Ingredients (serves 4)
- 1 kg sea lavender (provatsa)
- 4 pork chops
- 2 large potatoes
- ½ bunch fennel leaves
- 2 cup glasses olive oil
- 2 large onions
- Salt, pepper
- 2 eggs
- Juice of 2 lemons
“Provatsa” is the leafy part of sea lavender and grows in abundance around Greece, where it is also known as “amarando.” The people of the Cycladic islands usually cook it with pork or cod (usually salted), making an egg-lemon sauce with the juice. “Provatsa” is the leafy part of sea lavender and grows in abundance around Greece, where it is also known as “amarando.” The people of the Cycladic islands usually cook it with pork or cod (usually salted), making an egg-lemon sauce with the juice.
Directions:
Bring a large pot of water to the boil.
Add the greens and cook until slightly tender. You don’t want to over-cook the greens, so make sure there is still some bite in them. Drain and place to one side.
Boil the pork, making 2 cups of stock. Place meat and stock aside.
In the same saucepan, heat the olive oil and brown the potatoes, roughly diced, the onion, finely chopped, the fennel leaves, also finely chopped, and the sea lavender.
Add the 2 cups of pork stock, the pork, salt and pepper. Bring to the boil adding a glass of water if the sauce reduces too quickly.
Cover the saucepan and simmer until the sauce thickens. If you are using a pressure cooker, do not cook for more than 15 minutes. Remove from heat and allow it to cool for a few minutes.
To make the egg-lemon sauce: Beat the eggs well in a cereal bowl, together with the juice of 2 lemons, while slowly ladling into the mixture small quantities of the cooled sauce, teaspoon by teaspoon, whisking continuously.
Once the egg mixture has been well thinned with the stock and has warmed up, pour it into the saucepan, stirring vigorously. If the sauce is too hot, the egg mixture will curdle, so make sure that it has cooled down.
Once the mixture has blended into a creamy sauce, the dish is ready to serve.
The Lenten or vegetarian version of this dish is made by replacing the pork with fillets of cod and the egg with a flour paste.
| Source | www.tripodesnaxou.gr |
