Cockerel Pastisada
(4 servings)
1½ kilo (approx) cockerel
3 large onions (½ kilo)
½ litre olive oil
2 tablespoons cinnamon
½ teaspoon cloves
2 teaspoons black pepper
1 teaspoon paprika
2 cloves mixed spice
1 tablespoon coarse salt
2 bay leaves
1 glass red wine
200 gr grated kefalotyri (hard cheese)
1 ½ litres water ( enough to cover the cockerel_
2 tablespoons tomato paste
Saute the cockerel in olive oil until it is lightly browned
Remove the cockerel from the saucepan and set it aside
Chope and sauté the onions until golden, add the tomato paste and wine and allow to simmer until the mixture thickens. Add the water and the cockerel to the mixure and simmer on a low heat for approx 2 hours until the cockerel is tender.
Ideally served with macaroni. Top with grated cheese.
This tradional Corfiot recipe is compliments of the owner chef
of Elizabeth Taverna Grill
Doukades. 49083 Corfu. Greece.
Tel: + 30 26630 41728
e-mail: tavern-elisabeth1960@yahoo.gr
fb: TAVERNA ELISABETH
Trip Advisor: Elisabeth’s Taverna
Corfu & Ionian
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