seadove
02-18-2003, 04:28 AM
INGREDIENTS
1. 500 grams of fresh young calf meat, ask for the shoulder part, as little fat as possible, and minced TWICE in the butcher\'s mincing machine.
2. 10 medium-large fresh tomatoes, cut the top 15% off and throw away, scoop the inside juice and pulp of the tomatoes into a bowl to be used for preparing the sauce.You now have 10 tomato empty cups.
3. 2 medium-large onions, cut into very small pieces.
4. 8 teeth of garlic, also cut into very small pieces.
5. Olive oil, I used a very low non cholesterol from Crete, Greece, Less than 0.25% acid content.
6. Table Salt.
7. Black pepper.
8. Oregano.
9. Chilly, the kind you get as a suppliment in any Pizza parlor, I used one small packet of Dominoes Chilly.
THE MEAT PREPARATION :
Before you start, heat up your oven NOW to about 220-250 degrees Centigrade.
Mix the meat together with the onions and the garlic, season a bit with salt and pepper, and then fry the meat preparation in a frying pan, using a little Olive oil so it won\'t stick.Fry for about 10-15 minutes under a low fire, always mixing the meat preparation with a large spoon till you see it\'s ready and it smells nice.
THE SAUCE PREPARATION
Mix the juice and pulp that was scooped out of the tomatoes with a bit of pepper, salt and oregano, and add the chilly in, make sure you stir well, check out the smell to make sure it has a pleasent chilly smell.
FINAL PREPARATION.
Fill the tomato cups with the fried meat preparation to the top and place them carefully into a Pyrex heat-resisting container.Pour the sauce onto the tomato fillings, Pray for success, and place the pyrex container into the oven which is by now hot and ready.
Roast for about 50-60 minutes until the delicious smell drives everyone in the house crazy.
Serve and eat well.
Bonne Appetite !!!
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1. 500 grams of fresh young calf meat, ask for the shoulder part, as little fat as possible, and minced TWICE in the butcher\'s mincing machine.
2. 10 medium-large fresh tomatoes, cut the top 15% off and throw away, scoop the inside juice and pulp of the tomatoes into a bowl to be used for preparing the sauce.You now have 10 tomato empty cups.
3. 2 medium-large onions, cut into very small pieces.
4. 8 teeth of garlic, also cut into very small pieces.
5. Olive oil, I used a very low non cholesterol from Crete, Greece, Less than 0.25% acid content.
6. Table Salt.
7. Black pepper.
8. Oregano.
9. Chilly, the kind you get as a suppliment in any Pizza parlor, I used one small packet of Dominoes Chilly.
THE MEAT PREPARATION :
Before you start, heat up your oven NOW to about 220-250 degrees Centigrade.
Mix the meat together with the onions and the garlic, season a bit with salt and pepper, and then fry the meat preparation in a frying pan, using a little Olive oil so it won\'t stick.Fry for about 10-15 minutes under a low fire, always mixing the meat preparation with a large spoon till you see it\'s ready and it smells nice.
THE SAUCE PREPARATION
Mix the juice and pulp that was scooped out of the tomatoes with a bit of pepper, salt and oregano, and add the chilly in, make sure you stir well, check out the smell to make sure it has a pleasent chilly smell.
FINAL PREPARATION.
Fill the tomato cups with the fried meat preparation to the top and place them carefully into a Pyrex heat-resisting container.Pour the sauce onto the tomato fillings, Pray for success, and place the pyrex container into the oven which is by now hot and ready.
Roast for about 50-60 minutes until the delicious smell drives everyone in the house crazy.
Serve and eat well.
Bonne Appetite !!!
/ubbthreads/images/icons/cool.gif/ubbthreads/images/icons/cool.gif/ubbthreads/images/icons/cool.gif