Noodles and braised rooster with local ladotyri cheese
| Category: |
Main course |
| Dish type: |
Meat, Pasta |
| Preparation method: |
Cooked |
|
|
| Diet: |
Healthy-Mediterranean |
| Basic ingredients: |
Cheese, Olive oil, Onion, Pasta, Rooster, Tomato |
| Related regions: |
Cyclades |
| Related islands: |
Folegandros |
Ingredients/Preparation:
4-6 SERVINGS
- 2/ 3 cup extra virgin olive oil
- 1 free-range rooster, washed, trimmed and cut into 8 pieces
- 1 large onion, finely chopped
- 4 fresh, firm tomatoes, grated, pinch of nutmeg,
- pinch of cloves
- salt and pepper, to taste
- ½ kilo (1 lb.) matsata, local pasta, or tagliatelle
- ½ cup Folegandros ladotyri cheese, or other hard Aegean cheese, grated
Instructions/Description:
- In a large, wide pot over medium flame, heat the olive oil and sear the rooster parts, skin down, until browned. Add the onion and stir until soft. Add the tomatoes, spices, salt, and pepper. Add enough water to come about two-thirds of the way up the contents of the pot. Cover and bring to a boil. Reduce heat and simmer until the rooster is fork-tender, about 1 to 1 ½ hours.
- When the rooster is almost done, bring a large pot of salted water to a rolling boil and add the pasta. Cook until al dente or a little softer. Drain and toss with a little olive oil. To serve, place pasta on a platter or individual plates, with the rooster and sauce over it, and grate plenty of ladotyri on top.
DIANE KOCHILAS
(This recipe is from the AegeanCuisine book)