PASTITSADA FROM CORFU
Ingredients
- 1 PACK OF THICK MACARONI BY MISKO
- 1KG OF BEEF VEAL CUT INTO BITES
- 1 DRY ONION, CHOPPED
- 1 CLOVE OF GARLIC, CHOPPED
- 2 BAY LEAVES
- 1 TABLESPOON OF PAPRIKA
- 1 PINCH OF GRATED CINNAMON
- 1 PINCH OF GRATED CLOVE
- 1 PINCH OF GRATED PEPPER
- ½ PINCH OF NUTMEG GRATED
- 30G OF ATTIKI HONEY
- 200ML OF RED WINE
- 30ML OF VINEGAR
- 50ML OF MINOS OLIVE OIL
- 60G OF TOMATO PASTE
- KASSERI DIVANIS
- SALT AND PEPPER
Directions
Chop the meat into bites. Place the pan over high heat and add MINOS olive oil. Sauté the meat and add onions and garlic. Add tomato paste and stir well. Add red wine and pour ATTIKI honey. Sprinkle with paprika, cinnamon, clove, spice and nutmeg. Add bay leaves and water, if needed. Lower the heat and cook for 1½-2 hrs. Boil the MISKO macaroni and drain the pasta. Sprinkle with DIVANIS kasseri.
