Food
Food
Out of context: Reply #1635
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- PonyBoy3
I'm trying to convince my wife to let me make a specific roman chicken w/potatoes recipe that uses anchovies (combined w/white wine, vinegar, preserved capers etc — salty acidic stuff) and she's battling me a bit.
She's nerdy for all types of jarred / canned olives and absolutely loves Worcestershire sauce (which actually has anchovies in it)... but she's battling me.
Do I just make it and blow her mind? I've had a version of it in the past... It's pretty much this: https://cooking.nytimes.com/reci…
(although I don't know why they call this a cacciatore... I thought that usually had tomatoes?)
- I think it's called that because it was a typical hunters' recipe; there are recipes here with that name using partridge, hare...OBBTKN