braised in white wine, rosemary and tomato

Or putacchio. A method of braising chicken, stoccafisso or lamb in the Marche; the classic recipe, pollo in putacchio alla marchigiana, calls for olive oil, rosemary, garlic, and a bit of tomato.

The name is believed to come from the Milanese bottaggio.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play