Traditional Epirus easter food: Gοumidia or otherwise Tzumerkiotiki Magiritsa
We eat this food in the evening after church.
Goumidia or otherwise Tzoumirkian Cooking for the evening of the Orthodox Resurrection.
Materials:
1 Liverwort with its tenderloin (about a kilo)
1 - 1,5 kg of a variety of seasonal greens
1 bunch of dill
1 bunch of parsley
5-6 fresh onions, finely chopped
1 dry onion, finely chopped
Salt, pepper
Olive oil
Recipe Execution:
Wash the liver and the antería.
Place a large pot of water on the fire and bring to a boil.
Once it boils, add the liverwort and tenderloin and season with salt and pepper. Let them boil for ten minutes. During the boiling process, skim the skins.
Once they are boiled, drain them and put them on a plate. ATTENTION: Keep the broth. We will use it later.
Once cool, chop all the liver and antler parts into small bite size pieces so that you have greens and a piece of entrails on the fork, and set aside.
Now, in a saucepan set over medium-high heat (7-8 out of 10), add 2-3 tablespoons of olive oil, the spring onions, onion and all the pieces of liver and chanterelle and sauté them, stirring with a wooden spatula constantly, for three to four minutes. Then add the rest of the mash and sauté for another 3-4 minutes.
Once they are done, pour into the pot the broth from the scalded livers, season with salt and pepper and simmer over low heat (3-5 out of 10) for 40-45 minutes.
Open the lid, add the dill and parsley and continue cooking, without the lid this time, until the stock has evaporated and the residue has thickened.
If desired, finish with a spoonful of butter melted in while stirring.
-----
[i] With regard to skimming, the same applies as with washing. The foam is curdled protein with surface fat that has been melted. This means that it is not harmful to the body and you may as well not skim. But, again, as you learned or as you want!
Goumidia or otherwise Tzoumirkian Cooking for the evening of the Orthodox Resurrection.
Materials:
1 Liverwort with its tenderloin (about a kilo)
1 - 1,5 kg of a variety of seasonal greens
1 bunch of dill
1 bunch of parsley
5-6 fresh onions, finely chopped
1 dry onion, finely chopped
Salt, pepper
Olive oil
Recipe Execution:
Wash the liver and the antería.
Place a large pot of water on the fire and bring to a boil.
Once it boils, add the liverwort and tenderloin and season with salt and pepper. Let them boil for ten minutes. During the boiling process, skim the skins.
Once they are boiled, drain them and put them on a plate. ATTENTION: Keep the broth. We will use it later.
Once cool, chop all the liver and antler parts into small bite size pieces so that you have greens and a piece of entrails on the fork, and set aside.
Now, in a saucepan set over medium-high heat (7-8 out of 10), add 2-3 tablespoons of olive oil, the spring onions, onion and all the pieces of liver and chanterelle and sauté them, stirring with a wooden spatula constantly, for three to four minutes. Then add the rest of the mash and sauté for another 3-4 minutes.
Once they are done, pour into the pot the broth from the scalded livers, season with salt and pepper and simmer over low heat (3-5 out of 10) for 40-45 minutes.
Open the lid, add the dill and parsley and continue cooking, without the lid this time, until the stock has evaporated and the residue has thickened.
If desired, finish with a spoonful of butter melted in while stirring.
-----
[i] With regard to skimming, the same applies as with washing. The foam is curdled protein with surface fat that has been melted. This means that it is not harmful to the body and you may as well not skim. But, again, as you learned or as you want!