Rooster with Pasta

Specialty of Corfu for festive or sunday table. Can be made with beef instead of the rooster. It is certainly preferable a free range rooster. The taste is unbeatable.
The aromatic spices, onions, the fresh tomato and the addition of the vinegar and wine, help enhance the flavor, giving us a very rich in taste, and calories too, food.

work: 20′

time: 1h:20′

easy:

Ingredients (4 servings) rooster cut in servings 80 gr (2.8 oz) olive oil 2 tbsp butter 3 large onions, chopped 80 gr (2.8 oz) red wine 50 gr (1.8 oz) vinegar 3 ripe tomatoes, finelly chopped 70 gr (2.5 oz) concentrated tomato paste 1 cinnamon stick 10 cloves 5 grains allspice 10 peppercorns ½ tsp nutmeg 2 bay leaves 500 gr (1.1 lbs) thick macaroni 1 tbsp turmeric (optional) salt & pepper parmesan cheese grated

In deep heavy saucepan over medium heat, heat the butter and olive oil. You put inside to saute the cut rooster pieces dry, to well browned on all sides. * The amount shown in the photos is half of a very large rooster. Cooked and consumed in two installments.

When you get a nice ruby color, remove the pieces to a platter and leave aside for a while.

Pour the onion in the saucepan to saute and polish lightly. Return the rooster in the saucepan and pour over the vinegar and wine. Once evaporated, add the chopped tomato, tomato paste, all the spices, salt and bay leaves. Add a little water. Half cover the pan until the food is cooked and the meat is tender. Towards the end of cooking, boil the pasta in salted water along with turmeric. Strain, put them on a platter with the meat on top sprinkled with a little grated cheese.

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