Thread: Italy In A Dish
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Old 09-22-2009, 04:21 PM   #61
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Join Date: Feb 2006
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Default Abbacchio or Pollo Alla Cacciatora

Jigen, do you mind if a fellow Italian joins and adds some other Italian thing?
If you don't, here is one

ABBACCHIO O POLLO ALLA CACCIATORA (Chicken or Lamb hunter's fashion) The recipe is found everywhere in Italy, in many variations. This is the Roman version , just like my grandmother and my mother did it. No tomatoes in the Roman recipe.

1 chicken or 2 lbs lamb thigh
Olive oil, the best you can find
1/2 glass of white wine vinegar
1/2 glass of white wine
rosemary to taste
garlic to taste (the dish should be garlicky, so it's better too much than not enough)

cut the chicken (or lamb) in pieces, wash it, dry it, brown in olive oil and add salt when it's almost browned. In the meantime mix wine and vinegar, peel the garlic cloves, crush them in a mortar, trying to make a paste and dissolve the paste in the wine and vinegar mixture. Do the same with the rosemary (but here making a paste is much more difficult). When the meat is browned add the mixture of vinegar, garlic, rosemary and wine, mix, cover and let cook, turning the meat every now and then. If the meat gets too dry add some water. When the meat is almost ready add pepper to taste.
You can also cook rabbit in the same way.
BTW, if you prefer a sourish taste, put in more vinegar.

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