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Classic
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page 30
35
CHICKEN ALLA CACCIATORA
(Pollo alla cacciatora)
Chop one large onion and keep it for more than half an hour in cold water, then
dry it and brown it aside. Cut up a chicken, sprinkle the pieces with flour,
salt and pepper and sautè in the fat which remains in the frying pan. When the
chicken is brown add one pint fresh or canned tomatoes and half a dozen sweet
green peppers and put back the onion. When the gravy is thick enough add hot
water to prevent the burning of the vegetables. Cover the pan tightly and simmer
until the chicken is very tender. This is an excellent way to cook tough
chickens. Fowls which have been boiled may be cooked in this way, but of course
young and tender chickens will have the finer flavor.
36
CORN MEAL WITH SAUSAGES
(Polenta con salsicce)
Cook in water one cup of yellow cornmeal making a stiff mush. Salt it well and
when it is cooked spread out to cool on a bread board about half an inch thick.
Then cut the mush into small squares.
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