Italian peasant dish
Posted 25 August 2011 - 08:21 PM
It is a traditional peasant dish from the Italian countryside done with CHICKEN or RABBIT cooked the same way.
You need 1 - 2 cleaned rabbits or one chicken.
2 cloves of garlic
A couple of pounds of potatoes (Maris Pipers are good)
A fresh red and green pepper (optional)
A couple of nice tomatoes or a half dozen or so cherry toms
Oregano (dried is ideal)
Good quality olive oil
Salt & pepper
Cut the rabbit or chicken into pieces (your preference on how and size)
Try to keep the meat about the same size to ensure even cooking.
Lightly season the meat pieces with salt and pepper (and I use some dried garlic powder too) then seal the meat pieces in a frying pan with olive oil. The idea is just to seal the meat and lightly colour - not to cook through. Put to the side.
Peel the potatoes and cut into homemade chunky chips (quite large). Par boil them until slighlty softened (lightly salted water) and leave aside.
Wash and prepare half the red and green pepper and slice into strips.
Peel the onion, halve it and then slice into thick slices.
Peel the garlic cloves and crush with your hand lightly to release flavour. Leave whole or slice up (your preference).
Take a good sized baking try with high sides capable of holding all the above ingredients and coat generously in good quality olive oil.
Pre-heat the oven to about 180 - 200C
Tip the lighlty boiled chips of potato into the oil and toss them until covered in oil.
Place the pan fried meat onto the potatoes and liberally spread over the pepper, tomatoes (cut if large ones or whole if cherry type),
onions and garlic.
Liberally sprinkle a generous amount of Oregano over the contents of the pan. (This adds the flavour you want) and add salt and freshly ground pepper to season.
Cover with baking foil and seal to keep moisture in and place in the oven for 30-45 mins.
Take off the baking foil (take care not to burn yourself on the steam) and finish in the oven with no foil on high heat to make the potatoes brown and crispy if you prefer (about 5 mins). I prefer the spuds soft so I don't put it in again.
Serve with a mixed leaf green salad. I usually dress mine with olive oil, sea salt and vinegar (Malt or Balsamic) and some lovely fresh bread cut into doorsteps.
Posted 06 January 2013 - 08:55 PM
Tell you what, they live well those peasants.
Edited by potshot, 06 January 2013 - 08:57 PM.
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users