This really is a soup for a foggy autumn evening. The combination of pumpkin, beans and rice make it a meal in itself. A glass of Amarone would be excellent with this dish.
2 tablespoons olive oil
1 onion, minced
2 sage leaves
branch of rosemary
50 g lardo or pancetta, cubed
1 kg pumpkin, cubed
200 g dried cannellini beans, cooked, cooking water reserved
1 l chicken stock
100 g vialone nano rice
Fry the onion together with the lardo, the rosemary and the sage leaves in the olive oil. Add the pumpkin and 1 ladleful of water. Let the mixture simmer for 10 minutes, and then add the beans, their cooking water and the chicken stock. Bring to the boil and let simmer for about 20 minutes. Add the rice, salt and pepper, and let simmer for another 15 minutes, until the rice is cooked.
This is not a difficult dish to make: stand next to a field of fresh peas with a frying pan in your hand in which is simmering gently a generous handful of pale pink prosciutto and perhaps a few finely chopped green spring onions. Wait until the peas are barely ripe – still tiny and bright green in their pods. At that precise moment start shelling them straight into the pan, toss them quickly in the sauce and run with them to the nearest table.
Pod the peas and set them aside. Put the onion and olive oil in a medium saucepan over a low heat and sweat the onion, stirring frequently, until it is soft and translucent, but not browned, about 10 minutes.
Add the peas and the prosciutto, stir well and pour in a glass of water. Cook, covered, for 10 minutes, until the peas are soft but not mushy. Season with salt and pepper halfway through the cooking time.
You can serve this as a side dish, or perhaps with some cooked pasta, e.g. farfalle.
If you bone and dice the rabbit after cooking, you get a delicious pasta sauce, that you can serve with pappardelle.
1 rabbit, cut into 8 pieces
3 tablespoons olive oil
150 g pancetta, cubed
1 onion, 2 carrots and 1 celery stick, finely diced for soffritto
250 g tomato pieces
150 ml white wine
2 bay leaves
6 sage leaves
Heat the olive oil in a large frying pan. Season the rabbit pieces and brown thoroughly on all sides. Remove from the pan. Sweat the pancetta in the same pan, add the soffritto and cook for 10 minutes. Add the tomato pieces and the white wine, and boil for a few moments. Add the rabbit pieces, the bay leaves and the sage. Cover and simmer for an hour. Adjust the seasoning and serve with bread.
A young Chianti would be very nice with this dish.
Literally, this recipe translate as “chicken with a brick”, so called because the chicken is flattened down with a brick during grilling. This not only reduces cooking time, but also keeps the chicken tender and moist.
A mattone is a special device made in terra cotta for cooking a chicken on the stovetop, withouting having to use a brick or a grill.
The recipe is quite straightforward: the chickens are spatchcocked (butterflied), and then cooked in the mattone.
a chicken, the best free range quality you can find/afford, butterflied
1 dessertspoon olive oil
coarse sea salt
freshly milled black pepper
1 tablespoon chopped rosemary leaves
1 lemon (optional)
Ask your butcher to prepare the chicken for you, or have a look at this video if you want to give it a try.
Lightly oil the bottom part of the mattone and place it over a gas burner, using a flame tamer. Place the top part also over a burner, again with a flame tamer. Make sure both parts get very hot (allow 15 minutes).
Sprinkle a large pinch of salt over the bottom part of the mattone. Rub the chicken with some salt, pepper and the rosemary leaves and place it on the bottom part of the terra cotta pot. Cover with the top part and let cook for about 40 minutes, turning the chicken over every 10 minutes.
Serve with some extra olive oil drizzled over the chicken, and a lemon wedge.
Often a picture says much more than a long text. This video proves the point: just looking at it is enough to reproduce this easy dish in your own kitchen. As always, make sure that you get the best ingredients (good bread and tasty tomatoes are the hardest bit) and do roast the bread in the grillpan (only the barbeque will give a better result).
Cucinone is all about Italian food. We are passionate about authentic Italian food, good ingredients and perfect preparation. And most of all, the joy of cooking and sharing the food with family and friends.