Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I am Greek and grew up eatting my pasta with grated myzithra. A Greek pasta dish is usually topped with a red tomato or creamy-white sauce, and lots of grated myzithra 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.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something that I have loved my whole life.
To begin with this particular 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 cook it.
The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Prepare 1 kg veal cut into thick pieces
- Make ready olive oil
- Make ready 1 cup red wine
- Get 1 large onion
- Make ready 2 cloves garlic
- Prepare 4 ripe tomatoes with skin peeled
- Get 1 tsp tomato paste
- Prepare 1 cinnamon stick
- Take 1 pinch sugar
- Make ready ground cheese
Turn up the heat and add the veal; brown the meat on all sides until crusty. Stir in the tomato puree and pour in the red wine; wait for the wine to evaporate. 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.
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
Myzithra, a DOC whey cheese produced on the Greek island of Crete, ranges from fresh and soft to dry and aged. 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. It should not be confused with fresh myzithra, which has a soft texture like. Kokkinisto in Greek means "reddened" which is the final outcome of a veal dished cooked in red wine and tomato. #moscharikokkinisto #stewedveal #stewedbeef #Sundaymeals #Greekfood #beef #veal #kopiaste http Στην Ελλάδα δεν συνηθίζουμε το βοδινό αλλά προτιμάμε το μοσχάρι.
So that is going to wrap this up with this exceptional food greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
