Made your chicken cacciatore last night. Very, very good. I’ll be tweaking it a little, but it is a keeper. For starters I need a bigger pan.

Now if only the rain would stop and I could go for a ride, hopefully Monday.

Thanks,

-AJ

Danilo,

I shouldn’t be giving career advice to someone I don’t know but here goes. You need to help the Moto Guzzi group at Piaggio in NY with their Guzzi website (yours is much better than theirs) and also start writing for the MGNOC paper (it has too little about the Guzzi bikes themselves and too much about group rides for me). I just wish you would get a hold of and ride a Stelvio as I already have a 2004 EV1100 with a Velorex sidecar and need some direction on whether it’s really worth $15,000 or should I just buy a Vee Strom for ½ the price.

Ed Ohlin
Robins, Iowa

PS: Mark is a great guy as I used to live in Palos Verdes and would go and see him once a month. Did you ever meet B.J. out in Hesperia?

As far as the corn starch, I do mean “thicken” in the sense that 1/4 cup of corn starch will thicken all that buttery, olive oily, winey goodness. If you look at the liquid when it’s cooking, it will have a certain sheen, or glaze on it. When you add the corn starch (disolved is fine), you’ll see this shininess taken off and a creamier look and texture to it. It’s amazing how little corn starch this takes, and it makes the sauce “stick” to stuff, like pasta, just that much better.

Hope this “clarifies”….

1) Do you ever turn the thighs or just cook them straight through?

2) By de-glaze with corn starch, do you mean to thicken the sauce? Sub question, are you adding the corn starch dry or dissolved in a little liquid?

Thanks for any clarification.