![]() As with many Italian American versions of the classic, the dish includes sweet bell peppers, but I roast them first for a smoky flavor. I use earthy mushrooms (meaty cremini or portobello) plus reconstituted porcini and their rich broth. ![]() ![]() Though I cannot improve on Marcella’s, I do love this recipe, too. My favorite basic recipe is Marcella Hazan’s from her Essentials of Classic Italian Cooking: chicken, onion, garlic, wine, tomatoes, salt, and pepper. It can be made with rabbit or dark-meat chicken, and the add-in vegetables can vary. ![]() Regionally, this braised dish can be prepared with or without chile pepper.
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