Petti di pollo in carpione. I got this recipe from the English translation of il cucchiaio d’argento –The Silver Spoon. This book is I think on the whole a clever marketing trick. It is a 1950s cookbook with a few modern recipes tacked on the end. Add to that an appalling translation, don’t trust any measurements! The recipes still appear in the original Italian alphabetical order even though they have been translated into English. I have met some people who have heard of it here, a bit like the good housekeeping books in the UK, but I have yet to find anybody who has used it. It can be useful for ideas if you already know what you are doing. The following recipe is in fact very nice 🙂 Serves 4
Soused chicken breasts ingredients
4 skinless, boneless chicken breast portions
80 g breadcrumbs
25 g butter(or use all oil)
5 tablespoons olive oil (I usually use much less)
1 onion, thinly sliced
1 celery stick, thinly sliced
1 carrot, thinly sliced
350 ml white wine vinegar
100 ml dry white wine
4 fresh sage leaves (or a teaspoon of dried)
2 garlic cloves, sliced
salt and pepper
Beat the chicken with a meat mallet until evenly thin.
Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring to the boil, then immediately remove from the heat and add the sage and garlic.
Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.
Agnello di Pasqua. This is another Pugliese dish. Very young ‘suckling’ lamb with eggs and peas. It will be difficult to find agnello di latte outside of Italy, but spring lamb will do just as well. You’ll probably need your butcher’s help to cut the leg into slices.Serves 6
Lamb with peas ingredients
1kg leg of spring lamb (or other cuts), cut into 2cm slices through the bone.
In an oven proof dish, soften the onion in the olive oil.
Lamb with peas frying onions
Add the lamb pieces and fry until well sealed. Add the wine, cover and transfer to an oven preheated to 180°C
Lamb with peas browning meat
Cooking time will depend on the lamb, so a bit of guesswork will be involved. When the lamb is about 3/4 done, add the peas. Mix together the eggs, parsley and pecorino. When the lamb is cooked, pour over the egg mixture. Leave for a couple of minute until the eggs have set and serve.
Prepare the artichokes in the usual way. Slice thinly.
Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.
This is another dish from the north. I think the last time I cooked it was more than ten years ago when my brother came to visit. Radicchio is a little bitter, but the harsh flavours mellow into a great, creamy risotto.
radicchio risotto ingredients
160 grams radicchio di treviso
320 grams risotto rice – pref Vialone Nano
30 grams onion – about 1/2 a small one — finely chopped
It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage, replace it with minced pork. This is another of the recipes that I remember from my time in the north. Very easy to cook but delicious! Serves 4