2006-07-14T02:49:00.000-07:00

Lardo di Colonnata : A Tuscan Deli

Lardo di Colonnata : A Tuscan Delicacy by Andrea Flint

Pork is a staple food of the mountain regions of northern Italy, where it's often said that a well butchered pig should leave 'nothing but the oink' behind. As a pig is typically around 30% fat, thrifty locals had to come up with a way to use and preserve this valuable source of protein, and the result is Lardo.

Lardo di Colonnata, to give it its full name, is a delicacy produced from pork fat in and around the Tuscan mountain town of Colonnata. Happily for fans of cured meat, it's not only a frugal way of preserving pork fat over winter - it's delicious too!

It's made in large vats known as conche, fashioned from marble quarried at the nearby 'white mountain' of Cararra, which are first liberally rubbed with garlic. Next, layers of pork fat, salt, and a special mix of herbs and spices are added until the vats are full. The conche are then sealed with a wooden lid and left in cool mountain caves for 6 months or longer to mature in the clean air.

After the maturation time is over, the conche are opened to reveal a silky-smooth, meltingly tender 'meat' which can be eaten in much the same way as Parma Ham or other prosciutto.

While Lardo is often used to keep roasted meats moist by placing a thin layer over the skin, it is also delicious simply sliced thinly and eaten with bread, olives, and a good extra virgin olive oil as part of an antipasto course. It is not at all tough or greasy, and is well worth trying even if the idea of eating pure fat leaves you a little apprehensive!

Despite the long years of making Lardo in the traditional way, most of the examples that you may find in your local deli or store will have been made in a much more industrial setting, mainly as a result of modern hygiene laws taking precedence over customs and heritage. Gone are the marble conche and the mountain air, replaced by stainless steel and air conditioning.

However, visitors to the area around Colonnata may still be lucky and get hold of Lardo made in the old way that has been proven over the centuries - just don't tell the authorities if you do!

Andrea is a writer for the Recipedia food and drink glossary where you can read about more Italian delicacies such as Bresaola and Balsamic Vinegar.

Article Source: ArticleRich.com

Chicken Breasts with Sour Cream

2006-06-18T15:43:00.000-07:00

Chicken Breasts with Sour Cream
4 Large chicken breasts, 1 tablespoon butter, 1 medium sour cream cup, 1 teaspoonfull flour, chopped dill, fresh basil leaves, salt and pepper to taste.
I place the chicken breasts in a large pan with melted butter and fry them until the skin turns to a nice golden color, then I add water just enough to cover the chicken pieces. Next, I cover and just let it simmer.
Separately, I mix the sour cream with flour, with a bit of salt, then I pour it all over the simmering chicken beasts.
At times, I stir in with a spoon and when the sauce thickens I gradually add one or two tablespoons of sour cream, just for a richer, creamier sauce. The cooking time is approximatively half an hour, so at the end I add fresh chopped dill and a few basil leaves.
I always serve this meal hot, with boiled new potatoes, as a side dish.
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Smoked Chicken Breasts in Ham

By: Peter Lenkefi

4 ea Large chicken breasts 1/4 ts Chili powderSkinned and boned 1/4 c Flour1/2 ts Garlic salt 2/3 c White wine1/2 ts Paprika 1/2 lb

Thin sliced baked hamCut chicken breasts into strips about 1" wide.

Place in smoker and smokefor approximately 1 hour.Dredge in a the mixture of garlic salt, paprika, chili powder and flour.Brown strips in 3 tbs of butter. Add white wine, cover, and simmer forapproximately 20 minutes until tender. Cool. Wrap each piece of chickenin strips of thinly sliced baked ham. Skewer with cocktail picks. Wrapand carry in a cooler to the picnic.

Article Source: http://www.articlerich.com

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Chicken Breasts with Sour Cream