Culinary Travel: A Taste of Italy

There is a belief that the heart of any culture can be illuminated by exploring its food, wine, and culinary traditions. Culinary travel has become very popular in recent years so we woud start a series of blogs and share recipes from around the world. We hope you find them enjoyable.

We are going to start with an Italian recipe. This is a traditional cacciatore from the Calabria region of Italy. Calabria is at the toe of the boot, the extreme south of Italy - lapped by the splendid crystal blue Ionian and Tyrrhenian Seas and separated from Sicily by the Strait of Messina. The warm climate, the beautiful colors of the sea, rocky coasts that alternate with sandy beaches, a nature that is wild and mysterious, the strong and genuine flavors of local food and the vestiges of its ancient origins make Calabria a unique place that vacationers can enjoy in both winter and summer. 

Chicken Cacciatore

Prep time is about 15 minutes, cook time is about 1 hour

Serves 4

Ingredients
2 chicken thighs
1 chicken breast (with bones) cut in half (2 pieces)
1 teaspoons salt (+ extra to taste)
1 teaspoon fresh ground black pepper (+ extra to taste)
1/4 cup wheat flour
3 tablespoons olive oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 medium onion, chopped
3 garlic cloves, finely chopped
1 cup large chopped mushrooms
1/2 cup red wine
1 (14-ounce) can diced or peeled tomatoes (with juice)
1/2 cup fresh chicken broth (or low sodium store bought)
1/2 (14-ounce) can tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1 box Campanelle or similarly shaped short pasta (or Farro is good)

Directions
Sprinkle the chicken pieces with 1 teaspoon salt and 1 teaspoon pepper. Dust the chicken pieces with flour to coat lightly.

In a large heavy skillet, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute each side until brown, about 5 minutes per side. Set chicken aside on a plate.

Put the bell peppers, onion, garlic, and mushrooms in the same pan the chicken was cooked in, and saute over medium heat until the onion is tender (about 5 minutes).

Season with salt and pepper. Add the wine and simmer until reduced by half (about 3 minutes).

Add the tomatoes with their juice, broth, tomato sauce, oregano, and basil. Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over low heat until the chicken is just cooked through (about 50 minutes).

Cook Campanelle in a large pot according to the package instructions until al dente

Using tongs, place a piece of chicken on top of a bed of pasta. If necessary, boil the sauce until it thickens slightly. Spoon off excess fat from atop the sauce, and spoon sauce over chicken and pasta.

Sprinkle with fresh basil leaves, or parmigiano reggiano, as desired, and serve.

If you have a taste for culinary travel, let Rawhide Travel and Tours help you plan your next vacation and all of your other reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

Presented By:
Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
(602) 843-5100
rawhidetravel.com