This easy one-pan dish is perfect for a lazy Sunday lunch or brunch. Sip a little iced Mastiha liqueur with it.
I originally created this dish as a way to use the mountain of roasted peppers that takes over my kitchen at the end of summer. The addition of Mastiha makes this already elegant soufflé a guessing game at the table as guests try to discern the mysterious, intriguing spice.
Peas and bacon or pancetta are delicious together. Both are classics. Here, as in previous salads, Mastiha lends its aroma lightly, drizzle in the form of aromatic oil over the wilted greens.
There is nothing more delicate than the crunch and flavor of springtime asparagus, served simply here with a little Mastiha-seasoned butter.
Preheat oven to 375˚F (190˚C).
The slightly tangy, tart flavor of raw artichokes goes perfectly with the incense-like perfume of Mastiha.