Giouvetsi

Giouvetsi
Prepare the ingredients.
Heat 1,5 liter of water in a cooking pot.
Add 800-1000 grams of cleaned squid to boiling water.
Add 250 grams of mytilus mussel and 8-10 prawns.
Cook for 2 minutes.
Remove the shell.
Cut the squid into pieces.
And then put aside.
Heat 1 liter of water in a cooking pot.
Add 150-200 grams of pasta risoni to boiling water.
Cook for 8-10 minutes or until al dente.
Remove it from heat ...
... and submerge in a bowl of cold water.
Peel 2 eggplants.
Cut the eggplant into strips.
Heat 200-250 milliliters of olive oil in a wok.
Put the eggplant into the hot oil.
Fry eggplant until it is soft and starting to brown.
Set aside.
Remove seeds from 1 green bell pepper.
Cut the green bell pepper into small cubes.
Cut 3-4 tomatoes into small cubes.
Chop 1 onion finely.
Chop 3-4 garlic cloves finely.
Heat 2-3 tablespoons of olive oil in a wok.
Put the onion and the garlic into the hot oil.
Fry the spices until they start to get fragrant.
Add pieces of the green bell pepper.
Add pieces of the tomato.
Stir briefly.
Add 1/2-1 tablespoon of dried basil leaf.
Add 150 milliliters of white wine.
Bring to boil.
Turn heat to medium.
Cook until green bell pepper is done.
Add the seafood.
Mix in gently.
Add the pasta risoni.
Mix in gently.
Season to taste with salt.
Separate prawns from pasta.
Move pasta to a casserole.
On top of it the eggplant strips.
...
Add prawns.
... and finally the grated hard cheese.
Preheat the oven to 200° C.
Push casserole into the hot oven.
Bake until the top surface is brown enough.
Remove from the oven ...
... and let cool down.
Serve.

Description

Giouvetsi is a baked Greek dish made with either meat, fish or seafood. The recipe is not complicated, but requires some preparation and a lot of cooking time. Necessary ingredients are the meat (or fish/seafood), pasta and the tomato sauce (usually spiced with cinnamon or bay leaves).

Ingredients

150 grams pasta risoni (or kritharáki)
800 grams cleaned squid (800-1000 grams)
8 prawns (8 - 10)
250 grams mytilus mussel
2 eggplants
1 green bell pepper
3 tomatoes (3-4)
1 onion
3 cloves garlic (3-4 cloves)
1⁄2 tablespoon dried basil leaf (1/2-1 tablespoon)
150 milliliters white wine
1 teaspoon salt
150 grams hard cheese (made from sheep's milk)
  olive oil