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This luxurious and unusual dish takes its name from the container in which it is traditionally cooked. A yiouvetsi is a round baking dish without a lid. It is made from glazed, dark red earthenware.
For me, this particular prawn dish always conjures up memories of sunny lunches by the sea. Serve it as a first course for six, with plenty of crusty bread for mopping up the sauce, or with rice as a main course.
1. Heat the oil in a frying pan, add the onion and saute gently for a few minutes until translucent. Add the cubed red pepper and cook, stirring occasionally, for 2-3 minutes more.
2. Stir in the chopped tomatoes, sugar and oregano, then season with salt and pepper to taste.
3. Cook gently over a low heat for about 15 minutes, stirring occasionally, until the sauce reduces slightly and thickens.
4. Preheat the oven to 180°C - 350°F - Gas 4. Stir the prawns and parsley into the tomato sauce, tip it into a baking dish and spread evenly. 5.Sprinkle the cheese cubes on top, then bake for 30 minutes. Serve hot with a fresh green salad
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