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Rooster Pastitsada

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  • In celebration of the Virgin Mary on August 15, the custom wishes pastitsada rooster on the table. Stayed since the Semprun were working in the lands and was obliged to give to their boss the cockerel. A delicious recipe of Corfu and really very fragrant because of spices and especially cinnamon. Made with rooster or with calf, in both cases is excellent.

    Ingredients for 6 people:

    1 rustic 1 ½ kg rooster
    1 cup of brown oil
    1 large onion, grated
    4-6 cloves of garlic
    4 tbsp tomato puree
    1 tsp vinegar
    1 tablespoon sugar
    1 pinch cinnamon
    1 teaspoon allspice berries
    4-5 cloves
    ½ pound spaghetti No. 5
    200g grated Parmesan
    salt and freshly ground pepper


    In a large saucepan, add the oil and heat it. Pour portions of the rooster and sauté until almost golden brown.
    Add the onion, garlic and continue sautéing .
    Dissolve the tomato paste in 2 cups of water and pour into the pot.
    Add the vinegar, sugar, cinnamon, allspice, cloves, salt and freshly ground pepper .
    Reduce heat, fill with a little water if necessary and cook the rooster for about 1 hour until tender.
    While the rooster is cooking, boil pasta and strain.
    When the cock become tender, pull it out, stand it on a platter, fill 1 cup of brown water into the sauce, let it boil and pour through the pasta and turn 2-3 times blush.
    Serve the pasta on a platter and top with the rest rooster. Sprinkle with grated cheese .


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