FASOLATHA ME BARBOUNIA KAI KAFKALITHRES Ingredients: 1⁄2 pound dried cranberry or borlotti beans,picked over and rinsed 2⁄3 to 1 cup extra-virgin olive oil, to taste 2 medium red onions, finely chopped 2 cups fresh chervil, coarsely chopped 4 plum or other small tomatoes, peeled, seeded,and coarsely chopped (canned are fine) Salt and freshly ground black […]

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 […]

DOLMATHES ME BAKALIARO KAI TOMATENIO AVGOLEMONO Ingredients: 1 piece salt cod fillet, about 21⁄2 pounds One 22-ounce jar vine leaves in brine 1⁄2 cup extra-virgin olive oil 3 cups finely chopped white and tender green parts of scallions 1⁄2 cup long-grain rice, preferably basmati 3 large firm, ripe tomatoes, peeled, seeded, and finely chopped or grated Salt and […]

KOUNELI SKORDALIA Ingredients: 1 rabbit, about 21⁄2 pounds, cut into serving pieces Red wine vinegar Salt and freshly ground black pepper to taste 1/2 cup extra-virgin olive oil 1/2 cup tomato paste diluted with  1/2 cup water 1 cinnamon stick 1/2 teaspoon whole cloves For the garlic sauce: Three 1-inch-thick slices stale rustic bread,crusts removed 1⁄2 […]

ARNI KRASATO Ingredients: One 3- to 4-pound leg of spring (baby) lamb,bone in, trimmed of fat 3 to 4 garlic cloves, to taste, peeled and minced 1 teaspoon ground allspice 1⁄4 pound kefalotyri or any hard yellow cheese, coarsely grated Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil 1 cup dry […]

HOIRINO ME MAPA Ingredients: 1/2 cup extra-virgin olive oil 2 to 24/2 pounds boneless pork, trimmed of fat and cut into stewing pieces 2 large onions, grated 2 tablespoons tomato paste diluted with 3 tablespoons water Salt and freshly ground black pepper to taste  1 small cabbage Makes about 6 servings Method: 1. Heat 1⁄4 […]

LAGOTO TIS ARCADIAS Ingretients: 2 pounds pork shoulder, with bones, trimmed of fat and cut into stewing pieces 1⁄4 cup extra-virgin olive oil 3 tablespoons unsalted butter Salt and freshly ground black pepper to taste 3 tablespoons tomato paste 1 cinnamon stick 1 small head garlic, cloves peeled 1⁄3 cup red wine vinegar Makes 6 […]

GITHA STI FATHO Ingretients: 21⁄2 pounds goat meat (shoulder, bone in), cut into large stewing pieces 1 cup extra-virgin olive oil 2 pounds small boiling onions (about 1 inch in diameter), peeled 10 cloves garlic, peeled 3 small cinnamon sticks 20 allspice berries 2 teaspoons cumin seeds 3 to 4 fresh rosemary sprigs, to taste 3 bay leaves Salt and freshly […]