Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something which I’ve loved my entire life. They’re fine and they look fantastic.
Heat pot on high heat then add olive oil. Brown meat on one side without moving and then brown other side. Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce. Although this dish is usually cooked with veal, it can also be made with beef of buffalo meat, lamb, pork, rabbit or chicken.
To get started with this recipe, we must first prepare a few ingredients. You can cook greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ using 10 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Make ready 1 kg veal cut into thick pieces
- Make ready olive oil
- Take 1 cup red wine
- Make ready 1 large onion
- Take 2 cloves garlic
- Get 4 ripe tomatoes with skin peeled
- Take 1 tsp tomato paste
- Get 1 cinnamon stick
- Take 1 pinch sugar
- Make ready ground cheese
When it is first made, it resembles ricotta cheese, but then it can be salt-dried into a harder cheese. This harder type of Mizithra cheese is considered Greek cuisine's parmesan cheese and is most commonly used to sprinkle over fresh pasta. It has all you want for a healthy and super delicious meal. It is called "Tsouhti" and it originates from Mani in southern mainland Greece.
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Instructions to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Cut veal into about 100g pieces. Wash and dry meat well. Heat pot on high heat then add olive oil. Brown meat on one side without moving and then brown other side.
- Add diced onion and stir, deglaze with the wine and add enough water to cover the veal. Then add tomatoes and the rest of ingredients and spices. Simmer for 90 minutes
- Serve with pasta and grated cheese
It has all you want for a healthy and super delicious meal. It is called "Tsouhti" and it originates from Mani in southern mainland Greece. Drain spaghetti and leave in colander or drainer. Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high. Stirring constantly, cook butter until it's a nice, light to medium brown.
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