Potatoes antinahtes with loukanika (sausages)
Πατάτες αντιναχτές, κατά το ψήσιμό τους σε κατσαρόλα (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Baby potatoes fried whole with Cyprus sausage and herbs. This recipe comes from Chandria village in Pitsilia district where the particular dish was prepared on Sunday after church, and served as the family lunch dish.
Name - Recipe
Baby potatoes fried whole with Cyprus sausage and herbs.
These potatoes are called "antinahtes" because during their preparation we often shake the pot to prevent them from sticking and also in order for the ingredients to mix well.
200gr of Cyprus sausages
1 kg of Cyprus potatoes
1 Florina pepper, chopped
1 bunch of fresh parsley
3 spring onions
2 bay leaves
2 cloves of garlic
2 cups of chicken stock
Salt, pepper
Dill, rosemary, thyme, oregano
A bit of butter
Oil
In a saucepan, place the butter and oil to heat and once the butter starts to melt, add the bay leaves, thyme, rosemary and oregano. Wash the potatoes well, add them with the skins on to the pot. Add the sausages, cut into slices, as well as the Florina pepper, onions and garlic, finely chopped. Cover with the lid and shake the pot to combine the ingredients. Open the lid and pour in the chicken stock. Cover the saucepan with the lid again and let the food cook over medium heat for 30 minutes. Finally, simmer over low heat until the sauce reduces. (Michalis Gennadios, Cooking Cypriot food 2013-2014)
Frying.
Simmering.
Functional and symbolic role
This food was made on Sunday after church, for the family meal of the day (Michalis Gennadios, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Recording: Michalis Gennadios (11 years old, student of the 3rd Primary School of Makedonitissa "Stylianos Lenas") from the narration of his grandmother, Yiannoula (65 years old, place of origin: Chandria). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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