Corfiot pastitsada is probably the most popular dish in the island. This recipe is made until today in the region of Verona and its original name was pastissada or Pastissáda de cavál, because people made it with horse meat. Every corfiot housewife has her own recipe but I shall provide you with an original corfiot pastitsada recipe, a traditional housewife once gave me.
The tomato sauce here is aromatic, with the use of cloves, allspice and cinnamon figuring prominent. In Corfu, you can buy a pre-made blend of spices called Spetseriko and it was originally sold at pharmacies for medicinal uses. Today, many small grocers sell this blend which can contain up to nine spices (cloves, allspice, cinnamon, black pepper, paprika, bay, nutmeg, cumin). I recommend that you use such a blend; trust me you will make the best pastitsada!
Enjoy!
Patsitsada Recipe
Chop the onions, put them in a pan on low heat and saute until they are caramelized.
In a saucepan put olive oil, let it burn well and place the pieces of rooster and sauté until it turns brown.
Remove the rooster and the oil on a plate, sprinkle the lettuce, laurel and garlic and stir for 2-3 minutes to flavor the oil. And finally quench with vinegar
Add to the pot, the rooster, the onions, the wine and fill about half a liter of water. Allow to boil for about 3 quarters to one hour.
* Traditionally, instead of water, they add broth made with calf bones.
Add the pelt, the tomato and let it continue to boil for about 30 minutes, evaporating the liquids and creating the traditional dark red sauce.
Boil the spaghetti. Once prepared and strained, remove the roast to a platter, and stir in the sauce.
Serve and enjoy the traditional Corfu Pastitsada.
Ingredients
Directions
Chop the onions, put them in a pan on low heat and saute until they are caramelized.
In a saucepan put olive oil, let it burn well and place the pieces of rooster and sauté until it turns brown.
Remove the rooster and the oil on a plate, sprinkle the lettuce, laurel and garlic and stir for 2-3 minutes to flavor the oil. And finally quench with vinegar
Add to the pot, the rooster, the onions, the wine and fill about half a liter of water. Allow to boil for about 3 quarters to one hour.
* Traditionally, instead of water, they add broth made with calf bones.
Add the pelt, the tomato and let it continue to boil for about 30 minutes, evaporating the liquids and creating the traditional dark red sauce.
Boil the spaghetti. Once prepared and strained, remove the roast to a platter, and stir in the sauce.
Serve and enjoy the traditional Corfu Pastitsada.
