{"id":1978,"date":"2020-11-12T13:47:09","date_gmt":"2020-11-12T10:47:09","guid":{"rendered":"https:\/\/kavalatalesoftaste.gr\/index.php\/2020\/11\/12\/english-%ce%ba%ce%b1%ce%b2%ce%bf%cf%8d%cf%81%ce%b9%ce%b1-%ce%b9%cf%84%ce%b1%ce%bb%ce%bf%ce%af-%ce%bc%ce%b5-%cf%80%ce%b9%ce%bb%ce%ac%cf%86%ce%b9\/"},"modified":"2020-11-16T16:22:13","modified_gmt":"2020-11-16T13:22:13","slug":"italian-crabs-with-rice-from-thrace","status":"publish","type":"post","link":"https:\/\/kavalatalesoftaste.gr\/index.php\/2020\/11\/12\/italian-crabs-with-rice-from-thrace\/?lang=en","title":{"rendered":"“Italian” crabs
with rice from Thrace"},"content":{"rendered":"
<\/div>
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\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
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<\/h2>\n \n <\/div>\n \n
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\u039c\u03b1\u03b3\u03b5\u03b9\u03c1\u03b9\u03ba\u03ac \u03c3\u03ba\u03b5\u03cd\u03b7<\/h3>
  • 1 green cutting surface<\/div><\/li>
  • 1 blue cutting surface<\/div><\/li>
  • 1 vegetable cutting knife<\/div><\/li>
  • 1 general purpose knife<\/div><\/li>
  • 1 pot wide and shallow<\/div><\/li>
  • 1 pool<\/div><\/li>
  • 1 saucepan with one hand<\/div><\/li>
  • 1 wooden spatula<\/div><\/li><\/ul><\/div>\n

    \u03a5\u03bb\u03b9\u03ba\u03ac \u03c3\u03c5\u03bd\u03c4\u03b1\u03b3\u03ae\u03c2<\/h3>
    • 2<\/span> blue crabs<\/span><\/li>
    • 1\/3<\/span> cup choppedleeks<\/span><\/li>
    • Finely choppedfresh coriander<\/span><\/li>
    • 1<\/span> medium dry onion,finely chopped<\/span><\/li>
    • \u00bd <\/span> fennel, in smallpieces<\/span><\/li>
    • \u00bd <\/span> green pepper, insmall pieces<\/span><\/li>
    • \u00bd <\/span> red pepper, insmall pieces<\/span><\/li>
    • 100. <\/span> gr<\/span> choppedtomato cherries<\/span><\/li>
    • \u00bd <\/span> glass of ouzo<\/span><\/li>
    • \u00bd <\/span> glass of whitewine<\/span><\/li>
    • 50<\/span> gr.<\/span> butter<\/span><\/li>
    • 100<\/span> ml <\/span> olive oil<\/span><\/li>
    • 200 <\/span> ml<\/span> chicken broth<\/span><\/li>
    • 200 <\/span> gr.<\/span> rice forrisotto<\/span><\/li>
    • 50<\/span> gr.<\/span> gratedkefalotyri cheese<\/span><\/li>
    • salt<\/span><\/li>
    • black pepper<\/span><\/li>
    • freshly chopped<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      \u0395\u03ba\u03c4\u03ad\u03bb\u03b5\u03c3\u03b7<\/h3>
      • We clean the crabs by removing the bottom andtaking out the sand, the entrails and we cut it to 4.<\/span><\/div><\/li>
      • If we want, we keep the crab\u2019s lid for decoration.<\/span><\/div><\/li>
      • In a wide saucepan put the olive oil to burn; add theleeks, the onion and the fennel and saut\u00e9.<\/span><\/div><\/li>
      • Add the washed and soaked rice,, lower the heat andstir constantly so that it does not stick. <\/span><\/div><\/li>
      • Quench with ouzo and wine, let it drink most of theliquids; add the chicken broth and the tomato cherries. <\/span><\/div><\/li>
      • Stir until the rice boils and if necessary add alittle water. <\/span><\/div><\/li>
      • Put in the crabs, peppers, coriander, add thecheese, Seasonwith salt and pepper, add the butter and stir until it sets.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\r\n

        <\/p>\r\n

        <\/p>\r\n

        <\/p>\r\n

        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