Mediterranean Clay Pot Cooking by Paula Wolfert

Author:Paula Wolfert
Language: eng
Format: epub, mobi, pdf
Publisher: John Wiley & Sons, Ltd.
Published: 2010-05-10T16:00:00+00:00

Gratin of Veal Shanks with Spiced Tomato Sauce and Pasta

SERVES 4

Here’s my updated recipe for pastitsatha, a particularly popular dish on the Ionian Island of Corfu, where the food is spicy rather than herbal as in most of Greece. It’s nearly impossible to pass by a kitchen door in Corfu without catching the aroma of sweet paprika cooking in oil, but you’d be hard-pressed to find paprika used elsewhere in Greece.

Pastitsatha is truly an outstanding meal-in-one-pot dish. Chunks of farm-raised chicken or rosy veal shanks are cooked slowly with spices, garlic, wine, and vinegar, simmered with an onion and tomato sauce enriched with a little honey, and finally tossed with pasta. The combination of different peppers—cayenne, black, and paprika—is essential to obtain the deep spicy flavor that makes this dish so good.

PREFERRED CLAY POTS:

A 3-quart earthenware casserole, such as a Greek yiouvetsi or a Turkish guvec, or a wide glazed or unglazed earthenware or flameware casserole

A 3½- to 4-quart (13- × 9- by 2-inch) stoneware or earthenware baking dish

If using an electric or ceramic stovetop, be sure to use a heat diffuser with the clay pots.

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