20΄
Preparation Time
25΄
Cooking Time
medium
Difficulty
4
Portions
INGREDIENTS
MISKO Peponaki (Flat Risoni)
500 g MISKO Peponaki (Flat Risoni)
600 g ground beef
1 onion, finely chopped
40 g bread crumbs
1 egg
1 tbsp. vinegar
1 tbsp. parsley, finely chopped
½ tsp. oregano
olive oil
salt
freshly ground pepper
100 g Kefalograviera cheese, grated
METHOD
First, prepare the ground beet for the patties. In a bowl, mix together the ground beef, the onion, bread crumbs, egg, vinegar, 2 tbsp. olive oil, parsley, oregano, salt and freshly ground pepper and incorporate well.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Shape the ground meat into patties and place on an oiled pan. Cook in a preheated oven at 200°C for about 25 minutes, until brown.
In the meantime, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling add 35 g salt and the MISKO Peponaki (Flat Risoni). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.
Serve the pasta hot with the beef patties and grated Kefalograviera cheese.
