What is Giouvetsi?

Giouvetsi is an age Greek bowl consisting of beef, lamb or chicken baked in tomato sauce with pasta and other ingredients. There are several spelling for a word, including yiouvetsi, youvetsi, yuvetsi and others; And the cook looking for recipes should look for these alternative names and Giouvetsi. The real Greek portrayal of the bowl is used by ORZO-type pasta called critharaki and orzo, rison or hilopheses can be replaced if Greek pasta is not available. Usually, food has very few ingredients other than pasta, protein and liquid, such as tomato juice or wine; Chefs often add cheese just before serving a bowl.

traditionally cooks roast Giouvetsi in clay pots. Modern chefs use a number of cooking pots, from clay pots to pressure cookers. Most recipes recommend chefs to prepare food in two phases. Cookbook Sears of large meat cubes on top or grill and then uses oven with low heatTouis for hours in tomatoes and certain fluids. When the meat is very tender, the cook adds pasta and continues to cook until the pasta is soft and the tastes are infused throughout the bowl.

Generally, chefs use any meat at hand, such as lamb, beef, veal or chicken. Traditional recipes Giouvetsi require veal, because many Greeks were shepherds, so the veal was an available source of protein. The chef bakes meat in liquid, which is often broth, water and wine, as well as tomatoes in their juices. The recipe is good for the offer of hard meat due to low oven temperature and tomato acid. The chef usually cuts the meat into large cubes.

6 Depending on the desired effect, one can cut whole chicken in half, fourth or individual pieces, or could use large pieces of boneless chicken breasts. The chef must be careful not to exceed the chicken in the first phase because the meat continues to cook whilePasta cooks.

Traditional Greek chefs are used in Giouvetsi pasta called Kitharakia or Critharaki. Many chefs are replaced by ORZO, Rison, or Rison, or flat noodle hilopites when critharaki is not available. Kiritharakia is made of barley flour, but many people replace barley pasta. Most ORZO sold in modern times is produced by semolina, which is wheat flour Durham. Rison or Risi is a smaller version of ORZO and needs less time to cook.