Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. One of my favorites food recipes. This time, I am going to make it a 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 meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something which I’ve loved my whole life.
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 begin with this recipe, we must prepare a few components. You can have greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Make ready 1 kg veal cut into thick pieces
- Get olive oil
- Make ready 1 cup red wine
- Get 1 large onion
- Get 2 cloves garlic
- Take 4 ripe tomatoes with skin peeled
- Take 1 tsp tomato paste
- Get 1 cinnamon stick
- Prepare 1 pinch sugar
- Make ready ground cheese
Myzithra (Mizythra or Mizithra) is a traditional unpasteurised Greek cheese made from the whey of It has been made in Greece for thousands of years and is believed to be the ancestor of all Greek whey cheeses. In this form, Mizythra is usually savoured as a grating or cooking cheese over spaghetti. Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce. After the meat is cooked the pasta (usually orzo, hilopites or other type of small pasta) Allow to rest for ten minutes and serve while warm.
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
Grate some myzithra cheese on top and serve. 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. A Greek pasta dish is usually topped with a red tomato or creamy-white sauce, and lots of grated myzithra cheese.
So that is going to wrap this up for this exceptional food greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
