Monday, November 12, 2012


I know the sound of crickets has been deafening around here lately.  But lest you think I've given up cooking (and blogging) altogether, I refer you to a great recipe that I posted over at Summer in Italy.  If you aren't already familiar with them, the fine folks offer fanastic vacation rental properties around Italy, with a particular focus on the Amalfi Coast and Cilento Coast.  The travel guide part of their Web site also serves up regional recipes and tons of helpful travel information, so it's well worth a look!

Arancini di Riso - special and tasty fried balls of rice that are especially popular around Napoli!

Sunday, March 11, 2012

Pollo Porchettato

Chicken cooked like porchetta
Anyone who has traveled to Italy has surely seen porchetta, the young pig stuffed with herbs and roasted.  It's very tender and flavorful, and proffered at market stalls over the peninsula, but particularly in the central regions.

I'm not about to get myself a whole hog and try the procedure at home, but an easy way is to use pork roast or chicken breast and pretend it's porchetta!  Simple enough to prepare anytime you don't really feel like cooking, but nice enough to serve to guests, too.

1 whole chicken breast, split
Slices of pancetta or bacon
garlic, minced
salt and pepper
peperoncino flakes, if desired
white wine

Butterfly the chicken breasts.  Drizzle on olive oil, then rub in the herbs.  Close the breasts, and wrap in pancetta.  Secure with toothpicks or tie with kitchen string.  Place in a baking dish; drizzle on a little white wine.  Bake at 400 degrees for about 40 minutes, adding a little wine if needed to keep it from drying out, turning the breasts a couple of times.  Let the wine nearly evaporate for the pancetta to brown.  Slice and serve.
Serves 4 or 5.