Rooster pastitsada

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Chef :

Cookpad Greece

Rooster pastitsada

Rooster pastitsada (braised rooster with spaghetti), from the book "Κορφιάτικες συνταγές της καλής και της νόνας" by Mrs Toula Katsarou - Vergeti, from the bookstore "Πλους" publications. "On the 15th of August, the Feast of the Assumption of the Blessed Virgin Mary, the custom is to serve rooster pastitsada. This is a remnant from the days when sharecroppers worked the land and they had to offer the rooster to their lord".

Ingredient

rooster, 2 1/2 kg -3 kg in weight

1/2 cup

oil

large onions

8 cloves

garlic

pepper grains

1 1/2 cups

sweet red wine

grains of allspice

cinnamon sticks

2 tsp

spetsieriko (cinnamon, clove, nutmeg, bay leaves, allspice, cumin powder)

2 tbsp

tomato paste

ripe tomatoes

1 kg

hollow spaghetti or penne

Cooking instructions

* Step 1

Cut the rooster into pieces. Heat the oil in a shallow pan and sear the pieces until golden brown.

* Step 2

Add the dry spices, the onions and garlic, mix and stir in the wine little by little.

* Step 3

Add the finely chopped tomato, the sugar, the spetsieriko, a little basil and add hot water until all the portions are covered. Let it simmer.

* Step 4

When the rooster gets tender, add the tomato paste dissolved in a little hot water as well as the salt.

* Step 5

Wait for the sauce to thicken and remove from heat.

* Step 6

Meanwhile boil the pasta in plenty of salted water.

* Step 7

Strain them and add them to the pot with the butter. Mix so that they are well buttered. (**)

* Step 8

Remove the meat from the pot, place it into a platter and add the pasta to the sauce. Mix well and serve with grated cheese and a few leaves of fresh basil.

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