I am making a very short and easy post just to tell you that I had a nasty cold all this week that’s why I haven’t been around posting or visiting your blogs. I attempted a couple of times to read your posts and leave a message but after reading a couple of posts my eyes were running with tears so I couldn’t continue. Today I am feeling much better and hopefully I shall start reading your posts again.
I haven’t been cooking at all this week and thank God my husband knows how to cook a few meals, otherwise we would starve However, I want to share with you a recipe I made last week and which represents Greece.
I made a twist to the classic recipe of Giouvetsi, I’ve been cooking all these years and a much lighter version as I hardly used any oil, I added garlic which I used to avoid before, fresh tomatoes and white wine. This time of the year tomatoes are quite sweet in Greece so I did not add the ketchup, which is only used instead of using sugar, as it contains some. However, if you use canned tomatoes add 1/2 teaspoon of sugar or some ketchup. I also added a pinch of nutmeg which gave a nice aroma the dish. You can see the previous recipe here.
I am submitting this recipe to Presto Pasta Nights, created by Ruth, of Once Upon a Feast.
Moscharaki Giouvetsi (Veal with Orzo)
Preparation time: 15 minutes
Cooking time: 45 minutes for veal and 15 minutes for pasta
- 500 grams of veal
- 500 grams of kritharaki (orzo)
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 5 ripe tomatoes, peeled and blended
- 1/2 cup of white dry wine
- Salt and pepper to taste
- A pinch of nutmeg
- 1 cinnamon stick
- 1 tablespoon of ketchup (optional)
- 4 cup of hot water (about 1 litre)
- dried myzithra
Wash and cut veal into thin slices and drain.
Heat the olive oil in the sauteing pan and brown meat on both sides.
Saute onion and garlic until translucent and add salt, pepper, nutmeg and cinnamon stick.
Add wine and mix for a minute and finally add the tomatoes.
Finally, add 1 cup of water, cover with lid and simmer for forty five minutes.
When the meat is tender add some more hot water and add pasta, mix place the lid again and simmer for 15 minutes, mixing regularly.
Serve with feta and some myzithra on top.