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No. 138. Pollastro In Istufa Di Pomidoro (braized Fowl) Recipe

History of the Recipe:

No. 138, Pollastro In Istufa Di Pomidoro or Braised Fowl in Tomato Sauce, is an Italian recipe that has been enjoyed for generations. Braising is a cooking technique that involves cooking meat slowly in liquid to create tender and flavorful results. This recipe combines the richness of fowl with the tanginess of tomatoes to create a delicious and satisfying dish.

Fun Facts:

- The use of bacon and ham in this recipe adds a smoky and savory element to the dish, enhancing the overall flavor.
- The addition of a bay leaf infuses the fowl with a subtle earthy aroma.
- The use of Burgundy wine adds depth and richness to the dish, complementing the flavors of the fowl and tomato sauce.

Now, let's dive into how you can prepare this delightful recipe!

No. 138 - Pollastro In Istufa Di Pomidoro (Braised Fowl) Recipe:

Ingredients:
- 1 fowl (such as chicken or turkey)
- 4 slices of bacon, diced
- 2 slices of ham, diced
- 1 bay leaf
- 1 clove of garlic, sliced
- A pinch of spice (such as paprika or cayenne pepper)
- 1 glass of Burgundy wine
- Tomato sauce (No. 9) for serving

Instructions:

1. Prepare the fowl by cleaning and patting it dry with paper towels. Cut it into manageable pieces, such as legs, wings, and breasts.

2. In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Add the diced bacon and ham and cook until browned and crispy. This will render fat and add flavor to the dish.

3. Remove the bacon and ham from the pot, leaving the fat behind. Set them aside for later use.

4. Add the fowl pieces to the pot, skin side down, and sear them until golden brown. This step will help lock in the juices and create a flavorful crust.

5. Once all the fowl pieces are seared, remove them from the pot and set them aside.

6. In the same pot, add the bay leaf, sliced garlic, and a pinch of spice. Stir them around to release their flavors.

7. Pour in the glass of Burgundy wine and let it simmer for a few minutes to cook off the alcohol and infuse the flavors into the sauce.

8. Return the bacon and ham to the pot and add the seared fowl pieces back in as well.

9. Cover the pot with a lid and reduce the heat to low. Allow the fowl to braise slowly in the tomato sauce for about 2-3 hours, or until the meat is tender and falls off the bone easily. Stir occasionally to prevent sticking.

10. Once the fowl is cooked to perfection, remove the bay leaf and any excess fat from the sauce.

11. Serve the Pollastro In Istufa Di Pomidoro hot, with a generous ladle of tomato sauce (No. 9) over the fowl. This will enhance the flavors and provide a delicious accompaniment.

Similar Recipe Dishes:

If you enjoyed No. 138 - Pollastro In Istufa Di Pomidoro, you may also like these similar recipe dishes:

1. Coq au Vin: A classic French dish that braises chicken in red wine, bacon, mushrooms, onions, and herbs. The combination of flavors creates a rich and hearty dish.

2. Chicken Cacciatore: An Italian hunter-style chicken dish that is braised with tomatoes, onions, bell peppers, and herbs. It's a comforting and flavorsome meal that pairs well with pasta or crusty bread.

3. Osso Bucco: A traditional Italian dish consisting of braised veal shanks cooked with vegetables, white wine, and broth. It is typically served with gremolata and creamy risotto.

4. Beef Bourguignon: Another French classic, this dish is made by braising beef chunks in red wine, herbs, bacon, onions, and mushrooms. The slow cooking process results in tender and flavorful meat.

Enjoy experimenting with these delicious braised dishes and savor the rich flavors they bring to your table!

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