Stuffed Rooster

Rooster has always been the main ingredient for a tasty dish, let alone when it is stuffed and the recipe is from Zakynthos.

1 rooster, medium size
150 gr. kefalograviera
5 garlic cloves, finely sliced
1 slice wholegrain bread, grated (crumb only)
1 cup olive oil
1 cup white wine
2 spoonfuls tomato puree
4 ripe tomatoes, finely sliced
livers cut in small pieces
salt, pepper

In a medium-size frying pan put the livers with a bit of oil. Saute for about 10 mins, add the garlic and continue to saute for 5 more mins. Withdraw from fire and add the kefalograviera, oregano, salt, pepper and grated bread. Stuff the rooster with the mixture. Put the rest of the olive oil in another saucepan to heat. Saute the rooster until it is brown evenly and then add the wine and simmer for 3-4 mins. Add two spoonfuls of tomato puree, the tomatoes and 4 glasses of water. Simmer for 40 mins. Serve hot.