 Take
a local young cock, clean it, burn it a little bit, and then cut it in
pieces, but not too small, dip them in flour and brown them slowly with
oil, onion slices, garlic, sage, salt and pepper. When these ingredients
brown, wet the cock with half glass of white wine and let it evaporate.
Then add pieces of ripen tomatoes and few hot water.
Cook it over a brisk heat for 5 minutes more with uncovered pot and end
the cooking over a low hear and with covered pot.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni
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