Recipe ingredients
- 1 rooster (1½ to 2 kilos, cut into serving portions)
- 1 teacup oil
- ½ teacup dry white wine
- 4-5 fresh tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 stick of cinnamon
- 3-4 cloves
- 1 packet of spaghetti No. 3
- Grated Kefalotiri cheese to garnish
- salt, pepper
Preparation
Heat the oil and fry the pieces of rooster until browned on all sides. Add the wine, tomatoes, the tomato paste dissolved in a little water, the cinnamon, cloves, salt and pepper. Simmer the rooster over a low heat until tender, about 1 hour. Add a little extra hot water while it cooks, if necessary. Boil the pasta in salted water according to instructions. Strain the pasta. Remove the rooster pieces from the saucepan, and dispose of the cinnamon stick and the cloves. Add the spaghetti to the saucepan and bring to the boil once before removing from heat. Stir to ensure sauce is evenly distributed. Serve the rooster with the spaghetti on a large serving dish, and sprinkle with grated cheese.
