Ingredients
- 600 g chicken meat
- 2 onions
- 1 tbsp lard or oil
- 2 cloves garlic
- 400 g tomatoes
- 200 ml wine
- chicken broth or water for extra moisture
- 1 carrot
- parsley, rosemary
- salt and pepper
For the Krk-Style Macaroni ("over the finger" method):
- 700 g flour
- 4-5 fresh egg yolks
- 150 g grated sheep cheese
- lukewarm water and salt as needed
Preparation
Krk-Style Macaroni
Combine the flour, egg yolks, and salt and add a splash of lukewarm water to make a firm dough, roll it thinly, and cut into squares.
Fold each square over your finger, connecting the two opposing ends to form a bow. Cook the pasta in boiling, lightly salted hot water until soft. Drain and place in a bowl.
Chicken Stew
Cut the chicken meat into smaller pieces and fry them in fat or oil until they turn a nice golden color. Chop the onions, combine with the meat, and simmer until soft. Baste with some wine.
Submerge the tomatoes in boiling water for a minute and then peel. Add the diced tomatoes and peeled and grated carrots to the sauce. When the sauce boils, add salt, pepper, rosemary, then chicken broth or water, and allow to cook for an hour or until the meat is done.
Serving
Check the saltiness, add parsley, and then pour the sauce over the macaroni. Sprinkle with grated cheese and serve together with the meat.
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