After mentioning that I’m a vegetarian last time (or at least I do not eat meat), you probably didn’t see this coming. But you are reading it correctly; yes I’m posting a dish with meat. I’m not a vegetarian out of principles and therefore I regularly cook meat, however I do not eat it myself. You can imagine this is kind of a challenge when it comes to publishing dishes with meat; I have to rely on the feedback of my guests to really understand if the dish is blog-worthy. I’ve never really received any complaints…but you don’t know if people are telling the truth or if they just added the leftovers to the bin. I do know how the other ingredients match together and what kind of flavours they deliver, so I’m convinced this is a very nice dish!
To be really honest, I’m actually curious of its taste, but I’m a little bit hesitant to start trying out meat again. I do not really miss it but I’m afraid that I don’t miss it because I don’t really know what I’m missing. I’m so used to not eating meat, that it’s kind of strange making the step to eat meat again, or at least to try it again. So for now, I haven’t tried it yet but if I do you’ll be the first to know.
As long as I’m not eating it yet, I’m just making this dish with shrimps or a white fish for myself.
Ingredients for 4 pers.:
- 500 gr beef
- 1 eggplant
- 1 yellow pepper
- 1 red pepper
- 4 tomatoes
- 125 grams of wild mushrooms
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 3 sprigs parsley
- 1 litre passata di pomodori
- olive oil
- 2 cloves of garlic
- 1 slice of feta (150 grams)
How to prepare it:
The vegetables need to be grilled first, so you can take off their skin more easily. Turn on the grill of your oven, once it’s at the right temperature you can put the eggplant and the peppers on the griddle and put them in the middle of the oven. The vegetables need to be grilled for about 20 min. in total. It’s smart to turn them over after about 5 minutes so all sides will have the same exposure to the grill, this will make it easier to pull off the skin.
Cut a small cross in the tomatoes. The skin of the tomatoes comes off much more easily and therefore they only need to grill for about 5 minutes. Add the tomatoes to the griddle after the first 15 minutes.
After 20 minutes you can take out the vegetables and turn on the oven-option of the oven. Warm up the oven to 180 degrees.
Let the vegetables cool down a bit before pulling off the skin otherwise you might burn yourself. Get a baking dish ready that is big enough to put in all the vegetables and the meat together. Add the passata and some olive oil. Pull off the skin of the vegetables, cut them into rough pieces and add them to the passata. Cut the mushrooms into quarters and chop the fresh herbs, keep a bit of the parsley on the side to garnish the dish. Add the mushrooms and the herbs to the baking dish. Cut the garlic into thin slices and add the garlic as well. Stir everything and put the baking dish into the oven for 20 min.
In the meantime you can cut the beef into bite-sized pieces. After 20 minutes you can take the vegetables out of the oven and add the beef. Stir everything. Crumble the feta over the dish and finish it off by sprinkling the parsley on top. Put the baking dish back into the oven for 15 minutes.
Combination tip: add a puree of potatoes and lemon as a side-dish.
Leave A Comment