The most popular pasta recipe on the island
The traditional Ithacan pasta is made with tender meat, typically beef or goat. The meat is cut into portions, skewered individually, and then fried together with onions and garlic. There are two classic methods to soften the onions before adding the meat, as explained in the onion sauce preparation.
The second method, favored by older generations of housewives, involves slicing the onions thinly and placing them in a colander with plenty of salt. The onions and salt are pressed firmly by hand, then rinsed thoroughly with water to remove the salt’s sharpness. This rinsing is repeated twice. After draining well, the onions are fried with the meat. The salt helps to soften the onions and mellow their pungency. Once the onions and meat are cooked, the remaining sauce ingredients are added as described.
When the sauce reduces and the oil separates, the pasta is plated, topped with a piece of meat and its sauce, and traditionally served with red wine.
This dish was once the standard wedding fare. The pasta used is a thick spaghetti with a hollow center (size No. 5)
Ingredients
-
One packet of hollow macaroni (No. 5)
-
A little butter and half a glass of olive oil
-
Four large onions
-
Four cloves of garlic
-
One can of tomato juice
-
One glass of white wine
-
Salt and pepper
-
A few cloves
-
A cinnamon stick
-
Four portions of steamed meat
Preparation
Before boiling the pasta, start with the sauce. In a small saucepan, boil the thinly sliced onions and garlic cloves (cut lengthwise) in a little water until the liquid evaporates. Add butter and olive oil, stirring gently to brown the onions and garlic without burning them. Deglaze with white wine, stirring constantly to prevent sticking. Once the onions are softened, add the can of tomato juice, a little water, salt, pepper, a large cinnamon stick, and some cloves. Add extra olive oil to enrich the sauce. When the liquid reduces and the sauce thickens, it’s ready.
Serve the pasta on a large platter drizzled generously with the onion sauce.
A simpler variation uses only onions: boil chopped or grated onions in water until soft, then sauté them in oil until golden. Add wine, salt, and pepper, and simmer gently until the sauce thickens.
Sources
- Recipe by Michalis P. Magoulas, The traditional Kitchen of Ithaca
- Photo by Chef Telemachus/Ithaca
