Servings: 6 to 8
Regardless of how fancy this dish may sound, this is simple, satisfying country cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Optional step: Sealing the pot with dough before oven-braising. Traditional, dramatic, and perhaps a bit overzealous, this technique is brilliant. The dough isn’t edible (there’s no salt or leavener), but it seals the casserole completely and prevents any moisture from escaping, therefore ensuring every last flavorful drop stays in the dish. In a large bowl, combine 4 cups all-purpose flour with 1 cup cold water until it forms a dough. Roll it on a lightly floured surface into a long snake. Put the cover on the Dutch oven and seal by pressing the dough where the pot and the lid meet. When ready to serve, loosen and break apart the dough with the back of a knife, and remove the lid in front of your guests.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?