My good friend, Krystina Kalapothakos, the brilliant chef behind Kouzounas Kitchen, has recently published her first little gem of a cookbook, Back to My Roots. Two of my own recipes, originally posted here on the blog, are also featured in it, so you may as well go ahead and call this a shameless plugin.
One of said recipes is an old favorite of mine: European Anchovies baked in the juicy, oregano-flavored tomato sauce. Small fish like anchovies and sardines are particularly loved and honored in Greek cuisine, especially in the spring & summertime! The following recipe is for a very traditional Ionian Islands dish made with European Anchovies that we call gáv-ros, but it will work fine with any small fish of the same family you can find.
You can find the entire recipe along with step-by-step directions on how to prep the fish in Back to My Roots. Head on over to the book’s page and take a peek. You can read a summary of what the book is all about, see an excerpt of Krystina’s essays sharing memories of her grandmother (the fabulous cook she takes after), read reviews, and find links to all retailers for the paperback editions as well as the ebook. All you need to do is click on the image below.