Pastitsada

The high humidity of the island and the heavy rainfall required the consumption of many calories and warm foods. In the pasta, in the hot pepper, in the garlic and the wine, the people of Corfu found what they were looking for and that is why they highlighted the pastitsada in their favorite food.

Η Pastitsada, the emblematic Corfu food it is not another blush with some spices. It is a whole ritual of hers Corfiot cuisine, not only the favorite Sunday dish of the Corfiot family, but also of the holidays and the official meals. For those who are unaware of it, the crimson pastitsada was made even before the tomato was used as its color was taken from the red peppers. And the whole art of the spetsieriko, of this mixture with the spices - its spetsieriko Carmela Pharmacy in Saroko it is a mixture of 15 spices - it was made exclusively to take off the taste of the pastitsada.

Recipe for Corfiot pastitsada

Fry the meat in oil and then put the onions on low heat, where they are extinguished with wine, while we add vinegar little by little for a long time. Then start cooking and mixing with the chopped garlic, salt, sugar and spetsieriko (mixture of cinnamon, clove, black pepper, sweet red pepper, hot red pepper, nutmeg, allspice, a little cumin leaves). In the end the tomato falls. The sauce should be dark and very thick. The pastitsada - they say in Corfu - for nana to be well cooked, the sauce must be so thick that to dye the mustaches red!

Then after they are boiled and strained macaroni (thick) are thrown into the sauce - other housewives, the last cooking of the spaghetti is done in the sauce, after the meat has been withdrawn - and served with grated kefalotyri. The meat is usually Sunday cock, but the pastitsada is also eaten with calf.