* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the sofrito. Heat the olive oil in a deep frying pan and add the meat. Sauté for a while until golden brown all over. Place the onion and garlic in the frying pan and sauté for a few more minutes until they soften.
- Step 2: Pour in the wine and wait for 1 minute for the alcohol to evaporate. After that, add the elixir, salt, pepper, rosemary, dried parsley and 1 glass of water. Reduce the temperature and cook for about 40 minutes until the meat is tender and the sauce thickens. Remove from the heat and set aside for 10 minutes to cool.
- Step 3: Prepare the bruschetta. Lay the bread slices in a baking pan and bake in a preheated oven at 200°C for 5-6 minutes, until they get crispy. Remove the bruschetta from the oven and wait for them to cool.
- Step 4: When the meat is not so hot anymore, cut it into small pieces and set aside. Place a baked slice of bread on a dish, add a sofrito piece on top, sprinkle with a little xinomizithra cheese and a bit of fresh parsley and serve.
Ingredient List
- 500g veal rump steak (cut into small slices)
- 50g elixir
- 1 large onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- 150g extra virgin, organic olive oil
- 100g white wine
- salt
- ground black pepper
- 2tbsp parsley
- 2tbsp rosemary
- 1 village-type loaf of bread (cut into slices)
- 200g xinomizithra cheese from Crete
- 1/2 bunch of fresh parsley (finely chopped)