VERY EASY RECIPE
Rooster in wine, with mastic-scented tomato sauce and macaroni no.2
Here's another Greek-cookery classic, but with a twist of Chios mastic and sweet Muscat from Samos.
by chef Bilibas Vangelis
Executive chef, regular member of the Chefs Club & World Approved Judge of Wacs., Owner of Aphrodite Garden Restaurant-Pythagorion, Samos
HELPINGS: 5
COOKING TIME: 60'
PREPARATION: 20'
INGREDIENTS
- 1 rooster, cut in 8 pieces
- 500 g ILIS macaroni no.2
- 500 g tomatoes, chopped
- 1 g Chios mastic, powdered
- 1 tbs tomato paste
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 Florinis pepper (sweet, red horn pepper), chopped
- 1 glass of red Samos Muscat
- 1 cinnamon stick, a pinch of allspice, 2 bay leaves, some marjoram
- Flour for searing the rooster pieces
- Olive oil
- Salt and pepper
Macaroni No 2 (Bucatini)
10'
INSTRUCTIONS
- Season the rooster pieces with salt and pepper then cover them with flour. Heat some olive oil in a frying pan and fry on all sides until golden.
- Remove the oil and put the fried rooster pieces in a big pot.
- In another frying pan, fry the chopped onion until translucent, then add the garlic and the pepper.
- Put the pot with the rooster on the stove and add the fried vegetables. Stir well for 1’.
- Pour in the wine and add the tomato paste.
- Let it boil for 1’, then add the chopped tomatoes and the powdered mastic. Add water or chicken stock, enough to cover all the ingredients in the pot.
- Add salt, pepper and all the spices except the marjoram, which is added when cooking is almost done.
- Cook for about 60’ at low heat. When ready, place the rooster pieces in a platter. Cook the pasta in the red sauce according to the instructions on the package.
- Serve in a deep dish with grated cheese of your choice.
