Apiranthos – Rosto

Apiranthos – Rosto


  • A big chunk of pork leg
  • garlic
  • wine
  • grated tomatoes
  • salt
  • pepper
  • spaghetti

Mix the salt, pepper and garlic cloves in a bowl. Wash the meat, carve holes in it with a knife and stick the seasoned garlic cloves in them. Dab the whole chunk of meat with salt and pepper and saute it over a low fire until brown. Add the wine and after a few minutes the tomatoes and water. Let it cook while boiling the spaghetti separately. Strain the spaghetti and add it to the sauce in the pot once the meat is ready.

Source 2009 calendar of Cultural and Sports Club “TA FANARIA”

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