- Rustic rooster
- Ripe tomatoes
- Tomato paste
- Βay leaf
- Homemade chicken stock
- Dry Mizithra cheese, grated
- Rustic noodles
- Extra Virgin Olive Oil PDO Kalamata
Cut the rooster into large pieces and add salt and pepper. In a large pot, heat olive oil over medium heat and saute the rooster for 5
minutes, until it gets brown on all sides. Add onions, garlic and tomato paste and continue to saute for another 3 minutes, until it gets slightly softened.
Add the grated tomato, the bay leaf, salt and pepper and lower the heat. Cover the pot with a lid and simmer for 35 minutes (more or less) or until the rooster’s breast is softened. Remove the breast pieces from the pot and place them carefully in an utensil, pour the stock, stir and increase heat. Boil for 2-3 minutes and add the noodles.
Continue cooking over medium heat for another 10 minutes, until the pasta absorbs most liquids. Add the pieces of chicken breast, stir gently so they will get mixed with the sauce and remove from heat. Remove the bay leaf, spread the chopped parsley and the remaining olive oil and leave the food to rest for about 10 minutes. Portion the rooster with noodles out on plates, add the cheese and serve.