Include this traditional recipe from Zakynthos, skartsotseta, in your Sunday lunch or when preparing a celebratory meal.

2-3 kg beef (cutlets)
3 ripe tomatoes (peeled and mashed)
1 spoonful tomato puree
1/2 cup white wine
1 cinnamon stick
2 bay leaves
3 cloves
salt, pepper
grated cheese to garnish

For the stuffing
1/3 cup olive oil
5 garlic cloves
2 spoonfuls parsley (chopped)
1 tomato (peeled and mashed)
1/3 cup grated feta or graviera cheese or any other salty cheese
3 spoonfuls grated bread
salt and blac pepper

In a bowl, put all the ingredients for the stuffing and mix well. Put the cutlets in a big frying pan and stuff them with the mixture. Fold each one and tie cooking wire around them tightly or use toothpicks. Saute in olive oi until brown. Add wine, simmer, add a little water and let to simmer for 1 hr. Add the tomatoes, puree, cinnamon, cloves, bay leaves, salt and pepper and simmer for 5 mins. When ready, sprinkle cheese on top.