Cockerel In Bellavista

Preparation:

Preparation: Clean and break the cockerel. Put some olive oil in a large casserole and fry the chopped shallots, basil and chilli pepper in it. Brown, add the anchovy paste and let it melt. Put the pieces of cockerel and brown them over low heat for about 20 minutes, add salt and deglaze with the wine. After having cleaned and cut the tomatoes and potatoes in half, add them, together with the olives, to the cockerel and cook. Clean the fennel, cut it into slices and blanch it in the water. Dry the slices, divide them into four and, after having passed them in the flour, fry them in plenty of seed oil. Drain the pieces of fennel and when the cockerel is cooked arrange it, with its sauce, on a serving dish, surrounding it with the pieces of fennel and flakes of Worcester sauce.