Chicken cacciatore, is one of the most popular Italian recipes. Named “pollo alla cacciatora”, this recipe is prepared with some little differences in almost all the regions of Italy. I like sear the chicken reduced into pieces before slowly cook it into a fresh tomatoes sauce. Garlic, rosemary and give at the meat a delicious flavor. Even if it’s possible braise the meat with white wine, I suggest baste with red wine in order to make the taste of the sauce bold!
The risotto Milanese is pillar of the Northern Italian cuisine, whose origins are lost in history and legend. The delicate flavor of saffron is combined with the sweet taste of beef marrow bone. Butter and grated Parmigiano Reggiano blend perfectly with the starch rice. The result is a creamy risotto with grains perfectly cooked, but still firm (al dente).
For me, born and raised in Bologna, stuffed zucchini are part of the tradition. This vegetable came in Europe from America, as a consequence of Cristoforo Colombo travelling, and was quickly introduced in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I suggest a vegetarian version, filled with tasty goat cheese, coriander seeds, potatoes and shallots. Stuffed zucchini can be prepared either “lying” or “standing”, but I personally prefer the second option. Do not dig totally the zucchini, in order to preserve a base that will prevent leakage of the filling.