Recipes

LAMB UNDER THE PEKA

Ingredients:

• lamb

• potatoes

• olive oil

• garlic

• rosemary

• salt and pepper

Preparation:
Season the meat and potatoes, add two tablespoons of lard, and place everything under the peka. Arrange the dish by placing the meat first and the potatoes above it. When choosing the meat, make sure there is a balanced ratio of fattier and leaner cuts so the dish does not turn out dry.

Cook under the peka for 1 hour and 30 minutes, then uncover it, move the meat to the top, gently stir the potatoes, and continue baking for another 1 hour and 30 minutes. This method allows the meat to slowly cook in its own juices during the first part, making it incredibly tender, while the second part creates a beautiful golden crust.

Lentils with Vegetables

Introduction:
Although we are best known as a meat destination, many guests visit us for our vegetarian and vegan dishes made with vegetables from our garden. Lentils with vegetables are one of those dishes.

Ingredients:

• dried lentils

• vegetables: onion, carrot, zucchini, garlic, eggplant (depending on availability)

Preparation:
Heat olive oil and briefly sauté the onion and garlic. Add the remaining vegetables, cut into small cubes. Pour in water, season with salt, pepper, and a little parsley, then add the lentils. Cook for around 30 minutes, until the lentils are tender.

Zucchini Carpaccio

The best flavours come from simplicity, and our zucchini carpaccio is exactly that.

Ingredients:

• seasonal vegetables

• olive oil

• salt

Preparation:
Slice fresh local zucchini into very thin pieces, drizzle with lemon juice and a little olive oil, and leave to marinate for about half an hour. Serve with homemade curd cheese or local cheese.

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