venerdì 30 maggio 2008

Free range fowl “alla Babi”

An antique recipe of the astigiane osteria.

The fowl is cooked in the oven with Barbera red wine and vegetables.
‘Alla Babi’ (piedmont way of saying frog), because it is custom to place a brick on the dish while the fowl is being cooked as it adds that extra taste, and by pressing down the wings resemble the legs of a frog when it hides under a stone to keep cool during summer months.

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