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Recipes for your enjoyment.
- Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
- Torta Bononiensis (Chard Pie)
- Polpette Grigliate (Spiced Scaloppine)
- Polpette Grigliate (Grilled Saltimbocca)
- Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
- Verze Piene (Cabbage Stuffed with Walnuts)
- Torta De Cerase (Cherry Cheesecake)
- Suppa Dorata (Saffron 'French Toast')
Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
A strange but surprisingly tasty dish. From Messisbugo 1557.
- 1 chicken cut up
- Salt
- 3 tablespoons olive oil
- 4 ½ lemons
- 3 tablespoons sugar
- 1 tablespoon peppercorns, freshly ground
Squeeze juice of 3 lemons and cut remaining 1 ½ lemons into ½-inch dice. Add lemon juice and diced lemons to pan, cover and simmer 15 minutes. Uncover and simmer 5 to 10 minutes longer, turning chicken to glaze all sides.
Combine sugar and ground peppercorns and pass with chicken for diners to season to taste. Makes 4 servings.
Each serving contains about: 393 calories; 158 mg sodium; 90 mg cholesterol; 28 grams fat; 13 grams carbohydrates; 22 grams protein; 0 fiber.
- Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
- Torta Bononiensis (Chard Pie)
- Polpette Grigliate (Spiced Scaloppine)
- Polpette Grigliate (Grilled Saltimbocca)
- Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
- Verze Piene (Cabbage Stuffed with Walnuts)
- Torta De Cerase (Cherry Cheesecake)
- Suppa Dorata (Saffron 'French Toast')
Enjoy! Back