I always seem to be the one that is asked to make deviled eggs for any get together and I really don’t mind. Don’t we all hate peeling the eggs? Keep in mind when you make these, one egg gives you two deviled eggs. So if you want a dozen deviled eggs, only hard boil 6 eggs. What I do is place my eggs in a large pan. I fill the pan with hot tap water making sure the eggs are covered by 2″ of water. Bring the water to a boil over medium heat. As soon as the water boils, set the timer to 13 minutes. Once the 13 minutes is up, remove the pan from the heat and pour as much water out of the pan as you can without the eggs falling out. Put the pan under cold running water for about 3 minutes. Drain, pat the…
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Pollo alla Romana, or Roman chicken, is a wonderful, savory dish made with braised chicken and roasted peppers. A spice rub mixture of rosemary, sage, and oregano add extra flavor to the chicken itself, while tomato sauce, garlic, and white wine make up a mouth-watering sauce.
This is a classic Roman dish that you will see in many trattorias. Roman chicken is fresh, colorful, and flavorful. The aroma of the roasting peppers is enough to make your guests come running to the kitchen to taste what is cooking in the oven.
This dish is so simple to prepare, and it will introduce you to the tastes of central Italian cuisine. In Sicily, they have a similar recipe, but they substitute vinegar for wine and add raisins to give it a distinct flavor. I know your family and guests will enjoy this delicious chicken and roasted peppers recipe.
For this roman…
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I get a lot of emails asking for new chicken recipes, since it is the most popular meat in America. I took influence from my recent trip to Tuscany and found this simple and delicious recipe called Pollo al Mattone which means “chicken under a brick”…but I decided to eliminate the brick and instead I cooked it in my cast iron skillet.
If you don’t already own one, go and purchase a good cast iron skillet. It will last you forever and you can create such amazing flavor by using it. The marinade is very important with this recipe, so you just need to prep it the night before, with the bird and the herbs and let it sit in the fridge overnight to maximize the flavor. Nonna makes this with slices of pancetta on top of the chicken, so I did too, which keeps it the meat moist but also adds a wonderful bacon-like…
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