September 18, 2007
By Maggie Heyn Richardson
I loves me some Abita with our fabulous local fare, but the truth is, Prosecco and Louisiana chow go hand-in-glove. The Italian sparkling wine, which hails from the area north of Venice, is about the food-friendliest wine around, pairing particularly well with hard-to-match stuff like sweets and spicy cuisine. As I've said, even if you aren't a fan of Champagne, this sparkling wine is accessible and really easy going down. A fun side note, it's the traditional main ingredient in both a Bellini and, one of my all-time favorite cocktails, the sgroppino, made with vodka and lemon sorbet.
I haven't had too many disappointing Proseccos, but some are dryer and cleaner-tasting than others. Try Lunetta Cavit, Nino Franco Rustico and Cantine Pirovano. The first two run for less than $15 at Calandro's and Martin respectively, and I found the Pirovano at Whole Foods for $8.99 this weekend. Another, Candoni Brut, comes in a beautiful bottle bedecked in ancient Roman designs, but don't be lured, it's heavier and fruitier than the others.
Switching gears …For the reader who asked for recipes last week, the only one I can safely give you without causing you potential grief stove-side is Frango a Beira Alta (roast chicken with ham and cheese curd) which comes from William-Sonoma's Savoring Spain and Portugal. And it would be great with Prosecco. Here you go.
1 roasting chicken, 4 pounds
2 slices prosciutto
3/4 cup soft fresh sheep's or cow's milk cheese (my favorite lately is capricho de cabra)
6 tablespoons butter at room temp
freshly ground pepper
salt to taste
1 1/2 pounds small new potatoes, peeled
Preheat oven to 350 degrees.
Rinse and pat dry chicken. Using your fingers, ease the skin away from the breast meat of the chicken, being careful not to tear the skin. Slip the ham under the skin, covering the breast, and press the skin back in place. Place the cheese in a small bowl. Cut 2 tablespoons of the butter into the small pieces and mix with the cheese. Season with pepper. Spoon the cheese mixture into the chicken cavity and skewer or sew closed with kitchen string. (I don't bother to do this).
In a small pan, melt the remaining 4 tablespoons. Butter and season with salt and pepper. Set aside to use for basting.
Place the chicken, breast side up, on a rack in a roasting pan and place the potatoes in the pan, surrounding the bird. Roast, basting the chicken and the potatoes with the seasoned butter every 8-10 minutes (I don't baste this often. Sometimes I don't baste at all and it's still moist.) until the juices run clean with a thigh joint is pierced or until an instant read thermometer inserted into the thickest part of the thigh without touching the bone registers 160 degrees, about 1 and a half hours. (Sometimes, I have to let it cook a little longer).
Transfer the chicken and potatoes to a warmed platter. To serve, using a large spoon, scoop out the cheese and place in a bowl to pass at the table.
Comments
Posted by sherishiqua on September 19 at 9:59 a.m.
There is a good article about raising chickens in your backyard in today's NY times Dining In/Out section. I'm tempted, but the dogs would be also...
Posted by guyogden on September 20 at 4:42 a.m.
Thanks for the recipe!
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