Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Myzithra, a DOC whey cheese produced on the Greek island of Crete, ranges from fresh and soft to dry and aged. Written μυζήθρα in Greek and pronounced mee-ZEETH-rah, this cheese follows the same progression as Italian ricotta and ricotta salata as it goes from fresh to aged. Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a fresh cheese made with milk and whey from sheep or goats, or both.

Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something which I’ve loved my entire life.

To get started with this 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 that.

The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:

1. Make ready 1 kg veal cut into thick pieces
2. Take olive oil
3. Get 1 cup red wine
4. Get 1 large onion
5. Take 2 cloves garlic
6. Get 4 ripe tomatoes with skin peeled
7. Make ready 1 tsp tomato paste
8. Take 1 cinnamon stick
9. Prepare 1 pinch sugar
10. 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. 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.

Steps to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:

1. 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.
2. 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
3. Serve with pasta and grated cheese

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. In the past, rural housewives used to make their own homemade pasta during the summer months (after cereal harvest), when ingredients such as grain, fresh goat milk and eggs were. 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..

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