Baby goat with orzo
- 500 g HELIOS Golden Manestra
- 1200 g approx. baby goat leg
- 6 ripe tomatoes
- 160 g butter
- 1 teacup grated Kefalotyri cheese
- 6 teacups hot water
- Salt, pepper
Wash the meat well and season with salt and pepper.
Clean the tomatoes and puree in the blender.
Lay the meat in a baking pan, add the butter and 1/3 of the tomato puree.
Cook in a medium oven until done, remove from the baking pan and keep warm.
Add the remaining tomato puree together with the hot water and bring to the boil before adding the Manestra. Stir with a fork to prevent sticking, season with a little salt and pepper and leave to simmer.
Cut the meat into portions and serve sprinkled with the grated cheese.