Youvetsi is traditionally baked in a deep, round earthenware baking dish, from which its name derives.   This is a very popular dish, suitable for large gatherings.

Y O U V E T S I

           

1 kg (2 lb) stewing beef, lamb or chicken, cut into serving pieces

3 tbsp olive oil

1 large onion, grated

250 ml (1 cup) white wine or vermouth

4 large, ripe tomatoes, halved, deseeded and grated, skins discarded, or

One 400 g (13oz + 2 tbsp) tin, peeled plum tomatoes or more if preferred

Salt and pepper

1 tsp sugar

½ tsp freshly grated nutmeg

500 g (1 lb) medium-sized orzo or any other small pasta

Enough hot meat or chicken stock for the orzo

2-3 tbsp hot butter

120 g (4 oz) kephalotyri or Parmesan, grated

          Brown the meat in 2 tbsp olive oil.  Add the onions and simmer until transparent. Season the meat with salt, pepper, and nutmeg, pour in the wine or vermouth and stir for 1-2 minutes, until the alcohol evaporates. Add the tomato, sugar and enough warm water (if necessary) to just cover. Simmer covered, until the meat is tender and the sauce thickens. Of course each kind of meat has its own cooking time. Taste for seasoning and adjust if necessary.  With a slotted spoon, separate the meat from the sauce.

       Meanwhile, sauté the pasta in a tbsp of butter and remaining olive oil, stirring for 2-3 minutes, until it slightly changes colour.  Pour in the meat or chicken stock to cover the pasta and simmer gently, covered, until the orzo is al dente, stirring and adding more stock or water if necessary.   Place the pasta in the youvetsi or any other suitable baking dish, and stir in 1/3 of the grated cheese and the tomato sauce.   Tuck in the meat, sprinkle with the remaining cheese, drizzle with the remaining butter, and bake in a moderate oven preheated to 190 C (375) for 15-20 minutes.   

(Serves 6)