Vasiliki Kouzina is the place to savor Greek cuisine beyond the clichés: the raw materials are the classic ones, but alongside the traditional dishes there is a gastronomic proposal that goes beyond the concept of street food to which we are more accustomed. With great attention to the world of Greek wines.

The owner takes care of the philosophy of the "new Greek cuisine" Vasiliki Pierrakea, together with the resident chef Eleonora Barbone.

The most loved dishes cannot be missing, but they are prepared with a wise and innovative use of the ingredients, in particular of the spices. Among these, we have not resisted traditional moussaka, greedy and intriguing thanks to the cinnamon flavor that conquers from the first taste.

#TodayDelivery: traditional moussaka

The moussaka – both in single portion and in the pan – can be tasted in Via Clusone 6 or ordered home along with many other delicacies on the menu, from the cutting board for the Greek aperitif to the zucchini balls with mint.

In combination with moussaka, Vasiliki recommends drinking NEMEA domaine gkofas / Peloponesso / agiorgitiko grape. An organic wine produced in mountain vineyards with cherry aromas, violet notes, full body and fruity flavor.

The service is active for dinner, every day except Monday. You can book by email at the address vasiliki@ vasilikikouzina.com, via Whatsapp on 338 3615018 or by calling the fixed number 02 94381405.

The traditional moussaka recipe

Ingredients for 4 people

1 l of whole milk
100 gr of 00 flour
100 gr of butter
500 gr of Greek yogurt
Salt to taste.
Pepper as needed.
nutmeg
5 large eggplants
Sunflower oil
1 kg of ground beef
1 kg of ground pork
200 gr of tomato sauce
50 gr of tomato paste
100 gr of diced red onion
100 gr of diced celery
2 cloves of garlic
Bay leaf
Star anise
Cinnamon sticks
1 glass of red wine
Parsley
Grated Parmesan cheese
Extra virgin olive oil to taste

Method

Cut the aubergines into 1 cm thick slices and fry them in sunflower oil until they reach a homogeneous browning. Allow the slices to dry between sheets of paper towels.

For the bechamel heat the milk with a pinch of pepper and nutmeg, meanwhile prepare the roux by combining the flour and butter in a saucepan with high sides and cook the mixture for 5/6 minutes until it turns amber in color. At this point add the milk and thicken: once the bechamel is cold add the Greek yogurt and mix well.

For the ragù: in a pan fry celery, onion and the two cloves of garlic with a drizzle of oil until the onion is translucent. Add the meat and brown it on a very high heat. Deglaze with red wine and add 2 bay leaves, 3 star anise berries and a small piece of cinnamon stick. Then add the tomato paste and tomato puree and cook for 2 hours. Only at the regular end of salt and pepper.

At this point choose a baking tray with high sides, grease it with a drizzle of oil and sprinkle the bottom with a few tablespoons of bechamel.

For assemble the moussaka: put two layers of fried aubergines on the bottom, sprinkle with a few spoonfuls of Parmesan, put the ragù in large doses, sprinkle with Parmesan and finish with a generous layer of bechamel and again the Parmesan. Bake at 180 degrees in a fan oven for about thirty minutes.