Friday, March 8, 2013

Yiouvetsi


1 pound of ground lamb
2 tablespoons of olive oil
1 medium yellow or white onion, finely chopped
1 1/2 cans of chopped or crushed tomatoes
1/2 cup of water
2 stalks of celery, chopped
1 bay leaf
1 1/2 cups of orzo pasta (or other small pasta)
4 cups of boiling chicken broth or stock
1 tsp salt
¼ tsp freshly ground black pepper
1 bunch of fresh parsley, chopped
Grated kefalograviera (or parmesan if not available)

Over medium heat, brown the lamb and chopped onion in 2 tablespoons of olive oil.
Stir in tomatoes, 1/2 cup of water, celery, bay leaf, salt, and pepper. When it reaches a boil, cover and reduce heat to a simmer, cooking for 20 minutes. Taste and add more salt and pepper to your preference.
Meanwhile, preheat the oven to 400.
Remove bay leaf, and transfer the meat mixture to a greased baking or oven-safe casserole dish. Add boiling stock or broth, and stir in the pasta.
Cook uncovered in the oven for about 40 minutes, until the pasta is done and almost all the liquid has been absorbed. Stir once or twice during cooking.
Top with fresh parsley and grated cheese.


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