A classic, hearty Italian dish has a simple recipe that anyone can make, even if they’re just starting out in the kitchen.
John Cook’s recipe is made with rice and potatoes, and it can be found in the cookbook he created for The Atlantic.
You can also cook this dish with a variety of vegetables, including onions and mushrooms, which are traditionally omitted.
We tried it with chicken and had no issues at all.
Cook’s book, The Complete Book of Cooking, also contains a handy video walkthrough, along with tips for cooking a variety and versatile ingredients.
Here are the ingredients and instructions.
2 large potatoes (about 2 cups of potato)