Ingredients
▪ 200 g Greek Black Pig of Olympus sauté
▪ 60 g white mushrooms, sliced (half-moon)
▪ 30 g onion, finely chopped (half-moon)
▪ 30 g sun-dried tomato, sliced into thin strips
▪ ½ garlic clove, finely chopped
▪ 20-30 mL balsamic vinegar
▪ 20 mL white wine
▪ 100 mL water
▪ ½ tsp flour
▪ 1 tbsp extra virgin olive oil
▪ 20 g fresh butter
▪ 30 g grated Graviera cheese
▪ 1 tsp honey
▪ 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, then add the mushrooms, onion, and garlic and sauté for a little longer.
3. Deglaze with white wine, then with balsamic vinegar.
4. Add the water and flour and stir.
5. Simmer on low heat for 5-7 minutes.
6. Add the butter, honey, sun-dried tomato, and chopped parsley.
TIP: Sauté the Greek Black Pig of Olympus meat well to achieve a golden color.
CHEF DERMISIS DIMITRIS
