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Chicken Braciole Messinese
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“Al tavolo non s’invecchia mai. (At the table one never gets old.)”
~ Mario Batali, 'The Babbo Cookbook'
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Calabrian Sunset and Sailboat, Strait of Messina,
Scilla, Calabria, Italy
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Cool Chicken Braciole Messinese
Mario Batali Simple Italian Food:
Recipes from My Two Villages
by Mario Batali,1998, Clarkson N, Potter, Inc.
(Crown Publishing Group)
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.”
cups pine nuts
cup freshly grated Pecorino Romano cheese
teaspoon grated nutmeg
chicken leg quarters, butterflied open and
thigh and drumstick
(this can be done by your butcher)br>
cups chopped fresh tomatoes
cup small black olives, such as Niçoise
tablespoons capers, rinsed and drained
tablespoons extra-virgin olive oil
tablespoons balsamic vinegar
teaspoon hot red pepper flakes, or more to taste
tablespoons dried currants
the oven to 450 degrees F.
a mixing bowl combine 1 cup of the pine nuts, the pecorino,
the chicken legs skin side down on a cutting board and season
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
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
plate and spoon some over each piece of chicken and serve.
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