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al mattone
cooking under a heated weight
Generally pollo al mattone, or 'brick chicken', marinated with peperonicino and cooked on a grill or in a frying pan with a very hot weight on top (often a brick wrapped in foil), so the meat cooks through quickly but remains juicy and tender.
Text © Dana Facaros & Michael Pauls
Image by CityMama --Stefania Pomponi Butler