Andreas Gavris is chef-patron at Gastrodromio restaurant at the foothills of Mt Olympus in Litochoro village (gastrodromio.gr/)
1. Heat the olive oil and lightly sauté onion and garlic until tender but not browned. Add bay leaf and pepper and then pour the wine.
2. Allow the wine to evaporate and then add tomatoes and broth. At boiling temperature add the seafood salt and pepper. Cook for 2-3 minutes.
3. Add the frumenty(you can also use pasta). Cook to evaporate liquids and after 2 minutes, cover with the lid, turn off the heat and allow the frumenty to rise and absorb fluids.
4. Bring to boil in case frumenty is cooked yet fluids are not absorbed
5. Sprinkle with a little extra virgin olive oil, add the parsley, stir and serve.
A crisp, fresh and intense white with bright acidity, not very aromatic though and more to the austere side is an excellent match. The minerality of Assyrtiko will highlight the seafood dimension of the dish. The presence of tomato however, may leads us to another option such as a delicious rose from the unique Lemniona variety.