Rabbit is one of the most under-appreciated types of “fowl”. Many people have a visceral negative reaction to eating rabbit, since in some countries rabbits are more likely to be pets than a dinner item, but in Italy and other countries, rabbits are highly esteemed for their culinary value and, in these days of … Read More
Milanese con insalata di pomodoro (Milanese Veal Chop with Tomato Salad)
I once knew a charming couple from Milan named Omer and Maria Grazia. My memory of them is a bit hazy by now—sadly, we lost contact and it’s been years since I’ve seen them—but two food-related memories still stick out in my mind. The first was the time I made … Read More
Waterzooï de poulet (Chicken and Vegetables in Cream Sauce)
Recently, a Belgian colleague of mine (who is also a regular reader of this blog) was kind enough to give me a copy of her favorite Belgian cookbook written in English, entitled the Everybody Eats Well in Belgium Cookbook. Notwithstanding the hokey name, it really is a gem, with 250 … Read More
Coniglio alla ligure (Ligurian Braised Rabbit)
Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More
Pollo fritto alla toscana (Tuscan Fried Chicken)
Is there anyone who doesn’t like fried chicken? Nice and crispy on the outside, tender and juicy on the inside… I can get hungry just thinking about it! Tuscan Fried Chicken is a particularly savory and simple version of this classic international dish. Ingredients Serves 4-6 1 young frying chicken Flour, … Read More
Pollo alla diavola (“Devil’s Style” Grilled Chicken)
Pollo alla diavola, or Devil’s Style Grilled Chicken, is a simple and deliciously spicy way to grill chicken. Ingredients Serves 4-6 1 chicken, preferably free-range Olive oil Salt Red pepper flakes The juice of 1/2 lemon Directions Begin by butterflying a young chicken: cut away the chicken’s back bone with … Read More
Coniglio alla cacciatora (Rabbit Cacciatore)
Rabbit is a wonderful meat, leaner but yet tastier than most chicken you’ll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those … Read More
Pollo fritto per Chanukà (Hanukkah Fried Chicken)
Continuing with our Italian Hanukkah dinner, after the first course of riso coll’uvetta, proceed to the second course: Hanukkah Fried Chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for this Jewish holiday. Ingredients Serves 4-6 One whole chicken For … Read More
