Sunday At the Giacomettis

When my Mother recently came for a visit, I was determined to keep her busy.  Not hard to do around here, as we are always dreaming of good food.   She hadn't made Cavatelli in so long, she was willing to give it a try.  Relying on her memories was so easy.  She recalled making these with her Mother.   She reminded me that there was no such thing as measuring, everything was "Al occho" or with your eyes.   So, with great determination, we followed my full proof remedy for bringing dough together.  My 3 cup principle. 3 cups unbleached flour/ 1 plus 1/4 cup of water (give or take a few drops).  1 teaspoons of salt and mix in your standing mixer until your dough comes together in a ball. You an work it by hand or even with a food processor.  Kneading by hand is all my Mother wanted to do.  Imagine  her surprise when the work was done for her by the standing mixer. You can let it rest about 10 minutes after it all comes togeth...

I have so much Rosemary in my yard,  I could probably start selling it at the local market.  For this recipe, plenty of fresh Rosemary is always on hand. In "the style of Tuscany" usually refers to something grilled.  This "oven baked" chicken will remind you of that due to the abundance of fresh Rosemary.  Your house will be infused with the smell of fresh Rosemary.  Reminds me so much of those long walks in the Tuscan countryside.  A cut up chicken works very well for this recipe. Any combination will do. I will normally add the chicken breast about 30 minutes into the cooking time. For this recipe,  I had two small packages of chicken thighs  which was plenty for us.  Even had some chicken leftover  for chicken salad the following day. Ingredients for 4 people: I cut up chicken (About 4-5 pounds) or 2 small packages of chicken thighs (about 8 pieces) 2  good hand...