Thursday, October 20, 2011
Friday, October 14, 2011
For the Chicken :
Prep Time: 20 minutes
- A whole chicken, cut up into pieces
- 2 cloves of garlic
- An 8-inch (20 cm) sprig of rosemary
- Salt and pepper
- A cup of dry red wine
- 2/4 pound (300 g) tomatoes
- Black olives or in alternative you can add the sage with the rosemary.
To serve 4 you'll want an entire chicken, cut up into pieces. Wash well and pat it dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry red wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the chicken,don't forget to discard the garlic
For "Barbe di Prete" :
In a pan with some olive oil and a mirepoix of carrot,celery and onion,add the cleaned barbe cutted in pieces and let them brown at medium flame for about 10 minutes,then add a couple spoons of tomato sauce,stir for a while then add enough water to fill the pan and cover,leaving it at low flame until all the broth has evaporated and the vegetables are tender.
Add them to the chicken and serve.