Kean Gastronomy #1

Gastronomy has a very special place in Kean hearts.

Here's a small gastrotour to get your tastebuds going!

   

 

Paspala
Cooked with with meat fat, steaks or pancetta, tomatoes, butter, eggs and herbs this exquisite dish stands out as a local specialty. The meat is cooked in the fat or butter (fat is used with steaks as they are already fatty, whereas butter with the pancetta) and as soon as it takes a reddish colour, the tomatoes, some sugar, salt, pepper and thyme are added. Just before the food is ready the eggs are added in the frying pan so that they are cooked altogether. This is a typical Sunday dish or one often cooked during religious festivals.  

Tsigara Pie 

Tsigara is a traditional meat product of Kea and consists of pieces of meat with fat (“glina” in Greek). The locals use it to make make a fine pie with those tsigara, creating dough just as when making bread and mixing in the pieces of meat. The result is a very distinctive loaf of bread with pieces of the fatty meat baked within!

Rise with Aubergines

A lively red risotto with aubergines and various aromatic herbs. The aubergines are cut into small pieces and then slightly fried with onions, garlic, olive oil, tomato sauce and parsley.  About 20 minutes before the mixture is ready the rice is added along with some water and all boil happily together. This is quite a “summery” dish with aubergines being right at the top of vegetables thrown into Greek summer dishes! 

Oven Baked Fish

This dish is made with small fish covered with round slices of onion and baked in the oven with olive oil, lemon juice and some rosemary. A quick, nutritious and light meal that goes way back in Kean culinary tradition!

Feeling peckish already? 

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