{"id":19978,"date":"2018-12-10T12:30:13","date_gmt":"2018-12-10T12:30:13","guid":{"rendered":"https:\/\/atcorfu.com\/?p=19978"},"modified":"2023-11-19T14:16:27","modified_gmt":"2023-11-19T14:16:27","slug":"traditional-recipe-for-corfu-pastitsada","status":"publish","type":"post","link":"https:\/\/atcorfu.com\/traditional-recipe-for-corfu-pastitsada\/","title":{"rendered":"Pastitsada Recipe: Corfu’s Top Traditional Dish"},"content":{"rendered":"

<\/span> Last updated on November 19th, 2023 at 02:16 pm <\/p>

The authentic Pastitsada or Pastitsado<\/h2>\n

Here is the authentic original recipe of Pastitsada, complete with the ingredients and instructions for preparing the most characteristic dish of Corfu’s cuisine.<\/p>\n

This recipe serves approximately 4-5 people, and to stay true to tradition, we use rooster meat. Of course, you have the option to substitute with beef or chicken in the same recipe.<\/p>\n

\"Pastitsada\"<\/a>
Pastitsada<\/figcaption><\/figure>\n

Ingredients<\/h3>\n
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  1. 3 large onions (Pastitsada requires a generous amount of onions)<\/li>\n
  2. Approximately 1.5 kilograms of rooster or meat (beef or chicken)<\/li>\n
  3. 200-250 grams of thick tomato paste<\/li>\n
  4. 100 grams of extra virgin olive oil<\/li>\n
  5. 50 grams of red wine<\/li>\n
  6. 1 tablespoon of sugar<\/li>\n
  7. 1 kilogram of thick macaroni, penne, or spaghetti (depending on your preference)<\/li>\n
  8. Grated cheese, kefalotyri<\/li>\n
  9. 1 spoonful of Spetseriko (a mix of spices)<\/li>\n
  10. Salt and pepper to taste<\/li>\n
  11. Water<\/li>\n<\/ol>\n<\/div>\n

    Spetseriko is the special mix of spices used to create the distinctive flavor of Pastitsada. Typically, a small tablespoon per four portions is sufficient, or adjust to taste for a spicier preference.<\/p>\n

    The composition of Spetseriko<\/h3>\n
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      \n
    1. 10 grams of grated clove<\/li>\n
    2. 50 grams of cinnamon<\/li>\n
    3. 50 grams of nutmeg<\/li>\n
    4. 70 grams of sweet paprika<\/li>\n
    5. 50 grams of cumin<\/li>\n
    6. 20 grams of hot pepper or red peppers, dried and grated (Bukovo).
      \nAdjust the amount of Bukovo based on your desired level of spiciness.<\/li>\n
    7. 100 grams of sweet pepper from grated sweet red peppers (sweet Bukovo)<\/li>\n
    8. 20 grams of grated spice<\/li>\n
    9. 30 medium bay leaves, crushed into a fine powder<\/li>\n
    10. 25 grams of black pepper<\/li>\n<\/ol>\n<\/div>\n

      The above quantities are intended for multiple uses, up to 10 or more servings. Store the mix in a closed glass jar to preserve its freshness and use it for your next Pastitsado.<\/p>\n

      Time for cooking<\/h3>\n
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      1. Cut the rooster into 4 or 5 large pieces.<\/li>\n
      2. Chop the onions into very small pieces, or better yet, dissolve them in a blender.<\/li>\n
      3. In a large saucepan, heat 100 grams of olive oil until hot. Immediately add the rooster pieces and move them around until they develop some color.<\/li>\n
      4. Add the chopped onions to the saucepan and saut\u00e9. Be cautious not to remove the rooster from the saucepan at this point, as some recipes may suggest.<\/li>\n
      5. Once the onions have gained a bit of color, pour in the wine and continue cooking until it evaporates.<\/li>\n
      6. As it dries a bit, add 250 grams of tomato paste and hot water (enough to cover the top of the rooster).<\/li>\n
      7. Once the mixture begins to boil, add one teaspoon or a bit more of the Spetseriko mix, along with salt and a tablespoon of sugar. Stir well.<\/li>\n
      8. Allow the mixture to simmer on low heat. Stir occasionally with a large wooden spoon to prevent sticking.<\/li>\n
      9. When the sauce thickens, the dish is ready. Set the saucepan aside and prepare the spaghetti.<\/li>\n<\/ol>\n<\/div>\n

        All the above processes should be done slowly and should take almost two hours! The food is served with pasta, such as thick macaroni, penne, or spaghetti.<\/p>\n

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