We have still rustic ovens here in my island. Old ladies know how to handle them only. They use dried olive tree branches to heat the furnace and they fix bread. After they finish with bread they put a huge pan inside with lamb and beans and they seal the furnace to let it cooked the whole night. I cannot describe the taste this plate has. The other day you can eat even the bones (dont
) they are soft as the meat.
There’s a reason we use to go to villages to eat every Sunday.
Even simple beans cooked this way have honey taste.
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