Subject: Pollo alla Diavola
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 30 2000 - 12:08:18 EST
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F O O D F U N N Y
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Here's another one from the enigmatic "DRSPAGHETI":
A passenger on a train visited the dining car and ordered a bowl of
soup. When delivered, it had a fly in it and the outraged passenger
wrote to the president of the railroad, expressing his dismay and
vowing never to ride that railroad again.
Then he received a letter from the president, apologizing profusely,
vowing that this was an unprecedented occurrence and explaining the
steps that had been taken to insure it never happened again. The
passenger was almost persuaded until he discovered that the envelope
also contained a small slip of paper containing his name and address
and the handwritten notation: "Send this jerk the bug letter."
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
This dish is a popular classic from Rome, and is really only "Hot as
the Devil" by Italian standards. Traditionally the chicken is split
down the back and flattened into a butterfly shape, which you may do
if you prefer. My method calls for chicken pieces so that everyone
gets the parts they prefer.
Pollo alla Diavola ("Hot as the Devil" Chicken)
2 - 3 lbs (1 - 1.5 Kg) chicken pieces
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) crushed peppercorns
Salt to taste
Combine all ingredients in a bowl and toss to thoroughly coat the
chicken. Marinate refrigerated for 2 hours to overnight, stirring
occasionally. Grill or broil, cooking the skin side first and basting
with the marinade from time to time, until the juices run clear, about
30 to 40 minutes. Serves 4 to 6.
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