Pollo Alla Potentina – Authentic and genuine cuisine

Pollo alla potentina
La Basilicata e il suo pollo alla potentina

Chicken Alla Potentina: Today we move to Basilicata, a land that I had the opportunity to explore during my campervan holiday last year.
A place, Basilicata, where traditions are still deeply rooted. Authentic cuisine with simple and genuine products.
Specifically, we are in Potenza, the capital of the region, defined the city of stairs precisely because of the continuous intersection of floors and gradients.
The awakening of the Potenza cuisine takes place only between the late 50s and the early 60s of the 1900s. A great cultural awakening brought many men of culture to the city and this led to the birth of taverns and the great turning point of the Potenza cuisine.
The recipe that I propose today is the Chicken Alla Potentina; a recipe in which there is an explosion of perfumes given by the various ingredients.

22 Luglio 2019 translated from the blog viaggiandoatavola i luoghi e le tradizioni enogastronomiche

  • 3 Pounds Chicken — In 8 Pieces
  • 2 Cans Tomatoes — Chopped
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion — Sliced
  • 1 Cup Dry White Wine
  • 1 Large Pepperoncini Peppers — Chopped
  • 1 Tablespoon Basil
  • 1 Tablespoon Parsley — Chopped
  • 1/2 cup Romano Cheese — Grated
  • Salt And Pepper — To Taste
Pollo alla potentina: How to make the Chicken Potenza style:

Saute onion in oil for 3 minutes.
Add chicken and brown well.
Add wine and pepperoncini.
Reduce wine by half.
Add tomato, basil, parsley, and romano.
Cover and reduce heat to a simmer.
Cook for 1 hour.
Season with salt and pepper.
Serves 4.

Regional recipe from Basilicata 

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking.
They formed the Italian Academy of Cuisine to document classic recipes from every region.
The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before.
This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking.
Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography.
Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past.
There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking.
The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers.
For ease of use, there are four different indexes.
La Cucina is an essential reference for every cook’s library.

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