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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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. We had houseguests coming for the weekend, so … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
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 … Continue reading →
