For many centuries, spicy foods have been attributed often to Chinese cuisine.  For instance, in the Schezuan province located in Southwestern China, this particular region is famous for the spicy and pungent flavors in the foods that are prepared because of the common use of chili peppers and garlic.  Also, Schezuan peppercorn, which is a plant that is native to this province, is commonly used in Schezuan cuisine as well as other spices and herbs like ginger and star anise.  And because many people believe that Chinese cuisine as using liberal dashes of spices onto the foods that are prepared, it is often envisioned that any common person who consumes these foods would need to take in large amounts of water in the efforts of calming his raging taste buds.

Meanwhile, when people talk about Italian cuisine, what immediately comes to mind are pasta and pizza dishes as Italians love tomato sauce.  And they balance the sour taste of the tomato sauce with the sweetness of the bell pepper in the dishes that they prefer.  Also, Italians love to use potato and maize a lot in the foods they cook.

Although, generally, Italians do not put spices in the pasta and pizza dishes, there is a particular region in Italy where spices are liberally used when cooking.  And this is the Calabrian region.  In Calabria, people from this region love to use spices when they prepare food.  Eggplant is also one of the favorite ingredients of people in this region and they have invented numerous dishes that use this particular vegetable.

Because of the love for spicy foods that both Calabrians and Schezuans share, the new addition to the Chitalian recipes that I have included below would absolutely be a hit for both.  In this dish, I have included Schezuan peppercorn, which as I have mentioned before, is a staple spice in the Schezuan cuisine.  And combined with the sweetness and citrusy taste of bergamot oranges in addition to the sugar, these bring in wonderful contrasting flavors that you would surely enjoy.  And with the smoky flavor obtained from grilling the pork chops, this would make your mouth water.

Chitalian Pork Chops

Makes 6 servings

Ingredients

6 Pork chops
2 Tablespoons Schezuan peppercorn
2 Tablespoons sugar
3 Tablespoons soy sauce
1/3 Cup fennel seeds
1 Cup bergamot oranges, peeled and seeds removed

Directions

Make sure that the pork chops are flattened by lightly pounding on them.  Marinade pork chops in soy sauce and bergamot oranges.  Rub pork chops with Schezuan peppercorn, fennel seeds and sugar and cover them with foil.  Grill the pork chops on hot coals.  When done, remove the foil and put the pork chops on a serving plate.

So, the next time you and your family want to fire up the grill for an outdoor cookout together, then, be sure to try the Chitalian pork chops.  This would be an instant hit with your family and you can even cook this on your next party with your friends.  And if you want to try other great Chitalian recipes, simply go to www.Vito-Wong-Chinese-Italian-Food.com now.

Makes 4 servings

Ingredients

250 Grams (8.8 ounces) chicken, de-boned and diced
4 Tablespoons olive oil
1 Cup Chinese cooking wine
1 medium-sized onion, chopped
4 Cloves garlic, chopped
3 Cups raw Vialone nanno rice
1 Cup Shitake mushrooms, chopped
6 Cups chicken stock
5 Sprigs Italian parsley, chopped
4 Tablespoons five spice powder
Salt and pepper to taste

Directions

Put chicken broth in a sauce pan and let it boil for twenty minutes.  Set aside.

To make the risotto, put two tablespoons of olive oil in a large casserole dish over medium heat.  Then, place the garlic and onion into the dish and saute for five minutes.  Add the rice into the dish and saute for three minutes.  Be sure to stir the dish in a continuous manner using a wooden spoon.  Put the Chinese cooking wine into the dish and reduce until almost dry.  Then, add the chicken stock into the dish as needed, half a cup at a time.  Add two tablespoons of five spice powder, salt and pepper.

In a separate pan, put two tablespoons of olive oil and heat it up.  Put the chicken into the pan and lightly brown it for a few minutes.  Then, add the chopped Shitake mushrooms and saute for ten minutes.  Season the chicken and mushroom with two tablespoons of five spice powder.  Then, put the remaining Chinese cooking wine into the pan to de-glaze the chicken and  mushrooms.

When the risotto is ready, put the chicken and mushroom mixture on top of it.  Sprinkle chopped Italian parsley leaves over the risotto before serving.

Makes 6 servings

Ingredients

6 Pork chops
2 Tablespoons Schezuan peppercorn
2 Tablespoons sugar
3 Tablespoons soy sauce
1/3 Cup fennel seeds
1 Cup bergamot oranges, peeled and seeds removed

Directions

Make sure that the pork chops are flattened by lightly pounding on them.  Marinade pork chops in soy sauce and bergamot oranges.  Rub pork chops with Schezuan peppercorn, fennel seeds and sugar and cover them with foil.  Grill the pork chops on hot coals.  When done, remove the foil and put the pork chops on a serving plate.