Best 3 Trouchia Recipes
Trouchía is a traditional Greek dish made with flaky phyllo dough, creamy custard, and sweet filling. Popular fillings include spinach, cheese, ground meat, or a combination of these ingredients. Trouchía can be served as an appetizer, main course, or dessert, depending on the filling used. This article provides three different trouchía recipes: a classic spinach and cheese filling, a hearty ground beef and potato filling, and a sweet apple and cinnamon filling. Each recipe includes step-by-step instructions and helpful tips for making the perfect trouchía. Whether you're a seasoned home cook or new to Greek cuisine, you'll find the perfect trouchía recipe to satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHARD AND ONION OMELET (TROUCHIA)
Provided by Deborah Madison
Categories Cheese Dairy Egg Garlic Herb Brunch Broil Vegetarian Dinner Basil Swiss Cheese Thyme Chard Parsley Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
- Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
- Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
- Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
CHARD AND ONION OMELET (TROUCHIA
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan.
- Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned.
- Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable.
TROUCHIA
Try a healthier version of an omelet (with less egg and more Swiss chard), a specialty of Nice, using this recipe from chef Alain Allegretti of Allegretti restaurant. Serve with hisFennel Salad with Blood Oranges, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together eggs. Add chard, cheese, 1/4 cup olive oil, salt, and cayenne pepper; season with black pepper, and stir to combine.
- Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium heat. Add egg mixture and reduce heat to low. Cover and let cook until eggs are set, 10 to 12 minutes. Holding the lid tightly to cover skillet, invert and turn trouchia onto lid. Gently slide trouchia into pan and cook until bottom is golden, 2 to 3 minutes.
- Cut trouchia into wedges and serve immediately.
Tips:
- Prepare the Ingredients Properly: Before you start cooking, make sure all your ingredients are measured and prepared. This includes chopping vegetables, slicing meat, and grating cheese. This will help the cooking process go smoothly and quickly.
- Use Quality Ingredients: The quality of your ingredients will greatly impact the taste of your dish. Whenever possible, use fresh, seasonal ingredients. This will ensure that your trouchia is bursting with flavor.
- Don't Overcook the Vegetables: The vegetables in trouchia should be cooked until they are tender but still have a slight crunch. Overcooking the vegetables will make them mushy and bland. For most vegetables, 5-7 minutes of cooking time is sufficient.
- Don't Crowd the Pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sauté. Cook the vegetables in batches if necessary.
- Season the Dish Generously: Trouchia should be well-seasoned with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the vegetables and meat.
Conclusion:
Trouchia is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and meat, and it is also a good source of protein, vitamins, and minerals. With its simple ingredients and easy preparation, trouchia is a dish that everyone can enjoy.
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