Recipe: Perfect Pastitsada from Mrs Toula

Pastitsada from Mrs Toula. Here is the original authentic recipe with the ingredients and the way to make the most characteristic dish of Corfu's cuisine. It is from the book "Kορφιάτικες γεύσεις της καλής και της νόνας" by Toula Katsarou - Vergeti and is slightly more complicated. Perfectly located right by the beach, this restaurant is run by Mrs.

Toula to give a modern twist to traditional flavors, creating fusion seafood dishes. Don't miss to try the tuna tartar, the Corfiot. This recipe is made until today in the region of Verona and its original name was pastissada or Pastissáda de cavál, because people made it with horse meat. You can cook Pastitsada from Mrs Toula using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Pastitsada from Mrs Toula

1. Prepare 2 kg of beef.
2. It's 1 kg of hollow pasta No5 (or penne).
3. Prepare 4 tbsp of butter.
4. It's half of cup oil.
5. You need 3 of large onions.
6. You need 6 cloves of garlic.
7. You need of salt, pepper.
8. You need of red pepper.
9. You need 1 pinch of sugar.
10. It's 4 tbsp of tomato paste.
11. Prepare 3/4 cup of red wine.
12. Prepare 4 tbsp of vinegar.
13. Prepare of cinnamon, clove, nutmeg, bay leaves, pimento, cumin (spetsieriko).

Preparing this favourite Sunday fare of most Corfiot families is an elaborate ritual and every housewife has her own recipe. For those who are not familiar with it, this flaming red dish derives its colour from the healthy amount of hot paprika added to the meat even before any tomatoes. Add the onions, stir, reduce the heat to medium-low. It is traditionally made with rooster, but can also be cooked with veal.

Pastitsada from Mrs Toula step by step

1. Cut the meat in pieces and wash it..
2. Use a deep pot with oil to sauté it well till golden brown..
3. Add the onion and continue to sauté..
4. Deglaze gradually with vinegar and let it simmer at low heat..
5. When it is tender add the garlic and the spices and sauté all..
6. Deglaze with wine..
7. Add the salt and hot water as much is needed to cover the meat. Close the lid and let it simmer in low heat till the meat is tender..
8. Remove the lid, add the tomato paste dissolved in hot water and let everything boil till the sauce is quite thick..
9. Boil the pasta, strain and pour browned butter over it..
10. Put some sauce on the serving platter that you are going to use, toss the pasta to combine, sprinkle with cheese and add the meat on top with the rest of the sauce..

However, if these meats are not to someone's taste, it can easily be made with beef and is also tasty and we find that children usually prefer it this way. Make sure that it touches the surface of the chicken and that the chicken is completely submerged in the wine. The meat is primarily seared and then sautéed in a flavorful tomato-based sauce alongside onions, garlic, olive oil, wine, and various spices that typically include nutmeg, cinnamon, and cloves.. Cover the pan and let it cook until the sauce is thick and the meat is tender. Typically, it is made with "rooster" but chicken will do just as well.