Mesogeios is among our favorite Limenas restaurants. Across the street from the new ferry port, it immediately grabs attention with its lovely terrace. In the summer season, it is always the scene of a scramble for free tables. In the winter, when sun comes around, it is not unusual to have the forthcoming service take a table out for guests to have lunch with a direct view of the sea.
The Mesogeios chef today prepares the Rissoto Frutti di Mare (seafood) risotto and grill vegetables.
Ingredients for Rissoto Frutti di Mare (for three persons):
200 g shrimp
200 g mussels
100 g yellow rice
30 g black rice
Spices: dill, origano, parsley, salt and pepper
Slice onion and braise in olive oil. Add shrimp and mussels, then all of rice. Pour 200 ml of water and braise until seafood ad rice soaks turn soft. Add spice according to preferences.
Ingredients for grilled vegetables:
Two red bell peppers
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
Two tablespoons balsamic vinegar
One garlic clove, minced
One teaspoon chopped fresh parsley leaves
One teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for zucchini, eggplant, and mushrooms;
Arrange the vegetables on a platter. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
For reservations and any inquiries, please contact the owner.