Ingredients
▪ 200 g Greek Black Pig of Olympus sauté
▪ 30 g onion, thinly sliced (half-moon)
▪ 50 g peppers (red & green), thinly sliced
▪ ½ garlic clove, finely chopped
▪ ½ juice of fresh lemon
▪ 20 mL white wine
▪ 100 mL water
▪ ½ tsp flour
▪ 1 tsp extra virgin olive oil
▪ 20 g fresh butter
▪ ½ tsp chopped parsley
Preparation
1. Place a non-stick pan on high heat and add the olive oil.
2. Add the Greek Black Pig of Olympus meat to the pan and sauté for 4-5 minutes.
3. Add the onions, peppers, and garlic, and sauté for a little longer.
4. Deglaze with white wine, then with lemon juice.
5. Add the water and flour and stir.
6. Simmer on low heat for 5-7 minutes.
7. Add the butter and chopped parsley.
TIP: Sauté the Greek Black Pig of Olympus meat well to achieve a golden color.
CHEF DERMISIS DIMITRIS
