Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how 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 unique. This is gonna smell and look delicious.
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.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something which I’ve loved my whole life.
To begin 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 veal cut into thick pieces
- Prepare olive oil
- Take red wine
- Take large onion
- Take garlic
- Prepare ripe tomatoes with skin peeled
- Prepare tomato paste
- Take cinnamon stick
- Make ready sugar
- Prepare 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.
Instructions 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.
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