We cook Spare Ribs with Barbeque (BBQ) Sauce, Lenten Potato Salad and Yogurt Dressing # Pitenis…
Or as with Sweet and Sour Cucumber ‘Anthos’ #Pitenis, our Extra Virgin Olive Oil ‘Erotokritos’, and Coriander, Onion, Garlic, Lemonade Pepper, Volcano Chilli Blend, Bukovo Sweet, Smoked Salt and the wonderful Mix of 4 Peppers of ‘Bagatzounis’.
Comes with Xinomavro-Moschomavro or Cabernet Sauvignon-Merlot ‘Belidi’
TIPs:
- Salt the surface of the meat to avoid a lot of liquid
- Make small incisions in the meat so that n’ assimilate the taste throughout its mass
- In order not to remove the spice from the surface of the meat, do it lightly massage with a little olive oil
- We can put, the meat with spices, from the previous day in the refrigerator, to t’ absorb better
- The BBQ-Glaze must not be too fluid, so that it does not flow from the meat
- Mashed Potatoes It is better to stay with potato pieces and not’ yes velvet
And… as always… with Executive Chef Stylianos A.. Piteni and Giannis Giannitsa and with the help of the Responsible Food Technologist Kalea Dora, in the specially designed kitchen of the company #PitenisSA
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