When Marcella first sat down in the early 1970s to write her first Italian cookbook, I understand the first recipe she documented was this one. Possibly 55 years later, we cooked it for dinner. It is lovely! It's so different from dishes that look similar - like the Roast Chicken with Rosemary and Garlic, or the Fricasseed Chicken with Cherry Tomatoes, Garlic, Rosemary and Olives. I think perhaps it's the butter which changes things.
Anyway, it was delicious.
We cooked it with green beans with butter and parmeson (also from Essentials), and roast potatoes with rosemary (Giuliano has this in his How to Cook Italian, as I recall).
Give it a go.
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