Ingredients FOR THE PASTITSADA WITH ROOSTER 1 rooster (about 2 kg), cut into serving pieces 1/4 cup olive oil 1 tbsp butter 3 medium onions, finely chopped 3 clov. garlic, finely chopped 2 tbsp tomato paste 1 tsp sugar 3/4 cup red wine 2 ripe tomatoes, peeled and finely chopped 2 pkg thick pasta with a hole (like pastitsio pasta) Salt Freshly-ground pepper 1 tsp Corfu spice blend (spetseriko) Grated kefalotyri or dry mizithra cheese, for serving FOR THE CORFU SPICE BLEND (SPETSERIKO) 1 pinches ground cinnamon 1 pinches ground cloves 1 pinches ground nutmeg 1 pinches ground allspice 1 pinches paprika 1 pinches cumin 1 pinches ground ginger 1 bay leaf TAGS CHICKEN BUTTER MAIN COURSES GREEK TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients FOR THE PASTITSADA WITH ROOSTER 1 rooster (about 2 kg), cut into serving pieces 1/4 cup olive oil 1 tbsp butter 3 medium onions, finely chopped 3 clov. garlic, finely chopped 2 tbsp tomato paste 1 tsp sugar 3/4 cup red wine 2 ripe tomatoes, peeled and finely chopped 2 pkg thick pasta with a hole (like pastitsio pasta) Salt Freshly-ground pepper 1 tsp Corfu spice blend (spetseriko) Grated kefalotyri or dry mizithra cheese, for serving FOR THE CORFU SPICE BLEND (SPETSERIKO) 1 pinches ground cinnamon 1 pinches ground cloves 1 pinches ground nutmeg 1 pinches ground allspice 1 pinches paprika 1 pinches cumin 1 pinches ground ginger 1 bay leaf Instructions Heat the olive oil and butter in a wide pot over medium-high heat. Working in batches, brown the rooster pieces on all sides, then transfer to a platter. Lower the heat and sauté the onion and garlic in the same pot for about 3 minutes. Put the rooster back into the pot and sprinkle with the spice mix (spetseriko). Let the spices toast for 1-2 minutes to release their aromas. Stir in the tomato paste and sugar, then gradually deglaze with the wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the chopped tomatoes and just enough water to barely cover the rooster. Cover and simmer over low heat for 1 hour and 45 minutes to 2 hours, until the rooster is tender and the sauce is rich and thick. (If using regular chicken, reduce the cooking time accordingly.) Season with salt and pepper during cooking. Boil the pasta in plenty of salted water. Drain and toss with a little olive oil. Place the pasta in a deep serving platter, top with the rooster pieces, and spoon the thick tomato sauce over everything. Finish with a generous amount of grated cheese. Tips Proper browning of the meat is essential for developing deep flavor. Always pat the meat dry with paper towels before browning to ensure good color. Allow the poultry to come to room temperature for at least 30 minutes before cooking. If you’re using frozen rooster, never refreeze it after cooking. Spetseriko (also known as spertseriko) is a fragrant blend of spices that defines traditional Corfiot pastitsada. It typically consists of paprika, hot pepper, cinnamon, clove, nutmeg, allspice, bay leaves, cumin, ginger, and more. Often referred to as “the 12 spices.” Historically, the best spetseriko was said to come from Carmela’s pharmacy in Corfu. The name comes from the Italian word speci, meaning spices. Traditionally, the mix was prepared by the spetsieris, the pharmacist’s assistant responsible for grinding and mixing medicinal powders and spices with the guidance of the pharmacist. TAGS CHICKEN BUTTER MAIN COURSES GREEK TRADITIONAL FOODS WHAT TO COOK TODAY
