Stamnagathi is a species of wild cichory (Cichorium Spinosum). Its name derives from the words “stamna” (clay pot) and “agathi” (spine) as the Cretans used the plant as a cork to protect their pots from dust and small intruders. For thousands of years the plant was gathered and was highly appreciated due to its elegant bitter taste and its traditional medicinal properties. Since the 80s our producers have been gathering seeds from wild populations of Stamnagathi and then plant them in the same natural environment as their wild ancestors used to do. Stamnagathi can be eaten raw as a salad or cooked in many different ways. In fact, modern greek cuisine has kept a very special position for this humble vegetable.
The wild vegetables that our producers cultivate are not products of modern biotechnology but wild plants that have been part of the Mediterranean diet for thousands of years due to their nutritional and medicinal properties. Now, they are grown in the same area that they were naturally foraged, at the beginning of the peninsula of Gramvousa in the northern western part of Crete, a place of unusual wild beauty. Maybe it’s not the easiest place to cultivate. The wind that blows most of the days of the year can be disastrous; however it’s the wind and the poor inorganic soil that gives the special taste to our products.
Cut all the leaves of the stamnagathi one by one and fry them in a non-stick frying pan with olive oil. Whisk eggs in a bowl, slowly adding milk, salt and pepper. Pour the mixture into the pan and stir gently. When the omelet is ready we add grated cheese of our choice.
Boil the stamnagathi for about 7 minutes. Deep fry the cuttlefish with olive oil and add the wine. When the food is left with the oil, add the onion, after a minute the tomatoes, salt, half of the pepper and fry well with the cuttlefish. When the food needs water put a wine glass of the boiling water of the stamnagathi. When the cuttlefish is almost ready add the boiled stamnagathi, mix and boil all the ingredients. Serve and add the rest of freshly ground pepper.