When we’re in Greece, I treasure my last few minutes in bed listening to the village come alive. I force myself to get up just before the vendors start hawking their wares.
“Potatoes, onions! Good for storing.” The cries echo off stone-walled houses that line the narrow village streets. “Sardines, bream, octopus, squid. Very fresh fish!” When the fish man comes, I often grab money and run to catch him; the seafood comes from the surrounding Aegean Sea and is impeccably fresh.
Gigantes in Savory Tomato Sauce (Γίγαντες Πλακί)
Serves 6 - 8
Gigantes are meaty, and have crisp skin and velvety flesh. To reconstitute them properly, gigantes must be soaked overnight, then boiled until tender, and finally baked in a sauce. If you skip any of these steps, gigantes don’t cook evenly, and can be mealy. Adjust the amount of Aleppo or crushed red pepper to suit your taste for spicy food.