Kostarelos Goat's Butter
Net content: 250g-1kg
Packaging: Vacuum pack
Ingredients: Pasteurised Goat's Milk, Organic Processes But Not Certified
|Typical Values||Per 100g|
|of which Saturates||52g|
|of which Sugars||0.5g|
Enjoy the subtleties of cooking Greek food with this recipe that makes it much more than a simple trip to the supermarket.
It’s all about the series of small rituals from the choice of olive oil you use, to the asparagus you get from the farmers market that bring out the flavours in the food.
Don't forget the wine pairing...
John's recipe creates a richness and roundness with the potatoes (which loves a higher alchohol volume). The anchovies add pungency and boiled eggs demand fruit in abundance. This is a hearty meal with balanced richness, that matches perfectly with full-bodied white wines.
Try the Aidani from Santorini if you like a bone dry style with a maritime aromatic profile. If you like the roundness and fruit side of the dish go for Vidiano from Crete. Or for a rosé try, Alpha Estate and Ousyra.
We would suggest that you avoid full-bodied red wines with this dish, or with anchovies in particular.
If you are making asparagus on its own, its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.
Kostarelos, Markopoulo, Attica