About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

Main

Chicken, Squab, Duck, and Rabbit Archives

September 23, 2010

Oven-Roasted Chicken with Garlic and Rosemary

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Well, as you saw from yesterday's post, we've completed the Fish chapter and have moved on to Chicken, Squab, Duck and Rabbit. A chapter I am very much looking forward to.

You've all heard me say that my freezer is stuffed with fish and shrimp, and I rarely purchase any other proteins. This is such a nice change from fish.

Today, the recipe was for Oven-Roasted Chicken with Garlic and Rosemary. And what another fantastic recipe this was. I used an organic chicken for this. My chicken was larger than what Marcella called for, but they didn't have any smaller chickens.


Here's what you do: Wash and dry your chicken. Place fresh rosemary sprigs and garlic cloves in the cavity. Rub it all over with vegetable oil, then sprinkle with salt, pepper, and rosemary leaves. Roast in a 375 degree F oven until done. The recipe said it would take 1 hour or more, and most likely because my chicken was larger, it took a lot longer than 1 hour. I didn't pay attention to how long it cooked. In the same roasting pan, I placed some very small new potatoes to roast in the pan juices. Yum!

I really liked several things about this recipe. First, it couldn't have been any simpler. Second, it was very moist. And third, the flavor of the rosemary and garlic really came through.

I've got to remember to roast chickens more often. And I had leftover chicken, which I turned into a delicous Chicken Vegetable Soup.

I'm leaving for a trip to Italy and France in a few days. While I was able to make some of my items in advance, Kim, our wonderful substitute, will be helping me out on some of my recipes while I'm gone. Stay tuned for her posts on Fricasseed Chicken with Egg and Lemon, and Messicani-Stuffed Veal Rolls with Ham, Parmesan, Nutmeg and White Wine.

September 24, 2010

Pan-Roasted Chicken with Rosemary, Garlic and White Wine

The recipe is classic comfort food, Marcella style. It calls for a whole chicken cut into quarters, browned in a combination of oil and butter and then slow cooked on the stove top with the wine, garlic and rosemary.

Here is the chicken browning in the pan:

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I really didn't expect to develop this much flavor with the minimal ingredients just sitting in the pan with the chicken. The garlic and rosemary were left in the liquid, whole. But the result was a rich comforting dish like you would get from a braise.
For sure, I will make this again in the winter. If you live somewhere that has the seasons already changing, go for it soon.

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Chicken with Rosemary and White Wine

Hallelujah!
We are through the fishy squid section. Now we get to move on to bigger and better things... Like Chicken! Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ... because this section is going to be great.

There are some beautiful roasted chicken recipes in The Essentials of Italian cooking. Simple ingredients that can make an old bird fabulous. (remember that ladies... in cooking and in fashion)

This recipe includes a cut up chicken (skin on), sprigs of fresh rosemary, cloves of garlic, butter and oil. Pan fry the chicken in the butter and oil until the skin is crispy. Add garlic and herbs, 1/2 cup of white wine, and generous salt and pepper.Allow the chicken to cook in it's broth until done. Serve it with some good bread to sop up the juices... You'll thank me later!

(for the recipe and the fashion advise)
Ciao y'all,
Sandi

September 25, 2010

Chicken Fricassee, Cacciatora Style

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Like the other posters this week, I am thrilled to be in this chapter, as we eat LOTS of chicken. This recipe is a great dish to celebrate the cooler weather. My photo looks like a mess. But it was a very GOOD mess! This is very much like a stew with onion, carrot, peppers, celery, imported canned plum tomatoes, garlic, white wine and CHICKEN. This is definitely a great fall comfort food dish!

A whole chicken cut into pieces, lightly turned in flour, browned, and then cooked slowly with the other ingredients. It is served with the vegetables over the top. I had house guests for the weekend and used Marcella's "Ahead-of -time note" to prepare the chicken the day before. I simply reheated it before serving it with some creamy polenta. It is "falling off the bone" tender and flavorful. There were rave reviews around the table.

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September 26, 2010

Chicken Cacciatora-New Version

I will join in the chorus exclaiming that I am glad to be in this chapter!! When I told Michael what recipe that I had for this week, he was thrilled. It would be another recipe from his childhood that we would be able to try.

This recipe uses a whole cut up chicken, skin on, that is browned in olive oil with sliced onion and garlic. In this recipe the chicken is not floured before browning. Once the chicken is golden brown on one side, they are turned, white wine added and then cooked down. The tomatoes are then added and the dish is cooked until the chicken is practically falling off the bone. I actually simmered this for over an hour during which I turned the pieces a few times to keep everything moist.

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This dish was wonderful. Michael took one bite and smiled and said, ‘Now, that’s a Cacciatora!”. We will definitely be making this one again. However, I think I would make a couple of changes to make this a bit more heart friendly. I would use chicken breasts and take the skin off of it before browning. That way this would be a dish we could indulge in more often!

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September 27, 2010

Chicken Fricassee with Porcini Mushrooms, White Wine, and Tomatoes

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This recipe was simple to make. The chicken is lightly browned in a skillet. Wine is then added to the pan and the yummy bits are scraped up and stirred with a spoon. Next, chopped reconstituted Porcini mushrooms, tomatoes, and the filtered soaking water from the mushrooms are added to the pan. The chicken simmers over low heat until the dark meat is tender. The whole dish cooks down and makes a sauce/gravy with a great consistency. A little butter is swirled into the sauce/gravy for the finishing touch. If you are a fan of smothered chicken, try this Italian version for a change of pace. The Porcini's add a nice earthiness to the sauce/gravy without overpowering the chicken.

September 28, 2010

Chicken Fricassee with Red Cabbage

It is a tribute to the cooking method, that of the thirteen recipes for chicken, five of them are fricassees. Personally, I feel that I lucked into the best of the five.

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We had houseguests coming for the weekend, so I decided it was a fitting time to serve this dish. They called as they boarded their plane in Minneapolis and I began cooking. As the aroma of the cabbage and onions began to fill the house, Dan wondered into the kitchen to express concern that I was smelling up the place. I told him not to worry, both of our guests love cabbage. By the time they arrived it was ready to put on the table. They left their luggage in the front hall and followed their noses to the kitchen. Dan need not have worried.

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Ingredients were simple and few. First, a beautiful head of red cabbage finely shredded. I wanted the uniformity that my not-top-of-the-line food processor doesn’t offer, so I used a cross-cut blade on the mandolin. Sometimes there is no substitute for elbow grease. Hmm, I wonder if that translates as an idiom. If I said "grasso di gomito" would it make sense?

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Onions and garlic are sautéed in oil until golden brown, then the cabbage is added and the pan covered. With the heat turned to a gentle simmer, the cabbage cooks for about 40 minutes.

While the cabbage cooks, the chicken is cut into pieces. Marcella recommends eight pieces, however I wanted all of the servings to be similar in size, and the breast halves were huge. So I left the thigh and leg together. That gave me four servings with a couple of wings to spare. The chicken was browned in another pan.

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After browning, the dark meat of the chicken is added to the cabbage along with wine and pepper. After another 40 minutes or so of simmering, the reserved breast meat is added for an additional 10 to 15 minutes. At this point, the cabbage has dissolved into a wonderfully sweet sauce with a consistency close to course applesauce.

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This hearty dish needs very little accompaniment to satisfy. Some herbed roasted carrots, a mixed green salad, and fresh bread were sufficient. Before the first bite, we toasted Marcella with glasses of Norton. As you can see, everyone enjoyed the meal.

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Dessert was Black and White Macerated Grapes. (page 608) You’ll read about them and see the pictures on May 10th, 2011.

September 30, 2010

Fricasseed Chicken with Egg and Lemon, Marches Style

I'm back!

Remember, me? I'm the sub. Though, really bench-warmer feels more like it. Everyone is so busy and happy cooking, that no one was looking for my help ... until now.

And honestly, I don't think Cindy really needed my help, I think she just felt sorry for me but I don't mind, cause I got to cook and tell you all about it.

First off, I have to say, I'm still unclear what the term "Fricasseed" means...so of course I looked it up in Webster's "a dish of cut-up pieces of meat (as chicken) or vegetables stewed in stock and served in a white sauce" so I'm thinking, similar to a braise - right? Well, except this was done on the stove, and I pretty much cooked the liquid away, so maybe not a braise, we'll just stick with fricassee.

Enough contemplation - on to the recipe.

First off, it calls for a 3 - 4 pound chicken, cut into 8 pieces. I bought mine already cut up (actually, I had one left over from Rosh Hashanah that I used). Now normally, being the fat conscious person that I am, I would have skinned those pieces, but I didn't. Though, I will the next time I make this dish (and yes, skip the foreshadowing, I definitely liked this dish enough to make it again).

Second, luckily, I had some of Marcella's homemade meat broth in the freezer from my only other time subbing, when I made the Pasta e Fagioli soup a few months ago, so although Marcella says you could use bouillon dissolved in a cup of water, I had her stock on hand and used it. Though, I did wonder if it would be acceptable to use a canned stock instead of the bouillon.

So I threw my onions into the pan with the butter and when they were a nice golden color, I added my chicken.

Fricasseed Chicken

Then, I waited. See you have to brown the chicken and I can be impatient, so I forced me to putz around a bit, emptied the garbage, peeled some acorn squash, then I turned the chicken. It looked pretty brown to me. Oh, and while I'm here, you may notice that there are only 6 pieces of chicken as opposed to 8. I didn't put the wings in the pan because I was afraid it would be too overcrowded.

Fricasseed Chicken

Now Marcella has you take the chicken breasts out and and cook the remaining pieces for 40 minutes and then return the breasts for the last 10 minutes (or how ever long it takes for you to finish cooking the meat and cook off the liquid - it took me about 15 minutes). That concerned me - I didn't realize that the chicken breast cooks that much quicker than the thigh but it does; it was fine with less time.

Now here's where I may have messed up. Marcella says there should be no "liquid" left in the pan. She has you turn up the heat in the end to get rid of the "watery juices" in the pan, if any remained. Now there was liquid left in my pan, but it didn't seem to be juices, as much as melting fat from the skin that was falling off the chicken pieces (plus the chicken had started to stick to the pan). So I went ahead and added the egg and lemon mixture at the end, which I now think may have gotten "watered" down a bit. If you look at the red arrows, you can see where the lemon-egg mixture formed a pretty glaze and I wonder if that should have been all over the chicken?

Fricasseed Chicken

Either way though, it was really good. The chicken was flavorful and tender and this was easy to prepare. I may actually enjoy it better than roast chicken and I will be making it again. Here's the finished product (which by the way, I served with a bit of acorn squash roasted with a little hazelnut oil, salt, pepper, and a bit of maple syrup - yum).

Fricasseed Chicken

And a close-up.

Fricasseed Chicken

Oh, and so far no signs of salmonella poisoning from the egg. Personally, I think it does cook, at least as much as it does when you make a custard for ice cream. But I'll let you know if I do end up sick. ;D

===

Me again, back the next morning to report no one got sick - so no worries on those eggs now!

October 1, 2010

Grilled Chicken alla Diavola

Marcella says "In Rome they call this the devil's chicken because of the diabolical quantitiy of the crushed black peppercorns that are used."
I just call it delightful!
Grilled Chicken alla Diavola ~ Roman Style is a wonderful way to grill a chicken. Marcella goes into detail about getting a whole chicken and having it flattened to cook it on the grill. I was in a bit of a 'workin' full time, cook it in a hurry' bind (y'all never find yourself in that situation do you?) I used chicken breasts... and they were great! The chicken is well coated with coarsly ground black peppercorn and then marinated for 2 hours in a mixture of olive oil and lemon juice. The freshness of the lemons and the bite of the pepper makes this a recipe I will do again and again! I can only imagine this aroma with grilled salmon or pork chops. The daibolically perfect recipe.
Ciao y'all~
Sandi

October 2, 2010

Rolled Fillets of Breast of Chicken with Pork and Rosemary Filling


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Yesterday, in response to Sandi's post, Marcella responded with:

'I hope we are getting out of the chicken chapter so that I don't have to hear the expression "chicken breast" again.'

In that case I may as well pack my pots and pans away . . . or as some might say, stick me with a fork for I am done.

Why the doom and gloom?

Because today's recipe FORCES me to use the offending 'cut of chicken that shall not be mentioned in this post'. It is the prime ingredient in this recipe. I can't substitute it with a cut of chickent that I'd rather have appear on my plate.

Somehow we North Americans have bought the notion that the 'offensive cut of chicken' is healthier than other cuts of chicken (I do hope it is OK to say chicken). I'd far rather cook with other cuts of chicken. The 'cut not to be named' is often dry and bland - which is likely why so many recipes call for it to be served with a full-flavour marinade, sauce, salsa, or rub - anything to get some flavour on that hunk of boring meat sitting on your plate.

Then our chickens are pumped so full of hormones and additives to plump up that part of the 'chicken that shall not be named' that those birds can't even wander about without toppling over - not unlike a D grade starlet with ginormous implants who prior to Justin Beiber was Canada's most famous addition to American pop culture.

Yes, Deborah, that Beiber comment was put in after your anti-beiber facebook post yesterday. We Canucks stick together even if we despise one another. "tis the Canadian way. Malign a Canadian and you malign all of us unless you malign Stephen Harper in which case the good Canadians LOVE ya' like biscuits love sausage.

Hmmm - this post wasn't meant to be a post about 'a cut of chicken that shall not be named' followed by a wee Canadian meander . . . but isn't it fun how my twisted mind just flops about like a leave in the wind?

I shall blame my errant youth, yes, I shall.

Back to the food - which was brilliant by the way. Simply brilliant. I am going to become so redundant mentioning what a master Marcella is that I shall soon use up my supply of superlatives. I believe we are getting closer to the half way mark in our challenge and I must dash to 'Superlatives-R-Us' so that I can report back on the remaining recipes.

So today's recipe calls for two whole cuts of 'the chicken part that shall not be named'. One fillets them, following the wonderful directions on pp 389 - 399 (really, if the written directions are this good I can only imagine the sheer bliss of working in a kitchen with Hazan as an instructor).

Once the fillets are prepared the filling is next up. I suspect that in Italy cooks would use sausage. Given the over-spiced and additive rich nature of 'our' Italian sausage which would likely cause a true Italian cook to thrash about in their bed at night, Marcella rightly directs one in the steps to make a sausage-like filling that is sheer simplicity itself with garlic, pork, salt, pepper, and fresh rosemary.

The filling was amazing. Yes. I 'tasted' it so much that I almost didn't have enough to stuff the damn fillets.

The pork filling is spread over the fillets. They are rolled up and secured with a toothpick (or two if the 'cut of chicken that shall not be named' is so hormone-laden that the fillets are clearly double ds.

Once prepared, the rest of the cooking comes together quickly. The rolls are cooked in butter until cooked through (my rolls, being double ds, required far more than the 'about one minute altogether' cooking time suggested in the recipe).

The pan is deglazed with wine making a simple pan sauce which is served with the chicken rolls.

For some reason we decided on an Italian feast last Saturday night. No doubt it was an anti-renovation effort to try and return some comfort and simple sanity back to our lives. We enjoyed these rolls with the baked red beets which I will post about in March of 2011 (and yes, my cookbook is now covered with beet finger prints - SIGH), the fried fennel which I will post about in February 2011, a simple green salad, and the amazing roasted potatoes that our friend Judy Witts Francini showed us how to make when we cooked with her in her Florence kitchen a few years back. Dessert was simple - cannoli we bought in an old Italian bakery we discovered in the middle-of-nowhere in Toronto while we were shopping for new bathroom lights.

Everything was very, very good but these chicken rolls were simply incredible. Even though they use 'the cut of chicken that shall not be named' the final result is worth it!

Thanks again Marcella - you certainly have a way with chicken . . . and pasta . . . and veal . . . and fish . . . and everything! *smile*

October 3, 2010

Sautéed Fillets of Breast of Chicken with Lemon and Parsley, Siena Style

Wow, with all the negativity surrounding the lowly chicken breast, I am a little afraid to make my post today. As you can tell, the chicken breast is the star of the dish I have to post about, and unlike others, I happen to appreciate the ability of this unassuming piece of meat to take on the flavors that surround it. Granted it is easy to overcook, and if enough care is not used, it can taste bland. However, if all recipes using it were as good as this one, then no one would hate the lowly breast again.

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This recipe is simple, chicken breasts have the tenderloin removed and then the rest of the breast sliced in half horizontally. The breasts are then cooked in a mixture of oil and butter until they are done, but not brown. They are then removed from the skillet and lemon juice added. The brown bits were scraped up and then parsley added. The breasts are put back into the skillet and turned a few times to soak up the wonderful sauce.

The chicken came out with a light and fresh flavor. I truly enjoyed it without reservation.

Now, on a lighter note, my husband Michael came home with a gift for me yesterday. It was so cute, I felt like I had to share it with you all.

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He said that in all of his years selling olives that he had never come across one that looked like this. I hope you all enjoyed it too.

October 4, 2010

Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing

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Raw Whole Chicken with Bones

I have never boned a chicken before. I purposely avoided trying this technique so I could continue to deny all the requests I receive to make a Turducken. (http://en.wikipedia.org/wiki/Turducken) I always thought stuffing a chicken in to a duck in to a turkey was gluttonous. I did not want to try it. Every offer comes with a fair share of begging. I have always been able to say I do not know how to bone poultry. Well, I cannot use that excuse any longer.

Marcella did an excellent job describing the entire process in the cookbook. The step by step instructions are fool proof. I was able to bone the whole chicken without damaging the skin. Sadly, I was a little distracted and did not photograph my boned raw chicken. :( Silly I know but nevertheless too late. Now that all the bones (except from wings) were removed from the chicken it was time to stuff it.

The stuffing is a mixture of ground beef chuck, parmesan cheese, parsley and garlic. As instructed, I filled in the leg cavities first then formed the remaining stuffing into oval like lump for the center of the chicken. I just realized I did not photograph this step either. Sorry, I am totally lame this week. Then the bird is stitched close. I did take a picture of the raw chicken sewn closed. I’m getting pretty good with a needle and thread in the kitchen.

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Back of Boned Stuffed Chicken

The stuffed chicken is browned on all sides in a pan with oil and butter. I managed to rotate the chicken in the pan without tearing it up. White wine is added before covering the pan. The chicken is cooked on the stove top over low heat.

I turned the chicken half way through the cooking process. The skin near one drumstick ripped and a little stuffing oozed out. I was very disappointed. I had to give myself a timeout. Ten minutes later I laughed at how upset I was. It’s just food. I let the chicken rest a bit before slicing it.


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Cooked Chicken


This tasted like mildly flavored meatballs and chicken. The meat combination was not for me. I've learned I do not like eating chicken and ground beef together. However, I am going to use this technique again. I have thought up all kinds of delicious stuffing to try.


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Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing


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Close-up of leg


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Close-up of Breast section

October 5, 2010

Pan-Roasted Squab Pigeons

I thought Chris liked squab. I thought I liked squab. I definitely thought, at the very least, we'd eaten squab before, so when Deborah was looking to escape cooking and eating it realized she'd be too busy to cook and eat it, I volunteered.

I may be wrong though. We may never have eaten squab before. That might have been some other small, plump, bird.

I say that because Chris didn't like the squab, and I thought it okay. The squab, not the recipe, mind you. And honestly, I'm not sure, having no real basis comparison, that we had "good" squab. Though we did buy the squab from D'Artagnan Gourmet Foods and I do trust their products. I found the squab gamier than I expected (this did not "taste like chicken"). Chris described the flavor as almost liver-like and I think I may have to agree with him there. Of course, that liver flavor could have been imparted by the liver stuffed into the cavity of the squab (along with sage and pancetta). Now I'm a fan of the familial chopped liver, so again, a liver-flavored bird didn't bother me, but it bothered him.

All that said, the recipe was easy peasy and if you like squab, I would definitely give it a go.

So let's talk about the recipe for a moment.

The hardest part, and it wasn't too hard, was finding the squab. As I said, I ordered it from D'Artangan, and gave them the date I needed it to arrive, and it arrived right on time, fresh and packed with 1/2 dozen reusable ice packs. It also came with livers, so I didn't need to purchase any extra chicken livers as Marcella suggests (phew). I only ordered two though because I didn't think four would fit in my pan (Marcella tells you to fit them in a pan without overlapping), though they were much smaller than expected, so I definitely think three would have fit fine.

Pan Roasted Squab
Squab versus tape measure (with a lime too to grasp the size)

We had plenty of fresh sage from the garden, and pancetta in the freezer, so other than the squab, I had everything I needed right on hand.

From start to finish, the process took maybe 90 minutes, 30 minutes of prep and browning (if that), and 60 minutes for stove top roasting. I liked the process, and may try it again but next time with a different small, plump bird.

Pan Roasted Squab
Browned Bird

Oh, and Marcella, yes, yet again we had acorn squash with the squab. I know, not traditional but I got a bunch of squash from my CSA, and need to use it up. This time though, I tossed in some of the left over pancetta, in a small dice, and it was fabulous!

Pan Roasted Squab
Finished product (with squash)

October 7, 2010

Rabbit with Rosemary and White Wine

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As you're reading this, I'm vacationing in Italy, hopefully enjoying some wonderful rabbit there. I made this recipe before I left, and it was such a wonderful recipe.

Marcella says that her father lived in town in Italy, but also had a farm. On his visits to the farm to inspect it, the peasant farmers would kill a chicken or rabbit and cook it for dinner. This recipe is the way they would cook the rabbit. It is a very simple recipe to make, and one that really brings out the flavor of the rabbit.

Oil, celery, garlic, and the cut up rabbit are all placed in a large saute pan, and the lid is placed on. The heat is turned to low, and the meat is occasionally turned. You cook it, stewing in its own juices, for about 2 hours. You then add white wine, rosemary sprigs, salt and pepper. Simmer briefly, then dissolve a bouillon cube and tomato paste in a little water, and add to the meat. Simmer another 15 minutes, turning the chicken a few times. And that's it!

To me, it was the addition of the tomato paste that really added flavor to this dish. It didn't overpower the dish, just added to the complexity with with rosemary and bouillon. If you've never had rabbit, give it a try. It is a very delicious thing!

This page contains an archive of all entries posted to Pomodori e Vino in the Chicken, Squab, Duck, and Rabbit category. They are listed from oldest to newest.

Beef is the previous category.

Crespelle is the next category.

Many more can be found on the main index page or by looking through the archives.

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