My name is Contessa Ippolita Douglas Scotti di Vigoleno - a  very long name, so please call me ‘Ippo.’  I am a modern day Contessa, and my castle is my kitchen - full of exotic spices, well-worn pans, fresh flowers, magic, music, love and happiness. 


It is a typical day in Florence, and I'm on my way to the San Lorenzo market to buy sumptuous fresh fruits and vegetables.  On my way, I usually  pass through the Piazza della Signoria  and sometimes stop for a strong cup of espresso and delicate pastry.

I never know exactly who will show up at my dinner table in the evenings, so I always stock up on whatever strikes my fancy from the market.  Maybe tonight I will create a tasty Pollo alla Cacciatora (Chicken with Black Olives) for my guests, followed by a Mousse di Cioccolata (Chocolate Mousse).  A good bottle (or two!) of Brunello di Montalcino will never be wasted, nor will a gorgeous bouquet of fresh flowers. 

I hope you enjoy my culinary diary.  I leave you with tonight’s delicious main course! 

Ciao! 

IPPO

Pollo alla Cacciatora

(Chicken with Black Olives)

Italians cook game with black olives and pancetta (bacon).  We call it “alla cacciatore’ (in the hunter way). The hunters cooked it this way to smooth the  strong flavor of  game. 

1 whole chicken

2 slices bacon

A handful of olives

Fresh sage and rosemary

3 tablespoons olive oil

1 cup red wine

Salt and pepper

Cut chicken into pieces. Heat oil in a large saucepan.  Fry chicken, olives, herbs, salt, bacon and pepper for approximately 15 minutes.  Add wine and cover the pan.

Cook for another 10 minutes.  Serve with green beans.

Serves 4