The chicken, tender and weighing about
When the pieces are golden, 2 peeled tomatoes are crushed in the pan, salt and
Served on a white oval dish with the olives and the scarce sauce, which is passed through a strainer, or should be, to eliminate the aromatics. In fact, in the Osteria da Rizieri, both the rosemary and the thyme, indeed also the garlic, put in an appearance in the dish.
While preparing this, the padrona brought a plate of mountain coppa and mortadella into the vine arbour, coppa being smoked loin of pork in sausage form, the colour of port wine, and mortadella a coarsely ground farmhouse pork sausage, slightly smoked and flavoured with whole peppercorns. The meal finished with pecorino cheese made in the vicinity, a fresh ewe’s cheese served with summer pears.