|
Italy from Space - ©Spaceshots
Buy This Poster At AllPosters.com
|
|
La Belle Cuisine -
More Poultry Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...is an act of integrity, and faith."
Cool
Chicken Braciole Messinese
 
“Al tavolo non s’invecchia mai. (At the table one never gets old.)”
~ Mario Batali, 'The Babbo Cookbook'
|
Recipe of the Day Categories:
 Recipe Home
Recipe Index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Sunset over the Saltpans and a Windmill
on San Pantaleo., Sicily, Italy
Stribley, Dallas
Buy this Photographic Print at AllPosters.com
Cool Chicken Braciole Messinese
 
Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson Potter/Publishers
Serves 4
“Braciole
generally refers to the braised, rolled beef concoction sold from food
stands at street fairs, but I have taken poetic license with the technique
and substituted boneless chicken legs. This dish is perfect for a party
because it can
be made a day in advance. The Messinese style refers to the
Strait of Messina, between Sicily and the mainland of Italy, and generally
implies the presence
of pine nuts, tomatoes, and often capers.”
1 1/4
cups pine nuts
1/2
cup freshly grated Pecorino Romano cheese
1
teaspoon grated nutmeg
4
chicken leg quarters, butterflied open and thigh and drumstick
bones
removed (this can be done by your butcher)
Salt
and pepper
2
cups chopped fresh tomatoes
1/4
cup small black olives, such as Niçoise
2
tablespoons capers, rinsed and drained
3
tablespoons extra-virgin olive oil
2
tablespoons balsamic vinegar
1
teaspoon hot red pepper flakes, or more to taste
2
tablespoons dried currants
Preheat
the oven to 450 degrees F.
In
a mixing bowl combine 1 cup of the pine nuts, the pecorino,
and
nutmeg.
Place
the chicken legs skin side down on a cutting board and season
with
salt
and pepper. Divide the pine nut mixture among the chicken legs, filling
them as full as possible. Fold the meat up and around the mixture
and tie
tightly with butcher’s twine. Place the legs in a small roasting pan,
flap side down. Roast for 25 to 30 minutes, or until browned and crispy
and cooked through. Remove from oven and allow to cool.
In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil,
vinegar, red pepper flakes, and currants. Place 1 piece of chicken on
each
plate and spoon some over each piece of chicken and serve.
Index - Poultry Recipe
Archives
Recipe Archives Index
|