For best cooking use fresh ingredients and Greek virgin olive oil

Veal Giuvetsi

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Ingredients for 4 servings:

1200gr boneless Veal

1-can 440ml crushed tomato

1-medium onion chopped

3-cloves garlic finely chopped

½-cup olive oil

½-cup red wine

2 bay leaves

1-cup beef or vegetable broth

1-teaspoon sugar

1-sping of fresh basil

1½-cup Orzo pasta

Juice of one lemon

½-cup grated Kefalotyri or Parmesan cheese

Sea salt and freshly ground pepper   

Preparation method

Cut veal meat into 8 pieces, rinse with cold water dry with absorbent paper. In a bowl combine meat, one tablespoon olive oil and lemon juice stir and set aside.

Sauté onion and garlic until soft. Add meat, salt and pepper and sauté brown for farther 10’minutes. 

Add tomato, basil and sugar, stir and simmer for 15' minutes. Then add wine and simmer on moderate heat for one hour, or until meat become tender.

Boil 5 cups of water, stir orzo and parboil for five minutes.

Keep two cups of the orzo's boiled water and mix with beef broth.

Drain orzo in colander and stir into the tomato sauce.

Use four Giuvetsi clay dishes and each place two cooked pieces of meat, topped with parboiled orzo pasta until half.

Add half cup of broth and the left over tomato sauce.

Cover each clay dish with foil and place them on baking tray and bake for farther 25' minutes, or until juices absorbent by the orzo pasta.  When almost done, remove foil, spread some Parmesan cheese and farther bake for about 8' minutes.

Serve hot with some additional grated cheese optional