When you find yourself in Paxos, you absolutely must try Pastitsada – the ultimate dish of the Ionian Islands. And because you’ll surely be enchanted by its rich flavor, we “stole” the recipe from grandma so you can recreate it anytime you wish! Just remember – the true magic of this dish lives on our island.
What is Pastitsada?
Pastitsada is one of the most beloved and iconic traditional dishes of Corfu and the Ionian Islands. Featuring tender beef slow-cooked in a rich, spiced tomato sauce and served with pasta, it’s a true feast of bold flavors and deep culinary heritage.
The dish’s name, “Pastitsada,” originates from the Italian word “pastizzada,” referring to meat braised in a wine and spice-based sauce. This culinary tradition was brought to Corfu by the Venetians, who ruled the Ionian Islands from the 14th to the 18th century. Their influence shaped the island’s cuisine into what it is today – full of character, warmth, and flavor.
Instructions:
- Season the beef with salt and pepper. In a large pot, heat 4–5 tbsp olive oil and brown the beef on all sides for about 6–8 minutes. Remove and set aside.
- Sauté the onions in the same pot for 2–3 minutes until soft. Add garlic, cinnamon, cloves, allspice, cumin, and both types of paprika. Stir for 1 minute to release the aromas.
- Add the tomato paste and cook briefly, scraping the bottom of the pot as it begins to stick.
- Return the beef to the pot with its juices. Deglaze first with red wine, then add vinegar. Let the alcohol evaporate.
- Add the grated tomatoes, sugar, salt, pepper, and 150–200 ml of water. Stir well, cover, and let simmer on low heat for 1–1½ hours, until the beef is tender and the sauce thickens.
- Cook the pasta in 5 liters of boiling water with 35 g of salt. Follow the package instructions for cooking time.
- Drain the pasta, drizzle with 2 tbsp olive oil, and toss gently.
- Serve the pasta topped with the beef and sauce, and finish with grated kefalotyri cheese.
Source: MISKO
(Adapted and translated for our Paxos food lovers!)
