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potacchio
braised in white wine, rosemary and tomato
Or putacchio. A method of braising chicken, stoccafisso rabbit, 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 & Michael Pauls
Image by homesweetjones