Pastitsada

Photo © Rob Jones

Find it on the menu as Παστιτσάδα

Last day in Corfu for a bit, and decided to potter around the old town taking in the authentic ambience of cruise ship passengers parachuted into a place they neither expected nor understood. It’s truly a tourism sausage factory and probably one of the least pleasant parts of visiting the Corfiot capital. But entertaining if you can cope with the slow moving trinket buyers.

The restaurants of course cope admirably, efficiently and overcome the language barrier by simply giving people what they think they might like rather than having to explain what everything on the menu means.

The way to a restaurateur’s heart however, and thereby better and attentive service, I have found is to speak a smattering of Greek. That gets you a better seat, swifter service, and a certain degree of friendship and respect.

It’s possible to get profoundly lost in Corfu’s Old Town. The alleyways wind back on themselves, and all the tourist tat-shops look the same after a while. But not to worry. I did however find myself doing a fly-by of one particular restaurant three times, to the point where I was now on first name terms with the meeter-and-greeter.

I gave in. I was hot. I wanted beer.

I also knew what I didn’t want to eat - no Gyros or Souvlaki etc .. today. And yet something a little more substantial than a Greek Salad, knowing that I probably wouldn’t eat again until I reached Blighty at 2am in the morning, if then.

Time to try Pastitsada. It’s a dish I reckon which gained a toe-hold when Corfu was part of the Venetian Republic (ended 1797). It’s certainly on the Italian end of the Italy-Greek spectrum of food, largely because of the pasta elements.

Pastitsada is a pasta dish,which big chunks of slow-cooked meat, in a spicy tomato-sauce. It can be beef but other meats work just as well.

It’s a popular Sunday family dish in Corfu.

They say the name of the dish is a corruprion of the Italian Pasticciata, which literally means ‘all messed up.’

It was remarkably light and yet filling. Good choice. It’s not a quick dish to eat or indeed make, and you have to pause occasionally, but that makes it perfect to eat while observing the river of bemused humanity flowing by.

Ingredients

1 kg Stewing Beef - Shin if possible. Cut into Big chunks.

2 Large Onions

Garlic

500g Passata

2 Tablespoons Tomato Puree

Glass of Dry White Wine

Olive Oil, Salt and Pepper

A spice mix of 2 Bay Leaves, 4 Cloves, 1/2 teaspoon grated Nutmeg, 2 Teaspons Paprika, 2 Teaspoons Smoked Paprika.

Bucatini Pasta

Kefalotyri or Parmesan Cheese and Parsley for over the top.

Method

Brown the beef in some olive oil in a pan. Set aside.

Cook the finely chopped onions in the same pan. Add the garlic for a bit.

Return the Beef back to the pan with all the rest of the ingredients.

Bring to boil, then reduce the heat and cook until the beef is tender and the sauce has thickened. Top up with some water if needed to prolong the cooking process.

Cook the pasta and toss in butter.

Serve the sauce over the pasta - or ‘All Messed Up’ as mine was.

Sprinkle with Cheese and Parsley to serve.

RJ