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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.

Text © Dana Facaros and Michael Pauls

Images by: homesweetjones