Directions
- 1Brown the onion and garlic in oil.
- 2Add the meat and let it brown well.
- 3Add the tomatoes, tomato paste, salt, pepper, paprika, and oregano and let it flavor.
- 4Pour in the water and cook on low heat for 30-40 minutes.
- 5In another pan, melt butter and oil, toast the corn flour, then add ricotta and feta, mixing until a cream is obtained.
- 6Dissolve the flour in half a glass of water and add it to the meat along with the cream; cook for another 5 minutes.
- 7Heat the terracotta bowls in the oven at 220 degrees.
- 8Pour the mixture into the hot bowls and bake for about 15 minutes at the same temperature.
- 9Serve the Tavë Dheu very hot.
Ingredients
- 500 g spezzatino di vitello
- 1.5 L acqua
- 2 cipolle
- 1 spicchio d’aglio
- 100 g ricotta
- 100 g feta greca
- 2 pomodori maturi
- 1 cucchiaino concentrato di pomodoro
- 1 cucchiaio farina di mais
- 1 cucchiaio farina tipo 0
- Olio extravergine d’oliva
- Una noce di burro
- Sale
- pepe nero
- origano
- paprika
Equipment
terracotta bowlsovenpadella
Tips
- Use terracotta bowls for an authentic experience, but make sure to warm them before filling.
- Serve the Tavë Dheu piping hot.
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