These ground pork biftekia are very easy and quick to make and can be used in many delicious ways.
Materials for two portions:
600 gr. minced pork from pancetta, coarsely chopped
One egg
1 tsp. mustard
1 tsp. breadcrumbs
One clove of garlic, grated (or some garlic powder)
salt, pepper, smoked paprika
Procedure
Knead all the ingredients and divide them into four. Press each patty between two pieces of greaseproof paper until it becomes a relatively round and very thin patty about 0.5 cm in diameter. At this stage, put them together with the greaseproof paper in a Tupperware in the freezer. They will last one week and thaw quickly any time you need them. Cook them in any way you want—baking, frying, or grilling.
Ways To Eat Them
- On toast, in a sandwich/burger bun, or in a pita fried on the pan immediately after the burger, filled with fresh tomato, yoghurt, lemon, salt, pepper, and onion (and onion for those who like it).
- With quick rice or mashed potatoes. In this case, as soon as you remove them from the pan, add three tsp. of wine and three tsp. of lemon and turn off the heat while stirring to get whatever remains of the cooking in the pan as a sauce. Add some oregano and mustard to this.
- With pasta (e.g. penne). Boil 120 gr. Penne (per person), strain in the pan where we cooked the biftekia, sauté grated garlic with a bit of olive oil for 30´, add half a cup of the boiling water with starch, 1 tsp. Mix cream cheese and break the biftekia into small pieces. Put parsley or dill at will, along with freshly ground pepper.
Grigoris Helmis is a columnist for Cantina. Translated by Paul Antonopoulos.
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