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Slow-braised rooster or beef with Corfiot spice and pasta. The most Venetian dish in the Greek canon.
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ingredients
•
🥩 MEAT
•
2.5 lbs bone-in rooster or beef chuck, cut into large pieces
🍝 PASTA
•
1 lb thick pasta — bucatini, rigatoni, or pastitsio noodles
🍷 PANTRY
•
1.5 cups dry red wine
•
14 oz can crushed tomatoes
•
2 tbsp tomato paste
•
Olive oil
🧅 PRODUCE
•
2 large onions, finely chopped
•
4 garlic cloves, minced
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🌿 THE CORFIOT SPICE MIX
•
1 cinnamon stick
•
6 whole cloves
•
½ tsp ground allspice
•
¼ tsp ground nutmeg
•
1 tsp black pepper
•
2 bay leaves
•
🧀 SERVING
•
Grated kefalotyri or parmesan
Corfu
Pastitsada
Spiced tomato braise served over pasta.
Slow-braised rooster or beef with Corfiot spice and pasta. The most Venetian dish in the Greek canon.
Ingredients
🥩 MEAT
— 2.5 lbs bone-in rooster or beef chuck, cut into large pieces
🍝 PASTA
— 1 lb thick pasta — bucatini, rigatoni, or pastitsio noodles
— 🍷 PANTRY
— 1.5 cups dry red wine
— 14 oz can crushed tomatoes
— 2 tbsp tomato paste
— Olive oil
🧅 PRODUCE
— 2 large onions, finely chopped
— 4 garlic cloves, minced
🌿 THE CORFIOT SPICE MIX
— 1 cinnamon stick
— 6 whole cloves
— ½ tsp ground allspice
— ¼ tsp ground nutmeg
— 1 tsp black pepper
— 2 bay leaves
🧀 SERVING
— Grated kefalotyri or parmesan
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large Dutch oven — for the braise.
— Large pasta pot — for serving.
🔪 PREP FIRST
🥩 MEAT PREP
— Pat meat dry.
— Season generously with salt and pepper.
🧅 PRODUCE PREP
— Finely chop onions.
— Mince garlic.
🌿 SPICE SETUP
— Have all spices measured and ready — they go in together.
Method
STEP 1 — SEAR
— Heat Dutch oven over high heat.
— Add:
— 3 tbsp olive oil
— Sear meat on all sides until deeply browned.
— Work in batches.
— Remove and set aside.
STEP 2 — BUILD THE BASE
— Reduce to medium heat.
— Add onions, cook 8 minutes until golden.
— Add garlic, cook 1 minute.
— Add:
— 2 tbsp tomato paste
— Cook 2 minutes until darkened.
STEP 3 — SPICE & DEGLAZE
— Add all spices:
— Cinnamon stick
— Whole cloves
— Allspice
— Nutmeg
— Bay leaves
— Stir 30 seconds.
— Add:
— 1.5 cups red wine
— Scrape up all browned bits.
— Simmer 3 minutes.
STEP 4 — BRAISE
— Add crushed tomatoes.
— Return meat to pot.
— Add enough water to almost cover.
— Cover and simmer on very low heat for 1.5–2 hours.
— You're looking for:
— Meat falling from the bone
— Sauce thick, dark, and intensely spiced
— Cloves and cinnamon fragrant throughout
👉 Check every 30 minutes — add water if it looks dry.
STEP 5 — COOK PASTA & SERVE
— Cook pasta in well-salted water until al dente.
— Drain.
— Remove whole spices from sauce.
— Plate pasta, spoon sauce and meat over the top.
— Grate kefalotyri generously.
Chef's Note: The whole cloves are strong — remove every one before serving. Biting into a clove ruins the experience.