Giouvetsi is really a Greek dish that can take its name from the large porcelain dish it's cooked in. Kritharaki may be the pasta used which may be small, medium or bigger, formed like grain.
Typically the meat was cooked within this porcelain dish inside a tomato sauce so when the meat was cooked the pasta was added and cooked within the sauce.
I don't have one of these simple traditional vessels and so i usually cooked the meat inside a pressure oven, that takes around 30 minutes. Then i transfer the meat, along with the sauce inside a pyrex, increase the water and prepare the pasta.
Once the dish was cooked I transferred it right into a smaller sized porcelain vessel, added some myzithra on the top and baked it for any couple of minutes.
You may also prepare it around the stovetop inside a regular pot but additional time is going to be have to prepare the meat (around one hour and fifteen minutes) not to mention more water must be added.
Update: 11 September, 2011
Today I chose to make this dish creating a couple of changes that are worth mentioning. The spiced tomato sauce gave such wonderful flavour towards the pasta.
Giouvetsi: Moschari me kritharaki (Veal with orzo)
- 1/2 kilo veal or beef decline in servings (for individuals individuals who choose meat, increase quantity)
- 1/3 cup Essential olive oil or simply enough to wet the foot of your pan
- 1 medium onion. grated or finely chopped
- 1 clove garlic clove, minced
- 1 cup red dry wine
- 1 kilo ripe fresh tomato plants or 400 grams tinned whole tomato plants in juice, blended
- 1 tablespoon tomato paste
- two tablespoons of ketchup or 1/2 teaspoon sugar
- 1 cup water
- Salt and freshly grated pepper
- 1 bit of cinnamon stick
- 1 teaspoon mixed spices
- 3 cups warm water (or even more when needed)
- 500 grams of kritharaki pasta (orzo)
- Possess the tomato plants blended inside a mixer along with tomato paste .
- Wash, cut and drain the meat.
- Heat the essential olive oil and saut the meat on sides. Add some onion and saut for any couple of minutes after which add some garlic clove and saut . until translucent.
- Add some wine and prepare for a few minutes before the alcohol evaporates.
- Add salt. pepper. cinnamon stick. mixed spices. tomato and 1 cup water and prepare for hour within the pressure oven following the valve turns.
- Preheat oven at 180 levels C / 350 F so when the meat is cooked transfer it right into a Pyrex or baking tin and add some warm water.
- Add some pasta and prepare for around twenty minutes, stirring from time to time. Increase the water if required.
- Let it rest for 10 mins and serve while warm .
- Grate some myzithra cheese on the top and serve with feta.
Fresh tomato plants are pealed easily when we place them in serious trouble for any couple of seconds therefore we blend them within the Multi.
The simplest way to grate the onion is to get it done within the Multi having a couple tablespoons of essential olive oil, that you simply reserve in the quantity pointed out within the recipe. By doing this we save your time. effort and steer clear of tears. Don ’ t allow it to be seem like cream. A couple of spins are sufficient.
If tomato plants are tart, give a tablespoon of ketchup or sugar.
Put warm water within the pyrex, you will get about ten minutes cooking.
Meat: Use any meat appropriate for any stew.
If you fail to find myzithra, substitute with kefalotyri or parmesan.
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