![]() Now, it’s likely the most common piccata stateside. As American veal consumption started to decline in the 1960s, chicken became increasingly popular. But in the U.S., piccata most closely resembles piccata Milanese, a regional Lombardy take featuring thin pounded veal, chicken or thin-sliced swordfish cooked quickly in butter and seasoned simply with lemon and capers. What It Is: Piccata essentially means “sharp” or “piquant.” In Italy, many different cuts of meat can be used, with the commonalities being the piquant addition of citrus and capers. The popular Puglian pour is perfect with roasted, braised and grilled meats, especially those with powerful, concentrated flavors.Ĭhicken Piccata alla Siciliana / Photo by Jens Johnson / Food Styling by Elizabeth Bell Sangiovese is a classic pairing with tomato sauces, as it often boasts flavors of roasted tomato, and it stands up well to garlic, spices and dried herbs. How To Pair It: Regardless of your exact preparation, a safe bet would be a young Sangiovese, like Rosso di Montalcino or Chianti. ![]() Several regions of central Italy, especially Tuscany, Umbria and Lazio, claim to be the origin of cacciatore, but it’s a dish with nearly as many versions as there are cooks. James Beard, an American chef and cookbook author, once said, “practically everything but a henna rinse has been given the chicken which goes by this name.” Technically speaking, however, cacciatore translates to “hunter.” And in the culinary world, it’s often understood as chicken or rabbit braised with tomatoes, herbs, onions and garlic, a nod to hunters’ use of garlic and strong herbs to season game. What It Is: Today, cacciatore is taken to mean a wide variety of preparations.
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