Meat Dish

Italy

Pollo alla Romana is an old peasant dish originating from Rome. It's made with a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers. The meat is simmered with other ingredients until they become tender and create a comforting and rich sauce. This dish is typically slow-cooked &ndash; people used to prepare it in the morning, and left it to simmer for a few hours. It was originally invented as a way to use up low-quality meat, wine, and herbs which tenderize the meat and give it flavor. It's recommended to serve the dish with rustic bread on the side.

Pollo alla Romana

Pollo al mattone, also known as "chicken under a brick," is a traditional dish where a spatchcocked (flattened) chicken is cooked under the weight of a brick or heavy skillet. Often, clay or terracotta mattone (lit. brick) is used for this purpose. This method ensures even cooking and crispy skin. The chicken is typically marinated with rosemary, sage, garlic, pepper, salt, and olive oil before being grilled or cooked on a stovetop. Sometimes, red chili pepper is also used for the marinade. The weight helps to press the chicken flat, resulting in a juicy interior and perfectly crisped exterior. This cooking technique is said to originate from Tuscany but is present throughout Italy and is cherished for its simplicity and flavor.

Pollo al mattone

Pollo arvejado is a typical Chilean stew made with chicken and peas as the main ingredients. The stew is usually flavored with onions, garlic, carrots, green peppers, white wine, chicken stock, cumin, paprika, and bay leaves. In Chile, it is typically accompanied by rice or potatoes. This comforting dish is quite popular in the country because it is quick and easy to prepare while remaining immensely flavorful.

Pollo arvejado

Pollo asado is an authentic Mexican dish consisting of marinated grilled chicken that is usually seasoned with citrus juices and cumin. When the chicken is grilled, it is served in pieces and traditionally accompanied by warm, fresh tortillas and pico de gallo on the side. For best results, it is recommended to use achiote powder, giving the chicken its beautiful, golden color.

Pollo asado

Spain

Pollo campurriano is a traditional dish originating from Cantabria. The dish is usually made with a combination of chicken, paprika, flour, cubed ham, bell peppers, scallions, chicken stock, onions, garlic, rice, white wine, bay leaves, olive oil, salt, and pepper. The chicken is seasoned with salt, pepper, and paprika, dusted with flour, and fried on each side in olive oil until golden. It is then cooked with ham, bell peppers, and scallions, then covered with stock and simmered with garlic, onions, and white wine. Once done, the chicken is served with rice on the side.

Pollo campurriano

Pollo con capperi is a traditional dish originating from the Lazio area. The dish is usually made with a combination of a whole chicken, capers, dry white wine, anchovies, garlic, pine nuts, parsley, olive oil, and pepper. The chicken is cut into pieces that are browned in olive oil. White wine is added to the pan and the combination is cooked until the alcohol evaporates. The anchovies, capers, parsley, garlic, and pepper are processed until smooth, and the sauce is then spooned over the chicken pieces. The pan is covered and the dish is cooked for a bit longer with the addition of water to keep everything succulent. The pine nuts are added near the end of cooking and the dish is then served warm.

Pollo con capperi

Pollo con naranja y menta is a traditional chicken dish originating from Spain. The dish is usually made with a combination of chicken breasts, orange juice, fresh mint, butter, salt, and black pepper. The chicken is seasoned with salt and pepper and saut&eacute;ed in butter. The orange juice is poured into the pan with the meat and it's simmered until the chicken is almost tender. Chopped mint and more butter are added to the pan in order to finish the dish and thicken the sauce a little bit. Pollo con naranja y menta is typically served with saut&eacute;ed potatoes and a fresh green salad on the side. The dish is often garnished with mint sprigs and orange slices.

Pollo con naranja y menta

Mexico

Pollo encacahuatado is a Mexican dish believed to have originated in Puebla. It consists of chicken pieces that are cooked in a delicious peanut sauce made with lard, tomatoes, onions, garlic, peanuts, chilis, cinnamon, and chicken stock. The meat is slowly simmered in the sauce until all the flavors are thoroughly combined. When done, the dish is typically served in shallow bowls and accompanied by warm tortillas or rice and beans.

Pollo encacahuatado

Pollo en crema is a popular Guatemalan dish that is also enjoyed in El Salvador and Mexico. It consists of chicken breasts that are drenched in a rich, creamy sauce made with loroco (edible green flowers), chayote or zucchini, yellow potatoes, green chile peppers, onions, and cream. This comforting, lightly spicy dish is often served with rice and corn tortillas on the side.

Pollo en crema

Pollo fritto alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of chicken pieces, olive oil, lemon juice, garlic, parsley, rosemary, eggs, flour, bay leaves, salt, and white pepper. The chicken pieces are marinated in a mixture of oil, lemon juice, parsley, rosemary, bay leaves, garlic cloves, salt, and white pepper. The pieces are drained, dipped in a batter consisting of flour and eggs, and then fried in hot oil until golden. The dish is seasoned with a pinch of salt and garnished with lemon slices and parsley sprigs before it's served piping hot.

Pollo fritto alla fiorentina

Pollo fritto alla Veneta is a traditional dish originating from Veneto. The dish is usually made with a combination of chicken, lemon juice, parsley, eggs, breadcrumbs, olive oil, sage, and salt. The chicken is marinated in a mixture of lemon juice, parsley, and salt. It's then dipped in beaten eggs and coated with breadcrumbs. The chicken is fried in oil until golden and fully cooked. Sage leaves are fried in the same pan, and they're used to garnish the chicken before serving. The dish is often served with lemon wedges and a fresh salad on the side.

Pollo fritto alla Veneta

Pollo in crosta di sale is a traditional poultry dish, consisting of chicken in a salt crust. The dish is usually made with a combination of a whole chicken, flour, sea salt, egg whites, rosemary, bay leaves, and seasonings. The chicken is seasoned with salt and pepper, while the rosemary and bay leaves are placed inside the cavity. It is then placed into an ovenproof dish and completely covered with a mixture of sea salt, flour, and egg whites. The dish is baked for mroe than an hour. When served, the salt crust is broken and the chicken is carved into pieces.

Pollo in crosta di sale

Pollo in potacchio is a traditional poultry dish originating from the region of Marche. The dish consists of chicken with a tomato and rosemary sauce, and the list of ingredients includes a whole chicken that's cut into pieces, olive oil, butter, lemon, white wine, onions, garlic, and seasonings. The potacchio sauce is typically added to chicken or rabbit dishes for a final touch, and it consists of onions or shallots, rosemary, lemon rind, dried chili peppers, olive oil, and tomatoes. The chicken is rubbed with lemon, fried in olive oil and butter, then cooked with white wine, onions, and garlic. The potacchio sauce is added to the saut&eacute; pan with the chicken, and the combination is cooked until the chicken takes on the flavor of the sauce. Once done, the dish is served hot with the pan juices drizzled over it.

Pollo in potacchio

Pollo Rancho Luna is a traditional chicken dish originating from Cuba. Although there are a few versions, the dish is usually made with a combination of chicken, olive oil, onions, garlic, white wine, orange juice, lemon juice, bay leaves, salt, and pepper. The onions and garlic are chopped and saut&eacute;ed in olive oil. The remaining onions, lemon juice, orange juice, and white wine are mixed and seasoned with salt, pepper, and bay leaves. Leftover oil from the pan is mixed into the liquid, and the marinade is poured over the chicken pieces. The dish is baked in the oven for about an hour, and while it&rsquo;s roasting, the chicken is occasionally basted with the remaining juices. Once fully cooked, the dish is ready to be served.

Pollo Rancho Luna

Polneti piperki is a hearty North Macedonian dish consisting of peppers stuffed with ground meat, rice, and selected seasonings. Sometimes, chopped vegetables are added to the stuffing. The dish is usually roasted in the oven until the peppers are slightly charred. It is recommended to serve the stuffed peppers with mashed potatoes on the side.

Polneti piperki

Croatia

Polpete u &scaron;al&scaron;i is a traditional ground meat dish originating from Dalmatia. Although there are several variations, the dish is usually made with a combination of ground meat (pork and beef), garlic, eggs, parsley, oil, tomatoes, salt, pepper, olive oil, white wine, and sugar. The sauce is made with tomatoes, white wine, sugar, olive oil, salt, and pepper. The ground meat is mixed with eggs, salt, pepper, garlic, and parsley, and the mixture is shaped into patties that are fried in oil on both sides. In order to finish the dish, the patties are served with warm tomato sauce. If desired, cooked spaghetti can also be mixed with the sauce before serving for a heartier meal.

Polpete u šalši

Polpette alla Mammolese are traditional meatballs from Mammola, a town in Calabria, Italy. These meatballs are typically made with a combination of ground meat (usually pork), eggs, soaked bread, garlic, goat cheese, parsley, chili pepper, and salt. The mixture is shaped into meatballs, which are then cooked in the tomato sauce. Polpette alla Mammolese are served as a main dish (secondo) along with pasta and sprinkled with goat cheese or smoked ricotta.

Polpette alla Mammolese

Polpette al sugo is a traditional dish consisting of meatballs in sauce. Although there are numerous recipes, the meatballs are usually made with a combination of ground meat (beef or veal), eggs, bread soaked in milk, Parmigiano-Reggiano cheese, parsley, salt, and pepper. Once shaped, the meatballs are browned in a pan and then cooked in a sauce consisting of onions, olive oil, tomatoes, and seasonings. The dish is covered with a lid and cooked over low heat until the sauce thickens and the meatballs are fully cooked. Polpette al sugo are often sprinkled with chopped parsley before serving. In Italy, it is considered unaccaptable to pair them with pasta or potatoes, but it's recommended to accompany the dish with polenta on the side.

Polpette al sugo

Polpette di bollito are Italian meatballs made from leftover boiled meat, often from making broth or stews. The boiled meat is finely chopped or ground, then mixed with ingredients like breadcrumbs, eggs, garlic, parsley, and grated cheese to create flavorful meatballs. These are then fried or baked to a golden-brown finish. This dish is a great example of Italian cucina povera (peasant cuisine), which focuses on using every part of ingredients, reducing waste, and creating delicious, comforting food from leftovers. The polpette are often served with salsa verde or bagn&eacute;t verd, a tradition taken from Piedmontese boiled dinner. Polpette di bollito are also very popular in Rome.

Polpette di bollito

Polpette di cavallo is a spin on the classic Italian meatballs, but it contains horse meat (carne di cavallo) instead of veal or beef. This meat specialty is typically prepared with a mixture of ground horse meat, eggs, breadcrumbs, parmesan, parsley, lemon zest, salt, and pepper, which is then shaped into meatballs which are the size of a small mandarin orange. They're cooked in various ways - grilled inside lemon leaves, fried, baked, or simmered in sauces. This version of polpette is typical of Sicily (especially Catania), and it is a popular street food item that is commonly consumed as a snack or a second course. These meatballs are often enjoyed drizzled with a vinaigrette consisting of lemon juice, olive oil, salt, parsley or oregano, and they can be placed inside the bread and served as a sandwich or simply served with sauces.