Chicken "pasticciotto"

For large gatherings

In Tuscany, culinary tradition is a true heritage to be cherished and passed down. One of the recipes that best represents the ingenuity of our grandmothers, who were able to transform simple ingredients into extraordinary dishes, is the chicken pasticciotto. This recipe was perfect for feeding the large peasant families, often made up of 10-11 people. Although a single chicken might seem insufficient, this preparation managed to satisfy everyone.

Ingredients

• 1 whole chicken, cut into pieces
• 1 large onion
• 2 garlic cloves
• 2 garlic cloves
• Olive oil
• 1 glass of white wine
• Tomato pulp
• Cannelloni
• Salt and pepper to taste

Preparation

Preparing the ingredients:

Finely chop a large onion, two garlic cloves, and some fresh sage. Cut the chicken into pieces, making sure to include parts like the neck and head, as they will add extra flavor to the dish.

Cooking:

Heat a generous amount of olive oil in a pot and add the chicken pieces. Then, add the chopped onion, garlic, and sage. Sauté everything over medium heat, stirring occasionally, until the chicken is well browned and the vegetables are softened.

When the chicken is nicely browned, pour in a glass of white wine. Allow the alcohol to evaporate, continuing to stir to blend the flavors well.

Add the tomato pulp and, if necessary, a bit of water to keep the chicken well-hydrated. Stir and bring to a boil.

Lower the heat, season with salt and pepper, and let it simmer. The chicken should cook slowly, absorbing all the flavors of the sauce, until it is tender and flavorful. Continue to stir occasionally, making sure the sauce does not dry out too much. If needed, add a bit of hot water during cooking.

The pasta:

While the chicken is cooking, prepare the pasta in another pot of boiling water.

Once the pasta is still "al dente", combine it with the chicken to finish cooking together.

The chicken "pasticciotto" is a rustic and flavorful dish, perfect for large gatherings, family lunches, or friendly dinners. This recipe is a tribute to our tradition and a way to rediscover the authentic flavors of Tuscan cuisine.