I based this recipe on a Mario Batali recipe that Richard May posted. The original recipe called for a massive amount of fennel pollen, not an ingredient that you can pick up at any supermarket. I went with the alternative, toasted fennel seeds, and—perhaps being less fond of fennel—I used a lot less. I also thought that Mario’s recipe used way too much salt.
Karl’s Pollo al Mattone
(Chicken Under Brick)
karllueck
Miriam
Jabberwocky Stew 