{"id":4449,"date":"2025-08-05T10:15:58","date_gmt":"2025-08-05T07:15:58","guid":{"rendered":"https:\/\/farma-fotiadi.gr\/mi-katigoriopoiimeno\/mavros-choiros-se-saltsa-krasiou-me-apoxiramena-frouta-biftekia-xinochontrou\/"},"modified":"2025-08-05T12:40:13","modified_gmt":"2025-08-05T09:40:13","slug":"mavros-choiros-se-saltsa-krasiou-me-apoxiramena-frouta-biftekia-xinochontrou","status":"publish","type":"post","link":"https:\/\/farma-fotiadi.gr\/en\/recipes\/recipes-with-cuts-of-meat\/mavros-choiros-se-saltsa-krasiou-me-apoxiramena-frouta-biftekia-xinochontrou\/","title":{"rendered":"Greek Black Pig of Olympus in Wine Sauce with Dried Fruits and Sour Trachana Meat Patties"},"content":{"rendered":"\t\t
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Ingredients<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u25aa 1 kg shoulder of Greek Black Pig of Olympus<\/a><\/strong><\/span>
\u25aa 2 onions
\u25aa 3 garlic cloves
\u25aa Thyme
\u25aa 500 mL wine
\u25aa 10 dried prunes
\u25aa 10 dried figs
\u25aa 10 dried apricots
\u25aa Olive oil
\u25aa Salt<\/p>

For the sour trachana meat patties:<\/strong><\/p>

\u25aa 200 g sour trachana
\u25aa 1 fresh onion
\u25aa 1 dry onion
\u25aa 50 g morel mushrooms
\u25aa 1 egg
\u25aa Salt, pepper
\u25aa 400 mL milk<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Preparation<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For the shoulder of Greek Black Pig of Olympus:<\/strong><\/p>


1. Cut the shoulder of the Greek Black Pig into pieces and saut\u00e9 in a pot with olive oil.
2. Add the onions, garlic, and thyme. Once saut\u00e9ed, 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.<\/p>

For the Sour Trachana Meat Patties:<\/em><\/strong><\/p>

1. Boil the sour trachana flour in milk.
2. Saut\u00e9 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.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHEFS GIANNIS BAXEVANIS & NANA GAMPOURA<\/strong><\/p>

(2 chefs in 1 dish)<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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