Lately, I’ve seen more focus on rustic cooking and one dish from Italy that has my attention is “Brick Chicken” – that is chicken roasted under a brick rendering the skin crispy while the meat is succulent and moist. Tyler Florence spotlighted it the other day on Tyler’s Ultimate, however, as I’m allergic to all things Home Depot (want to send me on a panic attack – send me there. Trust – I walk in and walk out ASAP. Too much for me to handle), buying a brick is just not going to happen. However, a mattone is kind of a unitasker. To buy or not to buy was the question.
About a year or so ago while in Philly, I saw the Mattone in Sur La Table. I desperately wanted to try it but I put it back. On a couple return trips, I would fondle but put it back not only for the unitasker issue but also because it was so heavy it would send my luggage into overdrive.
Recently, while perusing Williams Sonoma’s latest offerings, I noticed that they too had a Mattone.
And, finally – NapaStyle has a Mattone in my favorite color – teal.
You know what I always say – if something crosses your path repeatedly, pay attention. Well, guess what – I’m listening…
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G G G G G G GIT it girl!!!!!
Manouschka’s last blog post..Baked: Michelle’s Strawberry, Champagne, Chocolate & White Chocolate Lava Cupcakes
Twitter: SueonFood
says:
3rd time's a charm!!! The teal is a winner.
It's on my list too, next to the Roman clay pot!
You can butterfly aka spatchcock a chicken and use a cast iron skillet. And it cooks fine without a weight on top. Works best at 400 or 425. Clay mat tones have a heat limit of 350. Save your money.