"Pastitsado" from Corfu

During my many years of "wandering" round Western Greece, I picked up many local recipes which became our favourite Sunday meals.

One of the most appreciated is "Pastitsado", from the island of Corfu. It usually refers to a chicken stew (usually poor old roosters) - "kokoros pastitsado"- served over very large macaroni or penne pasta. However it is also made with veal or beef which do not have to be from the expensive cuts.

There are many recipes in books or on the internet, yet nothing compares to the original flavour at a local house or a taverna. The difference lies on the one hand in the use of local products and on the other hand in the correct balance of herbs and spices. Cloves, allspices and rosemary along with red wine and a bit of vinegar, add to the final distinctive taste.

Today I cooked beef pastitsado but with white rice instead of pasta. It was equally tasty though lighter for our digestive system!

What you need:

- 1 kilo beef meat, in small chunks (If you use a country chicken, have it cut in portions)
- 1/2 cup of olive oil
- 1 full tbsp of butter
- 2 large onions finely chopped
- 2-3 garlic cloves, chopped
- 1/2 cup red wine
- 4 medium size ripe tomatoes chopped (or 400 grms tomato juice)
- salt, pepper (optionally 1 small chili pepper)
- 4 whole cloves, 5 whole allspices, a pinch of fresh rosemary leaves
- 1 tbsp wine vinegar (plain or balsamic)

Heat the olive oil and the butter in a deep casserole. Add the chunks of meat and stir-fry for a few minutes. Add the onions, the garlic, salt, pepper and the spices. Fry for a few minutes, pour in the wine and let it evaporate. Finally add the tomatoes and the vinegar, put on the lid and let it simmer for about one hour and a half. Boil some rice or pasta and serve with some grated cheese on the top.

Bon apetit - ΚΑΛΗ ΟΡΕΞΗ!