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Rooster with tagliatelle in wine sauce

preperation 15΄ Preparation
cup 80΄ Cooking
hat medium Difficulty
dish 6 Portions

MISKO Tagliatelle

500 g MISKO Tagliatelle

1 rooster (about 1 ½ kg) in portions

3 onions, finely chopped

2 carrots, sliced

2 cloves of garlic, grated

2 tbsp. tomato paste

3 bay leaves

2 cinnamon sticks

1 tsp. cayenne pepper

1 tsp. paprika

60 ml cognac or brandy

250 ml red wine

1 kg tomatoes, grated

1 tbsp. sugar

600 ml water

olive oil


freshly ground pepper

materials METHOD

In a pot, heat 4 tsp. of olive oil. Salt the rooster well and sauté for 4-5 minutes to brown on all sides.

Add the onions and sauté for 2-3 minutes until soft. Add the carrots and continue to sauté for 1-2 minutes.

Add the garlic, tomato paste, bay leaves, cinnamon sticks, pepper and the paprika and sauté for 1-2 minutes.

First pour in the cognac (or brandy), allow the alcohol to evaporate for 1 minute and continue with the wine. Allow the wine to evaporate for 1-2 minutes and add the grated tomatoes, water, salt, freshly ground pepper and sugar. Once it comes to a boil, lower the heat and cover the pot. Simmer for about 1 hour until the rooster is tender. At the end, carefully remove the bay leaves and cinnamon sticks.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Tagliatelle. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently.
In a bowl mix the mizithra cheese with the cinnamon.

Serve the pasta hot, with the rooster and the sauce on top.

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