Veal roasted in the heat-proof platter. (Veal Giuvetsi)

Ingredients for Veal roasted in the heat-proof platter. (Veal Giuvetsi)

Instructions for Veal roasted in the heat-proof platter. (Veal Giuvetsi)

To prepare the Veal roasted in the heat-proof platter. (Veal Giuvetsi) recipe, please follow these instructions:

Cut the veal into 8 PCs. and rinse it in cold water. Dry it in paper towel. Put the meat, 1 tbsp. Olive oil, and lemon juice in a bowl. Stir it around and set it aside.

Sauté onion, garlic until soft (clear). Add the meat, salt and pepper, and sauté on in about 10 mins to the meat is browned.

Add the chopped tomatoes, Basil and sugar. Let it simmer for 15 mins., stirring then add the wine and let it all småsnurre in about an hour – to the meat is tender.

Cook well 1 litter water and stir in Orzo pasta in to forkogning in 5 min. Take ½ litter of pasta water and mix with kødsuppen

Pour over Orzo pasta in a colander or sieve, up and then pour the stirring in tomato sauce.

Use 4 Giovetsi (refractory portion dishes/bowls), and insert 2 PCs. cooked veal in each, as "topped" with the precooked Orzo pasta to the bowl is approximately ½ full. Fill then well 1 dl. of the stock in each, and then the rest of the tomato sauce in the favor cups.

Tires every dish/Bowl with foil, and set them on a baking sheet for 25 min. Or until liquid is absorbed by the Orzo pasta. Just before they are done is removed the foil, and the Court of first instance is sprinkled with Parmesan el Kefalotyri cheese and "bakes". further in 8 min.

Serve very hot with additional grated cheese as an accompaniment.

Greek Rosé elle red wine is recommended to the Court.

Tips:
Kefalotyri
Hard cheese with up-close building with few evenly distributed irregular holes. The taste is mild, letsyrlig, salt and with a taste of fat splitting.