Easter is the most important traditional feast in Greece. On Easter Sunday, the fires are lit early for the spit-roasting of the Easter lamb, which is often a community affair. After the long fast, all types of food can be eaten during the week after Easter, even on Wednesday and Friday. Special breads, pies, desserts, and dishes with young goat and lamb all form part of the festivities.<...
Tender squab simmered with chicken stock, onions, garlic, saffron, cinnamon, ginger and dates.
A fun large dish for family or guests.
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.