Tony Pisano recently wrote, "I would like to know if there are any Italian recipes for stuffing for a turkey or chicken. My family was from Calabria and therefore would like a recipe from that region if possible." Here's a tasty Calabrian recipe. You'll need:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 1 chicken, or, better yet, one capon weighing about 5 pounds
- 2/3 cup butter
- 8 salted anchovy fillets, minced
- The juice of a half a lemon
- Marsala
- A pinch of freshly grated nutmeg
- Salt
Preparation:
Begin by plucking and cleaning the bird (if you start with a cleaned bird figure about a pound less weight). Wash it well, inside and out, and pat it dry.
Cream the butter and work the anchovy fillets, lemon juice and pinch of nutmeg into it. Fill the cavity with the mixture, sew the opening shut, and salt and pepper the bird. Then roast it until done in the oven, basting it occasionally with Marsala and the drippings that collect in the pan.
Roast the bird in a 400 degree (200 C) oven (Italians roast at fairly high temperatures) for about an hour, or until the juices run clear if you slip a skewer into the meaty area under the wing joint.
A wine? A Ciró Rosso would be nice.
Cream the butter and work the anchovy fillets, lemon juice and pinch of nutmeg into it. Fill the cavity with the mixture, sew the opening shut, and salt and pepper the bird. Then roast it until done in the oven, basting it occasionally with Marsala and the drippings that collect in the pan.
Roast the bird in a 400 degree (200 C) oven (Italians roast at fairly high temperatures) for about an hour, or until the juices run clear if you slip a skewer into the meaty area under the wing joint.
A wine? A Ciró Rosso would be nice.
