WHAT?
400g. Goat
1 onion, garlic, chilly
1 teaspoon tomato paste (peltes)
1 tomato
½ glass white wine
2-3 bays, 2 all spice crushed, salt, pepper, oregano
1.5 litres vegetable stock
1 teaspoon olive oil
130g. Square hylopitaki pasta
100g. Grated @mastelogr cheese or cheddar
Parsley to serve
1 teaspoon tahini
HOW TO?
1️⃣In a pan sauté in olive oil the goat and onion, garlic, chilly to brown.
2️⃣Add the Greek tomato paste to bring its beauty.
3️⃣Add the wine and let the alcohol evaporate. Add a chopped tomato. Crush the all spice, add the bays and the stock.
4️⃣Let it slow cook for 3 hours in low heat. At this stage, remove the bones and the bay leaves. Add the pasta. Add a little water if needed and cook for another twenty minutes. Grate cheese.
5️⃣Grill for 7 minutes, until brown. Cool and serve with parsley and freshly ground pepper. For bigger flavours, mix in a teaspoon of tahini.
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