{"id":19291,"date":"2026-02-04T08:39:44","date_gmt":"2026-02-04T08:39:44","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=19291"},"modified":"2026-02-05T13:08:22","modified_gmt":"2026-02-05T13:08:22","slug":"nikos-bakopoulos-executive-chef-bill-coo-mykonos","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/en\/nikos-bakopoulos-executive-chef-bill-coo-mykonos\/","title":{"rendered":"Nikos Bakopoulos, Executive Chef @ Bill &amp; Coo (Mykonos)"},"content":{"rendered":"\n<p><strong>Recipe: Ravioli with Smoked Anchovies, Nettle Sauce and Lemon Foam<br><\/strong>A uniquely refined recipe, ideal with a glass of wine<\/p>\n\n\n\n<p><strong>For the ravioli:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g all-purpose flour<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>1 tablespoon olive oil<\/li>\n\n\n\n<li>A pinch of salt<\/li>\n<\/ul>\n\n\n\n<p><strong>Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g fresh, cleaned anchovies or sardines<\/li>\n\n\n\n<li>50 g smoked feta cheese (optional)<\/li>\n\n\n\n<li>1 teaspoon lemon zest<\/li>\n\n\n\n<li>Freshly ground pepper<\/li>\n<\/ul>\n\n\n\n<p><strong>Nettle Sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 g nettles (fresh)<\/li>\n\n\n\n<li>150 ml heavy cream, 35% fat<\/li>\n\n\n\n<li>Salt, pepper<\/li>\n<\/ul>\n\n\n\n<p><strong>Lemon Foam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50 ml lemon juice<\/li>\n\n\n\n<li>50 ml vegetable stock<\/li>\n\n\n\n<li>1 gelatin sheet<\/li>\n<\/ul>\n\n\n\n<p><strong>Garnish:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Small herb leaves (baby dill, basil)<\/li>\n\n\n\n<li>Salad flowers (optional, for presentation)<\/li>\n<\/ul>\n\n\n\n<p><strong>Preparation:<\/strong><\/p>\n\n\n\n<p><strong>To make the ravioli dough,<\/strong> bring together the flour, eggs, olive oil, and salt, and knead until you have a smooth dough. Let rest for 30 minutes. <\/p>\n\n\n\n<p>To make the <strong>filling, <\/strong>finely chop the anchovies and mix them together with the smoked cheese, the lemon zest and the pepper. <\/p>\n\n\n\n<p>To <strong>prepare the ravioli, <\/strong>spread the dough thin, cut into circles, stuff with the filling, and fold into small ravioli shapes. Boil in salted water for 2\u20133 minutes, until they rise to the surface. <\/p>\n\n\n\n<p>To prepare the <strong>nettle sauce, <\/strong>saut\u00e9 the nettles with some olive oil, add the heavy cream, season with salt and pepper, pur\u00e9e and strain through a fine sieve. <\/p>\n\n\n\n<p>Finally, for the <strong>lemon foam,<\/strong> heat up the lemon juice and vegetable stock, dissolve the gelatin, and pur\u00e9e with an immersion blender until foamy. <\/p>\n\n\n\n<p><strong>To serve,<\/strong> spread some nettle sauce on a plate, add the ravioli on top, drizzle with lemon foam and garnish with the herb leaves and flowers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe: Ravioli with Smoked Anchovies, Nettle Sauce and Lemon FoamA uniquely refined recipe, ideal with a glass of wine For&#8230;<\/p>\n","protected":false},"author":5,"featured_media":19280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[774,1580,5297],"tags":[3177],"class_list":["post-19291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-en","category-mesogeiaki-diatrofi-ana-typo-en","category-personalities","tag-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nikos Bakopoulos, Executive Chef @ Bill &amp; 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