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No. 137. Pollastro In Fricassea Al Burro (fowl) Recipe

The recipe for No. 137, Pollastro In Fricassea Al Burro (fowl), is a classic Italian dish that is rich in flavors and combines the tender meat of fowl with a delightful blend of butter, bacon, ham, mushrooms, truffles, herbs, spice, and gravy. This recipe has a long history and has been enjoyed by food enthusiasts for generations.

The origins of this dish can be traced back to the Italian region of Piemonte, which is renowned for its rich culinary traditions. Fricassea refers to a cooking technique where the meat is first sautéed and then simmered in a flavorful liquid, resulting in a tender and succulent dish. The addition of butter, bacon, ham, mushrooms, and truffles adds depth and complexity to the flavors, creating a dish that is both comforting and indulgent.

Fun fact: The term "Pollastro" refers to a young chicken or fowl, which is typically used in this recipe. The tender meat of the fowl pairs perfectly with the savory flavors of the butter, bacon, ham, and mushrooms, creating a harmonious combination of textures and tastes.

Now let's dive into the recipe for Pollastro In Fricassea Al Burro:

Ingredients:
- 1 fowl, cut into pieces
- 4 tablespoons butter
- 4 slices of fat bacon, diced
- 4 slices of ham, diced
- 8 ounces mushrooms, sliced
- 2 ounces truffles, thinly sliced (optional)
- A handful of fresh herbs (such as rosemary, thyme, and sage), finely chopped
- 1 teaspoon spice blend (such as a combination of nutmeg, cloves, and black pepper)
- 1 cup good quality gravy or stock
- Salt and pepper, to taste

Instructions:

1. Start by preparing the fowl. Cut it into pieces, removing the excess fat and any giblets. Rinse the pieces under cold water and pat them dry with a paper towel. Season the fowl pieces generously with salt and pepper.

2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced fat bacon and cook until it becomes crispy and releases its flavorful fat. Remove the bacon from the skillet, leaving behind the rendered fat.

3. Increase the heat to medium-high and carefully add the fowl pieces to the skillet. Brown each piece on all sides until they develop a golden crust. This step helps lock in the juices and adds flavor to the dish.

4. Once the fowl pieces are browned, add the diced ham, sliced mushrooms, and truffles (if using) to the skillet. Sauté them with the fowl for a couple of minutes until they begin to soften and release their juices.

5. Sprinkle the chopped herbs and spice blend over the fowl and vegetables. Stir everything together to evenly distribute the flavors.

6. Pour the gravy or stock into the skillet, ensuring that it covers the fowl pieces. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the fowl gently simmer for about 1 to 1.5 hours, or until the meat is tender and easily pulls away from the bone.

7. Throughout the cooking process, periodically check the skillet and skim off any excess fat or impurities that may rise to the surface.

8. Once the fowl is cooked and tender, remove the pieces from the skillet and transfer them to a serving dish. Cover the dish with aluminum foil to keep the fowl warm.

9. Increase the heat under the skillet to medium-high and simmer the sauce until it thickens slightly. This will concentrate the flavors and create a rich and savory gravy.

10. Pour the sauce over the fowl pieces, making sure to coat them well. Serve the Pollastro In Fricassea Al Burro in its own gravy alongside your favorite side dishes, such as roasted potatoes or steamed vegetables.

Now that you've mastered the art of Pollastro In Fricassea Al Burro, it's time to explore similar recipe dishes. In Italian cuisine, you'll find other fricassea variations using different meats, such as rabbit or veal. These dishes often incorporate similar flavor profiles with the addition of herbs, mushrooms, and rich gravies.

If you're looking to experiment with different flavors, consider trying Coq au Vin from French cuisine, which features chicken cooked in red wine with bacon, mushrooms, and herbs. Another delightful option is Chicken Fricassee from American cuisine, where chicken is cooked in a creamy sauce with vegetables and herbs.

Remember, cooking is a beautiful blend of art and science, so feel free to add your own twist to these recipes and make them your own. Enjoy the process and savor the flavors that have been cherished throughout history.

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