Ingredients
▪ 1 kg shoulder of Greek Black Pig of Olympus
▪ 2 onions
▪ 3 garlic cloves
▪ Thyme
▪ 500 mL wine
▪ 10 dried prunes
▪ 10 dried figs
▪ 10 dried apricots
▪ Olive oil
▪ Salt
For the sour trachana meat patties:
▪ 200 g sour trachana
▪ 1 fresh onion
▪ 1 dry onion
▪ 50 g morel mushrooms
▪ 1 egg
▪ Salt, pepper
▪ 400 mL milk
Preparation
For the shoulder of Greek Black Pig of Olympus:
1. Cut the shoulder of the Greek Black Pig into pieces and sauté in a pot with olive oil.
2. Add the onions, garlic, and thyme. Once sautéed, deglaze with a portion of the red wine.
3. Simmer and let it glaze, then add another portion of wine. Repeat the process a total of three times.
4. Just before the end, add the dried fruits.
For the Sour Trachana Meat Patties:
1. Boil the sour trachana flour in milk.
2. Sauté the morel mushrooms and the remaining vegetables very well. Mix all the ingredients together.
3. Shape the mixture into patties, flour them, and lightly fry them on both sides until golden brown.
CHEFS GIANNIS BAXEVANIS & NANA GAMPOURA
(2 chefs in 1 dish)
