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And hey, if you like your Minute Rice just the way it is, that's fine too.

Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.(Carmellini also stirs in a splash of red wine vinegar right before serving for the same reason.).

Do I need to brown the meat before braising?.Browning is a fundamental part of the ideal braising technique for meat, helping create flavor through the Maillard reaction.The delicious fond (the brown bits leftover in the pan) will be dislodged while cooking the pancetta and vegetables, with the flavor ultimately permeating throughout the braising liquid when you add the wine.

Here, the browning step also begins the process of rendering the fat under the skin of the chicken legs and gives them an attractive golden color that translates beautifully in the final dish.Skip it and the chicken will be noticeably paler, and you'll run the risk of flabby skin.. Notes from the Food & Wine Test Kitchen.

Carmellini calls for Peppadew peppers, a brand of pickled sweet piquanté peppers.

Also known as "Juanita" peppers, they are a small, round, bright-red chile cultivar from South Africa's Limpopo province (though fairly widely available in the U.S.).The first native truffle I ever tried was procured by Vincent Finazzo of Philadelphia’s Riverwards Produce and it was from the Pacific Northwest.

“Those were very small, as big as acorns but dark and hard, almost like nutmeg,” he recalls.“I can’t get them anymore.

The person I used to get them from doesn’t look for them anymore.That’s fascinating to me.