A charismatic chef, Yannis Vaxevanis belongs to a generation of inspired chefs who, utilizing the techniques of French cuisine, contributed to the renewal of the Greek gastronomic tradition. He also recognizes a similar influence on his culinary journey in his contact with the cuisine of Crete. Crete “made me a man”. The women of Crete helped me a lot. From them I got many traditional recipes, while they brought me into contact with products that we had abandoned,” he says.

Ingredients for 4 people:

• 1 kilo of veal olive or from the neck cut into cubes 2-3 cinnamon sticks
• bay leaves 4-5 pcs. star anise olive oil 1 onion, chopped
• 5-6 cloves of garlic, chopped 2 glasses of red wine 1 tomato, chopped or tomato paste peel and juice of 1 orange
• For the giouvetsaki:
• 500 gr. melon (pasta) olive oil 1 onion,
• 1 zucchini,
• 1 carrot, chopped grated cheese
• grated cheese for serving

Step 1: In a saucepan, brown the cinnamon sticks, bay leaf and star anise, until they start to smell musky. Pour a little olive oil and the beef and continue sautéing. Add the onion and garlic and stir. After a while, deglaze with the wine. Once it has evaporated, add the tomato. Then add the orange peels and juice. Fill with water until the meat is covered and remove.

Step 2: Put the pot in the oven (if the pot does not fit in the oven, transfer the food to a pyrex dish). Bake over low heat (160 degrees Celsius) for 2-3 hours.

Step 3: Remove the pot from the oven and reserve the juice with which we make the giouvetsaki. Sauté the onion, zucchini, carrot and pasta in the olive oil and Add the beef broth. If necessary, add a little water. Finish cooking over low heat, as if making risotto, and serve with grated cheese.

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