WINDERMERE, Fla. — Chef George Panagiotopoulous wants to bring back the flavors that Italians expect at Piesanos Stone Fired Pizza.
The new joint in Windermere just opened.
“I just learned how to cook from just experimenting back and forth," Panagiotopoulous said. "A friend of mind, he helped open a restaurant in Gainesville, (and) he gave me an opportunity to come in and learn how to cook. He was a chef. So, that's where I learned.”
Panagiotopoulous prepared two of his sexiest dishes: a giant meatball and Mediterranean pasta. (Click on our video above!)
The chef says the only way you can mess up the pasta dish is to think about it too much, though he only shared the ingredients and not how much of each item to use.
Here they are to screengrab before you head to the grocery store:
Mediterranean Pasta
Ingredients
- Garlic
- Olive oil
- Artichoke hearts
- Roasted red peppers
- Diced tomatoes
- Kalamata olives
- White wine
- Cream
- Scampi butter
- Basil
- Feta
- Parsley
- Alfredo mix
- Favorite pasta (fettuccine was used)
Instructions
- Just heat up all the ingredients, without burning the garlic
- Prepare the pasta according to package directions.
- Mix and serve to taste.
Giant Meatball
Ingredients
- 8-ounce giant meatball
- Marinara sauce
- Ricotta
- Parmesan cheese
- Provolone cheese
- Basil
Instructions
- Preheat the oven to 425 degrees.
- Smoosh together your meatball
- Top with cheeses
- Cook for 4 minutes, or until it turns into melty goodness.