275. Folaghe in Umido

Stewed Coot

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

The coot (Fulica atra) could be called a fish-bird, since the Church permits it to be eaten on fasting days without infringing on Catholic precepts. The coot comes from the warm, temperate countries of Europe and North Africa. As a migratory bird, it travels by night. An inhabitant of swamps and lakes, the coot is a good swimmer, feeding on aquatic plants, insects, and small mollusks. Only two species of coot are found in Europe.

Except during the time when they lay their egg

Method