This dish gets its name simply because it's the end of summer, which "hath all too short a date" and all that. I like the fusion of 'strattu and herbes de Provence with ginger, which gives the dish a bit of a kick.
Here's what I did:
To serve four people generously, you need:
6 chicken drumsticks, skin on
1 chicken breast*, skinned and boned. cut into pieces
small pack unsmoked pancetta cubes [75 - 80 gr]
2 onions, chopped
1 clove garlic, crushed
about 20 datterini tomatoes or very small cherry tomatoes
200 gr mushrooms, sliced
125 gr green beans, previously blanched and cut up
dried herbes de Provence [or use oregano and thyme]
fresh rosemary sprigs
good-sized knob of ginger
olive oil
seasalt and freshly ground black pepper
dash of white wine
1 tablesp 'strattu dissolved in hot water [tomato paste, not purée]
Smear a wide pan with olive oil and brown the chicken on all sides. add the onion and garlic and cook till soft, not browned. Add the pancetta and rosemary sprigs and cook for about 2 mins more. Add the mushrooms, beans, tomatoes and 'strattu and stir well. Bring to the boil, then turn down to simmer. Season and sprinkle in a good pinch of herbes de Provence. Grate in the ginger. Stir well, add a dash of white wine, cover and cook for c. 45 mins.
*One skinned and boned chicken breast if you are in Italy, where the two halves of the breast are sold as one or two breasts if you are in the UK, where each half is sold as one breast.
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