Lorighittas

300gm durum wheat semolina

140ml warm water

1. Place semolina and water into a bowl using your hand begin bringing both together. Keep going until you have created a shaggy dough ball, but all the semolina has been incorporated. Place onto dry surface and knead the dough for 10 minutes, making sure you’re stretching as you go. Wrap in cling film and let rest for thirty minutes.

2. Cut a piece of dough off and roll into long thin strand. You want the dough strand to be quite thin, as if its too thick, it’ll blow up in the water and you won’t get their loop effect. Cut out 10cm long ropes and loop around your fingers twice over and connect both cut ends, pinching together to connect. Take off fingers and gently twirl the top and bottom ends to result in an intertwined loop.

3. Allow to dry out for thirty minutes before you cook.

Kota Kokkinisto (Chicken Red Sauce)

4 pieces dark chicken (2 thighs, 2 drumsticks)

1 large brown onion (rough diced)

1 large red onion (rough diced)

1 carrot (finely cubed)

3 garlic cloves (thinly sliced)

1 heaped spoon tomato paste

1 tbl sp dried oregano

1/2 tbl sp paprika

1 tbl sp all spice

1/2 tbl sp cinnamon

1 tea sp chilli flakes

1/4 tea sp gr clove

1 cup red wine

400gm can crushed tomatoes

3 fresh bay leaves

Feta cheese

Salt & Black Pepper & Olive Oil

Begin with placing heavy pot on high heat with enough oil to give a layer. Once smoking with heat, safely brown your chicken pieces on skin side (around 4 minutes) until deeply charred. Remove and place to side.

Turn down heat to low and add brown, red onion and carrot and stir to help sweat. Saute for 5-6 minutes.Then add tomato paste, mic through then add oregano, paprika, all spice, cinnamon, chilli flakes and clove and cook out for a minute with a bit of oil if you need to mix through. Add your red wine and turn heat to med-high. Cook your red wine until its almost all gone. Add crushed tomatoes in with around 300ml water. Add in bay leaves, few cracks black pepper and your browned chicken. Season with salt to taste and then I pour into a pressure cooker and cook for 15 minutes before simmering for 30 minutes… ALTERNATIVELY YOU CAN…

…bring to a high simmer in pot, then cook with lid on for 40 minutes covered and then 30 minutes uncovered, always with a gentle bubble (so low-medium heat). Once cooked season with salt to taste, and shred the chicken through the sauce, and remove the bones.

Place big pot of salted water on high heat and bring to a rolling boil. Add in fresh pasta and cook for 90 seconds, before adding to a bowl with kokkinisto sauce and roll it through altogether hot with a drizzle of EVOO and salt to taste. Finish with feta cheese in a plate.