Keftedes (meatballs) fricassee with stamnagathi
An alternative for the meatballs that may be leftover ... fricassee with stamnagathi! An amazing proposal even for a festive table...
4 tsp. tablespoons olive oil
500 g. stamnagathi, clean and chopped
2-3 green onions, chopped
1 leek, chopped
1/2 bunch dill, chopped
1 egg (preferably organic)
juice of 1 lemon
For the meatballs find the recipe here
In a large saucepan, heat olive oil and add chopped stamnagathi, leek, spring onions and dill. Salt them slightly and sauté for a few minutes over low heat, stirring, until wilted and all liquids absorbed.
Add 3 cups of hot water, Increase heat and cook for about 10 minutes. Lower heat again and add the meatballs and a little pepper. Let them boil together (no more than 5-10 minutes)
In a bowl, beat eggs until fluffy. Slowly add the lemon juice and continue beating. With a ladle of soup get a little hot broth from the pot and slowly add to the bowl with the egg-lemon sauce. Continue beating.
Pour the mixture back into the saucepan over keftedes and shake it with the handles to go everywhere. Leave for one more minute over low heat without mix. Serve in a deep platter.
"Stamnagathi” or “spiny chicory” is a wild chicory variety with spiny leaves that is endemic in the flora of some areas of the Mediterranean basin. Its leaves contain a substance with bitter and sweet flavor.
Spiny chicory is considered a trademark of Cretan cuisine. It is ideal for salads, raw or steamed, thus it can also serve as an ingredient in cooked foods and gourmet recipes. In Greece it is widely known and can be found in gourmet restaurants, big Super Market chains as well as in grocery stores and vegetables’ points of sale.