Pollo con Polpette e Sedano

When I was growing up in New York, chicken fricassee with little beef meatballs was part of the cooking repertoire of many Jewish families. You can imagine my surprise when I found a recipe for them in Donatella Limentani Pavoncello’s charming Roman Jewish cookbook, Dal 1880 ad oggi: la cucina ebraica della mia famiglia. It’s an Italian fricassee of chicken called ngozzamodi di pollo con polpette (the ngozzamodi refer to pieces of chicken— ozza meaning bones—with