HANDMADE FLOMARIA WITH EGGPLANTS STEW
AN AUTHENTIC RECIPE FROM LEMNOS THAT COMBINES HANDMADE FLOMARIA WITH AROMATIC EGGPLANT STEW. THE DOUGH IS MADE WITH HARD YELLOW FLOUR AND SHEEP'S AND GOAT'S MILK, WHILE THE STEW SAUCE WITH RED WINE AND SPICES GIVES DEPTH OF TASTE. SERVED WITH BASKETS OF LEMNOS AND CAPERS.
INGREDIENTS
- 250 g hard yellow Lemnos flour
- 2 medium eggs
- 60 g sheep's and goat's milk
- 1 tsp. salt
- Flour for opening
- 400 g aubergines, cut into bites and removed from bitterness
- 250 g white onions, thickly sliced
- 1 clove of garlic finely chopped
- 120 g red wine
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 50 g olive oil
- 3 grains of allspice
- 2 nutmeg
- 1 laurel leaf
- 1 sprig of fresh thyme or ½ tsp dried
- Freshly ground pepper
- Αλάτι
- Kalathaki of Lemnos or feta cheese, for serving
- Capers, to serve
INSTRUCTIONS
Start with the flomaria dough. In a large bowl, make a puddle in the flour and pour in the lightly beaten eggs, milk and salt.
Knead until you get a tight, even dough that doesn't stick. Wrap the dough in food film and let it rest for about 40 minutes. In the meantime, prepare the eggplant stew. Heat the olive oil in a deep frying pan and sauté the onions together with the garlic for 8-10 minutes, until soft.
Add the balsamic vinegar and eggplants and continue sautéing for another 5 minutes. Pour in the red wine, bring to a boil and pour in the spices. Dissolve the tomato paste in 200-250 g of water, add salt and pepper, and let the sauce simmer over low heat until thickened and concentrated.
Sprinkle the workbench with flour, divide the dough into four pieces and roll each piece with a rolling pin into a sheet about 1 cm thick. Cut vertical strips 1 cm wide and then divide them into three sections horizontally. Separate the pieces with your fingers, sprinkle with flour and shake off the excess.
Boil the flomaria in plenty of salted water for about 2 minutes or until they rise to the surface. In a large frying pan, pour half the amount of stew, add the drained pasta and a little olive oil, shake gently and divide into plates.
Finish with extra stew on top, crumbled basket of Limnos or feta cheese and capers.
Eva Monochari
Funky Cook
Wine Pairing
This pasta dish finds its ideal companion in medium-bodied wines. We recommend Apla Red 2023 - Oenops Wines, a red wine from Ξινόμαυρο, Λημνιώνα, Μαυρούδι with exceptional character and a perfect match. Alternatively, Terre De Zeus Xinomavro 2022 - Navitas Winery offers a different but equally enjoyable tasting experience. Finally, Naoussa 2022 - Domaine Karydas is an accessible and noteworthy choice. Serve the red wines at 16-18°C to fully express their aromas.
