½ glass extra virgin olive oil Arodama
1 ½ kg of lamb, or beef / other tender meat
2 ½ tomato sauce Idiston
4 bay leaves
½ tsp sugar
Sea Salt Salt Odyssey from Mesologgi
½ kg of bio Kritharaki (rice-noodles) Agrozimi
1/3 glass of butter
3 glasses of warm water
½ glass of Graviera cheese Bliss Point, grated
Heat the oil in a pot. Once the oil is hot, add the meat and sauté from all sides. Add the tomatoes, bay leaves, sugar, salt and pepper, cover the pot and simmer for one hour. In the meantime melt the butter in another pot and fry the rice-noodles according to the instructions on the package.
Place in a casserole Form made of ceramic or glass.
Spread the meat on the rice noodles and pour the sauce over it. Add water and cover with aluminium foil.
Bake at 175 degrees for one hour or until the water is absorbed and the rice noodles are soft (a little more water may be needed to control towards the end of the cooking time).
Remove the dish from the oven 15 minutes before the end of the baking time, remove the foil and sprinkle with Graviera cheese. Back in the oven and baked until golden brown. Serve warm.