INGREDIENTS

• 1 “the Manna” barley rusk
• 2 tomatoes
• 1 egg
• 200 g siglino pork
• Mountain greens
• 4 tablespoons of olive oil
• 1 lemon
• Salt
• Pepper

EXECUTION

Wash the greens very well. Rinse several times with water and vinegar, and strain. In a pot of boiling water, first pour in some salt and then the greens, and boil for about ten minutes.
After 10 minutes, remove the greens and put them in frozen water and keep only the soft parts. Strain and put them in a bowl and add 3 tablespoons of olive oil and about 1 lemon and a little salt.

With a grater, pulp the tomatoes in a bowl and add 1 tablespoon of olive oil and salt. At the same time, fry the egg making sure that the yolk is runny.

Hold the rusk momentarily under the tap and wet both sides. Take a towel or kitchen roll and dry the rusk for 1-1.5 minutes until it pulls out the extra moisture.

Put the rusk on a plate and pour half of the grated tomato on top of it. Then add the greens and the fried egg. Add a piece of siglino or other smoked meat to the top.

The recipe is just as delicious if you try it with any other “the Manna” Tsatsaronakis rusk.