This rustic dish has its origins within the Italian area of Tuscany, the use of easy components to their easiest. The rooster is cooked with tough flavours of garlic, rosemary and chilli, served on scrumptious bruschetta.
Watch this video and apply Gennaro’s step by step recipe and you can be playing Pollo alla Toscana at house very quickly in any respect.
For the rooster:
1kg x rooster items, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml additional virgin olive oil
Cloves from 1 garlic head, stored entire with skins on
A big bunch of rosemary, damaged in part
150 ml white wine
For the bruschetta:
A couple of slices of bread
A garlic cloves, peeled however left entire
Season the rooster chunks with salt & pepper and mud with simple flour. In a big heavy-based frying pan, warmth the additional virgin olive oil. When sizzling, upload the floured rooster chunks and seal neatly on both sides for a few mins till golden-brown and somewhat crisp.
Reduce the warmth to medium, upload the garlic and rosemary, duvet with a lid and prepare dinner for 30 mins, turning the rooster now and again. Raise the warmth to top, take away the lid, upload the wine and simmer till it has evaporated.
Check the rooster is cooked; the flesh will have to come simply clear of the bone and there will have to be no signal of red whilst you pierce the thickest section. Skim off the oil from the highest and put aside.
For the bruschetta, toast some slices of bread, right away rub them with the garlic after which drizzle with probably the most reserved olive oil. Serve the rooster with the bruschetta.
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