Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
2005 Sauvignon Blanc
2005 Glissando
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Pollo alla Zingara
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ometime you might want to serve
something really different to wow your
guests and we suggest Pollo alla Zingara.
Of course, Nona Zurlo dubbed one of
Francis' girlfirends "zingara" (gypsy) so
for a few years, he was less fond of this
dish. It does make a great presentation.
1 recipe lemon roasted chicken
clay
brown paper bag
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Soak clay in water for several hours.
Buy it in an art store.
Prepare chicken as directed and slip
into a brown paper bag.
Fold carefully several times so it will
stay closed.
Take an old baking tray and put some of
the clay on the bottom about the size of
the bird.
Place paper bag on the clay.
Next put clay all over the paper bag
about a half inch thick. Try to make a
chicken head with a comb and also make
a tail so that the whole thing looks
something like a sitting chicken.
Put in a 425 degree oven for about an
hour and a half or until the clay begins to
crack.
Bring clay chicken to the table and
crack open in front of your guests.
Enjoy with our 2005 Sauvignon Blanc.
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