Greek recipes | STUDIO 3 NEWCASTLE AUSTRALIA

Naxos’ most iconic celebration dish.

Christina Kannelopoulou and her son Giorgos run the Mythodia restaurant, near the town hall, where the cook showed us her version of rosto, the island’s most iconic celebration dish. The recipe serves 4-5.

Ingredients:
1.5 kilo piece of pork shank, tightly wrapped in twine or netting
4-5 cloves garlic, finely sliced
300 ml dry red wine
4 bay leaves
150 ml olive oil
3 large ripe tomatoes, crushed, or 500 gm diced and tinned
1 tbsp tomato paste
salt and pepper
1 stick cinnamon
3-4 allspice berries
2 cloves
1 tsp dried oregano
3-4 sprigs fresh thyme or 1/2 tbs dried
400 gm thick pasta

Method:
1. Score the meat and rub with salt and pepper, stuffing the cuts with garlic and oregano. Drizzle with olive oil.
2. Heat the rest of the olive oil in a large saucepan and evenly brown the meat over a high heat. Add the wine and wait for 2 minutes until the alcohol has evaporated.
3. Add the grated tomato, tomato paste and as much hot water as needed to just cover the meat. When it comes to the boil turn the heat down to medium, cover the pot and cook for 45 minutes.
4. Then add the allspice, bay leaves, cinnamon, cloves and thyme, cover the pot and cook for another 45 minutes until the meat is tender.
5. Remove from the heat, put the meat on a board, remove the string and carefully cut into one-inch slices. Place slices back in the sauce and cook for an additional 10 minutes.
6. Meanwhile, cook the pasta for 3 minutes less than recommended on the packet and finish off in the sauce. Remove the spices before serving. An aged grated cheese, preferably a Naxos variety, goes well on top.

source: Neos Kosmos

Make sure you wash the pork intestines thoroughly.

Ingredients:
intestines of a pig
1/2 kilo wild beet leaves
1 bunch fennel leaves
1 bunch parsley
1 bunch dill
3 spring onions
1 finely chopped onion
1 cup olive oil
1 cup glazed rice
1 tbsp salt
pepper
3 cups water

Method:
1. Wash the intestine thoroughly inside and out. Pour half a cup of olive oil into a deep pan and sauté the onions and herbs, which have been washed and chopped finely.
2. When they soften slightly add 1 cup water, half a tablespoon of salt and a pinch of pepper.
3. When the mixture comes to the boil, add the rice and stir. Allow a few minutes for the rice to absorb the water and then remove from heat.
4. Stuff the intestines with the mixture, making sure to allow enough room for the rice to expand.
5. Tie a knot at the two ends of the intestines and place in the pot, adding the rest of the oil and water. Salt lightly and cook for around 40 minutes.

source: Neos Kosmos