Potato and Olive Stew

Name: Potato and Olive Stew
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 2 teaspoons olive oil; 1 large zucchini, grated; 1/2 cup finely chopped onion; 1/2 teaspoon chopped fresh chili pepper or 1/4 teaspoon dried red pepper flakes; 1/2 cup bulgur; 1/3 cup milk; 1/2 pound lean ground beef; 1 egg; 1 clove garlic, peeled and minced; 3 tablespoons chopped fresh mint; 3 tablespoons chopped flat-leaf parsley; 1 tablespoon ouzo or dry white wine; 3 tablespoons grated Parmesan cheese; 1 1/2 teaspoons sea salt; 1/4 cup olive oil; 2 pounds new potatoes, peeled and quartered; 2 large onions, peeled, quartered lengthwise and thickly sliced; 5 to 6 cloves garlic, peeled and sliced; 1 teaspoon minced fresh chili pepper or 1/2 teaspoon dried pepper flakes; 1/2 cup dry white wine; 1 teaspoon dried oregano; 2 cups chopped fresh or good-quality canned tomatoes; 1 cup small black olives, rinsed and pitted; 2 teaspoons sea salt, plus more to taste; 1/2 cup chopped flat-leaf parsley

Recipe from Aglaia Kremezi

Adapted by Molly O'Neill

Total Time: 1 hour 30 minutes, plus overnight standing
Rating: (0)
Comments: Read comments

Featured in: Greek Revivalism

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Ingredients

Yield:Four servings

The Meatballs

2teaspoons olive oil
1large zucchini, grated
½cup finely chopped onion
½teaspoon chopped fresh chili pepper or ¼ teaspoon dried red pepper flakes
½cup bulgur
⅓cup milk
½pound lean ground beef
1egg
1clove garlic, peeled and minced
3tablespoons chopped fresh mint
3tablespoons chopped flat-leaf parsley
1tablespoon ouzo or dry white wine
3tablespoons grated Parmesan cheese
1½teaspoons sea salt

The Stew

¼cup olive oil
2pounds new potatoes, peeled and quartered
2large onions, peeled, quartered lengthwise and thickly sliced
5 to 6cloves garlic, peeled and sliced
1teaspoon minced fresh chili pepper or ½ teaspoon dried pepper flakes
½cup dry white wine
1teaspoon dried oregano
2cups chopped fresh or good-quality canned tomatoes
1cup small black olives, rinsed and pitted
2teaspoons sea salt, plus more to taste
½cup chopped flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
To make meatballs, heat oil in a large nonstick skillet over low heat. Add zucchini and saute until softened, about 10 minutes. Add onions and chili and cook, stirring, for 2 minutes more. Remove from heat and stir in bulgur and milk. Let stand until wheat absorbs liquid and becomes soft, 10 to 15 minutes.
Step 2
In a medium bowl, mix the ground beef with the egg, garlic, mint, parsley and ouzo or wine. Stir in the zucchini and bulgur mixture. Add Parmesan and salt and mix well. Let stand at least 1 hour or prepare the night before.
Step 3
Meanwhile, to make the stew, preheat oven to 375 degrees. In a large, heavy and deep nonreactive skillet, heat the oil over medium-high heat. Add potatoes and saute until golden brown on all sides, about 15 minutes. Remove potatoes with a slotted spoon.
Step 4
Add onions and cook until transparent, about 3 minutes. Add garlic, chili pepper, wine, oregano, tomatoes and olives. Cook for 1 minute. Place potatoes in a clay or glass baking dish large enough to hold them in a single layer. Season with salt.
Step 5
Pour sauce over the potatoes and bake, adding a little water if needed, until potatoes are tender, 30 to 45 minutes. Taste and season with added salt if needed. Set aside and keep warm.
Step 6
Preheat broiler. Take a heaping tablespoon of the meatball mixture in your hand and shape into a ball. Place on a broiler pan and broil until browned and cooked through, about 10 minutes, turning once. Place the meatballs over the stew, sprinkle with parsley and serve.