Rustic Rooster with Mani Hilopites (egg pasta)

Rustic Rooster with Mani Hilopites (egg pasta)

Mama's flavours shares a recipe for Rustic rooster with Mani hylopites (egg pasta)! Enjoy this delicious Messinian traditional recipe and learn about the nutritional value of its ingredients!


1 free-range rooster, cut in pieces
1 ½ cups Messinian virgin olive oil
2 onions, sliced
2 cups freshly squeezed tomato juice
1 tablespoon tomato paste
1 teaspoon nutmeg
½ teaspoon cloves
1 cinnamon stick
Salt (from the Trachila natural salt lakes)
Freshly grounded pepper
350 gr (12oz) Mani hilopites, cut long or in small squares
Manouromyzithra cheese from Mt Taygetos, Mani


½ cup Messinian virgin olive oil
1 cinnamon stick
½ teaspoon cloves
½ teaspoon peppercorns


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 of saturated fats, so it is highly recommended for consumption.

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

Manouromyzithra is a white hard cheese made from sheep & goat milk with a mild taste, does not contain much salt.

Marinade preparation

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

Make sure the pieces are well oiled.

Marinade overnight.

Let's start cooking!

In a large pot over medium heat, sauté the rooster pieces in 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 of hot water and close the lid.

When it comes to 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 manouromyzithra cheese and top with the rooster and its sauce.

Served with small square hilopites

Once the rooster is done, remove it from the pot and place it 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 the sauce.


Red Messinian wine (Fokiano, Mandilaria, Crinian, Cabernet, Sauvignon)

White Messinian wine (Roditis, Fileri, Assyrtiko, Chardonnay)

Kali orexi!!!

Source: Maria E. Nikitopoulou