Pollo in potacchio

FrankMarche, secondi piatti40 Comments

Pollo in potacchio

Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to visit during my years in Italy. And truth be told, I know little of its cookery, other than olive ascolane from Ascoli, which we featured on the blog some time ago, … Read More

Pollo al mattone (Chicken under a Brick)

Franksecondi piatti, summer, Toscana37 Comments

Pollo al mattone (Chicken under a Brick)

Pollo al mattone, which I would translate roughly as “chicken under a brick”, is an ingenuous way of grilling chicken. The bird is butterflied, flattened and weighed down so it cooks quickly and evenly over hot embers. It sounds astonishingly simple—and it is—but by some sort of sorcery I can’t … Read More

Petti di pollo al burro (Butter-Braised Chicken Breasts)

Franksecondi piatti, Toscana64 Comments

Petti di pollo al burro

In Italian Food, the 1954 book that introduced the English to real Italian cookery, Elizabeth David includes a recipe for petti di pollo alla fiorentina, or Florentine-Style Chicken Breast. She says it is a “lovely way of cooking a good chicken, and has a nice, extravagant air”. And indeed it is. But the … Read More

Columbus Day Special: Chicken Scarpariello

FrankItalian-American, secondi piatti44 Comments

Chicken Scarpariello

Memorie di Angelina is a blog about the home cooking of continental Italy. But as our regular readers will know, every Columbus Day we feature an Italian-American favorite. This year our feature is the mysteriously named Chicken Scarpariello, or “Shoemaker’s Chicken”. While there is a traditional Neapolitan dish that goes … Read More

Grigliata mista di carne (Mixed Grilled Meats)

Franksecondi piatti, summer36 Comments

Grigliata mista

If you want to make a big impression at your next cookout, try a grigliata mista di carne, a platter of mixed grilled meats including fresh and cured cuts of beef, veal, pork, lamb and chicken or other poultry. Italians love to grill just like other folks, but the Italian approach to grilling is … Read More

Pollo in porchetta (Tuscan Spit Roasted Chicken)

Franksecondi piatti, Toscana20 Comments

Spit Roasted Chicken with Pancetta Stuffing

When I served this dish, several of my dinner guests were wondering what the ‘secret’ ingredient was that gave this Tuscan spit roasted chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porchetta—chicken prepared in the manner of roast suckling pig—is … Read More

Pollo alla panna (Italian Creamed Chicken)

Franksecondi piatti38 Comments

Italian Creamed Chicken

One of the hallmarks of Italian cooking is its utter simplicity, and few dishes exemplify this quality as well as this one. As the named implies, Italian creamed chicken  is essentially just chicken simmered in cream, the other ingredients do nothing more than provide a subtle enhancement for this heavenly marriage … Read More

Turkey Tetrazzini

Frankpasta18 Comments

Tetrazzini

The Tetrazzini family of dishes is hard to classify. Despite being a kind of baked pasta dish with an Italian name, it is most definitely not Italian. In fact, it’s not really even Italian-American, if you define that term as meaning the cooking of the Italian diaspora in America. In … Read More