Rooster meat is slightly harder the chicken meat, so it may require more cooking time than chicken. Always try to source free range poultry.
This used to be a very special village dish in many regions, because of course, they used to be only one for many hens.
Our recipe is for six people and the ingredients that we are going to need are the following:
We will start the recipe by washing and cutting the meat into serving portions, trimming off any fat or hard pieces, cleaning it well, washing it, and drying the pieces on paper towels.
After that we take a deep frying pan, casserole, or pot, and add the extra virgin olive oil and on a high flame setting you sear the meat for three to four minutes until its lightly brown on all the sides.
When its done, we remove the meat from the pot, and keep it separate in a serving plate. In the same olive oil, saute the onions that you have already finely chopped for two to three minutes. In the pot with the onions, you re-add the meat now, and immediately you put the ingredients with the wine (Vidal Blanc)
Leave it for three to four minutes to boil, until the wine completely evaporates. Then cover the pot, turn it on a low flame, and continue to boil.
After a couple of minutes add the diced tomatoes, the tomato paste, the garlic that you have already finely chopped, the bay leaf, the old spice corns, the oregano, the sugar, sea salt, sweet pepper, and two to three cups of hot water, and let the food slowly boil for approximately forty-five to fifty minutes.
When the meat is cooked but still moist, in the same casserole, you count and add four glasses of warm-to-hot water (to not disrupt the boiling) and two glasses of the homemade pasta.
Add a bit of salt on top, and let the food slowly cook again for seven to eight minutes. Now its ready!
Serve this delicious meal warm, with the hard grated goat cheese sprinkled on top.