Nonna Juana Deli did not have what I wanted. It was made fresh for me.
That is what I call fresh pasta. That is what I call service.
Pan of boiling water, a pinch of salt, drop of olive oil. Cook for a couple of minutes.
Small pan, low heat, drop of olive oil, melt a knob of butter, a couple of spoons of pasta water.
Drain the ravioli, toss in the pan of melted butter.
Serve.
Before melting the butter, I used the small pan to toast almond flakes. These were scattered on top of the ravioli
Would we like to sit outside? Er no. Not when close to freezing. Neither did we wish to sit close to the kitchen or the door.
Bread with olive oil. Prefer butter.
A local beer.
Minestrone soup. I don’t usually like. Was ok, but only lukewarm not hot. The bowl cold
Ravioli like no ravioli I have ever tried. Lukewarm on a cold plate. Tomato sauce. Would have been better cooked in butter. I can cook ravioli better.
Steak was ok, but same problem as with soup and ravioli. Served hot, within minutes cold, served on a cold plate.
Staff very helpful and pleasant.
Located a few minutes walk from Acropoli Metro Station.
A Greek pasta-based dish.
Orzo, also known as risoni, a Greek pasta, tiny rice-like grains.
ingredients
method
Before you start, take cheese out of the fridge. The same applies to the diced chicken. Allow to reach room temprature.
Fan oven 180C.
.
Halve, peel and dice the onion.
Season the chicken with a little salt and pepper. A splash of oil in an ovenproof casserole, one with a lid (or use a frying pan now and transfer to a baking dish with foil or a baking tray to cover it later). Fry the chicken to brown it, turning it now and then (leave it be at first, so it gets a little colour), then transfer to a plate for later.
Add the onion to the same pan. Turn the heat down and gently fry, stirring now and then, adding a splash of water if needed, for 8 minutes
Slice the olives and sun-dried tomatoes. Roll the lemon applying pressure from the palm of the hand. This will rupture inside the lemon enabling more juice to be extracted when squeezed. .
Peel and finely slice the garlic. Use one or two cloves, according to taste
Add the chicken back to the pan, stirring in the garlic for 30 seconds.
Add the spice pot, half the pot of dried mint, the bouillon powder, olives, sun-dried tomatoes, tomato purée, cherry tomatoes (whole) and 400ml of boiling water.
Bring to a simmer. Transfer to a baking dish at this point if needed. Cover the casserole pan (or baking dish).
Transfer to fan oven 180C for 10 minutes.
Strip the kale stalks away from the leaves, roll and slice. Chop the parsley, stalks and all.
Uncover the chicken, stir in the orzo and recover the pan. Cook for 25 minutes fan oven 180C. Check the pan halfway through – you shouldn’t need more liquid, but see how the pan looks at this stage, as a lot will depend on your own oven and exactly what sort of pan you’re using.
Add the kale leaves on top of the orzo (no need to stir it in at this stage) uncovered, fan oven 180C 5 minutes.
Remove from the oven, stir, add half the parsley, season with salt and pepper, add a good squeeze of lemon and more dried mint too if you like.
Plate.
Break up the cheese and sprinkle over the top. Squeeze the lemon. Sprinkle the chopped parsley as garnish.
thoughts
Very tasty.
More than enough for three people.
If serve two, leave the caserolle dish to cool, chill, save for enother day. Slightly more for one person, not enough for two. Reheat later, suggest fan oven 170C 35 minutes. May need to add a little wate and stir.
Fresh pasta, lasagne from Nonna Juana Deli.
Not a lot for me to do, other than pop in the oven. For how long? Ten minutes did not seem long enough.
Lasagne in the chiller cabinet in the Coop, fan oven 170C for 25-30 minutes.
Fan oven 170C for 25 minutes, a browned topping.
Delicious.
Best lasagne I have eaten.
Fresh pasta from Nonna Juana Deli.
Bring a pot of lightly salted water with a splash of olive oil to the boil.
Lightly toast broken walnuts in a hot dry pan for a couple of minutes. Set to one side.
Remove pan from the heat. Add a slosh of olive oil.
Chop parsley and sage.
Add mushroom ravioli to the boiling water. Cook for two to three minutes. Ensure do not stick together.
Add a knob of butter to the pan of olive oil. Place on very low heat. As the butter melts, add the chopped sage and parsley.
Thin slices using a potato slicer of Comte cheese.
Add a little water from the pasta pot to the melting butter.
Transfer ravioli from the pasta pot to the melted butter. Ok if transfer pasta water as forms an emulsion. Toss in the pan for about a minute.
Plate the ravioli. Pour over the melted butter.
Sprinkle the toasted walnuts and Comte cheese over the plated ravioli.
Serve.
Delicious.
A simple dish, Stanley Tucci mentions in Taste when he was treated to lunch on a visit to a friend in Italy.
Thin slice a courgette (zucchini).
Crush a garlic clove. Add to a pan of hot olive oil. Careful not to burn the garlic if pan too hot.
Add courgette slices to the pan. Season with salt.
Bring a pan of salted water to a rolling boil. Add a drop of olive oil to stop the pasta sticking together. Add the spaghetti to the pan. Maintain the rolling boil. Cook for three minutes.
Add the pasta to the courgette. Season with salt and pepper. Stir. Cook for a couple of minutes.
Serve.
Use a hunk of bread to soak up the excess olive oil.
Honest Toil: Excellent green extra virgin cold pressed Greek olive oil.
I found the dish to be bland.
Accompanied by Lu Sole Pacciu red wine from Puglia.
Every Friday night, to give his mother a break, father of Stanley Tucci would cook spaghetti aglio e olio (spaghetti with garlic and olive oil).
Lamb ravioli taken to a whole new level.
Fresh pasta, lamb ravioli from Nonna Juana Deli.
Serve with rosemary and slivers of Comté cheese.
Using a potato peeler carve off thin slivers of Comté cheese. Put to one side.
Bring a pan of lightly salted water to the boil. Drop in the ravioli and simmer for three minutes. Drain.
Pour boiling water over a sprig of rosemary. This brings out the aroma of fresh rosemary. Strip off the leaves.
A splash of olive oil in a small frying pan on medium heat. Melt a knob of butter. Add rosemary. Add a couple of large spoonfuls of pasta water to the melted butter to form an emulsion.
Toss in the drained ravioli.
Plate the ravioli. Sprinkle on top slivers of Comté cheese.
My mistake, I forget to toast raw cashew nuts in the small pan to sprinkle on top. Ideally walnuts, but none to hand.
Delicious.
Served with Lu Sole Pacciu red wine Primitivo 2021 from Puglia.
Mushroom ravioli as yesterday taken to a whole new level.
Serve with toasted walnuts and slivers of Comté cheese.
Toast walnut pieces in a dry pan for a couple of minutes. Put to one side.
Using a potato peeler carve off thin slivers of Comté cheese. Put to one side.
Bring a pan of lightly salted water to the boil. Drop in ravioli and simmer for three minutes. Drain.
A splash of olive oil in a frying pan. Melt a knob of butter. Add a couple of large spoonfuls of pasta water to the melted butter to form an emulsion.
Toss in the drained ravioli.
Plate the ravioli. Sprinkle on top toasted walnuts and slivers of Comté cheese.
Delicious.
Pot of slightly salted water, bring to the boil.
Drop in the ravioli. Simmer for 3-4 minutes.
Melt a knob of butter in a small frying pan. Add a couple of large spoonfuls of pasta water.
Drain the ravioli. Toss into the melted butter.
Serve.
Fresh mushroom ravioli from Nonna Juana Deli. Better than from supermarkets or Pasta Evangelists. Better than most Italian restaurant.
One visit a year is enough. I live in hope in vague hope it may have improved. Or maybe I am a glutton for punishment. At best mediocre.
Last night, the second time this month. More fool me.
My ravioli tonight was not good, tough and chewy.
I am choosy where I sit. If I cannot sit where I wish, I will usually walk out.
No, you cannot sit at the indicated table. Why? It is reserved.
The table sat empty all night. Two, three, four tables became free.
My table was dull and gloomy. I had to get up to find light to read the menu.
Very overpriced for very poor quality ravioli.
I can cook far better ravioli.
Complimentary ice-cream.
When I finished my meal, the nearby table smoking, smoke was blowing over my table.
Last straw. When I paid waitress demanded I left a tip.
Pizza I cannot comment on as I have never tried.
Risotto I have tried in the past. As with the ravioli, I can prepare and cook superior risotto.
The strange thing is Ravioli’s is owned by the hotel on the other side of the road. The hotel serves better pasta.
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