Ingredients
- 1kgr soft calf (cut into sliced portions)
- 2 cloves garlic melted
- 60gr olive oil
- 250gr kefalotiri cheese or parmesan or regato (cut into as many pieces as calf portions)
- 60gr cognac
- 1 carrot (cut into 3-4 pieces)
- 1 potato (cut into 3-4 pieces)
- 1 cup water
- some salt
- colorful peppers
Method
- Put olive oil in a wide pot to warm up and add the meat to golden brown from all the sides.
- Add the garlic, the potato, the carrot, the pepper, the salt and stir.
- Add the cognac, stir and wait to evaporate the alcohol.
- Add the water, low the heat, cover the pot with the lid and cook for 45 minutes (it might need a little more water).
- Remove meat from the pot and place the portions next to each other in a pyrex.
- Add a little sauce from the pot and place a piece of cheese in the center of each portion of meat.
- Cover with foil and bake for 15 minutes at 200oC until cheese melts.
- Grind material from the pot to make a velouté sauce and serve with white rice.
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