Hello everybody, it’s Louise, welcome to our recipe site. 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. For mine, I’m gonna make it a bit tasty. 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. I am Greek and grew up eatting my pasta with grated myzithra.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first 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 can achieve 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
- Take 1 cup red wine
- Prepare 1 large onion
- Make ready 2 cloves garlic
- Make ready 4 ripe tomatoes with skin peeled
- Get 1 tsp tomato paste
- Take 1 cinnamon stick
- Prepare 1 pinch sugar
- Get ground cheese
Myzithra is a traditional Greek cheese made from the whey of cow's, goat's, or sheep's milk cheeses. It comes in three main varieties: fresh, sour, and aged. 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. 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.
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
Guvec is a generic term of Turkish origin Today I used the "brown" pasta made by Misko. The Cretan myzithra cheese is one of the best known cheese productions in all of Greece. It is a soft and tasty cheese, ideal for making exquisite Cretan dakos and many other dishes of the Greek culinary tradition. 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.
So that is going to wrap this up with this special food greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
