Corfu Pastitsada Recipe and Origins
In the heart of the Ionian Sea, on the picturesque island of Corfu, a unique culinary tradition has developed that blends the best of Greek and Italian gastronomy. At the forefront of this fusion is pastitsada, a dish that embodies the rich history and cultural interplay of the island.
Pastitsada is a delicious dish of Corfu and consists of veal or chicken in a rich tomato sauce with macaroni. The dish has become synonymous with Corfu, often enjoyed as a traditional Sunday dinner.
From the Veronese Pastissáda to the Corfiot Pastitsada
Originally, “pastissáda de cavál”, a Veronese specialty made with horse meat, was born from the need to survive during a fierce battle in the fifth century. The resourceful use of horse meat by the starving population led to the creation of this unique dish.
Over time, the Venetians adapted the recipe to include beef, a tradition that the Corfiots eagerly embraced. Today, while beef remains the most popular choice for pastitsada, variations with chicken or rooster are also widely enjoyed.
Spetseriko: The Heart of the Dish
At the heart of pastitsada is spetseriko, a family-specific blend of spices that gives the dish its distinctive flavor. Common spices in this mix include paprika, cinnamon, nutmeg, cumin, and cloves. These ingredients not only contribute to the rich flavor of the dish, but also represent the island’s historic spice trade connections.
Cooking techniques and serving styles
Traditionally, pastitsada is prepared by slow cooking the selected meat with the spetseriko, allowing the flavors to blend harmoniously. Served over bucatini pasta, this dish can also be enjoyed with rice or mashed potatoes. A garnish of freshly grated Parmesan or Greek Kefalotiri cheese is the perfect finishing touch, bridging the Italian and Greek culinary traditions.
Key Ingredients of Corfu’s Pastitsada
Pastitsada is characterized by several key ingredients and culinary techniques:
- Choice of meat: The dish is traditionally prepared with beef or rooster, slow cooked to achieve a tender and flavorful profile.
- Pasta base: Pastitsada is typically served over pasta, with bucatini or pastitsio pasta being traditional choices that complement the robustness of the stew.
- Rich Spice Blend: The distinctive flavor of pastitsada comes from its unique blend of spices, often including cinnamon, cloves, bay leaves, and the Corfiot “spetseriko,” a mixture of up to nine different spices.
- Aromatic tomato sauce: An essential element, the sauce is a blend of tomatoes, onions, garlic, and spices that is slowly simmered with the meat to infuse deep flavors.
- Red Wine Integration: Incorporating red wine into the cooking process adds complexity and depth to the dish.
- Cheese Topping: The dish is often garnished with grated Parmesan or Greek Kefalotiri cheese, which adds a salty, nutty finish.
These components, combined with the traditional cooking methods, result in a dish that is not only a culinary delight, but also a reflection of Corfu’s rich cultural tapestry.
Authentic Pastitsada Recipe
Traditionally, pastitsada is prepared by slow cooking the selected meat with the spetseriko, allowing the flavors to blend harmoniously. Served over bucatini pasta, this dish can also be enjoyed with rice or mashed potatoes. A garnish of freshly grated Parmesan or Greek Kefalotiri cheese is the perfect finishing touch, bridging the Italian and Greek culinary traditions.
Ingredients
- 1 kilo of veal or a rooster, chopped
- 1 package of pasta (specific for pastitsada)
- 1½ large onions, finely chopped
- 2-3 cloves of garlic, chopped
- 1½ glasses of red wine
- ½ glass of good quality vinegar
- Pinch of cinnamon, cloves, nutmeg and allspice
- A pinch of cumin
- Ground black pepper, to taste
- Salt, to taste
- 3 tablespoons sweet red peppers
- ½ tablespoon hot red pepper flakes
- 2 tablespoons olive oil
- ½ teaspoon sugar
Method
- In a large skillet, heat the olive oil over medium heat. Add the chopped meat and cook until browned. When browned, remove the meat with a slotted spoon and set aside.
- In the same skillet, add the finely chopped onion and minced garlic. Cook until golden brown.
- Return the browned meat to the skillet with the onions and garlic. Stir in the sweet and hot paprika, salt, pepper, ground spices and sugar, making sure everything is well mixed.
- Pour in the red wine and then the vinegar. Reduce heat to low and simmer for 1½ to 2 hours. Stir occasionally and taste periodically to adjust the seasoning.
- The seasonings and red bell pepper will create a rich, tomato-like red sauce with a more complex flavor profile. Continue cooking until the sauce thickens and the meat is tender. Add a little boiling water during cooking if necessary, but try to avoid it.
- Optionally, remove the meat and finish cooking the pasta directly in the sauce for enhanced flavor.
