Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something that I have loved my whole life. They are fine and they look fantastic.
Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a fresh cheese made with milk and whey from sheep or goats, or both. Production resembles that of Italian ricotta. Myzithra, a DOC whey cheese produced on the Greek island of Crete, ranges from fresh and soft to dry and aged.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Take 1 kg veal cut into thick pieces
- Get olive oil
- Get 1 cup red wine
- Make ready 1 large onion
- Prepare 2 cloves garlic
- Make ready 4 ripe tomatoes with skin peeled
- Prepare 1 tsp tomato paste
- Take 1 cinnamon stick
- Take 1 pinch sugar
- Take ground cheese
The first two varieties are often used in baked pastries and desserts, while the aged variety is best when grated over pasta, soups, and casseroles. Pastitsio is a Greek baked pasta dish with meat sauce between layers of pasta and topped with bechamel sauce. On top of the meat sauce another layer of pasta is added and on top of that a rich, creamy Béchamel sauce with grated myzithra, graviera, halloumi or other local cheese depending on. A Greek pasta dish is usually topped with a red tomato or creamy-white sauce, and lots of grated myzithra cheese.
Steps 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
In the past, rural housewives used to make their own homemade pasta during the summer months (after cereal harvest), when ingredients such as grain, fresh goat milk and eggs were. Kokkinisto, which means "reddened" in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Aged myzithra is a goat's or sheep's milk cheese with a hard, crumbly texture and intense salty flavor. Perfect to sprinkle on pasta and salads. Amazon is the only place I can get this wonderful Greek goat cheese.
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