Cordon bleu
The history of this recipe remains mysterious. Some say it was invented by Duke Gonzaga of Nevers, warden of the kitchens of the King Louis...
8 January 2023
“Mom, look—a chicken!” Shouted a child in a famous advertisement of the last century. This emotion was the same that I felt as a child when my grandfather Gigi brought baked chicken with potatoes on a monumental dish: amazed and happy.
Chickens are very unfortunate beings since they are eaten by practically every people in the world of every religion.
The ancient Romans appreciated chicken, as Apicius mentions in his cookbook, cooked in various ways. Even the Romans of the twentieth century adored it: symbol of the Sunday meal and the main feasts, baked whole or in pieces.
Different story should be made for the rabbit. The only recipes Adolfo Gaquinto, the food writer of the early XX sec, cites are the rabbit “alla cacciatora” and the rabbit “alla romana”. Today, consumption of the rabbit has definitely fallen.
The recipes that I report are only those of my family.