Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
The city of Florina is situated in mountainous northwestern Macedonia, Greece. It lies in the central part of Florina district, of which it is the capital. Florina belongs to the region of West Macedonia. The town’s population is about 17,000 people according to the last census. It is located in a wooded valley about 13 km (8 mi) south of the international border of Greece with the FYROM. The city has been inhabited since 4th century BC and played a significant role in our modern history.
In this area a particular pepper is cultivated and it is named after the region’s name, Florina pepper. It has a deep red color, and is shaped like a cow’s horn. Initially, the pepper has a green color, ripening into red when matured. This pepper is known for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt and vinegar.
The seed for this particular pepper was brought to Greece in the 17th century, and cultivated successfully by the locals, adapting perfectly to the Macedonian climate and soil. Florina’s red peppers were awarded the recognition of Protected Designation of Origin in 1994 by the World Trade Organization (WTO). Every year during the last days of August, in a small local village in Aetos, Florina a feast of peppers is held, including celebrations with music bands and cooked recipes, based on peppers which are offered to all the guests. (Source: Wikipedia)
I saw these beautiful Florina peppers in the farmer’s market and I couldn’t hold myself from buying them. I didn’t want to make them the usual way, so I started thinking about making something a bit different than the same old stuff. Something cheesy, baked in the oven said my gut feeling would be just the perfect appetizer. I bought some graviera cheese which is similar to gruyere and some anthotiro cheese which is similar to ricotta and I improvised. The result was delicious and this is something I will definitely make again, especially if I am having friends over, because it can be prepared from the day before and baked the same day. If you can find the Greek cheese where you live, give them a try they are exquisite. If you cannot just substitute with the similar ones I am giving you. This tart can be eaten warm, but also it can be eaten at room temperature, so this makes it even more appropriate for a buffet. If you cannot find Florina peppers you can use red bell peppers.
- 8 Florina peppers or red bell peppers
- 300 gr. / 10.5 oz. Greek yogurt full fat
- 2 eggs
- 100 gr. / 3.5 oz. graviera cheese or gruyere
- 100 gr. / 3.5 oz. anthotiro cheese or ricotta
- 1 scallion, chopped
- 2 tbsp chopped dill
- 1 tsp salt
- Pepper, if you want to make it a bit hot you can add cayenne or chili pepper
- 1 tbsp + 1 tsp corn starch
- 1 tsp sugar
- Clean the peppers and place them in a pan covered with parchment paper.
- Score them lengthwise from their one side with a knife.
- Preheat oven to 175°C / 350°F.
- Place them in the oven and bake until they become soft about 30 minutes.
- Remove and let them cool down.
- In a bowl add the rest of the ingredients and mix.
- Take a squared deep pan 18cm X18cm / 7 in. X 7 in.
- Butter it well.
- Cut all peppers and open them.
- Remove their seeds as well.
- Take five of them and cover the bottom and half the height of the sides of the pan with them without leaving any space.
- Pour the yogurt/cheese batter and spread to create an even level.
- On top decorate with the rest of the peppers cut into strips.
- Bake in the same oven as before for about 30 minutes.
- Remove, let it cool a bit and serve.
- 8 πιπεριές Φλωρίνης
- 300 γρ. γιαούρτι πλήρες σε λιπαρά
- 2 αυγά
- 100 γρ. γραβιέρα
- 100 γρ. ανθότυρο
- 1 κρεμμύδι, ψιλοκομμένο
- 2 κ.σ. ψιλοκομμένο άνηθο
- 1 κ.γ. αλάτι
- Πιπέρι, αν θέλετε να το κάνετε λίγο καυτό μπορείτε να προσθέσετε πιπέρι καγιέν ή τσίλι
- 1 κ.σ. + 1 κ.γ. κόρν φλάουρ
- 1 κ.γ. ζάχαρη
- Καθαρίστε τις πιπεριές και βάλτε τις σε ένα ταψί καλυμμένο με λαδόκολλα.
- Χαράξτε τις κατά μήκος από τη μία πλευρά τους με ένα μαχαίρι.
- Προθερμάνετε το φούρνο στους 175 ° C.
- Τοποθετήστε τις στο φούρνο και ψήστε μέχρι να μαλακώσουν περίπου 30 λεπτά.
- Αφαιρέστε και αφήστε τις να κρυώσουν.
- Σε ένα μπωλ βάλτε τα υπόλοιπα υλικά και ανακατέψτε.
- Πάρτε ένα τετράγωνο βαθύ ταψί 18 εκ. X 18εκ.
- Βουτυρώστε καλά.
- Κόψτε όλες τις πιπεριές και ανοίξτε τις.
- Αφαιρέστε τους σπόρους τους.
- Πάρτε πέντε από αυτές και καλύψτε το κάτω μέρος και το μισό του ύψους των πλευρών του ταψιού χωρίς να αφήσετε κενά.
- Ρίξτε το μίγμα γιαουρτιού / τυριού και απλώστε το ομοιόμορφα.
- Από πάνω βάλτε τις υπόλοιπες πιπεριές κομμένες σε λωρίδες.
- Ψήστε στον ίδιο φούρνο όπως και πριν για περίπου 30 λεπτά.
- Αφαιρέστε, αφήστε το να κρυώσει λίγο και σερβίρετε.
