A Greek night in Westchester

January 28, 2011 6:56:57 PM PST
This week in Neighborhood Eats we are leaving the snow for the Mediterranean. Coming to Elia Taverna in Westchester, N.Y. is reminiscent of the Greek isles.

The food is light, flavorful, and even healthy. Westchester isn't known for Greek food, but Elia Taverna is hoping to change that.

Elia Taverna opened a year ago in Bronxville, right off the Hutchinson Parkway.

Find out more about the restaurant at www.eliataverna.com.

Below is one of the restaurant's favorite recipes:

Santorini Shrimp


1-tablespoon olive oil
1/4 cup onion (Diced)
1/4 cup green peppers (Diced)
1/4 cup red peppers (Diced)
1 clove garlic (Minced)
1 ounce of Ouzo (Sambuca or Anisette optional)
1/2 cup of Feta finely crumbled
1 handful parsley (Chopped)
1/4 pound U-15 Tiger Shrimp
1/2 cup of tomato sauce (Greek Style)
Salt and pepper to taste


1. Heat olive oil in pan

2. Add the onions, garlic, peppers and sauté for about 2 minutes.

3. Add tomato sauce and Ouzo and simmer for about 3 minutes, stirring occasionally.

4. Add Shrimp and 1/4 cup of Feta and sauté for 4 minutes, stirring occasionally adding salt and pepper as desired.

5. Remove from heat

6.Transfer into a Terra Cotta or ceramic dish.

7. Garnish by sprinkling the remaining 1/4 cup of Feta and parsley over the dish. Toast a piece of Pita bread or rustic bread with a little olive oil and enjoy!

Greek Tomato Sauce
yields approximately 6 cups


4 1/2 cups tomatoes (Chopped)
2 teaspoons finely ground oregano
1 cup dry red wine
1 clove garlic (Minced)
2 tablespoons fresh parsley (Chopped)
8 ounces tomato sauce
1 onion (Finely Chopped)
3 tablespoons olive oil
1/4 teaspoon ground cinnamon
1 pinch ground allspice
Salt and pepper to taste

1. Add the olive oil, onions and garlic in a frying pan and sauté until clear.

2. Add the tomatoes, parsley and oregano

3. Simmer covered, until the tomatoes are very tender, about 25 minutes.

4. Add the remaining ingredients and cook an additional 20 minutes.

5. Pour into a glass container and let sit in fridge for 24hrs. Afterwards reheat amount needed in a saucepan.

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