Nikos Konstantoulakis, with a long work experience as a chef in catering companies in Athens, Greece and in the kitchens of large hotels, decided to return to his homeland, in the island of Chios, Greece, to set up his own business, the “CHIOTIKO KELLARI” (CHIOS CELLAR).
Based on his great experience in the art of cooking and motivated by his love for the local Greek food products, he set up a model workshop in a traditional building in the settlement of Vessa, in the Medieval Mastiha Villages. This is where he makes an original range of Greek pasta products using fresh herbs and vegetables. It’s worth mentioning that he uses no chemical preservatives, colourings or additives in his production of pasta.
His products have been awarded many prizes and distinctions by the respective press and by connoisseurs, while they have also managed to introduce new, different tastes to modern-day consumers.
Below you will find Greek recipes acclaimed by Mr. Konstantoulakis himself.
For the best result follow the recommended cooking time in the recipe which can also be found on the packaging.
Boil pasta for 5-6 Minutes. In a skillet with some Olive Oil sauté 3-4 garlic cloves.
Add 3 medium carrots, 2 medium zucchinis, 1 leek, trimmed &cut into long thin strips and after a quick blanching, add freshly squeezed lemon juice (1 ½ Lemons), salt, pepper and add ½ a glass of wine.
Mix the pasta and then serve with thin slices of roe, decorate with chopped dill.
In a large pot of boiling salted water, cook the pasta for 4-5 minutes.
Cut 3-4 fresh tomatoes in thin slices. In a bowl marinate the tomatoes with some Olive Oil, salt, pepper and a tablespoon of sugar.
Firstly, serve the dishes with the pasta and then add the marinated tomatoes and garnish with mozzarella slices and chopped basil.
Boil pasta for 5-6 minutes. In a pan sauté with some Olive Oil 2-3 garlic cloves and then add 250g of cherry tomatoes. Combine pasta with sauce and stir well with salt and pepper.
Serve with thin slices of parmesan cheese (about 100g) and bresaola pieces (approx. 200g).
Boil pasta for 5-6 minutes. In a pan with some Olive Oil, sauté 2-3 cloves garlic. Add salt and pepper. Put the pasta and mix with 300g of fresh cream.
Before lowering the heat, add 300g of crumbled feta cheese.
Finally, to adorn the dish, serve with chopped dill.
Traditional pasta with sun-dried tomato sauce. Boil for 5-6 minutes in a small amount of water. In a pan with some Olive Oil sauté 2-3 garlic cloves and basil.
Serve hot and garnish with goat cheese and pepper. It is very nicely combined with dry, white wine.
Boil for: 7-8 Minutes
Boil for: 7-8 Minutes
Boil for: 6-7 Minutes
Boil for: 5-6 minutes
Ideal for soups. You can strain juices to accompany grilled meats, adding yoghurt and dill.
Start cooking and enjoy! More Mediterranean and Greek recipes coming soon.