Summary

Ingredients

• 350 g kebab (poultry kebab) or yros
• 500 g fusilli
• 1 tablespoon chicken stock powder
• 2 tablespoon tomato paste
• 2 shots Metaxa
• 200 ml white wine, sweeter
• 200 g cream
• 1 medium onion (s)
• 1 medium zucchini
• 1 clove garlic
• 3 small tomato (s)
• 1 bag cheese, grated, optional
• salt and pepper
• Cornstarch or flour to thicken, optional

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Instructions

1. Cut the zucchini and onion into cubes. Quarter tomatoes, chop garlic.
2. Put on a saucepan with water and prepare the fusilli or similar pasta in it. Put on a second saucepan, bring 200 ml of white wine to the boil in it, add the stock powder and cook the vegetables and onions in it.
3. Fry the kebab in a pan with a little oil. When the meat begins to set, deglaze with a dash of Metaxa and continue to simmer (reduce heat if necessary) until the vegetables are cooked and the pasta is soft.
4. Then put the vegetables in the pan (or vice versa), add the chopped garlic, the cream, another generous dash of Metaxa and the tomato paste and let simmer for a few more minutes. Preferably with a lid on. Season to taste with salt and pepper. If the sauce is too runny, cornstarch or flour will help.
5. Now you can serve the whole thing with the pasta or you can make a casserole out of it:
6. Preheat the oven to 200 ° C top / bottom heat and cover the bottom with the fusilli in a baking dish, then a layer with the kebab, then again pasta, etc., until everything is used up. Scatter cheese (variety according to your own preferences - I like to use Edam cheese or pizza cheese) evenly over the top and bake in the oven for 30 minutes.
7. You can vary the vegetables as you like. E.g. instead of zucchini a bell pepper or mushroom. It certainly doesn`t hurt if you use a little more tomatoes and tomato paste, then it just becomes even more tomato.