Cockerel in bellavista
Instructions
Clean and split the cock.
In a large saucepan, put olive oil and saute the shallot, Basil and chopped red pepper.
To Brown, add the anchovy paste and let it dissolve.
Put the pieces of chicken and cook over low heat for about 20 minutes, add salt and deglaze with wine.
Having cleaned and cut in half the tomatoes and potatoes add them, along with olives, the cockerel and lead to firing.
Clean the fennel, cut into slices and Grill in water.
Dry the slices, divide them into four and, after being passed in flour, FRY in plenty of oil.
Drain the pieces of fennel and when the cock is baked lay with its sauce over a serving dish by with pieces of fennel and with tassels of Worcestershire sauce.
Ingredients and dosing for 4 persons
- 1 galletto
- 500 g of cluster tomatoes
- 300 g of tuscan olives
- 400 g of new potatoes
- 1 faggot
- 1 shallot
- 1 sprig of basil
- 2 pepperroncini piccanti
- 1 glass of dry red wine
- 1 tablespoon of anchovy paste
- Worcestershire sauce
- Olive oil
- Seed oil
- Flour
- Salt