Warm Dakos with tsigarides (pork chunks), staka (roux from sheep & goat milk fat), egg and stafidelies olives
Ingredients
100g of tsigarides
200g of grated tomato
20g of staka butter
100g of staka
1 pinch of salt
1 pinch of pepper
1 egg
1 round-shaped rusk
1 tbsp. of galeni cheese
1 tbsp. of spring onions
5 finely chopped stafidelies olives
Nikos Argyros
Favourite
Sauté the tsigarides with staka butter in a frying pan, then add the grated fresh tomato, salt and pepper. When the tomato has absorbed its liquids crack an egg to be used whole during plating.
Meanwhile, heat up some staka with a bit of galeni cheese in a saucepan. Moist the dakos and pour a good amount of olive oil, the sautéed tomato and the tsigarides. Add staka placing the egg (over easy) on top with the spring onions and the finely chopped olives.
