For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan. Featured in: In Ischia, Italy, Cooking Is Done In The Sand, Not The Stove.
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Serving Size: 1 recipe (559g) | ||
Recipe Makes: 1 | ||
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Calories: 611 | ||
Calories from Fat: 493 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 39.5g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 179.9mg | 6 % | |
Potassium 1036.3mg | 27 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 21.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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