“Er pollo alla romana” (the Roman chicken): the original recipe
Once in Rome look for “er pollo alla Romana” the roman chicken. A must try foods of the roman cuisine, very loved by locals. It used to be a classic nonna dish during summer, when tomatoes and bell peppers are in season.
This recipe is easy and quick to cook and absolutely delicious.
- 2 tablespoons extra-virgin olive oil
- 1 chicken cut in small pieces
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 2 cloves garlic
- 1 onion
- 1 cup dry white wine
- fresh tomatoes
- tomatoes paste
- prosciutto cut in thin strips
Cut a chicken into pieces and fry it in a pan along with a tablespoon of extra virgin olive oil, 1 slice of chopped streaky prosciutto, garlic, salt, and pepper.
When the chicken has absorbed the ingredients flavor, pour over 1/2 glass of white wine. Let the wine evaporate. Then add about 300 gr of tomatoes and 2 large peppers cut into long strips.
Cook it over a slow flame for 30 minutes.
Suggestions from granma’s kitchen: use white wines from the Castelli Romani area and fresh tomatoes and add salt only at the end.