For our first festa this summer, we made Pollo Pieve and stuffed zucchini flowers.
We rolled small chicken breasts around a few pieces of red onion, garlic and aged pecorino di Garfagnana, wrapped them in prosciutto toscana, then fried them in a polenta-chestnut flour batter, sprinkled with fresh rosemary. We did the same with the flowers, only without the prosciutto.
To go along with dinner, Patricia and Bella made a wonderful salad with fresh basil, tomatoes and mozzarella. And of course fresh pasta, melone e proscuitto…
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