On Tue, 15 Nov 2016 10:22:08 -0500, jmcquown >
wrote:

> On 11/15/2016 9:32 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 11/14/2016 6:57 PM, wrote:
> >>> This is my go to meal at a local restaurant. And most times I bring some home
> >>> with me as I can't eat it all. It sits two or three days in the fridge before I
> >>> get to it and it's always a little dry. What should I add to it to liven it up
> >>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
> >>> Thanks.
> >>>
> >> Sounds like you need to add some moisture. A splash of chicken stock?
> >> Wine?
> >
> > The nip of chicken stock was my guess. But main thing is to bring it
> > home and wrap it up better.
> >
> Yes, that too. Keep it moist. I had to look up the recipe since I
> never heard of "scarpariello". Not something I'd choose to make, much
> less buy and let sit for days in the refrigerator.
>
It sorta seems like Roman Chicken, but with cherry peppers substituted
for bell peppers. I have absolutely no idea what a cherry pepper is,
unless it's the smallish red pickled pepper they have at the olive
bar. I looked up some recipes and Anne Burrell's looks interesting
(it has Italian sausage too).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.