G
Guest
Guest
Since I'm da chef tonight I wanted to post this real easy recipe. It's a Greek macaroni dish called kokinisto and is made throughout all Greece in a variety of ways. It can be made with lamb, beef, chicken, turkey, wild game and even quails- preferably with bone. Tonight I have chosen chicken legs, seperated into thighs and drums.
1. Pour 3/4 cup of extra virgin olive oil into a big saucepan.
2. Add 6 cloves of finely chopped fresh garlic and one finely chopped red onion- sautee until the onions start to brown a bit.
3. Place your choice of meat in the saucepan and cook on both sides for roughly a minute.
4. Take one big tablespoon of tomato paste and dilute in a big glass of water- once the meat has a bit of colouring pour the tomato paste into the saucepan.
5. Add 5 more large cups of water and a couple of bay leaves and a pinch of cinammon.
6. Let it boil for approximately 1 hour or until you see that most of the liquid has disappeared and a nice red sauce has formed. Do not add extra water but stop cooking when there is about 1 1/2" of sauce left.
7. Boil up a long macaroni noodle- I use a number 5.
8. Your all set, add sauce and grated cheese- I use a hard ricotta cheese called mitzithra. Enjoy.
By the way, getting it going doesn't take more then 10 minutes and then you just let it go till your sauce level is correct and thick.
1. Pour 3/4 cup of extra virgin olive oil into a big saucepan.
2. Add 6 cloves of finely chopped fresh garlic and one finely chopped red onion- sautee until the onions start to brown a bit.
3. Place your choice of meat in the saucepan and cook on both sides for roughly a minute.
4. Take one big tablespoon of tomato paste and dilute in a big glass of water- once the meat has a bit of colouring pour the tomato paste into the saucepan.
5. Add 5 more large cups of water and a couple of bay leaves and a pinch of cinammon.
6. Let it boil for approximately 1 hour or until you see that most of the liquid has disappeared and a nice red sauce has formed. Do not add extra water but stop cooking when there is about 1 1/2" of sauce left.
7. Boil up a long macaroni noodle- I use a number 5.
8. Your all set, add sauce and grated cheese- I use a hard ricotta cheese called mitzithra. Enjoy.
By the way, getting it going doesn't take more then 10 minutes and then you just let it go till your sauce level is correct and thick.
