Gallina in Salsa Rosa

There are a couple of cooking books you just know you have to have them. With me that’s about every other book, but still I am tying to contain my impulse cook-book shopping. This year I resumed my shopping to two books: The Cook’s Book and the Silver Spoon.

The Silver Spoon just arrived the other week. And it took me another week to leaf through it, read a recipe here and there, understand and become familiar with the structure and finally, to cook. The book is amazing and I hope to get the chance to write a little more about it. It’s Italian spirit, culture and cuisine all in one. I honestly think this is one of those milestone books, which I’ll use, then pass it on to my children, grandchildren and generations next!

My first attempt used a little improvisation on my side, but I mainly stuck to the recipe as described in the Silver Spoon. So to the joy of everyone I cooked (and succeeded) Gallina in Salsa Rosa.

500gr canned tomatoes
80gr butter
chicken, cut into pieces
175ml white wine
milk
salt and pepperThe recipes suggests you should pass the tomatoes though a food mill into a bowl. I cut them into smaller chunks, using a trick learned from Rachel on Saturday Kitchen. After opening the can, you just cut through with a knife, left and right, and presto! Melt the butter into a pan, add the chicken and cook, turning frequentkly until browned all over. Add the wine, milk and tomatoes, season well and cook over a medium heat for about 1 1/2h. I also added sliced red peppers and a chopped onion to the sauce, as well as rosemary. Combining these ingredients gave more consistency to the sauce.

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  • Sara

    That looks delicious! It’s surprising that the recipe doesn’t call for any herbs at all. I probably would also have added rosemary, or perhaps thyme.

  • Andreea

    i was quite surprised too, so that’s why i added rosemary. will have to give it a try with thyme too