| MANGIA BENE PASTA |
| POLLO AL MATTONE |
| Pollo al Mattone is a classic Tuscan recipe which is cooked with a brick to weigh down the chicken and make it crispy. The new Mattone 2-piece Terra Cotta Press makes is easy to create this moist and succulent dish right in your kitchen. |
| 1 small chicken (2-3 pounds) 1 lemon Tuscan herbs (sage, rosemary, garlic) Olive oil Salt and pepper |
| Split chicken by splitting along backbone with shears. Open the carcass like a book. Turn it bone-side down and crush the backbone with your hands. Pull each leg until it pops out of its socket. Press chicken with your hands, flattening it to a uniform thickness. Baste both sides of the bird with olive oil. Rub all over with the herbs, salt, and pepper. Place in the mattone press. Cook for approximately 1 hour on high heat. Turn the chicken over 3-4 times, basting it every time with lemon juice. The basting is very important to prevent the bird from drying out. Cut the chicken into 4 pieces. Garnish with lemon wedges, olive oil, and a sprinkling of coarse salt. Serving suggestion: Serve with roasted red potatoes and asparagus Wine: Chianti Classico |
| Recipe courtesy of Sur La Table |
| "Chicken under the Brick" |
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