Biba's Northern Italian Cooking - Biba Caggiano [43]
Return chicken to casserole. Increase heat and add Marsala or white wine and cook until wine is reduced by half. Add tomato pulp. If using dried mushrooms, add to chicken mixture with reserved liquid. Cover casserole and reduce heat. Simmer 30 to 40 minutes or until chicken is tender.Turn and baste chicken a few times during cooking. If using sautéed fresh mushrooms, add to casserole during last 5 minutes of cooking. Season with salt and pepper. Serve hot.
BROILED CORNISH HENS
Pollastrino, alla Diavola
Cornish hens make perfect substitutes for the small, young chickens used in Italy.
MAKES 4 SERVINGS
4 Cornish hens
⅓ cup olive oil
Salt and freshly ground pepper to taste
Lemon wedges
Parsley
Cut Cornish hens lengthwise along entire backbone. Open out Cornish hens until flat. Place skin side down on a cutting board. With a large cleaver or meat pounder, flatten Cornish hens without breaking bones.Wash and dry thoroughly.
Combine oil, salt and plenty of pepper in a small bowl. Brush Cornish hens on both sides with oil mixture. Place in a large shallow dish. Pour remaining oil over hens. Refrigerate 2 to 3 hours, basting several times with oil mixture.
Preheat broiler or prepare barbecue. Arrange Cornish hens skin side facing heat. Cook 10 to 15 minutes. If skin turns too dark, adjust position of Cornish hens.Turn and baste with marinade. Cook 10 to 15 minutes longer or until tender. Season with additional pepper. Place on warm platter. Garnish with lemon wedges and parsley. Serve immediately.
ROASTED CHICKEN WITH VEGETABLES
Pollo e Verdure Arrosto
Crisp chicken with roasted vegetables makes a great whole meal in a pan.
MAKES 4 TO 6 SERVINGS
1 (4-pound) roasting chicken, rinsed and patted dry
½ cup olive oil
2 rosemary sprigs, chopped, or 2 tablespoons dried rosemary, crumbled
6 to 7 fresh sage leaves, chopped, or 1 teaspoon dried sage, finely crumbled
2 garlic cloves, chopped
Salt and freshly ground black pepper to
taste
1 lemon, halved
1 pound potatoes, cut into large pieces
2 large carrots, cut into chunks
2 red sweet peppers, cut into large strips
Preheat oven to 425F (220C). Put the chicken in a large roasting pan. Coat it with oil and rub it inside and out with rosemary, sage and garlic. Season with salt and black pepper. Place one half of lemon inside the chicken cavity and squeeze the other half over chicken. Roast 30 to 40 minutes, basting several times with the pan juices.
Add potatoes, carrots and peppers. Bake, basting chicken occasionally, 30 to 40 minutes longer. Chicken is done when juices from the thigh run clear when thigh is pierced with a fork.
TURKEY BREAST BOLOGNA STYLE
Petto di Tacchino alla Bolognese
From Bologna, a classic but simple dish.
MAKES 6 SERVINGS
2 pounds turkey scaloppine
½ cup all-purpose flour
Salt and freshly ground pepper to taste
2 tablespoons tomato paste
½ cup water
3 tablespoons butter
2 tablespoons olive oil
½ cup dry Marsala wine or sherry
½ cup whipping cream
½ pound prosciutto, page 4, or boiled ham, sliced
About ½ cup freshly grated Parmesan cheese
Place turkey scaloppine between 2 pieces of waxed paper and pound lightly.When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper.
Dilute tomato paste in the water. Melt butter with oil in a large heavy skillet.When butter foams, add turkey. Cook over high heat until lightly browned, about 1 minute on each side. Place turkey on a warm platter.
Add Marsala or sherry to skillet. Deglaze by stirring to dissolve meat juices attached to bottom of skillet. Add cream and stir until bubbling. Stir diluted tomato paste into cream mixture. Place 1 slice prosciutto or boiled ham over each scaloppine and sprinkle with 1 tablespoon Parmesan cheese. Return to skillet. Cover and reduce heat. Simmer 3 to 5 minutes or until cheese is melted.