Pollo arrosto bisnonna

Great-grandmother’s chicken roast 

Or as we like to call her, nonnina


1 free range chicken, cut into pieces
500g pork spare ribs
potatoes (one for each person)
2 cloves garlic
2 tomatoes or red capsicum, chopped
5 sprigs fresh rosemary
olive oil


Preheat oven to 200C. In a large baking dish add the olive oil and meat. Cut the potatoes into quarters and toss in with rosemary and garlic. Make sure all ingredients are coated well with the oil and place in the oven. After 45 minutes add chopped tomatoes or capsicum to the baking dish. Cook for a further 20 minutes or until golden. Serve with a fresh garden salad, like the ‘insalata’ Nonnina Ines grew in her veggie garden. Serves 4-6 (depending on the number of potatoes).

Nonnina’s tip You can add any meat to this recipe providing it has small bones

Just need some tomatoes…
Nonnina Ines and her Reservoir veggie garden, circa 1970

Credit: Elisa Bastiani, and Ines Travaglini

In memory of Ines Travaglini 1909-2001


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