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.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play