Try this traditional Greek dish with farm-raised rooster! Slowly braised delicious meat, pasta in rich tomato sauce and Mizithra cheese on top! Simply to die for!
Serves: 4-5 Preparation time: 15′ Cook in: 1:30′ Ready in: 1:45′
Ingredients
1 rooster, in 8 pieces, pat-dried
1 package short pasta
2 onions, finely chopped
½ cup extra-virgin olive oil
1 garlic clove, chopped
5-6 allspice berries
1 cinnamon stick
2 bay leaves
½ orange, juiced
½ cup dry red wine
½ cup cognac
1 tbsp tomato paste dissolved in ½ cup water
2 cans tinned tomatoes, finely chopped
flour, for dusting the meat
salt, freshly ground black pepper
mizithra cheese (or parmesan), grated, for serving
Method
Step 1
Season well with salt and pepper all meat pieces and dust with a little flour.
In a large pot with heavy bottom, and on a medium-high heat, add half oil and cook meat in batches, until lightly browned on both sides. Transfer onto a platter. Add the rest of the olive oil, lower heat and cook onion and garlic for a minute, until fragrant.
Step 2
Transfer meat back into the pan, increase heat to medium and stir for a minute or so. Add wine and cognac. When alcohol evaporates add allspice, bay leaves, cinnamon, all tomatoes, orange juice and half juiced orange. Season well with salt and pepper and add enough water to half way cover the rooster. Cover with lid and simmer, on a low heat, for 1,5 hours or until the meat is tender and sauce thickens (add water if needed).
Step 3
Boil pasta al dente in salted water. Transfer meat onto a platter and keep warm. Discard half orange. Transfer pasta into the sauce with slotted spoon. Stir and let simmer for 1-2 minutes.
Step 4
Arrange pasta onto a platter, sprinkle mizithra cheese all over and toss to cover the pasta. Add the rooster on the top and around, drizzle with the remaining sauce and sprinkle with extra cheese. Serve immediately.
Photo Vangelis Paterakis – Food styling Antonia Kati
