544. Pollo alla Rudinì

Chicken Rudinì

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Nobody knows the reason this dish is called this way, but it is a simple, healthy, delicately flavored dish, and that is why I describe it here. Take a young cockerel, clean it and remove the neck and the tips of the wings, and cut off the feet two inches below the knee jo