INGREDIENTS serves 4
800gr boneless leg of lamb,
cut into irregular-sized pieces
240g white mushrooms
160g onion
240g Florina red peppers
20g wild ‘stamnagathi’ greens (spiny chicory)
160ml olive oil
120ml white wine
Dill
2 eggs
Juice of 2 fresh lemons
Salt, pepper
DIRECTIONS
Wash and clean the wild greens, cut the mushrooms into four, and the peppers into six pieces. Sauté the lamb in a deep saucepan in the olive oil. Add the onion and mushroo...
INGREDIENTS serves 4
200g trachanas
160g white mushrooms
100g onion
120ml olive oil
400g kasseri cheese Olympos
400ml vegetable stock
120ml white wine
40g parsley
20g mint
Salt, pepper
DIRECTIONS
Boil the trachanas in the vegetable stock until soft. Sauté the onion and the sliced mushrooms in olive oil. Add the trachanas, stir, and then add wine to deglaze. Season with salt and pepper, and remove from heat. Add parsley, mint, and grilled kasseri cheese.
