By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she reminds us that food is never just sustenance. It is identity, memory, ritual and emotion served on a plate.
The soul of the Greek Table: Two stories, one queen
Pasta has no age, no colour, no political party. She possesses her own identity and accepts no challengers. She is a lady of both the harbour and the salon — sweet, tender, passionate and aristocratic even when she is plain.
Across Greek kitchens — from family tables to modern dining rooms — pasta remains the undisputed Queen. It is comfort, celebration and everyday ritual all at once.
SoulChef Sunday recipe – Part I
Beef Kokkinisto with Graviera Cheese
Ingredients
- 1 kg beef (chuck or shank), large cubes
- 4 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic
- 1 tbsp tomato paste
- 400 g grated tomatoes
- 1 cinnamon stick
- 1 bay leaf
- Salt & freshly ground black pepper
- 1 package spaghetti
- 200 g Graviera or Kefalotyri (grated)
Method
- Brown the beef in olive oil. Add onion and garlic until soft.
- Stir in tomato paste, then add grated tomatoes, cinnamon, bay leaf and seasoning. Add hot water to cover meat.
- Simmer for approximately 2 hours until tender and sauce is rich.
- Serve pasta topped with beef, thick sauce and grated cheese.
SoulChef Sunday recipe – Part II
Pasta Pesto with Roasted Florina Peppers
Ingredients
- 1 package spaghetti
- 3 roasted Florina peppers
- 1/2 bunch fresh basil
- 1/2 bunch fresh parsley
- 80 g Aegina pistachios (or blanched almonds)
- 3 cloves garlic
- Zest of 1 lemon
- 1/2 tsp black pepper
- 1/2 tsp dried coriander
- Pinch of nutmeg
- 150 g Pecorino (grated)
- Extra virgin olive oil
- Salt
Method
- Blend spices, nuts and roasted peppers in a food processor.
- Add cheese, garlic, olive oil, basil and parsley. Blend until smooth.
- Boil spaghetti al dente (2–3 minutes less than packet instructions).
- Warm pesto gently in a pan and add pasta directly from the pot.
- Add a few tablespoons of pasta water to create a creamy sauce.
- Serve with fresh olive oil and lemon zest.
About the author
Georgia Koutsoukou is a dedicated Soul Chef. Through her cooking, she explores the emotional heritage of Greek cuisine, proving that even a simple plate of pasta can hold the history and warmth of an entire culture.
Connect with the SoulChef
- Connect with the SoulChef:
- Email: gkouts.gk@gmail.com
