Penny's Blog

Recipe No1*: Rooster with Wine

∗Recipes will occupy a large space on this blog. Be prepared my friends say I am a mean cook so tasty treats are on the way


While writing the piece about the vineyards I started thinking of all the great ways you can use wine in cooking. One of my favorite recipes with wine is rooster or chicken with red wine. Except from the classic French version of couch au vin I remembered a Greek recipe from Corfu called pastitsada. Pastitsada is usually made with beef or rooster and it’s what I would call heaven on earth.

Since I don’t come from the islands I did a bit of research and found out that the recipe and its name originate from the word spezzatino which is an old Venetian recipe. The difference is that instead of thick macaroni which is used in the Greek version, the Venetian one was serving the meat with potatoes. Because the recipe is not actually Greek or it was inspired by Italian origins I thought it would be a nice idea to make a Slovenian version. I therefore used local wine and I am hoping that it will come out just right. Because of lack of funds and means I could not have access to a rooster; I am using beef but I am sure that you can find the bird and try the real thing out.


• 1 rooster or beef (2-3 kg) (I hear there is a lot of local good beef available)
• ½ cup olive oil
• 4 onions
• 8 cloves of garlic
• Salt
• Pepper
• 1 ½ glass wine (because it is my personal favorite I used Laski Rizling, but what I would advise you to try it with is Modra Frankinja Barrique)
• 12 balls of allspice
• 3 cinnamon sticks
• 1 teaspoon sugar
• 2 bay leaves
• A bit of cumin
• A bit of nutmeg
• 300ml of tomato puree
• 3 fresh tomatoes chopped or grated

For serving
• Macaroni with a whole inside
• A bit of butter for the pasta (I used Ghee)
• Grated hard cheese

How to do it:
1. Cut the rooster into pieces. Heat the oil in a shallow pan and sear the pieces until golden brown.
2. Add the dry spices, the onions and garlic, mix and stir in the wine little by little.
3. Add the finely chopped tomato, the sugar, the bay leaves, cumin and nutmeg and hot water until all the portions are covered. Let it simmer.
4. When the rooster gets tender, add the tomato puree water as well as the salt.
5. Wait for the sauce to thicken and remove from heat.
6. Meanwhile boil the pasta in plenty of salted water.
7. Strain them and add them to the pot with the butter. Mix so that they are well buttered.
8. Remove the meat from the pot, place it into a platter and add the pasta to the sauce. Mix well and serve with grated cheese and a few leaves of fresh basil