Taste that is lingering on the palate … a loving dish that will excite your friends. I always look for it … because I remember the first time I tried it in Nemea. Vangelis prepared it and excited the guests of the Semeli winery … among them my beloved winemaker, Leonidas Nassiakos, whose Mantineia is one of my favorite wines, cool and blessed.
The recipe is yours
Rooster with moschofilero wine, pens, mushrooms and rosemary
By executive chef Vangelis Koumbiadis
Writes Sissy Nika – Journalist of Taste and Culture
1 rooster cleaned internally and washed with wine
500 g boiled pasta pens
1 liter of white wine, moschofilero
1 cup of strained yogurt
1 cup of fine olive oil
2 dry onions finely chopped
5 slices of bacon
2 cloves of garlic crushed
500 g fresh mushrooms of pleurotus, lentinula, ceps
2 bay leaves
2 rosemary twigs
Freshly ground peppers
In a large saucepan, sauté the rooster in warm olive oil and turn it with forceps from all sides.
As soon as it gets some color, add the onions, garlic, and bacon and after we stir with a wooden spoon we “deglaze” with wine.
Let the alcohol evaporate and add the salt, peppers, rosemary and bay leaves.
Prepare our casserole and put the rooster together with the wine sauce and herbs and finally add the mushrooms to the top.
In a well preheated oven at 180 °C put the casserole covered and bake for 1 hour.
Approximately in 30 minutes lower the temperature to 170 °C and continue baking.
Remove the casserole from the oven, remove the sauce and cover the casserole again to keep the rooster warm.
Put the yoghurt in a bowl and pour in the wine sauce.
Stir and let the yoghurt sauce rest for 1 hour.
On a platter we put the hot pens and we pour the sauce on the pasta.
In the middle we put the rooster and the mushrooms and serve chopping the rooster into portions.
Our taste blends in harmony with moschofilero wine