SAVORO ASPRO Ingredients: 1 pound mixed small fish (whiting, bogue, anchovy, red mullet, etc.) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 3 garlic cloves, peeled and crushed 1 cup water 1 fresh rosemary twig 2 bay leaves […]

PSARI SAVORO Ingredients: 11⁄2 pounds small fish (red mullet, whiting, small mackerel, anchovy, or bogue) Salt and freshly ground black pepper to taste All-purpose flour for dredging and thickening Olive oil for frying, plus 1⁄3 cup extra-virgin olive oil for sauce 2 large red onions, chopped 2 to 3 garlic cloves, to taste, minced 4 large tomatoes, […]

BOURIETO Ingredients: 11⁄2 to 2 pounds fresh whiting, gutted and washed Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 3 cups coarsely chopped red onions 1⁄3 cup fresh lemon juice 1 cup water Makes 4 servings Method: 1. Season the fish with salt and pepper and set aside. Heat the olive oil […]

Taramosalata is an appetizer that can be eaten with bread as a dip or as a spread. Will be found in every Greek house and restaurant and now you can do it your self by following the simple instructions. Ingredients: 1 cup of olive Oil 1 finely chopped onion 250g Tarama (Fish Eggs) 1 1/2 cup […]

In Greek: ξιφίας σουβλάκι, pronounced ksee-FEE-ahs soov-LAH-kee Grilled kebabs (souvlaki) are a favorite cooked over the coals, but also work well under the broiler. Fresh swordfish is a delight if you can find it; otherwise, frozen swordfish steaks (usually sold 1-inch thick) are a good alternative. The addition of bay leaves to the skewers (bamboo […]

STRADIA Makes 4 to 6 servings This is an “urban” summer dish in Lefkada, savored in its capital. It calls for the grey mullet, which spawn at the end of summer. The female, called bafa, is swollen with eggs, and the male is at the height of his sperm production—details, granted, that are difficult to appreciate out of context. The […]

SKORDALIA APO HTAPOTHOZOUMO Makes 4 to 6 meze servings This garlic dip is served just as aliatha, ayiatha, and others are—as an accompaniment to boiled greens, fried vegetables or fish, plain on bread, or as a side with Ithacan Fried Octopus . Four 1-inch-thick slices stale rustic bread Pan juices from cooking 2 small or 1 large octopus. Igredients: 4 to […]

MARITHOPITA TIS LEFKADAS Makes 8 to 10 servings Ingredients: 4 pounds small picarel, gutted and washed 2 medium onions, finely chopped 1 cup short-grain rice Salt and freshly ground black pepper to taste 2 tablespoons tomato paste diluted with 1?4 cupwater (optional) 1/4 cup extra-virgin olive oil, plus extra for brushing 1 recipe Basic Homemade […]

AYIATHA TIS KERKYRAS Another take on the pan-Mediterranean garlic sauce that accompanies fried fish and boiled vegetables. But Corfu’s version of ayiatha, as it is pronounced in the local dialect, calls for bread and almonds, as opposed to potatoes, as the base. Vinegar makes this garlic sauce slightly harsher in flavor than those that call for lemon juice. Locals tend to […]

ALIATHA TIS KEFALONIAS This is nothing more than the island’s own skordalia, the pungent dipping sauce made with potatoes and lots of garlic. Two things define the Cephalonian version: Aliatha is always made with potatoes and always with fish broth, preferably made from cod bones. It has a strong, acidic flavor since Greeks are not shy about using either garlic or […]