You may see a number of Italian recipes cooked al guazzetto. This is just another Italian style of cooking.
A little bit of Italian grammar here in case you are confused: you may be familiar with other Italian culinary terms like alla romana (cooking style originating in the region of Rome, ie Roman style) alla contadina or alla paesana (peasant style) or alla campagnola (rustic or country style) – The above words are all feminine words and therefore have alla in front.
Other common terms like al forno (cooked in the oven) or al vapore (steamed) – have al in front because they are masculine words.
Al guazzetto means that it is cooked in some liquid. To confuse you even further in umido is also a culinary term that means the same thing (poached or simmered or braised). Perhaps in umido implies that it may be more slow cooked or that the liquid is significantly reduced – but perhaps I am being pedantic here.
There are many recipes for fish cooked al guazzetto and less so for meat – most contain tomatoes and broth to concentrate flavours. However, in Foods of Sicily and Sardinia and the Smaller Islands [Giuliano Bugialli, John Dominis] there is a recipe from Sardinia called Pollo o coniglio al guazzetto and this is the inspiration for the following recipe. I cooked pollo (chicken) rather than the coniglio (rabbit).
The recipe reminds me of a Sicilian way of cooking potatoes called Patati nno’ Tianu (Patate in tegame in Italian) that basically contains the same ingredients. In this recipe cubed potatoes (Italians would peel them, I do not) are placed in a heavy saucepan with a good lid. Add all of the other ingredients and cover with some water. Seal with the lid and let them cook slowly. They will absorb the water and be soft and fragrant.
The saffron in this braise is fabulous.1 chicken (I always buy free range) cleaned and cut into pieces 1 onion, sliced finely ½ cup of extra virgin olive oil 2 cloves of garlic ½ cup of parsley, cut finely 1 tablespoon vinegar, 1 splash of wine 2 large pinches of saffron 1 tablespoon of capers salt and pepper Method: Brown the chicken pieces in hot oil. Remove it and set aside. Sauté the onion and garlic. Add the chicken and parsley and sauté it for a few minutes longer. Add vinegar , saffron and wine, capers and seasoning. Add a few tablespoons of boiling water or more white wine as it is cooking if necessary, Serve hot and preferably with Fregola * Fregula or Fregolona is uniquely Sardinian. It is a type of pasta/couscous from Sardinia and is similar to North African Berkoukes, Middle Eastern Moghrabieh, and Israeli couscous.It is also lightly toasted.
My recipe was published in the following publication:
Planet to Plate: The Earth Hour Cookbook is a collection of 52 amazing recipes from Australia’s biggest culinary names.
In 2015 WWF, Earth Hour is about celebrating Australian food and farming.
It is a collection of the very best recipes from the country’s top chefs; Planet to Plate is full of information on how global warming is already affecting produce we enjoy in our everyday lives including fresh vegetables, cereals, bread and fruit.
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