Recipe of Mytilene and Chios
he islands do not necessarily have only seafood and fish. If you have chestnuts and small onions from the island of Mytilene or Chios, you will make magically delicious recipes. A local meat recipe with chestnuts and bones has been made many times on these islands. Of course, until you reach these islands with Culinary Adventures Greece, you will try the recipe with your own local chestnuts and small onions, so you can compare the differences.
Recipe ingredients:
1/2 Kg top rump beef cut into cubes
1/2 Kg pork neck cut into cubes
1 cup virgin olive oil
2 chopped onions
1/2 chopped leeks
1 garlic clove crushed
1 quince
10 chestnuts
1 cup red wine
2 cups tomato juice
2 cups warm water
2 dry bay leaves
1 Kg shallots
1/2 tsp ground allspice
Salt
Pepper
Add olive oil in a pan and sauté meat until golden brown. Add chopped onions and leek and sauté for an additional 3-4 minutes.
Add allspice, bay leaves, salt, and pepper. Add the red wine and let it reduce by half. When your wine is reduced, add the 2 cups of water. After it starts boiling reduce heat and simmer for 1 hour.
Make a nick in the skin of your chestnuts and put in a second pot with water. Turn your heat on and boil for about 10 minutes. Transfer the chestnuts in cold water and peel them. Add chestnuts, quince, and shallots to the first pot and simmer for an additional 1 hour. Adjust salt, and pepper at the end.