Flomaria pasta with rooster in a wine sauce
Ingredients (serves 6 portions)
400g. of HRYSAFI flomaria pasta (thin)
1 rooster cut into portions
500g of ripe tomatoes, peeled and chopped
2 onions, chopped
1 cup of olive oil
1 cup of white wine
2 bay leaves
2 cloves of garlic, chopped
salt and ground pepper
200g of grated HRYSAFI kaskavali cheese
Boil the flomaria pasta in plenty of salted water, drain and place back into the pot. At the same time, in another pot, add the olive oil and brown the onions. Add the rooster, brown it and deglaze with wine. Then, add the tomatoes, the garlic, the bay leaves, the salt and the pepper, some hot water and let simmer until the rooster softens.
Serve the flomaria pasta with the rooster and sprinkle with plenty of grated cheese and parsley.