Greek Chef Publishes Pork Shank and Stuffed Zucchini Flower Recipes

Executive chef Giorgos Psaroudakis, originally from Kastelli in Mesara and now based in Heraklion, shared two traditional Greek recipes. The first is a braised pork shank prepared with olive oil, carrots, fennel, celery, tomatoes, bay leaf, black olives, and butter, served with a smooth potato purée flavored with cheese, milk and egg yolk. The dish is finished with caramelised onions and sautéed mushrooms seasoned with balsamic vinegar, garlic and rosemary. The second recipe details how to fill zucchini flowers with a mixture of rice, onion, dill, mint, parsley, grated tomato and olive oil, then simmer them gently in butter and water until the rice expands. Both preparations conclude with a brief cooling period before serving, often accompanied by yogurt.

These recipes were submitted to e‑mesara.gr and newsbeast.gr, highlighting regional ingredients and cooking techniques tied to a rare Greek black‑pig breed and seasonal vegetables.