Stasera cucina lui – Il pollo alla mediterranea

Questa settimana nel Calendario del Cibo Italiano si festeggia il pomodoro, di cui è ambasciatrice Betulla.

Il pomodoro per me è il frutto per eccellenza dell’estate, una stagione che ancora si fa attendere, almeno qui al nord.

Niente di meglio, quindi, per propiziarne l’arrivo, di un bel Flash Mob dedicato proprio ai pomodori, anzi, a dei pomodori speciali, quelli di Pachino IGP. Non stupitevi, quindi, se oggi la rete sarà invasa di pomodori in ogni salsa (il gioco di parole qui era d’obbligo).

Io amo e adoro i pomodori e, ancor più, i pomodorini Pachino IGP, quelli a grappolo, per intenderci: non appena arriva la stagione giusta, infatti, comincio a mangiarne in quantità industriale, a pranzo, a cena, e pure come snack (io li mangio così, come fossero ciliegie). Anche perché, considerando che è un periodo “intenso” (per usare un eufemismo) e pure di dieta (per non farmi mancar nulla), i pomodorini sono anche comodi da portare in giro con me, il che non guasta mai!

In più, mi tocca ammettere che, al di fuori del week-end, raramente riesco a cucinare qualcosa di sensato.. così ho appaltato la cucina al Colui che, nelle poche volte in cui riesco a tornare a cena in settimana, cucina per tutti e due. E dalle sue sperimentazioni ai fornelli è nato questo ottimo pollo alla mediterranea, con tanti buoni pomodorini Pachino a grappolo, tante erbette fresche (del mio balcone), qualche cappero e nemmeno un filo d’olio (l’ho detto, sono a dieta). Tutto cuoce insieme in teglia (senza perderci molto tempo, per giunta) e si insaporisce grazie ai grassi del pollo, la cui pelle si caramella per benino, rimanendo croccante e colorata. Una goduria, e senza nemmeno i sensi di colpa.

Scusate, eh, ma se mi sono scelta il Colui, ci sarà un perché!!!

Pollo alla mediterranea

Pollo alla mediterranea

Di Pubblicata:

  • Resa: 2 Persone servite
  • Preparazione: 15 minuti
  • Cottura: 45 minuti
  • Pronta In: 60 minuti



  1. Lavate e mondate i pomodorini. Tenete due grappoli interi (tenendo quindi anche il rametto, come si vede in foto), quindi tagliate i restanti a metà e disponeteli in una teglia capiente. Salate leggermente e mescolate.
  2. Riscaldate il forno a 200°C, ventilato.
  3. Fate un trito di rosmarino, salvia, basilico e timo. Unitevi l'origano, il sale e il pepe e massaggiate le cosce e le sovraccosce di pollo.
  4. Sistemate il pollo sopra i pomodorini tagliati, quindi sistemate i due grappoli ai lati, in modo che non si schiaccino in cottura. Spargete i capperi.
  5. Cuocete in forno già caldo per circa 40-45 minuti, o fino a perfetta doratura.
  6. Sfornare, lasciare riposare 5 minuti e servire, con il grappolo di pomodorini a guarnire.

Pollo alla mediterranea finale

Con questa ricetta partecipo al primo flash mob “A tutto Pachino”, organizzato da AIFB in collaborazione con il Consorzio dei Pomodori Pachino


52 pensieri su “Stasera cucina lui – Il pollo alla mediterranea

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