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Old 01-24-2005, 11:01 AM   #1
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Cacciatora chicken

Hello!

This is one of my children’s favorite food. I hope that you like it too. It is very easy!

Cacciatora Chicken

1 organic chicken in pieces
3 spoons of Oil of olive
1 glass of White wine
Salt
Rosemary
1 red big pepper
4 potatoes
mushrooms (if you want) I generally use “porcini”

It can be made on the gas or on into the oven.


Put the chicken into a pan with the oil. Let it roast on each part. Add the wine and let vaporize it. Add the rosemary, the pepper and the potatoes (and the mushrooms). It takes about one hour.
I generally use to salt the meat at the end. Five min. before the end of cooking.
MHO is the mushrooms don’t need to cook for a long time.
Some people use to take (for about 6 hours) the chicken into oil, wine, salt and rosemary and then they cook. Other people use to add flour at the end of the cooking so making a cream. Serve it hot.

Annamaria.

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Old 01-24-2005, 08:41 PM   #2
 
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Had chicken done like this in Rome, and it rocks!

Thanks so much for posting a definitive way to cook it!

Lifter
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Old 01-24-2005, 09:16 PM   #3
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Sounds great!
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Old 01-26-2005, 04:14 AM   #4
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Lifter, I am glad that you liked it in Rome! My recipes are home made recipes. In other words it's what we eat at home that is quite different from the resturant's style and from the Italian food that I tried abroad.

If someone else wants other recipes I will post. No problem!

Annamaria.
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Old 01-26-2005, 06:49 AM   #5
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Keep 'em coming, annamaria. Can you post a recipe for bracciole?

Glad you joined us here. :)
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Old 01-27-2005, 05:12 AM   #6
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Quote:
Originally Posted by lyndalou
Keep 'em coming, annamaria. Can you post a recipe for bracciole?

Glad you joined us here. :)
Ciao!

It's funny to know that when I got Rome for the first time I was in a fast food and they told me: "Today there are BRACIOLE". My reply was: "what have you put inside? Are they with red or white?" The waiter's expressions on his face were these then :? then :roll: and finally I did not know that in Rome a BRACIOLA is a slice of meat with the bone cooked into a pan with some oil and salt and stop! :)

I (and the entire world except Rome) make BRACIOLE in this way.

The meat can be beef or pork.

For 4 people.

Making BRACIOLE.
4 thin slices of meat (I use "soft" meat...I do not know the english name but it is cut round - girello - in italian)
4 slices of prosciutto
4 thin slices of cheese (I use kraft cheese or better it could be "scamorza". Do not use mozzarella because it gives too much water)
salt
pepper
4 or more toothsticks to close

Lay down on the meat one slice of prosciutto, one slice of cheese, salt and pepper (also garlic) and close alla by rolling the meat. Be careful of not leave a "hole" because the cheese can go out. Lock with a toothstick or more if you need or you can use the thread.

You can cook the in two ways but always on the gasfire.

White.
In a pan put the meat rolls with oil of olive, garlic, one cup of white or red wine. You could add fresh parsley, pepper and cook just the time to cook the meat (10 min.) . Turn the rolls carefully because they can open.
If it is pork I use fennel seeds. You could add also bay leaves if you like but not many because the taste is strong.
If you like you can add grated Parmiggiano or Pecorino cheese on each braciola at the end of cooking. Use a lid to melt the chese.

Red.

Making a simply Tomato sauce.
Oil of olive (one spoon) and garlic, fresh parsley, celery chopped fine, onion chopped fine, one carott chopped. Cook them just frying, turning always with a spoon. Put inside the can of tomatoes. Get it warm. Salt and put also fresh basil. Put inside the rolls and cook them for form 1/2 hour to one hour. It depends by the kind of the meat (the pork needs a longer cooking) or by the hight of the slicemeat.

You can use the sugo for the pasta, for example Gnocchi or home made pasta and then you ca use braciole as "Secondo".

I hope I did not forget something.

It is very easy.

saluti!
Annamaria.
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Old 01-27-2005, 05:24 AM   #7
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Thank you, Annamaria. Sounds good. :)
Very funny beginning to your post. It made me smile. :D :D
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Old 01-28-2005, 12:37 AM   #8
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Thank you for the wonderful recipes! I can't wait to try them.

I do have a question about the Mozarella cheese. What I buy here is very wet and when you buy it it comes in a little bag filled with liquid. What I remember buying in The States was firmer and not so wet.

Is it still like that? If so, you could use that firmer type of mozarella, couldn't you?

Or is mozarella now sold in balls in The States as well?

Pam
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Old 01-28-2005, 11:05 AM   #9
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thanks annamaria. that looks good. i like the idea of a white chicken cacciatore. i am used to having it red, with garlic, onions, peppers, and mushrooms in tomato sauce.
i am going to make your recipe the next time i make a quartered chicken.
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Old 01-28-2005, 12:25 PM   #10
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Quote:
Originally Posted by Pam Leavy
Thank you for the wonderful recipes! I can't wait to try them.

I do have a question about the Mozarella cheese. What I buy here is very wet and when you buy it it comes in a little bag filled with liquid. What I remember buying in The States was firmer and not so wet.

Is it still like that? If so, you could use that firmer type of mozarella, couldn't you?

Or is mozarella now sold in balls in The States as well?

Pam
Hi!
I bought mozzarella in balls in Medford and used it for lasagne. I have understood the kind of cheese you refer, we use for the top. I think you know that in Italy there are many kinds of cheese. There is one type that has real worms inside and it is also a expensive cheese! My american friends were shocked! We use to take mozzarella into that water. We call it SIERO but I don't know the english term (sorry...). I like mozzarella but I eat only mozzarella of the same day of its production. The day after it has another taste. When I return to calabria on summer I usually go to the farm and buy it: it is soft that it melts into the mounth! It is very good! Mozzarella should be wet... very wet! It is good with tomatoes, origan, salt, pepper, red onion, basil and oil.

Annamaria.
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