Patido from Antiparos
Rooster stuffed with bread, raisins and kefalotyri
Stuffed meat dishes are an island trademark, but usually the meat in question is either Easter goat or lamb. Here, rooster–another festive meat usually reserved for Christmas or New Year’s–is stuffed.
Ingredients (for 6 servings)
1 rooster, about 2 ½ kilos (5 lbs.)
1 cup Antiparos extra virgin olive oil
200 gr. chicken liver, rinsed and finely chopped
2 medium-sized onions, finely chopped
3 garlic cloves, crushed
2 cups Mantilaria or other light, dry red wine,
2 cups coarsely chopped dry country bread
1 ½ cups finely chopped parsley
2/3 cup dark raisins salt and freshly ground black pepper
1 large egg, slightly beaten, 1 kilo
(2 lbs.) medium potatoes,
peeled and halved
Preheat the oven to 200οC (400οF).
Rinse the rooster and pat dry. Set aside covered and refrigerated.
Heat half of the olive oil over medium heat in a large, wide skillet and saute the livers until lightly browned. Add the chopped onions and cook until golden, about 12 minutes. Add the garlic cloves and stir. Pour in the Mantilaria wine and cook until most of the liquid in the pan has evaporated. Remove from the heat and transfer to a large bowl.
Add the bread, parsley, raisins, salt, and pepper to the liver-onion mixture. Add the egg and combine well.
Spoon the stuffing into the cavity of the rooster from both ends. Tie the rooster using a kitchen string. Rub the rooster with olive oil and season with salt and pepper. Place in a large roasting pan.
In a large bowl, toss the potatoes with salt, pepper and remaining olive oil. Place them around the rooster in the pan. Place in the oven and bake for 15 minutes. Pour in the remaining wine. Continue roasting and baste the rooster every 15 minutes with the pan juices. Continue to roast for about 1½ hours, or until the rooster is cooked through and the potatoes are very tender. Remove, cool slightly and serve.
Serve with...
2008 Kir Yianni Estates ‘Diaporos’ Xynomavro (Naoussa)
This elegant masterpiece is mainly produced from Xynomavro (85%) and a touch of Syrah (15%). There is a harmonious balance of ripe cherry flavors, subtle tannins, and a silky finish. Tones of exotics spices linger in every sip.
Photo and Recipe by Aegean Cuisine