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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Tuscan Grilled Chicken
by Wen Zientek-Sico

It is hard to go anywhere in Tuscany without being able to try one of their world-renowned tender chickens prepared in this simple, but delightful manner. The key to making this dish at home is to make sure to purchase tender, young, and as fresh as possible chickens. The chicken should not char or "grill" at all like most Americans think of grilled chicken. Instead it should develop a burnished gold color and marvelous flavor.

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Tuscan Grilled Chicken

It is hard to go anywhere in Tuscany without being able to try one of their world-renowned tender chickens prepared in this simple, but delightful manner. The key to making this dish at home is to make sure to purchase tender, young, and as fresh as possible chickens. The chicken should not char or "grill" at all like most Americans think of grilled chicken. Instead it should develop a burnished gold color and marvelous flavor. This recipe makes enough for two; if serving more people, simply double or triple the quantity of ingredients. Traditionally this chicken is served with a simple tossed salad with a fresh fruity olive oil, roasted or grilled potatoes, and a light white wine.

1 1-pound young chicken
3 tablespoons melted butter
3 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper

Preheat the grill to medium heat. Cut the chicken in half lengthwise and rinse in warm water. Pat dry. Brush the uncut side with butter and oil and place buttered side down on the grill. Cook for five minutes, then brush the tops of the chicken halves with butter and oil and then flip over. Brush the tops of the chicken again and cook for five minutes. Repeat the process until the chicken is thoroughly cooked, about 20-25 minutes.

Makes 2 servings.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Related Products


The Tuscan Year : Life and Food in an Italian ValleyThe Tuscan Year : Life and Food in an Italian Valley
by Elizabeth Romer
One of the most fantastic books about Tuscan cuisine and culture, Elizabeth Romer's excellent story of a year in Tuscany progresses with wonderful detail about each and every season. She shares stories, flavors, information, personalities, and great recipes that really reflect the flavor of Tuscany the whole year round. This is truly a classic in the selection of books about Tuscany and avoids many of the trendy food literature "sameness" of some of the newer books about Tuscany. The timeless nature of the tales and the recipes make it an excellent addition to any collection about Tuscany, or the perfect book to start a collection with.