RECIPES: Locanda Verde's Andrew Carmellini

Nightline Platelist

Marinated Chicken Alla Griglia

An overnight marinade, plus about ½ hour of cooking time.

Serves 4


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

Whats Cooking, Andrew Carmellini?
What's Cooking, Andrew Carmellini?

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 salt

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:

  • 1
  • |
  • 2
  • |
  • 3
Join the Discussion
You are using an outdated version of Internet Explorer. Please click here to upgrade your browser in order to comment.
blog comments powered by Disqus
You Might Also Like...