Marinated Chicken Alla Griglia
An overnight marinade, plus about ½ hour of cooking time.
For the marinade:
¼ cup roasted garlic purée
½ cup rice vinegar or white wine vinegar
¼ cup extra virgin olive oil
¼ grape seed oil or corn oil
2 tablespoons dried oregano, preferably on the branch (Sicilian or Calabrian)
2 tablespoons chopped rosemary
1 lemon, thinly slices
1 teaspoon red pepper flakes
2 tablespoons salt
1 teaspoon coarse-ground black pepper
1 tablespoon sugar
For the chicken:
2 whole chickens, halved
½ teaspoon each of salt and course-ground black pepper
Combine all the marinade ingredients in a bowl and mix well.
Place the chicken halves in a large container and pour the marinade over the top. Cover with plastic wrap and marinate in the fridge for at least 8 hours, or overnight.
Fire up the grill or preheat the broiler.
Remove the chicken's from the marinade (but don't wipe the herbs off; they're delicious charred with on the skin). Season with more salt and pepper.
If you're using a grill: Place the chicken's skin-side down and grill them on high. After 2 minutes, turn the halves 45°. After another 2 minutes, turn the halves 45° again. Turn the heat down to medium and cook the chicken until the juice runs clear when you stick a leg with a knife, about 20 minutes, depending on your grill.
If you're using the broiler: Place the chickens on a roasting rack and broil them until the skins are crisp, about 5 minutes. Reduce the heat to 425° and bake the chicken until the juice runs clear when you stick the leg with a knife, about 20 minutes.
Serve immediately, with the vegetables and accompaniments of your choice. Leftovers make a great chicken salad.
Shaved Porchetta Sandwich
Makes 4 sandwiches
This is an adaptation of the one we make at the restaurant, substituting the whole roasted pork for a rack of pork. At the restaurant we use green olive buns from Pain D'Avignon Bakery in Brooklyn but you can use any good quality ciabatta roll.
For the pork:
1 2-3 lb. pork rack, about 4 bones, preferably from the shoulder end
2 tablespoons extra-virgin olive oil
1 tablespoon black pepper
½ tablespoon fennel seeds
10 leaves fresh sage
1 tablespoon fresh rosemary
2 cloves garlic, peeled
1 teaspoon crushed pepper flakes
2 tablespoons salt
For the Balsamic Onions:
2 medium red onions
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Pinch black pepper
For the Sandwich:
4 tablespoons Calabrain chili paste or harissa
8 slices provolone cheese
4 Italian sandwich buns
To prepare the pork:
Pre-heat the oven to 400 F. Assemble all the ingredients for the rub on a cutting board. Using a chef's knife chop everything together thoroughly until you have a smooth paste. Rub the mixture all over the pork rack. Place the pork on a roasting rack. Roast it in the oven on the middle rack for 15 minutes; then turn the pan around and turn the roast over so it browns evenly. Continue roasting the rack for another 15 minutes or so, until a meat thermometer inserted into the middle of the rack reads 140 F. Remove the rack from the oven and allow it to cool to room temperature on a countertop.
To prepare the balsamic onions: