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Capsicum peppers from Asti in Piedmont are particularly good, and there are many excellent pepper recipes form this region, as well as from the Southern region of Campania, though the use of butter in the filling gives away the Northern origins of this dish from Torino. The chicken is served with my favourite of the various sauces of Piedmont's cuisine while the zabaione (and this is the correct spelling) is served warm and always accompanied by dry biscuits to compensate for its richness.
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