A preparation we’ve featured this week is based on what might happen if a Southern fried chicken was prepared by a crazy Italian. The sweetbreads (soaked in buttermilk before being breaded and pan fried) replaces the chicken, the white polenta replaces the grits, and the Swiss chard replaces the collard greens. Originally I considered to make a ham gravy with a roux and all, but opted instead for sliced San Danielle prosciutto and a natural chicken jus.
What if a crazy American southerner was suddenly dropped in Italy?
Brilliant! Haute comfort food.
I particularly like how you’ve kept the integrity of the original Southern Fried Chicken recipe’s textures.
Love your philosophy about food.