After we visited Milano final yr, we had a pretty night with Bea of Viaggando con Bea and her husband Gigi. Bea introduced me a really considerate reward: a ebook (in Italian) with recipes from Brianza (“Brianza in cucina: storia, tradizioni e ricette della gastronomia briantea”). Monza e Brianza is a province in Lombardia, simply North of Milano. I’ve tried among the recipes from the ebook, and that is the primary one I’m sharing with you.
Pollo nello stovin actually means “Hen within the stovin“, the place the stovin is an earthenware container with a canopy that was put within the sizzling ashes of a wooden fireplace within the hearth fireplace. When you don’t have a fire, an oven will do.
This dish could be very straightforward to arrange and remarkably scrumptious, as is commonly the case with easy however good components ready in the precise method. The ebook prescribes an entire rooster, however I used rooster thighs as a substitute. It is very important use rooster thighs with pores and skin and bones, as this is a vital issue within the taste and texture of the dish. And naturally you will need to use good rooster (free vary/natural).
The recipe requires cipollotti, springs onions with a bulb. When you can’t discover these, you should utilize the white a part of common spring onions.
For 3 servings
3 rooster thighs with pores and skin and bones
100 grams (2 handfuls) every of chopped carrot, celery, potato, and cipollotti (spring onions with a bulb)
butter to grease the dish
salt and freshly floor black pepper
3 recent sage leaves
3 small rosemary sprigs
Preheat the oven to 170C/340F.
Peel the potatoes and carrots. Take away the powerful fibre on the celery with a potato peeler.
Thickly slice the carrots, celery, and cipollotti. Cube the potatoes. Divide every vegetable in halves.
Choose an oven dish with a canopy (or a casserole or a Dutch oven) through which the rooster will match snugly in a single layer. Grease the dish with butter. Cowl the underside with half of the greens. Season with salt.
Season the rooster thighs with salt and freshly floor black pepper on each side. Prepare them in a single layer on high of the greens. Prepare the sage and rosemary across the rooster.
Cowl with the remaining greens and season frivolously with salt.
Cowl the oven dish. You might additionally use aluminum foil or perhaps a easy dough of flour and water to cowl the dish.
Put the dish within the oven at 170C/340F till the rooster is golden brown, about 2 hours.
Serve the rooster with the greens on preheated plates, and spoon over among the liquid from the dish.
We loved this with a Pinot Nero (Pinot Noir). This might additionally work with one other mild crimson like a Beaujolais, Bardolino or Valpolicella. However a full bodied white wine would even be nice.
The flashback for at this time can also be for a easy dish, however this one is from Liguria as a substitute of Brianza: chestnut tagliatelle with pesto.