Roasting Italian style with Jamie Oliver
For his next lesson in Italian cooking, the British culinary star serves up a mixed roast dish that's sure to please a crowd. Check out the recipe
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Jamie Oliver cooks an Italian roast Nov. 9: The British chef gives the "Today" show crew and Dustin Hoffman a cooking lesson on how to roast a chicken, rabbit, and much more in a dish called Arosto Misto. Today Show Kitchen |
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In the fourth part of the special series, “Jamie’s Italian Cooking School,” Britain’s celebrity chef and school lunch crusader, Jamie Oliver, shares his recipe for Arrosto Misto (Mixed Roast), from his new cookbook, “Jamie’s Italy.”
Serves 8-10
The concept of arrosto misto is really simple and exciting. As opposed to just roasting a whole chicken or piece of beef on its own, the idea is that you take all kinds of seasonal meat and game and use any mixture or combo in the same roasting pan — a bit like a grab bag! There is something about having lots of different meats in a pan — it will definitely have your mates thinking you’re really accomplished in the kitchen! Feel free to use just one type of meat if you like (I’ve written the recipe so that you can follow it easily if you choose to do this), but for special occasions do try the whole lot. Each meat can be flavored slightly differently, using herbs or maybe spices. Of course, different meats have different cooking times, so you will be putting them in at different stages, but the finished dish will end up cooked to perfection. In Italy when it comes to roasting they are not interested in pink duck or rare game; instead they will very gently cook the meat all the way through — delicious.
You can guarantee this will be a show-stopping dinner — there’s always something festive about a big joint of roast meat, let alone several different ones. And it’s great for people to be able to help themselves to a little of what they fancy… and then have more! Any leftovers can be made into lasagna.
Adapted from "Jamie’s Italy," copyright 2007 Hyperion.
INGREDIENTS
For the rabbit
For the rabbit stuffing
For the duck
For the chicken
For the squab and quail
For the rabbit and the rabbit stuffing
Preheat your oven to 375°F. Lay the slices of pancetta out on a sheet of oiled waxed paper so they are side by side and slightly overlapping, then place in the fridge.
Rub the rabbit with oil and season with salt and pepper. You now need to make the stuffing, so score the skin of the sausages and remove the meat from the skins. Place the meat in a bowl with the breadcrumbs, orange zest, nutmeg, dried chili, and sage. Season with a little pepper, mix it all together well, and stuff it inside the belly cavity of the rabbit.
Take the pancetta out of the fridge and wrap the waxed paper- pancetta side down- round the belly of the rabbit. Carefully peel the paper off, so the pancetta is left wrapped around the rabbit. Lay the sprigs of rosemary over the pancetta, then tie the rabbit belly in a couple of places, using string to keep the stuffing in place. Place the rabbit in a roasting pan and cook in the preheated oven for an hour. Halfway through, add any extra orange halves, pieces of pancetta, or sprigs of herbs to the pan, the baste the meat and return it to the oven.
For the duck
Preheat the oven to 375°F. Rub the duck with oil, season with salt and pepper, and stuff it with the sage, cinnamon stick, garlic cloves, and orange half. Place in a roasting pan and cook in the preheated oven for 2 hours. Halfway through, add any extra garlic cloves, orange halves, or sprigs of herbs to the pan, then baste the meat and return it to the oven.
For the chicken
Preheat the oven to 375°F. Rub the chicken with oil, season with salt and pepper, and stuff it with the bay leaves, garlic, and lemon halves. Place in a roasting pan and cook in the preheated oven for 1 1/2 hours. Halfway through, add any extra garlic cloves, lemon halves, or herbs you may have to the pan, then baste the meat and return it to the oven.
For the squab and quail
Preheat the oven to 375°F. Rub the squab and quail with oil, season with salt and pepper, and stuff them with a few sprigs of thyme, the cloves of garlic, and the strips of orange rind. Lay the strips of lemon rind over the quail breasts. Cover each piece of lemon rind with a sage leaf, and cover with a square of pancetta. Secure these onto each quail with string. Place in a roasting pan and cook in the preheated oven for 35 minutes. Halfway through, add any extra garlic, lemon and orange halves, pieces of pancetta, or sprigs of herbs to the pan, then baste the meat and return it to the oven.
To serve
Serve your chosen meat or the whole arrosto misto on a big serving dish with all the juices and garlic from the pan. Roasted veg is perfect served alongside. Give everyone a steak knife, a napkin, a fingerbowl, and plenty of Chianti!
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