I was pleased with the results of a magazine recipe for pollo al umido which I tried out last night: just chicken and potatoes - which, as always, I refused to peel - cooked slowly in a little homemade tomato sauce and vegetable stock with some chopped carrot and celery. It is all delicately perfumed with fresh bay, rosemary and cinnamon. I think the key to the flavour must be the enormous cinnamon sticks we can get here.
I can smell the cinnamon from here..delish x
ReplyDeleteA blend of flavors that screams Sicily!
ReplyDeleteRicotta cheesecake to follow?
ReplyDeleteI would refuse to peel as well.
ReplyDeleteGood for you, James!
ReplyDeleteThanks, Sally. x Hi, Lakeviewer. You are right. Good idea, WW.
ReplyDeleteThat looks very delicious :-)
ReplyDeleteThanks, Cherie.
ReplyDelete