"Toresani" allo Spiedo
Region: Italy, Veneto
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
Toresan and terraiuolo are Venetian words for a certain kind of small pigeon
known as squab. Because of the difficulty finding squab, not to mention the expense, I recommend using Cornish game hens or young chickens.
Yield: Makes 6 servings
Preparation Time: 2:30 hours in all
1/4 cup extra-virgin olive oil
10 dried juniper berries, crushed
2 bay leaves, crumbled
Salt and freshly ground black pepper to taste
4 sprigs fresh rosemary
4 Cornish game hens or 2 young chickens (about 7 1/2 pounds total)
2 ounces thinly sliced pancetta (4 to 8 slices)
1. Prepare a medium-low charcoal fire or preheat a gas grill for 15 minutes on medium-low. If using a charcoal grill, mound the coals to either side of the firebox and place an aluminum drip pan in the center. If using a gas grill, place a rack on the grill with an aluminum drip pan underneath. Set up the rotisserie attachment.
2. Mix the basting oil by stirring together the olive oil, juniper berries, bay leaves, and salt and pepper, to taste.
3. Put a sprig of rosemary inside each hen or chicken. With a brush, dab some oil on the inside of the birds. Truss the birds. Wrap 1 or 2 pieces of pancetta around each. Tie the birds in two places, around the wings and around the breast so the pancetta will not fall off and the birds are compact.
4. Secure the birds firmly to the spit, making sure their weight is evenly distributed so the spit rotates smoothly. Make sure the holding prongs on each end are tight and grip the birds solidly. If necessary, tie the birds to the spit with butcher’s twine so they will not slide while the spit rotates. Spit-roast, basting fairly often with the basting oil, until golden brown and moist, about 2 hours. Once you run out of the basting oil, baste with the collected pan juices. Remove from the rotisserie and serve.
Variation:
Note:
Posted: 12/14/2006