A Marcella Hazan classic. I think it took me some time to get my head around this dish. But I love it now. It's so simple (which as Marcella reminded us, does not mean easy). My favourite dishes are those with the fewest ingredients, and Marcella points out that if the ingredients were a still life painting it would be just that: a chicken and two lemons.
Even better if you can grow your own lemons. And maybe even your chicken...
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I have been cooking this dish since 2010 - 15 years! You can read my first thoughts on this blog. It is one of my favourites. Get good lamb, good vinegar, good beans, good salt and good olive oil, and a good pot, and you're set. Good pepper too! As usual, follow the instructions. Get lamb on the bone - "everyone knows it's tastier", Marcella said to me. "Speak to your butcher", she also said to me. And follow her directions. When it says to cook till tender, she means till tender. It might take half the time suggested, or double. Poke it with a fork.
As Marcella also said, "Cooking times bore me".
This dish was first published in 1973. 51 years ago. Who knows how long Marcella has been aware of this dish, and how long it has been cooked for.
She also said to me that young people like me were keeping these old dishes alive.
Young people like you now!
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These little beauties are well worth a go. I read somewhere else that Marcella learnt this from her assistant - probably 50 years ago. Well, they are still tasty.
It's important with recipes to read the instructions carefully. Marcella once said cooking times bored her, because it might take 3 times as long on your stove than hers. It depends on the heat, and what's being cooked, no doubt among other things.
I ended up cooking these for over an hour - maybe 70 minutes, until her description was matched and the meat came away easily from the bone.
Worth the wait.
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I've eyed this dish off for a while. I think early on I attempted it, but the cooking time seemed really off - less than a minute for a chicken breast.
I paid more attention this time - it's filleted chicken breast, to mimic veal scallopini. So a flash in the pan more or less.
Unfortunately, I only worked that out after I filleted my breasts - and they were monstrous breasts too. Birds these days.... So the fillets were at least twice as thick as they should have been - possibly more.
I had to cook them for longer until they reached a cooked temperature (around 75C). I added some water and put the lid on to do this, then simmered the water away and continued with the recipe.
It cooled quickly - I really need the warmed serving platter for next time.
But the sauce was lovely, buttery and lemony, even if the chicken was a bit dry and chewy because of the size of it and cooking time. The presentation was beautiful.
I'll have another crack at this.
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Now, where was I?
Tonight we cooked Lamb Cutlets with rosemary, garlic and white wine, from Marcella's Italian Kitchen.
At least, that's what we call them. I've been asking AI about what Americans call lamb chops.
Either way. The classic parings work with whatever lamb you have.
My cutlets were a little chewy, so I'm going to try again with another butcher.
Flavour was lovely.
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