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Pastitsáda from Corfu, Greek island coq au vin

Zelos greek artisan easy pastitsada recipe

Ingredients to make pastitsáda

4 chicken or rooster thighs (with bone and skin) or 2 lbs tender cubed chuck roast or stewing beef

1 package of Agrozimi egg & milk hilopites or spaghetti

1 jar  Elli & Manos Tomato & Garlic Greek Flavor Burst 

1/4 cup Tragano Greek Organics or Philippos Hellenic Goods extra virgin olive oil

1 cup dry red wine

1 large onion, chopped

2 cloves garlic, chopped

1 1/2 tsp Sparoza Spices & Orange Zest Cooking Blend

Salt & pepper  

How to prepare pastitsáda

Wash and pat dry the meat. Salt and pepper it and set aside.

In a large dutch oven or stewing pot, heat the olive oil and sauté the meat pieces on all sides until they're nicely browned.

Add the chopped onions and sauté for a couple minutes until the onion is translucent. Then add the chopped garlic and sauté for another minute, stirring continuously.

Sprinkle the spices throughout and poor over the red wine, stirring well. When the liquids are reduced by about a third, add the tomato & garlic concentrated sauce, stir well, and reduce the heat to low.

Simmer for 1-1 1/2 hours, until your meat is tender and cooked. The longer you simmer on a low heat, the more the flavors will develop. 

Check from time to time to make sure you have enough liquid. If you think the dish is getting too dry, add a little warm water or broth. 

Half an hour before serving, prepare the pasta according to package directions (but test it before draining if you prefer it more or less al dente). Drain the cooked pasta, drizzle with some olive oil and mix with the pastitsáda to serve.

An alternative way of serving is to remove the meat with a slotted spoon, putting it aside, and then cooking the pasta for the last five minutes in the remaining sauce, then serving the meat on top. Others like to arrange the pasta and then spoon over the meat with its sauce, like in our picture.

Enjoy this rich, slow-cooked meal from the Ionian island of Corfu!  

 

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