Rooster in wine and tomato sauce - (Kokkoras krasatos) Rooster in wine and tomato sauce NOTES Rooster with thick macaroni, also called "Matsata", is the traditional dish of Folegandros island. This recipe is slightly different from "Matsata" but still very tasty! The picture shows a rooster served with fried potatoes and should not be confused with "Matsata", served in Folegandros. Greek : Κόκκορας κρασάτος Serves / Yields : 4 - 6 persons Season:All season Region : Folegandros Print this recipe INGREDIENTS 1 medium sized rooster 2 medium sized onions 1 teacup red wine tomato mash of 4-5 fresh tomatoes (or 1 tin preserved tomatoes) cinnamon 1 bay leaf Salt Pepper 1/4 cup olive oil Grated mitzithra or ricotta cheese METHOD Wash the rooster, remove giblets and cut in 6 pieces. Chop the onions finely and roast them in a large saucepan. Add the wine to finish roasting and then pour the olive oil and the tomato mash and stir. Add the rooster portions, salt, pepper, cinnamon, bay leaf, 1 glass of water and let the rooster cook in low heat for at least an hour. It might require more than an hour if the rooster is very fresh. Check at regular intervals and add water if more is required. When rooster is cooked remove from the saucepan and place in a plate. The sauce which has remained in the saucepan should be thick and only the oil should should remain (the water should have evaporated). Keep the sauce to pour on top of the thick macaroni, rice or fried potatoes and garnish with the cheese.