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Equipment

  • 1 red cutting surface
  • 1 green cutting surface
  • 1 vegetable cutting knife
  • 1 meat cutting knife
  • 2 shallow and wide pots
  • 2 wooden spatulas
  • 2 serving spoons without holes
  • 1 serving spoon deep and small
  • 1 egg
  • beater
  • 1 general purpose knife small
  • 1 pot with one hand deep
  • 1 strainer

Ingredients

For the calf:

  • 1 kg. calf shoulder cut into 3cm cubes
  • 1 grated onion
  • 2 pcs of garlic
  • 1 tin of chopped tomatoes
  • 2 tablespoons pulp
  • 250 ml hot chicken broth
  • 150 ml Thassos island extra virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • ½ cup chopped parsley
  • 1 teaspoon sugar
  • Salt
  • Sugar
  • Sweet paprika
  • Hot paprika

For the eggplant puree:

  • 3 eggplant flasks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 glass of milk
  • 1 cup grated cheese
  • Nutmeg
  • Salt Pepper

Instructions

For the calf:

  • Put the olive oil in a shallow and wide pot toburn. Add the meat, stir it all over the surface, cover and reduce the heat toits minimum.
  • Once it removes most of its liquids, add the onionand garlic.
  • Let it simmer and start drinking the liquids. Afterabout half an hour add the remaining ingredients, bring to a boil, lower theheat again and let it simmer until done.
  • If at the end the sauce is not glazed, remove themeat and let the sauce thicken

Forthe eggplant puree

  • Pierce the aubergines with a knife. Bake them on a flame so that theskin is charred and smoked.
  • We clean them when they are ready and we put them in the refrigerator,in a strainer to get their liquids out.
  • After about 2 hours, chop them finely. Put thebutter in a saucepan to burn and make a mixture of fat pouring in the flour andstirring constantly so as not to burn us
  • Add the eggplant puree, stir, season with salt andpepper, add the nutmeg, and add the milk and stir, taking care not to lump
  • Once it starts to set, add the grated cheese, mix well and let it boilwithout catching us at the bottom of the pot.
  • Serve with the calf.