WHAT?
125g. Traditional hylopitaki little pasta
300g. Chicken thigh fillets cut in chunks
Pepper, oregano, salt
Fresh rosemary, thyme
1 carrot grated
1 onion, 2-3 garlic cloves, little chilli
2 chopped tomatoes
Shot of red wine
Pinch of sugar, olive oil
For the béchamel sauce
3-4 heaped tablespoons plain flour
3 tablespoons extra virgin olive
750ml. Vegetable stock
2-3 tablespoons of Greek yoghurt
Grated cheese
Little grated nutmeg and 1-2 cloves, crushed
HOW TO?
1️⃣In a saucepan, make the béchamel sauce. Olive oil and flour at medium heat and mix well, until it starts cooking for two to three minutes. Add the stock and mix well periodically. 5-6 minutes on it will form a nice cream. Add nutmeg and cloves and grated cheese and let it cool.
2️⃣Sauté the onion and garlic in olive oil for two minutes in medium heat. Add chilli, the chicken chunks, grated carrot, fresh rosemary, thyme, the chopped tomatoes and a pinch of sugar. Splash with the wine for the alcohol to evaporate for two minutes. Cook with the lid at medium heat for 15 minutes. Remove the rosemary and thyme. Season with pepper and a little salt.
3️⃣Cook the hylopites in boiling water to soften for eight minutes. Remove them from heat. Add two tablespoons of the sauce to the pasta and mix well. Add a tablespoon of the béchamel sauce to the chicken and mix.
4️⃣Start laying the au gratin. In a greased pan, lay half pasta in. Add the layer of the chicken sauce. Then rest of pasta. At top, lay the rest of the béchamel.
5️⃣Grate some more feta cheese, grind pepper and cook at 185 degrees preheated oven until brown - 25-30 minutes. Let cool and serve.
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