Beef fillet stuffed with halloumi and wild asparagus
Φιλέτο και αγρέλια (σπαράγγια. Πηγή: https://pixabay.com/en/asparagus-green-asparagus-steak-353941/
A contemporary dish with complex combinations and familiar flavours of the Cypriot cuisine.
Name - Recipe
Beef fillet stuffed with halloumi (Cypriot white cheese) and wild asparagus, wrapped in pappardelle together with trahana.
Beef fillet
Wild asparagus
Halloumi
Vegetable pappardelle
Pork caul fat
Tahini
Coummadaria (red, sweet wine)
Honey
Wild mountain mushrooms
Trahanas
Kaskavali cheese
Onion
Butter
Fresh cream
Vegetables
Oil
Pierce the fillet and stuff it with halloumi and wild asparagus. Wrap it with vegetable pappardelle and then with park caul fat. Put the trahanas in water to soak until it puffs open. Finely chop the vegetables and drizzle with vinaigrette. In a shallow pan, add a little oil and sauté the fillet until well browned. In another pan, sauté the onion and mushrooms. Sauté the trahanas and put it in the pan for a while. Add wine and let it evaporate. Add the wild asparagus and wait until the trahanas is soft. (Nicolas Demetriou, Cooking Cypriot food 2013-2014)
Soaking in water.
Sautéing.
Cooking in a pot.
Additional information and bibliography
Creation and recording: Nicolas Demetriou (18 years old, student of Makarios III Technical School). See Cyprus Food and Nutrition Museum (2014). Cooking Cypriot food 2013-2014 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittofi
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