Olympics Recipes: Greek Stifado, Spanish Paella Valenciana and Osso Buco

Greek Stifado: Chef's Introduction

Aramark Executive Chef Louis Ferretti

The Greek Stifado was created by Aramark, the food service Manager of the 1996 Atlanta Olympic Games, and was first to athletes at the 1992 Olympics in Barcelona. This Greek stew is enhanced with the flavors of cinnamon and cloves and is usually served over steamed rice.

Greek Stifado

1-1/2 pounds cubed beef
3 tablespoons salad oil

1 package (10 ounces) pearl onions
2 cloves garlic, minced

2 ounces tomato paste
3/4 cup dry red wine
1-1/2 teaspoons cinnamon
2 whole cloves
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beef broth

In Dutch oven, brown beef in oil. Remove from pan. Set aside. In same pan, sauté onions and garlic until golden brown. Put beef back into pan.

Combine tomato paste, wine, cinnamon, cloves, bay leaf, salt, pepper and broth. Pour over meat and onions. Cover. Cook over low heat 2 hours or until beef is tender. Check frequently for sauce consistency, adding more broth if needed. Sauce should be thick. Remove bay leaf.

Serve over hot cooked rice if desired.

Serves six.

Spanish Paella Valenciana: Chef's Introduction

This world renown recipe is popular because of it's bounty of chicken, sausage, fresh fish, shell fish, and rice. Flavored with the exotic spice saffron, this paella was first served during the 1992 Olympic games in Barcelona. Aramark, the Food Service Manager of the 1996 Olympic Games looks forward to serving this unique dish to athletes from around the world in Atlanta.

Spanish Paella Valenciana

(Served by ARAMARK at the 1992 Barcelona Olympic Games)

2 tablespoons olive oil
1-1/2 pounds chicken legs, cut into drumsticks and thighs
1/2 pound chorizo (or spicy sausage) sliced 1/2"
1 medium onion, finely chopped (about 1 cup)
2 cloves garlic, minced or pressed
2 cups uncooked converted rice
2 cans (14-1/2-ounce each) chicken broth
1 can (16-ounce) crushed tomatoes
1/8 teaspoon saffron
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound medium raw shrimp, shelled, deveined
1 dozen mussels or clams, scrubbed
1 package (10-ounce) frozen peas, thawed

Heat oil in Dutch oven or Paella pan. Cook chicken until browned on all sides. Set aside. Cook chorizo until brown. Remove from pan. Set aside. sauté onion and garlic until tender. Add rice. Stir in broth, tomatoes, saffron, salt, pepper, chicken and chorizo. Bring to a boil. Reduce heat. Cover; simmer 20 minutes. Add shrimp, mussels and peas to rice mixture. Cover; simmer 10 to 12 minutes or until shrimp is pink and mussels are open.

Serves eight.

Nutrition Information Per Serving:

Calories—517
Total Fat—20g
Saturated Fat— 5g
Cholesterol—181mg
Sodium—1402mg

Osso Buco: Chef's Introduction

A traditional Italian dish that Louis Ferretti, Aramark's Olympic Senior Executive Chef, feels proud to serve as an Italian. It will be served for the first time at the 1996 Olympic Games. The veal shanks braised in white wine, tomato and various spices creates a genuine taste of Italy.

Osso Buco

1/3 cup all purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
4 pounds veal shanks
1/2 cup butter
1 large onion, chopped 1/4"
3 cloves garlic, minced
1 teaspoon dried basil
1 cup dry white wine
1 can (16 ounce) crushed tomatoes
1 can (14-1/2 ounce) beef broth
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley
1/2 teaspoon grated lemon rind

Combine flour, pepper and salt. Coat veal shanks with seasoned flour. In Dutch oven, sauté veal shanks in butter until browned on all sides. Remove from pan. Set aside.

In same pan, sauté onion, garlic, and basil until onions are tender. Stir in wine, tomatoes and beef broth. Heat to boiling. Return veal to pan. Reduce heat to low. Cover; simmer 1 hour. Skim fat from surface. Add mushrooms, parsley and lemon rind. Cover; simmer 30 minutes. Spoon sauce over shanks when serving.

Serves six.

Provided by Aramark

This page originally published as a FoodDay article in 1997.