The "caccia" in cacciatore means "hunt," so I guess this is chicken hunter's style. Somewhere along the line-probably on its trip from Italy to America-the pheasant or guinea hen in this dish was replaced by chicken. If you don't want to cut up a whole chicken, you can buy pieces-get all legs and thighs if that's what you like. They are very good in this dish. It can be made using only chicken breasts, if that's your preference, but to keep the chicken from drying out, you should cut the cooking time in half, reduce the wine to 1/4 cup and the tomatoes to 3 cups. Best of all, though, is to make this dish with an older hen. In this case, increase the cooking time by 20 minutes, adding more water or stock as needed to keep the hen covered as it cooks. When you cut up chicken, or anything for that matter, your knife should glide along. If you're struggling, stop for a second and take a look at what you're cutting; you should be cutting between the bones at the joints, not actually cutting through the bones. If you're off target, just wiggle the blade of the knife to get a feel for where the joint is, then make another cut. With practice, you'll get a sense for where the joints lie.
This moist, creamy, and flavorful dessert, zuppa inglese (“English soup”), has its roots in the English trifle and it was thought that it first appeared during World War II, when British soldiers were stationed in Italy with only meager custard rations. However, the recipe appears in Pellegrino Artusi’s book, published in 1891, before any Allied forces had been stationed in Italy. Other theories reach as far back as the Renaissance. Zuppa inglese is traditionally made with sponge cake, but I use savoiardi (ladyfinger) cookies, as are used in tiramisù, hence making the assembly much quicker. This dessert was a staple of every Italian American restaurant, and every Italian bakery made a version of it.
View RecipeThe artichoke is in the thistle family. One medium to large artichoke will yield approximately 2 ounces of delicious edible flesh. An artichoke is fresh when it squeaks as you squeeze it, and feels heavy in your hand for its size. Look for a deep olive green on the outside, and pale tender green on the inside of the petals. Artichokes will last fresh about a week. To store them, sprinkle them with cold water, and refrigerate in an airtight bag. Wash only before using. Italians have endless ways to enjoy artichokes, but I love them in this pasta dish with a little bacon added, a perfect harmony.
View RecipeFrom what I recall sausage, bread and egg frittata was a dish my grandmother in Istria made often whereas the addition of peppers was something more Italian American. It is nonetheless a delicious combination. This recipe makes a great lunch with some salad on the side.
View RecipeItalians will stuff anything, but when it comes to a nice summer tomato this is the recipe. It is good just out of the oven and delicious at room temperature. Wonderful as an appetizer, vegetable and also a main course, this dish is, popular at Italian family gatherings and festivities and it looks great on the buffet table.
