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GIANNENA

MIXTURE OF MEATS IN A “GASTRA”

MIXTURE OF MEATS IN A “GASTRA”

Ingredients

  • portions: 10-12
  • preparation: 10 minutes
  • cooking: 3 hours
  • ½ cup of olive oil
  • 800 gr. veal
  • 800 gr. pork
  • 800 gr. lamb or goat
  • 1 small chicken
  • 3 medium sized red onions
  • 3 gloves of garlic
  • 2 carrots
  • 1 bough of celery
  • 1 spoon of tomato
  • 1 ripe tomato
  • 1 kg of potatoes with their skin
  • 2 cups meat broth Knorr
  • 1 cup of dry white wine
  • salt and pepper
  • feta cheese
  • MIXTURE OF SPICES
  • 2 bough of thyme
  • 2 bough of oregano
  • 1 leaf of leek
  • 2 bays

Directions

Preheat the oven in 220 ° C (450 F). We will need a "gastra". Cut the meat in portions. Cut the meat in 6 pieces. Add them in a bowl and mix them. Clean the potatoes and smash them slightly just to scratch the surface. Place them in a layer. Cut the onions in a cross shape and add them in the Dutch oven with the garlics, the carrots and the celery. Add salt and pepper. We place the variety of meats in one layer. Slice the tomatoes and cover the meat. Add the spice tied in a bunch. Pour the meat broth and the wine. In the end add the olive oil and cook it for 30’. Lower the temperature of the oven in 170 ° C (340 F) and continue to cook it for 2 hours and 30 ´ to soften the meat. You can add rice in the broth that will remain in the "gastra".

TRADITIONAL ALFA PIE FROM METSOVO
Serve the delicious alfa pie from Metsovo! Remove the lid and preheat the oven in 190 °C for 40 minutes!

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