Shoulder beef steak grilled al fresco with fresh spinach salad and red wine

After the storm, comes the calm and peace and the sun!

Having witnessed a brilliant 1 1/2 rainbow the evening before, today was the day for the return of the sun and a minimalistic meal al fresco.

Fresh oregano

The air was oozing with the aromas of the wet earth and the flowers and plants.

Rosemary

I always grill the beef cuts with only a sprinkle f olive oil, but I could not resist the temptation of placing them on a bed of fresh oregano, rosemary and bay leaves.

After the steaks have rested for a couple of hours, it is time to grill them.

Please note that I do not put anything on the meat, other than olive oil.

On the sides of the charcoals I place some branches of bay leaves. They moderate the heat and they give a wonderful aroma.

Fresh spinach salad and 2005 Cabernet Sauvignon from Cava Petas

On the table a fresh spinach salad was waiting patiently.

The wine I selected was a 2005 Cabernet Sauvignon made by my high school friend from Rhodes, Tassos Petas.

The contrast between the brown and the red is always inviting.

As the crust on the inside is formed, the inside remains juicy.

Provided the fire is strong enough, but not too strong.

I serve the meat medium rare.

And by the bones, a bit more rare.

Salt and pepper are added by the guests at their discretion.

I want to congratulate Tassos Petas for creating a wonderful wine. Six years after it was made and bottled, the wine had a full body, and a robust but not overwhelming bouquet. Well done Tasso!

Buon appetito e arrivederci!!!

Surf and Turf: Lunch at the Bar of Hotel Metropole, Venice, Italy

Hotel Metropole is one of the hospitality jewels in Venice. This I knew before my last visit to Venice. What I did not know was that for two years now they serve some real food dishes (not only sandwiches and salds) in the bar of the hotel every day of the week from 1230 to 1430. Taking into account that the famous gourmet restaurant of the hotel (with two Michelin stars) does not serve lunch except on Saturday and Sunday, the bar is a practical solution for a visitor who wants to have lunch.

Hotel Metropole, Venice

The Hotel commands a fantastic position on the promenade of the “Riva degli Schiavoni”, a few meters away from St. Mark’s square.

Lunch serving area of the Bar at the Hotel Metropole

The Bar is located on the ground floor, on the left side as you enter and before you reach the reception. It has beautiful wooden panels which are used as displays for the owner’s collection of objects.

Being in Venice, it is proper to start with the surf side of the menu.

Gamberi "in saor" - Hotel Metropole, The Bar

Gamberi (prawns) “in saor” (sweet and sour). A delightful appetizer. The prawns are seared for one or two seconds, literally, and then served on a bed of cabbage and pickled red onions, with raisins and raspberries (lamponi). On top the chef placed a few finocchio leaves. The flavor combinations are incredible! And if you do not have all the rest, go and get prawns and taste them with raspberries.

Prawns "al saor" detail - Hotel Metropole, The Bar

The red onions are pickled and caramelized, adding the mild sweet and sour background to the taste of the prawns.

Cod with asparagi and potatoes with mustard sauce - Hotel Metropole, the Bar

Merluzzo is “cod” of the Adriatic Sea. It was served on a bed of mashed potatoes with mustard seeds, and asparagus.

Cod - detail

The Merluzzo was seared on the side of the skin for a couple of minutes in very strong fire, that made the skin crispy and the flesh juicy, firm, and succulent. The fish was served with fresh oregano and dill. Wonderful execution!!!

We now move to the turf side of the menu: Italian Delicacies are the first chapter.

Prosciutto crudo di Sauris is the prince of this dish of mixed cured meats. Sauris is a locality near Udine, where this tender and tasty prosciutto crudo is produced. It tasted like it has more character than the prosciutto di Parma.

Soppressa di Valdobbiadene

Salsiccia del Veneto (deer and pork)

Speck di Alto Adige. Perfect balance of salty and sweet. When the pig has had the proper food, the fat is sweet and flavorful.

Salame del Piave

The silky and full of flavour “Veal Carpaccio (di Manzo)” completed the tasting experience.

After the qualitative parts of the food, it is time to come to the value for money summary. Not only is the food of top quality, not only is the service excellent, the value for money of the Bar’s Lunch Menu is unbeatable, the best not only in Venice, but in most of Italy!!! But please please please, keep this little secret to yourselves.

Lunch in Marathon: Pork chops – Lamb offal (Gardoumbes) – Aubergines

Among other things, I have recently moved out of the metropolitan area of Athens to the hills overlooking Marathon, some 40 kilometers away from the center of Athens. The arson fire that devastated the area in 2009 has left its marks on the landscape, a stark reminder that the worst enemy of Greece are the Greeks themselves!

After settling in, I invited the “closed” circle to come over and have lunch “al fresco”, in the open fresh air.

As the weather is still good, with temperatures reaching 21 degrees Centigrade, the cooking was done outside as well. Charcoals provided the much needed fire.

I start with the aubergines, or eggplants, which I can eat all the time, every time. I got them from a farmer who is down the road from where I am. I cut them in thick slices and put them in salted watr for one hour. The slices must be thick because they will be grilled and we do not want them to be burned and dried, but soft and juicy, albeit with a carbonated crust.

The pork chops came from the shoulder of the animal, in order to have the necessary marbling. I always prepare the meat by placing it in a mild solution of sea salt and herbs. After two hours the meat is juicier, its color lighter, and it tastes a lot better! If you have not done it before, try it now. With pork! It also works wonders with chicken.

Finally, the “Gardoumbes”, lamb’s intestines and sweetbreads on a stick, I got from a local butcher who promised me that they were fresh and local. He even showed me a bag with some intestines that he was taking home after work.

(Χορδήν έτρωγαν οι αρχαίοι Έλληνες, χορδούνιν οι Βυζαντινοί, γαρδούμπα οι Νεοέλληνες)

We now get to the very serious business of the grill. The aubergines need just a coat of olive oil in order not to stick to the grill base. Frequent turns ensure that the surface will be only marginally “burned”. There is a very sensitive balance between the brown and the black of the surface, so be careful!

The pork chops also require a coating of olive oil in order for them not to stick on the mesh. The surface must be golden brown and the inside juicy and tender.

I serve the chops on a bed of finely chopped garlic. The combination of the charcoal flavour with the garlic is simply unbeatable. I do the same with the eggplants, adding a bit of vinegar or lemon.

Finally, the “gardoumbes” take a lot of time to cook, and the fire must be relatively mild, otherwise the outside will be dry and the inside uncooked.

All in all, a lunch that honoured the Greek pastoral tradition with pork and lamb, the two animals that have supported the inhabitants of the south Balkan area for centuries.

Ristorante “Il Colombaio”, Casole d’Elsa, Tuscany, Italy

One hot evening in August 2011 I found myself in the garden of the restaurant “Il Colombaio” in the outskirts of the beautiful Tuscan village of Casole d’Elsa.

Casole d'Elsa Coat of Arms

The restaurant came highly recommended by a friend who visits the village almost every year.

The restaurant is also listed in the Michelin Red Guide and has one star.

I started with a selection of salumi from a producer in the area.

It was divine.

Cinta Senese

I particularly liked the locally produced Prosciutto di Cinta Senese, which according to “Barilla” owes its sweet, slightly gamey flavor, oily fat and aroma to the heritage Italian breed of pig called “Cinta Senese” used to make the prosciutto.

Another first dish was based on polenta, with and without cuttlefish ink, and a vegetable mousse. Very light and tasty.

My main dish choice was a tartare from the famous “chainina” cattle breed.

The meat was served almost undressed. There was a touch of olive oil,oregano, some salt crystals, and a few peppercorns. The sauces were more decorative as they were extremely subtle.

Chianina

It was the first time I had tartare almost undressed. And it was worth it. The meat was juicy and sweet, after the first couple of bites I made subconsciously the switch from main dish to desert. What an experience!

Other main dishes were pork roast and pigeon breast, caramelized in a wine sauce.

The wine was a Castello di Brolio Chianti Classico 2001, priced extremely reasonably. The same comment applies to the whole of the wine list, which is a steal. Some of the best Tuscan wines, offered at prices that amaze me. Let alone that you cannot find them in the wine shop.

Overall, “Il Colombaio” is a restaurant I enjoyed and want to visit again. Both for its food, but also because of its wine list.

Osho Restaurant, Bucharest, Romania

Bucharest is a big city with a rather dubious reputation for restaurants. In addition to the fast food chains that sell the well known stuff, most of the restaurants in the city serve medium quality food at high prices for the value. I do not need to mention that the top “French” or “Italian” restaurants are mostly mediocre, and primarily places of social encounters rather than top quality food. Osho is a restaurant where this rule is violated. You get best value for a reasonable price, and can socialize as much as you want. And this is a good way to start a relationshsip!

Osho is located in one of the best areas of Bucharest, on the Spring Boulevard (B-dul Primaverii). It occupies the ground floor of a modern building, and its interior is unassuming and reminds me of  a New York deli shop. It is not an accident that the proprietor is an Istanbul-born Turk who has spent more than two decades in America.

When I first visited Osho, the proprietor asked me where I come from and I said Greece. He then said that he comes form Istanbul, which makes us “kardas”.

“kardeş = sibling in standard Turkish, though I think some dialects, especially outside of Turkey pronounce it kardaş. It’s also used as a familiar form of address, like “brother” in English.”

The restaurant prides itself in selling the best aged beef in town. I would just say: “the best beef in the country”. Aged beef is superior in flavor and tenderness to the ordinary beef as we know it. It requires strict temperature and moisture conditions, and is much more expensive than the ordinary beef. However, in my view it is worth every penny.

The first time I visited Osho I tasted the “Delmonico” cut.  According to the Osho owner, the Delmonico he serves is a boneless rib eye.

The steak was excellent: tender and flavorfull, the way real meat should taste. My friends tasted veal chops and were fully satisfied. Unfortunately I could not take any photos this evening, so I cannot show you the served dishes.

The second visit was for lunch. My friends took a cheeseburger and a hamburger, while I has the lamb loin out of curiosity. The votes on the hamburger were very positive.

Could Osho be as good in lamb as they are in beef?

Well, the answer is YES!!!! The lamb was served in stripes of succulent, juicy, tender meat, that had been marinated in spices and was pink inside. In one word: SUPERB!

Thank you guys, see you next time!

Restaurant Cilantro, Arles, Provence, France

Today I continue with a restaurant review from Provence, the picturesque town of Arles.  I want to share with you my experience from the Restaurant Cilantro, a stone’s throw from the famous Roman Arena of the town.

Συνεχιζω σημερα το οδοιπορικο στην Προβηγγια, και την ομορφη πολη της Αρλ, με την επισκεψη μου στο Εστιατοριο Κολιανδρος που ειναι διπλα στην διασημη Ρωμαϊκη Αρενα της πολης.

The young talented chef Jerome Laurent comes from 6 generations of professionals in the hospitality trades. In 2004, he has decided to open Cilantro in his home town of Arles.

Ο νεος και ταλαντουχος σεφ Ζερομ Λωραν προερχεται απο 6 γενιες επαγγελματιων σε ξενοδοχεια και εστιατορια. Το 2004 αποφασισε να ανοιξει στην γενεθλια πολη του Αρλ το εστιατοριο του.

This looks like a house entrance, and it is. The restaurant is located on the ground floor of Jerome’s family home.

Η εισοδος στο εστιατοριο, που στεγαζεται στο πατρικο σπιτι του σεφ.

The decor is minimal but quite pleasant, and the staff polite and effective.

Olive paste and chorizo to wet the appetite.

Παστα ελιας με σαλαμι πικαντικο

Caramelized scallops served in a foamy bath of aromatic stuff.

Χτενια καραμελωμενα σερβιρισμενα σε ενα αρωματικο αφρο απο βοτανα και μυρωδικα.

Artichoke cream with black truffle.

Κρεμα αγγιναρας με μαυρη τρουφα.

And now we come to the revelation of the meal, the absolute creation of Nature and the Chef: ” Veal Sweetbreads with artichokes, black truffles and mashed potatoes”.

Το απολυτο αριστουργημα της βραδιας, μοσχαρισια γλυκαδια με αγγιναρες, πουρε πατατας και μαυρη τρουφα!

In my humble experience this dish is a masterpiece and in its divine simplicity it offers you clarity of textures and tastes that is unique!

Θεϊκη απλοτητα, απολυτη ευκρινεια γευσεων και υφης, το τελειο πιατο, μοναδικη εμπειρια.

I would go back to Arles, only to taste again this dish!

Και μονο για να γευτω αυτο το πιατο, θα ξαναπαω στην Αρλ.

Thank you Jerome.

Ευχαριστω Ζερομ.

P.S. Date of visit: March 2009. At the time of the visit, the restaurant was recommended by the Michelin Red Guide as “one star”.

Antica Macelleria Cecchini – Panzano, Chianti, Toscana

This is not a post about poetry, but it begins with poetry from Dante and Cavafy, as they are the favourite Italian and Greek poets of Dario Cecchini, who is the youngest in many Cecchini generations continuing the tradition and the culture of meat eating in Tuscay.

“Nel mezzo del cammin di nostra vita
mi ritrovai per una selva oscura,
che la diritta via era smarrita.”

In the middle of the journey of our life I found myself in a dark wood for the straight way was lost.

Dante, Inferno, Canto I

“I was not bound. I let myself go completely; went
To those indulgences, half actual,
And half were turned about in my own brain;
Went into the illuminated night;
And drank strong wines, as when
The champions of pleasure drink strong wine.”

Δεν εδεσμεύθηκα. Τελείως αφέθηκα κ’ επήγα.
Στες απολαύσεις, που μισό πραγματικές,
μισό γυρνάμενες μες στο μυαλό μου ήσαν,
επήγα μες στην φωτισμένη νύχτα.
Κ’ ήπια από δυνατά κρασιά, καθώς
που πίνουν οι ανδρείοι της ηδονής.

Costantine Cavafy, I went

This is how I started a post in my old website, in 2006. The subject of the post was Dario Cecchini’s Antica Macelleria in Panzano, a small village in the Chianti hills of Toscana.

A few days ago I was able and fortunate to visit Dario again, and this post is dedicated to him and his wife. Kim.

Dario is one of the most celebrated butchers in Tuscany, Italy and the world. He is a gentle, polite (in the true meaning of the word) and sofisticated man who obliges you with his nobility.

Dario is a man who knows his destiny and has nothing to do with all the celebrity crap that has spread in our world. as a dicease. Dario is happy with what he is, and is extremely proud of it . His wife, Kim, an American who has now become a real Tuscan, is also a splendid example of why life can be beautiful as long as there is happiness and love.

On a Saturday morning, Kim, the wife of a celebrity, wears her apron and starts serving the customers of the butcher shop. This is her life and she is proud of it.

The display of the shop is partial in the sense that it cannot hold all the goods that Dario can supply you with. But from this photo and the next you can get a pretty good idea of what is at store. On Saturday morning I spoke with a couple from Salzburg, Austria, who were doing their shopping on their way home. I was doing the same!

Dario was kind enou to cut a generous slice of the delicious rolled panceta and pack it for me to have a nice snack on the way back home.

What a man!

But the real hero of the visit was the Bisteca Fiorentina that Dario proudly holds and which is now resting in my fridge, waiting for the magic time to grill it. There is no other meat like this, believe me! I will prove it to you in my next post, but until then you have to wait.

Kim here is proudly displaying one of my watercolour pictures of Symi, that I brought to Dario and her as a sign of friendship and appreciation.

Lucky those of you who will enter this door!

Thank you Dario and Kim, see you soon!

Un abbraccio.

P.S. This is not the end of the visit to Kim and Dario! The next installement is coming to you in the very near future!

Greek Easter – Πασχα Ελληνων

Η σημερινη αναρτηση εχει θεμα το πατροπαραδοτο Αναστασιμο γευμα και τον οβελια με τα παρελκομενα.

Οι τελετες ελαβαν χωρα στην παραλια της Βορειας Ευβοιας, κοντα στους Ωρεους, με τελεταρχες τον Κωστα και την Μαρια, αγαπημενα ξαδερφια, και παροντες πλειστους οσους, αναμεσα στους οποιους και η αφεντια μου.

Θεα προς τον Βορρα

Θα ξεκινησω με τον αρτο, που εποιησε η Λιλα, με μυστικη συνταγη την οποιαν ομως εδωσε στον γραφοντα για μελλοντικη χρηση.

Αρτος με πασχαλιες

Το σουσαμι τελικα ειναι μεγαλη ανακαλυψη! Παει τελεια στο ψωμι που ειναι αφρατο και πεντανοστιμο!

Η Μαρια ειχε ετοιμα τα αυγα, τα οποια ηταν τοσο νοστιμα που ξεχουσε κανεις ευκολα τα ποσα ετρωγε! Αφηστε που υπηρχε και ενα με τον δαφνοστεφανωμενο νεο και αναγκαστηκε η καημενη η Μαρια να το απομακρυνει!

Πεντανοστιμα αυγουλακια

Συνεχιζω με την μαγειριτσα, που ετοιμασε η ξαδερφη η Μαρια.

Συκωταρια Αμνου

Χρησιμοποιησε την συκωταρια ενος απο τα δυο αρνια του Πασχα, και τα σχετικα εντερακια, καταλληλως πλυμενα απο τον πατερα της, που ειναι ειδικος στο δυσκολο αυτο εργο.

Εντερα Αμνου

Το τελικο αποτελεσμα ηταν γευστικο και ελαφροτατο, κατι ιδιαιτερα σπουδαιο αν σκεφθει κανεις την ωρα που γινεται το αναστασιμο τραπεζι! Η συκωταρια ηταν μελι, τα μαρουλακια και κρεμμυδακια μοσχοβολουσαν, μιλαμε για τελεια συνυπαρξη.

Μαγειριτσα

Συνεχιζω με το κοκορετσι! Το πλεξιμο των εντερων βεβαια ειναι η τεχνη, αλλα και τα υλικα ειναι το πρωτο και σπουδαιωτερον!

Τα υλικα για το κοκορετσι

Το πλεξιμο ηταν εργο του ξαδερφου Κωστα, με την ακαματη βοηθεια του Αλεκου,

Το πλεξιμο στο κοκορετσι

Το ψησιμο ειναι μια υπεροχη διαδικασια, που μετατρεπει το ασπρο κοκορετσακι σε ενα σκοτεινο και θεσπεσιο εδεσμα!

Η αρχη στο ψησιμο του κοκορετσιου

Και μετα την αρχη ερχεται το τελος! Δεν υπαρχει βεβαια φωτογραφια σε πιατο, αφου το κοκορετσι εγινε αφαντο μολις βγηκε απο τη σουβλα.

Ετοιμο το κοκορετσι!

Και ερχομεθα στο κυριως πιατο, τον αμνο τον σουβλιστο. Θα παραθεσω μερικες φωτογραφιες απο το ψησιμο, αφου μετα τον αποσουβλισμο εγινε επιθεση και δεν εμεινε τιποτε! Και τα δυο σφαγια ειναι τοπικα, απο ενα διπλανο χωριο.

Ο Κωστας και ο Αλεκος στην ψησταρια

Ο αφηρημενος εξπρεσσιονισμος του αμνου ακολουθει σε δυο ποζες.

Αμνος ξανθοκοκκινος

Οταν το ψητο εχει αυτο το χρωμα, χρειαζεται ακομη λιγη ωρα, εως οτου βαθυνουν οι ξανθες αποχρωσεις και γινουν καφεκοκκινες.

Αμνος καφεκοκκινος

Ετοιμο για σερβιρισμα!

Συνοδεια αυτου του εξαισιου εδεσματος ηταν ενα προβειο τυρι απο την Κερασια, ενα χωριο κοντα στην Ιστιαια. Αυτο το τυρι εχει μια δυνατη σπιτροζικη γευση και το λετρευω. Το προβλημα τωρα ειναι οτι η γυναικα του τυροποιου τον εμποδιζει να συνεχισει την παραγωγη, για αγνωστους μεχρι στιγμηε λογους.

Προβειο τυρι απο την Κερασια

Επιδορπια ησαν πολλα, ομως εκεινο που μου εκλεψε την καρδια ηταν το γεμιστο με ανθοτυρο τσουρεκακι της ξαδελφης Μαριας.

Τσουρεκι γεμιστο με ανθοτυρο

Με αυτα τα ωραια τελειωσαμε και αυτο το Πασχα, ευχομαι σε ολους χαρα και ευτυχια, και του χρονου με υγεια!

Παραλια Ωρεων

Minimalist Moussaka – Μινιμαλιστικος Μουσακας

This is a minimalist version of the greek dish “moussaka”. It is not as heavy, it is easier to prepare and is in portions, so you do not need to cook a whole tray of food.

This is dedicated to my dearest blog friend, despoinarion.

Σημερα ακουσα οτι ο καιρος το Σαββατοκυριακο θα ειναι χαλια, κι αποφασισα να παω προς το καλοκαιρι και να φτιαξω ενα μουσακα που ομως ειναι μινιμαλιστικος, δηλαδη εχει λιγοτερα απο οσα συνηθως βαζουμε στο μουσακα. Επισης, ειναι σε ατομικες μεριδες, δηλαδη δεν ειναι στο ταψι, αλλα μεσα σε τσερκια υψηλης; τεχνολογιας, με αφαιρουμενο πατο!

Το πιατο αφιερωνεται στο δεσποιναριον που ειναι η αγαπημενη μου μπλογκοφιλη και της αρεσουν τα τσερκια!

Λαχταριστα κολοκυθακια και μελιτζανες

Αρχιζουμε με το τηγανισμα των κολοκυθιων και των μελιτζανων σε γνησιο παρθενο ελαιολαδο. Ναι, ειναι εκτος εποχης και τα δυο, αλλα αμαρτησα! Και η ομολογια της αμαρτιας ειναι το πρωτο βημα για την συγχωρεση! Τα κολοκυθια ειναι απο την Συρο και οι μελιτζανες απο την Κρητη. Υπεροχα και τα δυο! Μελωμενα και τρυφερα.

We start by frying the zucchinis and eggplants in olive oil, until they are golden brown. Both ingredients are out of season, but thanks to the greenhouses on Syros (zucchinis) and Crete (eggplants) both are available and very tasty! Once fried, I tasted them adn they were sweet and juicy.

Το πρωτο στρωμα

Παιρνουμε λοιπον τα χαι τεκ τσερκια και βαζουμε μια στρωση απο μελιτζανες, οσο πιο σφιχτα γινεται, γιατι μετα το ψησιμο θα “καθησουν”. Σημειωνω οτι ο πατος ειναι ηδη στη θεση του και θα αφαιρεθει μετα το ψησιμο.

Once the fried vegetables have rested, we start the assembly of the dish. The first layer is eggplants only, squeeze them as much as you can, they will shrink during baking.

Το δευτερο στρωμα

Στο μεταξυ εχω τσιγαρισει αναμικτο μοσχαρισιο και χοιρινο κυμα με διαφορα μυρωδικα (κρεμμυδια, σκορδα, κολιαντρο, φρεσκια ριγανη και ολιγη πιπερια καυτερη) και στρωνω τη δευτερη στρωση. Προσοχη! Καθολου ντοματα στον κυμα!

The second layer is seasoned minced meat that is a mix of beef and pork. I do not add tomato at all, but I have added garlic, onions, coriander, fresh oregano and a bit of chili peppers.

Το τριτο στρωμα

Ηρθε η ωρα για το τριτο στρωμα, με κολοκυθια και μελιτζανες, οδο πιο σφιχτα και να προεξεχουν και λιγο, γιατι με το ψησιμο θα “καθησουν”!

Now add the last layer, with zucchinis and eggplants, squeezed tightly.

Βαζουμε και λεπτωτατες φετες απο γραβιερα Τηνου στο τελος και φουρνιζουμε στους 250 βαθμους για 20 λεπτα. Προσοχη! ουτε σταλα μπεσαμελ, μονο το υπεροχο τυρι της Τηνου κομμενο τσιγαροχαρτο.

On top I add some paper thin slices of yellow cheese from the island of Tinos (you can use provolone and/or parmesan cheese, or even gruyere if you have it) and bake for 20 minutes in 250 C.

Ψημενα ετοιμα

Το καστανοχρυσο χρωμα ειναι η βεβαιωση της ολοκληρωσης του ψησιματος.

The proof of the completion of the baking is the brown golden colour of the top.

Αφηνουμε να ηρεμησει για 30 λπετα, αφαιρουμε το τσερκι και σερβιρουμε.

We remove the containers and voila!

Σερβιρισμενο

Το αποτελεσμα ειναι γευστικωτατο, τρωγεται με περισση ευχερεια και ανευ περελκομενων τινων, και σε αφηνει με την αισθηση της πληροτητας και της ικανοποιησης.

This version of moussaka does not have the thick gravy sauce at the top, not the tomato in the meat. The taste is simpler but more satisfying for me. The yellow cheese(s) add complexity and variety in the flavours.

Ζουμερο και γευστικο

Συνοδεψτε με ενα κοκκινο κρασι που εχει παλιωθει για τρια τουλαχιστον χρονια και θα με θυμηθειτε!

Enjoy the dish with an aged (3 years minimum) red wine!

Veal Tongue with Spinach – Γλωσσα Μοσχαρισια με σπανακι και μαγιονεζα

This post concludes the veal trilogy that started with the mediterranean tartar, and continued with the cheeks. 

As always, but even more so in the case of the tongue, the quality of the meat is the top critical success factor for the dish and your satisfaction. 

Συνεχιζω την τριλογια του μοσχαριου, με το τελευταιο αρθρο αφιερωμενο στη γλωσσα. Τα προηγουμενα της τριλογιας αναφεροντουσαν στο ωμο μπιφτεκι και τα κοκκινιστα μαγουλα. Οπως παντα, αλλα εδω δεκα φορες περισσοτερο, η ποιοτητα του κρεατος ειναι ολα τα λεφτα. Η μαγειρικη απλα διαφυλασσει τα χαρακτηριστικα αυτα και τα αναδεικνυει.  

 

The raw material

I carefully cleaned the meat that surrounds the tongue and cooked it separately. In a deep pan I prepared a julienne of carots, celery and onions and immersed the tongue to cook.

Με κοφτερο και λεπτο μαχαιρι εκοψα τα κρεατακια που ειναι γυρω γυρω. 

Ετοιμασα ψιλοκομμενα καροτα, σελιναο και κρεμμυδι σε ενα βαθυ τηγανι και εβαλα και τη γλωσσα να σιγοβρασει.

 

Braising in a julienne of vegetables

The cooking time is approximately 2 hours for a tongue that is slightly over one kilo. But I need to stress the importance of braising the food.

Χρειαζονται περιπου δυο ωρες σε πολυ χαμηλη φωτια, με σκεπασμενο το σκευος, για μια γλωσσα που ηταν λιγο παραπανω απο κιλο.

Baby spinach

While the tongue was braising slowly, I blanched baby spinach.

Καθως η γλωσσα μαγειρευοτανε, ετοιμασα σπανακι τρυφερο για να το σερβιρω με τη γλωσσα. Ενα γρηγορο βαπτισμα σε καυτο νερο και εξω!

 

Sliced

 After the tongue is cooked, remove the skin and let it rest for 30 minutes. Then slice it and serve with the vegetables.

Μετα τις δυο ωρες, αφαιρω το δερμα απο την γλωσσα και την αφηνω να ηρεμησει για 30 λεπτα. Μετα την κοβω μετριες φετες και ειμαστε ετοιμοι για το τελευταιο βημα. 

I serve the tongue on a bed of baby spinach, topped with fresh home made mayonnaise that has a good deal of mustard in it. 

Φτιαχνω ενα κρεββατακι με το σπανακι βαζω δυο κομματια γλωσσας αντικρυστα επναω στο σπανακι, λιγο καροτο στα πλαγια και πειχυνω με σπιτικια μαγιονεζα που εχει αρκετη μουσταρδα και δη πικαντικη. 

 

Detail

Enjoy it with a cold glass of Chardonnay or Asyrtiko!

Ενα ποτηρι παγωμενο σαρντονε η ασυρτικο και ειμαστε στον ουρανο!