Soufico

Ever since I read two articles about the longevity and healthy eating on the Greek isle of Ikaria, I have been attracted to their style of life and food.  Over the last six years, I’ve made several of those vegetarian dishes, and I always enjoyed them.  On Sunday I tried another one — Soufico — from the book Country Cooking of Greece, by Diane Kochilas.  Her description of the dish is below the photo of her book.

.

Soufico is really an ideal dish for this time of year.  The bounty of fabulous fresh vegetables at local farm stands is all around us.  I made a small version of the recipe, for just the two of us.  Here is the recipe, followed by the photos, including the eggplant which was our own, from a plant we keep on the deck.

Waterlogue version of the Ingredients

I removed the peppers after cooking them with the stew; I then add them to my plate, since Barbara can’t eat them.

For wine, I had the last glass from the 2014 Odoardi Savuto, which was opened a few days before, when I made a richly-flavored Penne Pasta with Italian Summer Vegetables (eggplant, zucchini, onion, leek, tomato, capers and peppers) for myself:

 

 

This entry was posted in Food, Greek food, Vegan, Vegetarian, Wine. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s