
GREENWICH VILLAGE
Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.
There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows.
As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don't like msuhrooms, as many people do not, they may be omitted from the recipe. If you don't like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.
Italian POLLO alla CACCIATORE - Recipe
INGREDIENTS :
MACCHERONI with SPICY VODKA SAUCE
RECIPE :
1 small Onion, peeled and very finely diced
1 clove of Garlic, peeled and minced fine
3 tablespoons Butter
1 smal can Tomato Paste
2 tablespoons Calabrian Chili Paste, or (Sriracha may be substituted)
6 tablespoons Vodka
3/4 cup Heavy Cream
1/2 teaspoon each of Salt and ground Black Pepper
3/4 cup grated Parmesan Cheese
1 pound Penne or other short Imported Italian Maccheroni Pasta (Rigatoni)
1. Add half the butter, onion, garlic, salt and pepper. Cook 3 minutes on low heat. Add the tomato paste and Simmer on low for 20 minutes.
2. Add Vodka to a seperate pan and cook for 3 minutes on high heat.
3. Add the Chili Paste and Heavy Cream to pan with the Tomato Sauce.
4. Cook on medium heat for 6 minutes.
5. Cook the pasta in boing salted water for 10 minutes
6. Drain the pasta in a colander. Return the pasta back to the pot it cooked in.
7. Add remaining Butter to the pasta and mix. Add the Vodka Sauce and mix.
8. Add half the grated cheese and mix the pasta.
9. Portion on plates in equal protions. Serve with grated cheese & Red Pepper Flakes on the side.
WHAT KIND of TOMATOES DO YOU USE ?