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"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

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Lamb baked in paper (arni sto harti)


You'll need

150 g potatoes, peeled and thinly sliced 200 g peas 2 carrots, peeled and thinly sliced 3 tomatoes, chopped 3 cloves garlic, thinly sliced 1 red onion, peeled and cut into 6 pieces Grated zest and juice of 1 lemon 6 lamb loin chops 1 tbsp dried oregano 1 tbsp fresh dill, chopped 6 fresh bay leaves 100 ml white wine 3 tbsp olive oil 200 g feta, cut into 6 slices 3 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Combine the potatoes, peas, carrots, tomatoes, garlic, onion, lemon zest and juice.
  • 02
  • Cut 6 x 30cm square pieces of baking paper. Divide the vegetables between the 6 pieces of paper and top each with a lamb loin chop. Sprinkle each with the oregano, dill, bay leaves and sea salt and freshly ground black pepper. Drizzle with the white wine and olive oil and place a slice of cheese on top of each chop.
  • 03
  • Gather the sides of baking paper up into a purse-like shape, twist the top and secure tightly with string. Place the parcels on a lightly oiled baking tray and fill the tray with a little water.
  • 04
  • Bake in a preheated oven at 180°C for about 1½ to 2 hours or until tender.
  • 05
  • Put each parcel on a plate, untie the string, sprinkle with parsley and serve immediately.
This recipe is from the October/November 2012 issue of Gourmet Traveller WINE.

Wine to try
2008 Ktima Driopi Agiorgitiko PDO Nemea, Peloponnese (Greece), A$31
A nationalist partnership makes perfect sense with this classic Greek dish. Agiorgitiko is a Greek indigenous grape variety from Nemea in the Peloponnese. The Nemea vineyards sit at an altitude of up to 500 metres in beautifully clear, cool temperate Mediterranean growing conditions. Agiorgitiko performs well in this environment, producing red wine of substance and weight with amazing blue/purple colour, fresh blueberry and red cherry flavours with dried-herb spices, a touch of game and warm leather. However it’s the variety’s natural acid cut and sinewy tannins that make agiorgitiko such a good match with lamb in all its guises. This recipe with dill and oregano plus the acidic nature of both the tomatoes and feta goes especially well with the wine’s distinctive characters.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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