All the beauty of nature “closed” in a greens ball, aroma, color and taste. The best I have tasted from the talented executive chef Stavros Koustenis, beloved friend. The “Mansion Deligianni” is stone and beautiful, belongs to the family and the breakfast is an experience … it is worth it…
By Stavros Koustenis executive chef of «Mansion Deligianni” Dimitsana and professor of Cooking School Etoile
Ingredients
1kg variety of wild greens
1 bunch Myronia
4 spring onions, finely chopped
1 dry onion, grated
1 bunch dill
2 tablespoons salt
Freshly ground pepper
Flour for all uses
Olive oil
How to prepare
After we wash well and drain the greens and herbs, finely chop them all together in a large bowl.
Salt them well.
Add the fresh and dried onions, also well chopped.
Squeeze the greens with your hands and leave to drain for 10 minutes.
Mix well and taste the salt. Use also plenty of grated pepper.
Add flour in the bowl and a little olive oil so much as is needed to shape it into balls.
Knead the mixture well and mold into large greens balls. Pressing with your hands give a wide shape.
Flour them on both sides and fry them for 2 minutes on each side.
Small Secrets
If not in the Great Lent, in the dough, add 2 eggs and feta cheese and the taste becomes another experience…
