Pavarotti Chicken Recipes
PAVAROTTI CHICKEN
This recipe should start as 'Raise unsexed baby chickens for 6 months. When roosters become too loud for their immediate environment, carefully cull. Behead, pluck and gut.' Our roosters are free range chooks who are used to flying, foraging and generally having a very nice life. They are MUCH bigger than your typical commercially raised chicken - almost twice the size of a large commercial chicken and they have a much more gamey taste. Unfortunately singing with full throated joy like Pavarotti is not appropriate in suburbia, and when even a dark garden shed cannot contain the sound, it is reluctantly time for silence.
Provided by Missy Wombat
Categories Chicken
Time 1h35m
Yield 1 whole chicken
Number Of Ingredients 8
Steps:
- Clean chicken.
- Preheat oven to 350 deg F/180 C.
- Mix oil, paprika, curry powder and mixed herbs together and carefully pour all over the chicken.
- Ensure that the chicken is thoroughly coated and rub the mix in if necessary.
- Add thyme and onion to interior of chicken.
- Roast in the oven until done.
- [Our chickens take about 1 1/2-3/4 hours but they are the size of a small turkey!]
- Serve.
Nutrition Facts : Calories 3019.3, Fat 248.4, SaturatedFat 54.9, Cholesterol 690, Sodium 655.1, Carbohydrate 18.6, Fiber 6.2, Sugar 5.6, Protein 173.9
PASTA SUBITO BY LUCIANO PAVAROTTI
I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.
Provided by Mike G.
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
- Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
- Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.
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