Our olive tree has produced its last olives before the winter months set in so The Chef wanted to fix an old recipe that has been on our plates for decade4s, since we moved in, planted the tree and the it began producing olives. It harkens back to our year in Italy in the early 70s when we visited Lucca about six times from Florence; it was one of our favourite Tuscan cities out of a plethora of beautiful Tuscan cities!
The recipe is Da Giulio in Pelleria (lamb in black olive stew) from a cookbook called A Taste of Tuscany. You can substitute chicken for the lamb which is how we do it and we always use breast meat or thigh pieces because there is no bone to work around. It is a simple recipe that is served in Luccan restaurants in the city centre (. The main ingredients: your choice of lamb or chicken, ripe chopped canned tomatoes, black olives, plus the usual suspects of crushed garlic, white wine, olive oil and rosemary. It really is cucina casalinga (home cooking).
Diane served polenta with this dish topped with the marvelous cooking sauce; it was a superb meal!
Our beverage of choice was a bottle of Borgo San Leo Pinot Grigio; it is a Venezie wine but we had previously finished all of our Tuscan whites.