On Chios, quinces are paired with free-range chicken; on Crete, with lamb; and on Lesbos, with veal. With quince from our trees on Kea I make a stew with the delicious local veal shank, but I also cook pork with quince. I give any meat extra flavor by tying the cores of the fruit in cheesecloth and adding them to the cooking broth. This recipe is a somewhat faster version variation of my Veal Stew with Quince.
Serves 6 (more…)
