Rustic Rooster with Mani Hilopites (egg pasta)

Rustic Rooster with Mani Hilopites (egg pasta)

Preparation time: 30 minutes

Cooking time: 90 minutes

Serves: 4


  • 1 free-range rooster, cut in pieces
  • 1 1/2 cups Messinian virgin olive oil
  • 2 onions, sliced
  • 2 cups freshly squeezed tomato juice
  • 1 tablespoon tomato paste
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 cinnamon stick
  • Salt (from the Trachila natural salt lakes)
  • Pepper, freshly ground
  • 350 g (12 oz) Mani hilopites, cut long or in small squares
  • Manouromyzithra cheese from Mt Taygetos, Mani

For the marinade

  • 1/2 cup Messinian virgin olive oil
  • 1 cinnamon stick
  • 1/2 teaspoon cloves
  • 1/2 teaspoon peppercorns


Wash the rooster and place it in a bowl with the olive oil. Add the cinnamon stick, the cloves and the peppercorns.

Make sure the pieces are well oiled. Marinade overnight.


In a large pot over medium heat, sauté the rooster pieces in the olive oil until golden brown. Add the onion and stir until soft. Add the tomato juice, the tomato paste, the spices, the salt and the pepper. Add 2 cups hot water and close the lid.

When it comes to the boil, reduce the heat and simmer for about 1.5 hours until tender when pierced with a fork.

Served with long hilopites

Once the rooster is done, boil the long Mani hilopites in salted water until the pasta is al dente. Strain the hilopites. Heat up some olive oil in a pan and pour on top of the hilopites. Stir lightly until the oil has spread through.

Place the hilopites in a large platter or in individual plates. Sprinkle with the manouromyzithra cheese and top with the rooster and its sauce.

Served with small square hilopites

Once the rooster is done, remove from the pot and place on a platter. Strain the sauce and return it to the heat. Add the small square hilopites, stir and simmer for about 15 minutes. Remove from heat. Cover the pot with the lid and let the hilopites absorb all the sauce.

Serve the hilopites topped with manouromyzithra cheese and the rooster pieces.

Wine suggestions

  • Red Messinian wine (Fokiano, Mandilaria, Crinian, Cabernet, Sauvignon)
  • White Messinian wine (Roditis, Fileri, Assyrtiko, Chardonnay)

Nutritional value

Rooster meat is a rich source of protein of high biological value, iron, phosphorus, magnesium and B-complex vitamins, such as B12. Experts recommend that it replaces red meat, while, based on the Mediterranean diet pyramid, up to 4 portions a week can be consumed. Compared to other types of meat, it has a lowest concentration in saturated fats, so it is highly recommended for consumption.

Hilopites are a rich source of carbohydrates. They are also broken down easily and give a quick energy boost to the body. They contain complex carbohydrates, mainly B-complex vitamins (pantothenic acid or vitamin B5, niacin, riboflavin and thiamine) and metals (manganese, selenium and magnesium).

Source: Maria E. Nikitopoulou



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