In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes which traditionally are cooked together with fresh favas. Serve as an appetizer or as a side dish with lamb, poultry or fish. Keeps very well in the refrigerator.
Makes 8 servings (more…)
The tender, fresh shoots of wild mustard— Porihia or Vrouves —are the wild greens (horta) most loved here, on Kea!
Their flavor is strong and somewhat bitter, much like the Italian cime di rapa or brocoletti. I am very proud of the bunch I gathered during our morning excursion up, in the mountainous Kato Meria. Feels like spring but we are told that more cold, wind, and maybe snow is coming…
With the bunch of porihia –wild mustard shoots– I gathered, instead of just boiling them as salad I made a fast, One-Pot Pasta substituting greens and garlic for the tomatoes etc. of the original recipe. I could include anchovies, but I decided not to, this time. We didn’t miss them.
I sauteed four garlic cloves in olive oil, added the greens, and some white wine, then about two cups boiling water, and half a packet of pasta. I cooked them stirring often, for about 9 min. Served the green’s pasta drizzled with fresh lemon juice, and more fruity olive oil, Aleppo pepper, and a handful of chopped fennel. We loved it!
See more recipes with greens, and the original One-Pot Pasta
Lamb or Pork braised with Greens
Hortopsomo: Crust-less pie with Greens and Herbs
In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill.
Photo by MANOUSOS DASKALOGIANNIS I got the recipe from the North of Greece and I particularly love to bake it in the winter, but also all year round, as I am fed up with the common baked gigantes in tomato sauce that all taverns serve.
Serves 6
Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. Remember that Greek Easter lambs are very small (about 24 pounds). In the classic recipe, all the innards –heart, lungs, and so forth– go into the pot, but they do not really contribute to taste. The flavor of the stock comes from the boiled head and neck, and the soup gets its distinctive taste from scallions, fresh dill, and egg-and-lemon sauce. There are lots of different magiritsa recipes.
Adapted from The Foods of Greece.
A friend described to me the one her family prepared in Halki, a small island in the Dodecanese. In her family’s version, no innards are used because, on Halki as on all the Dodecanese islands, people do not roast the lamb on a spit, but slow roast it in a wood-burning oven, stuffing the cavity with rice and chopped innards. In Halki’s magiritsa, many lamb’s heads were boiled to make a very tasty stock. The heads were not boned, but as they cooked for many hours, even the bones softened. Each member of the family got one head and ate it with the broth. No scallions or dill were added to that unusual magiritsa. (more…)
