Pastitsada (Corfiot Braised Rooster with Pasta)

🧂 Ingredients

• 1.5 kg Rooster or chicken
• 3 tbsp Olive oil
• 3 medium Onions
• 4 cloves Garlic
• 200 ml Red wine
• 500 ml Tomato passata (strained tomatoes)
• 250 ml Water or chicken broth
• 1 tsp Ground cinnamon
• 1 tsp Ground cloves
• 1 tsp Ground allspice
• 1 Bay leaf
• to taste Salt
• to taste Black pepper
• 500 g Thick pasta (e.g., bucatini, rigatoni, or penne)
• 100 g Kefalotiri cheese

👨‍🍳 Instructions

1. 1

   Pat the rooster or chicken pieces dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches until deeply golden brown on all sides, about 3-4 minutes per side. Remove the browned chicken to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 10 minutes
3. 3

   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, about 5 minutes.

   ⏱️ 5 minutes
4. 4

   Stir in the tomato passata, water or broth, ground cinnamon, ground cloves, ground allspice, and the bay leaf. Bring the sauce to a simmer. Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the sauce. Season with salt and pepper to taste.

   ⏱️ 5 minutes
5. 5

   Cover the pot, reduce the heat to low, and let the pastitsada braise gently for at least 2.5 to 3 hours, or until the chicken is exceptionally tender and falling off the bone. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more water or broth. The sauce should be rich and slightly thickened.

   ⏱️ 2.5 - 3 hours
6. 6

   About 15-20 minutes before the chicken is finished braising, bring a large pot of salted water to a rolling boil. Add the thick pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta well.

   ⏱️ 15-20 minutes
7. 7

   Once the chicken is tender, remove the bay leaf. Taste the sauce and adjust seasoning if necessary. To serve, portion the cooked pasta onto plates. Ladle a generous amount of the rich rooster and sauce over the pasta. Top with the grated Kefalotiri cheese.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Traditionally made with rooster for a deeper, richer flavor, but chicken is a readily available substitute.
• ✓The slow braising process is key to tenderizing the meat and melding the complex spice flavors.
• ✓Don't skimp on the spices; they are central to the authentic Pastitsada taste.
• ✓The Venetian influence is evident in the use of wine and the rich, slow-cooked sauce.

🔄 Variations

• For a vegetarian version, omit the meat and use hearty vegetables like eggplant or mushrooms, braised in the spiced tomato sauce.
• Add a pinch of nutmeg to the spice blend for an extra layer of warmth.
• Some recipes include a small amount of sugar to balance the acidity of the tomatoes.

🥗 Nutrition

Per serving