Grilled talagani with dried fruit, bacon and pine nut sauce

Grilled talagani with dried fruit, bacon and pine nut sauce

SERVES 4 30 minutes
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INGREDIENTS

For the talagani

  • 600 gr. Talagani, cut into 150 gr. slices
  • 30 gr. olive oil

For the sauce

  • 100 gr. sugar
  • 100 gr. cider vinegar
  • 100 gr. lemon juice
  • 100 gr. dried figs, soaked and finely chopped
  • 100 gr. dried apricots, soaked and finely chopped
  • 5 gr. garlic, finely chopped
  • 115 gr. olive oil
  • 35 gr. pine nuts
  • 50 gr. water
  • Zest of 2 lemons
  • Parsley, finely chopped
  • Fresh thyme, finely chopped
  • Salt

DIRECTIONS

For the talagani

Drizzle the slices of talagani with the olive oil and cook on a hot grill on both sides. Serve with the sauce.

For the sauce

Place a frying pan over medium to high heat, add a little of the olive oil and sauté the bacon until it is golden brown and has rendered all its fat. Add the garlic and sauté until it releases its aroma. Strain and put aside. Place a small pot which holds all the ingredients comfortably over high heat and add the sugar. Cook until it turns an intense dark colour and becomes a caramel. Add the vinegar and lemon juice, removing the pot from the heat and taking care not to get burnt by the intense boiling. Add the fruit, bacon, pine nuts and zest and allow to cool for a while. While stirring add the olive oil and dilute with the water if necessary. Finally add the herbs and season with salt.

For the talagani

  • 600 gr. Talagani, cut into 150 gr. slices
  • 30 gr. olive oil

For the sauce

  • 100 gr. sugar
  • 100 gr. cider vinegar
  • 100 gr. lemon juice
  • 100 gr. dried figs, soaked and finely chopped
  • 100 gr. dried apricots, soaked and finely chopped
  • 5 gr. garlic, finely chopped
  • 115 gr. olive oil
  • 35 gr. pine nuts
  • 50 gr. water
  • Zest of 2 lemons
  • Parsley, finely chopped
  • Fresh thyme, finely chopped
  • Salt

For the talagani

Drizzle the slices of talagani with the olive oil and cook on a hot grill on both sides. Serve with the sauce.

For the sauce

Place a frying pan over medium to high heat, add a little of the olive oil and sauté the bacon until it is golden brown and has rendered all its fat. Add the garlic and sauté until it releases its aroma. Strain and put aside. Place a small pot which holds all the ingredients comfortably over high heat and add the sugar. Cook until it turns an intense dark colour and becomes a caramel. Add the vinegar and lemon juice, removing the pot from the heat and taking care not to get burnt by the intense boiling. Add the fruit, bacon, pine nuts and zest and allow to cool for a while. While stirring add the olive oil and dilute with the water if necessary. Finally add the herbs and season with salt.

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@Yiannis Lucacos

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