Χοιρινό φιλέτο γεμιστό. Πηγή: topsyntages.gr, https://www.flickr.com/photos/sintages/6870367895/in/photostream/
A modern recipe that draws inspiration from international cuisine in its conception and presentation, yet maintains the local flavour through the variety of traditional Cypriot ingredients.
Name - Recipe
Χοιρινά φιλετάκια γεμιστά.
Pork fillets
Halloumi
Hiromeri
Anari (myzithra) unsalted
Feta cheese
Spinach
2-3 dried figs, finely chopped
Olive oil
Lountza (smoked pork)
Spices
1 onion
2 celery sticks
1-2 carrots
For the sauce:
1-2 tbsp flour
Wine
Coumnandaria (Cypriot sweet dessert wine)
Honey
Make the filling by first sautéing the spinach in olive oil. Add the halloumi, the anari and the mashed feta cheese. Add the hiromeri, lountza and chopped figs. Add the spices and allow all the ingredients to cook. Pound the fillets to open and add as much stuffing as needed. Twist them to seal them. In the saucepan, add a bit of oil and water and place the meat on a bed of coarsely chopped celery, carrot and onion. Allow the fillets to cook. Take the juices from the fillets and add them in a small pan, add some flour and heat stirring for a while. Add a little honey (optional) to the sauce and flambé with Coummandaria. Add the wine (it will stop the flame) and let the sauce simmer for a while to reduce. Serve the fillets with sauce. (Christodoulos Xenophontos, Cooking Cypriot food 2013-2014)
Sautéing.
Cooking in a saucepan.
Flambéing.
Simmering.
In order for the sauce to work, strain the juice and then sprinkle the flour so that it does not become lumpy (Christodoulos Xenophontos, Cooking Cypriot food 2013-2014).
Additional information and bibliography
Creation - recording: Christodoulos Xenophontos (17 years old, student of the Agros Hotel School). see Cyprus Food and Nutrition Museum (2014), Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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