Anyone who knows a bit about Greek food has probably heard of yiouvetsi. For those of you who haven’t, yiouvetsi is a casserole usually made with chunks of beef in tomato, to which orzo pasta is added at the end and cooked in the sauce. This is a somewhat different version of the same principle with beef sausage and hylopittes.
Yiouvetsi is definitely a favourite for many people. This version is the same idea, but it’s quicker and easier to make. The beef sausage is very tasty, and you only need a little bit to infuse the dish with smoky meaty goodness. I’ve used hylopittes, which is a traditional Greek type of pasta that’s cut into little squares. I’m lucky enough to have a huge and constant supply of hylopittes coming from the village, since the Mister’s mum knows how much I love them! You should be able to find them in shops with Greek food, but if you can’t, use orzo pasta instead, it will be just as tasty.
The most convenient way to make this is in a dutch oven or casserole dish that can be used on the stovetop before being put in the oven. Just make sure it has a lid. If you don’t have one that’s suitable for a hotplate, use a large frying pan then transfer everything to the casserole dish. It’s lovely served with feta cheese and fresh crusty bread.