Sicilian Pollo Rosso Recipe 👉 Rosso Sicilian tomatoes are botanically classified as Lycopersicon esculentum cv. The recipe above reminds me of pollo alla diavola my favourite way to eat chicken when I was a child growing up in Trieste and eating in country restaurants.
See more ideas about recipes food italian recipes. Sauté the onion carrot and celery until golden in the same pan and oil. Heat a-large sauté pan fitted with a lid over medium-high heat and add the 13 cup olive oil.
Add the pine nuts very lightly toast first if you like to the mixture and pound again then stir in half the Parmesan.
Add the pine nuts very lightly toast first if you like to the mixture and pound again then stir in half the Parmesan. When the oil is hot add the chicken pieces in batches if necessary browning them very well on both sides. After 3 minutes add the wine and let it evaporate for 5 minutes. Once the onion turns clear add the chopped meat an let it saute in the oil and the onion.