oven. Remove and cool slightly.

Spread the tomato sauce over the fava crust. Dot with halloumi cubes and either fresh oregano or basil and bake for about 30 minutes, or until the crust is set, the sauce thick, and the cheese melted. Remove and serve.

Shrimp “Assyrtico” – with Caper Leaf Pesto over Fava Puree

For the Caper Pesto:

  • 1 cup blanched almonds
  • 4 garlic cloves
  • 2 tablespoons Santorini capers, rinsed
  • 10 Santorini caper leaves
  • 3 – 4 tablespoons extra virgin Greek olive oil, or more as needed
  • ½ to 2/3 cup crumbled Greek feta
  • Pepper to taste
  • Grated zest of 1 lemon

For the shrimp:

  • 1 tablespoon extra virgin Greek olive oil
  • 18 large shrimp, cleaned and shelled, tails on
  • 1 garlic clove, chopped
  • 2/3 cup Assyrtico wine
  • 2 cups cooked, pureed fava (see recipe for fava sausages)

Make the pesto:

In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.

Make the shrimp:

Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add 2 tablespoons of the caper pesto and toss into the shrimp gently. Shaking the pan back and forth so that the pesto is evenly distributed. Cook for about 6-7minutes total then remove from heat.

Serve the shrimp on a bed of fava, with remaining pesto on the side or dabbed on top.

Caldera Chocolate Lava Cake with Vinsanto - Makes 6 servings

  • 4 ounces / 120g bittersweet chocolate, coarsely chopped, divided
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons Vinsanto wine, divided
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons confectioners’ sugar
  • 5 tablespoons all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder

pair with Vinsanto

Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray or butter.

In a double boiler, melt 3 ounces / 90 g of the chocolate, stirring. Add 4 ounces / 120 g of the softened butter and whisk to combine. Remove from heat. Cool slightly.

Alternatively, do this in a microwave: Place 3 ounces / 90 g chocolate and 4 tablespoons butter in a large microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue microwaving, if needed, stirring every 15 seconds, until completely melted. Let cool slightly.

Whisk in 1 tablespoon of the Vinsanto wine, eggs, egg yolk, vanilla and salt. Sift confectioners’ sugar, flour and cocoa over the batter and whisk until smooth. Divide the batter evenly among the greased muffin cups.

Bake the cakes until the edges look dry and puffed but the centers still look soft and gooey, 8 to 10 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board or flat, wide serving platter on top of the pan and invert the cakes out onto it. If they stick, run a knife around and under them to loosen.

Meanwhile, melt the remaining chocolate in a double boiler and whisk in the butter and wine. Or do this in a microwave: heat the remaining 1 ounce / 28 g chocolate and 1 tablespoon butter in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue microwaving, if needed, stirring every 15 seconds, until completely melted. Stir in the remaining 1 tablespoon wine.

Using a thin spatula, transfer the cakes to serving plates. Drizzle the cakes with the chocolate sauce, about 1 teaspoon each. Serve warm.

Spiced Vinsanto-Dried Fig Parfaits with Whipped Cream and Greek Yogurt - Makes 4 servings

  • 20 Greek dried figs (Kalamata, Kimis or Taxiarchon)
  • 3 cups Vinsanto wine
  • Water as needed
  • 1 cinnamon stick
  • 10 black peppercorns
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 1 cup ground walnuts
  • 1 teaspoon cinnamon powder
  • Grated zest of 1 orange
  • 1 – 3 tablespoons fresh strained orange juice
  • 2 cups Greek yogurt
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 tablespoon confectioner’s sugar
  • 1 teaspoon Vinsanto

pair with Vinsanto

Place the figs in a medium saucepan and pour in the wine. Add water if necessary so that the liquid covers the figs. Bring to a gentle simmer. Add the cinnamon stick, peppercorns, vanilla and pinch of salt. Simmer, partially covered, for about 20 – 30 minutes, until the figs are plump and soft and the wine thick and syrupy. Set aside to cool.

Combine the walnuts, cinnamon powder, orange zest and enough of the fresh orange juice to form a moist, crumbly mixture..

Whip the cream to stiff peaks in an electric mixer outfitted with a whisk attachment. Add 1 tablespoon of confectioner’s sugar and the Vinsanto about half way through whipping. Fold the whipped cream unto the yogurt..

Place 3 tablespoons of the yogurt-cream mixture on bottom of four glass serving cups. Add a little of walnut mixture, then the fig mixture and juices. Top with more of the cream mixture, then more walnuts and figs, building each glass cup in layers. Garnish with fresh mint and serve immediately..