Talented Greek chef, Alexandros Kossivakis, plies his trade at the Athens restaurant Chefi. Passionate about his cooking, he says, “Food for the body is not enough. There must be food for the soul.” If we ate at Chefi every night, we’d be more soulful indeed!
We chose Chef Kossivakis’s recipe for Stuffed Chicken with Manouri and Red Peppers. Manouri is a Greek semi-soft, fresh whey cheese made from goat or sheep’s milk. According to the Washington Post, “it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture. It just about melts on the tongue.”
The combination of cheese, tomatoes, red peppers and basil in this dish makes it both rich and flavorful and perfect for a food-friendly Greek wine.
Made in heaven pairing for a Greek rose or a light structured red wine, with crisp acidity. Enjoy a glass of rose or red Agiorgitiko and Xinomavro wine, or be more adventurous tasting the dish next to a lesser known Greek varietal such as Avgoustiatis or Mavrodaphne from Peloponnese and Ionian islands.
For recipe: Stuffed Chicken with Manouri Red Peppers