Veneto, the land of villas and farms, has a culinary tradition that favors the so-called low-court meats, starting from the hen, used from roast to boiled meat, but also for other sauces. Particularly appreciated are the “hen Padovana”, called by the large tuft for its most obvious attribute, documented since the sixteenth century, and the hen Polverara, similar to the previous one, which takes its name from a village of the Bassa. The recipe requires that the protagonist finish his earthly story ‘imbriaga’, or drunk with a good red, with specific reference to the Cabernet of the Euganean Hills that have been the background to his life.
We offer a recipe: “Bigoli alla gallina imbriaga”
Preparation and cooking time 12 hours of marinade + 3 hours for cooking
Difficulty level of average recipe
Ingredients for 4 people :
500 gr of fresholi to the fresh press,
1 Roman hen (they are the best because they have a lot of meat)
3 carrots, 2 yellow onions, 1 clove of garlic, extra-virgin olive oil q.b.,
1 L of red wine
1 sprig rosemary, 4 cloves, 8 juniper berries, nutmeg q.b., salt and pepper q.b ..
Cut the hen into pieces, place it in a bowl with coarsely chopped vegetables, garlic, cloves, juniper, rosemary and a sprinkling of nutmeg. Cover with wine and leave to soak for 12 hours.
Then cook everything slowly until touching it, the meat should be easily detached from the bone (remember to keep it moist with water). When cooked, remove from heat, allow to cool, remove skin and bone the hen. Reduce it in many pieces with a knife, until it has the appearance of a white sauce. Use a sieve or sieve the cooking base to remove any small pieces of bone. Put the hen in small pieces and the cooking base in a pot, add salt and pepper (not too much) and reduce until it has the consistency of a slightly liquid sauce. Cook the bigoli, put the sauce in a pan, add the bigoli and mix well. If everything is too dry, add a ladle of water.