A taste of Lesvos recipes

Pork fricassee

Servings: 6


2.2 lbs (1kg) pork cut into 2 in (5 cm) pieces
1 large onion, chopped
1 cup ACAIA or Aeolian Olive extra virgin olive oil
3 heads of Romaine lettuce, cut into medium slices
4 spring onions, chopped
1 large onion, chopped
½ bunch dill, chopped
½ glass of white dry wine
1 vegetable cube
1 tbsp butter
1 tsp brown sugar
salt, pepper, to taste 1 pinch of cumin

For the egg-lemon sauce (thickener)
3 eggs, beaten
juice of 2 lemons
1 tbsp cornstarch
broth from the cooked meat mixture


1. Sauté pork in ACAIA or Aeolian Olive extra virgin olive oil.

2. Once the pork has browned, add the chopped onion and continue to sauté.

3. When the onion has browned, add wine and stir; then add the vegetable cube, butter, sugar, salt, pepper, and cumin. Add enough water to cover; let boil for approximately 45 minutes.

4. Wash the lettuce and tear into pieces, chop the dill and spring onion, and add to saucepan with meat.

5. Let the meat mixture boil for approximately 15 minutes. If necessary, add water.

6. Once the meat is cooked, remove from heat, making sure that there is plenty of liquid.

7. To make the egg-lemon sauce, whisk together egg yolks, cornstarch and lemon juice in a medium bowl. Whisking constantly, pour the broth, 1 tbsp at a time, into the mixture. When fully mixed, stir into pot with the meat mixture.


You may also use lamb or chicken instead of pork.