Sunday, December 12, 2010

Bucciarelli's - and extraordinary Italian Deli


If you are driving between Newburyport and Salisbury MA and decide to buy some dinner, I know where I would have gone. I would have loved to have Bucciarelli's butcher's shop and deli in my neighbourhood.

This is Pete, my cousin Anne's husbands favourite place to buy meats. He loves this place so much that he asked me to visit it and see what it has to offer.

The deli and butcher shop is run by Joe Bucciarelli, a second generation Italian-American with even some Irish ancestry.

We met him behind the counter and he was proud to show us hand-cut steaks, marinated tips, roasts, all natural chicken, veal, sausage, lamb as well as artisan breads and a wide range of other delicatessen he could offer.

As most deli's you will have pay a great deal more for dinner than if you buy meats in your local supermarket, but people like Joe Bucciarelli offers real quality for that extra money.

Here are a few snapshots from Bucciarelli's deli & butcher shop.

Chicken cutlets

Look at these chicken cutlets, seasoned and breaded just waiting to hit the pan.

I love chicken, and this is certainly a great way to prepare them. Cutlet is technically a slice of meat either from the rib or leg area. I have no clue as to whether this is meat from chicken breast or thigh

The good thing is that there is no work involved, except frying them in a pan until crispy and golden. Yum!!

Cilantro & lime chicken

Chicken is a very neutral meat, and the best way of adding taste is to marinate it in oil, vinegar and different seasoning.

Citrus flavours are often used to season poultry. Oranges are used for duck in a classical recipe. Joe Bucciarelli use a marinade made with lime juice and cilantro or coriander, two very interesting and distinct flavours.

When I visited my cousin Anne, we bought two of these chicken breasts to prepare at home. She added additional flavour to the dish by using peach juice for her sauce, a very original idea. I will return to this meal in a later story here on Enjoy Food & Travel.

Chicken Coriander Soup & Crispy Crunchy topping - see story on Enjoy Food & Travel


Chicken Cordon Bleu

Chicken Cordon Bleu is another classic recipe. Inspired by a classic recipe made with veal, it is replaced by a thick chicken breast filled with mustard, ham and Swiss cheese, dipped in eggs and rolled in bread crumbs.

Another delicious recipe, that I have made several times. When I visited my cousin Carol in Greenville N.Y. in October it was the main course during her festive dinner. More on that later.

At Bucciarelli, Joe and his staff will have prepared all for you. All you have to do is to fry it in a pan and serve it with your favourite veggie's.

Chicken breast Cordon Bleu - see recipe here

Mac'n Cheese

For $5,99 per pound you can even bring an American classic home with you.

Macaroni and cheese is relatively easy and cheap to make, either from scratch or from a packet. The first alternative is the best, as you may use higher quality ingredients and season it to your taste.

The other alternative may be convenient, but you do not know what ingredients that are used in the ready made base as artificial food additives or trans fats.

If you are lazy and what a home made style Mac'n Cheese you can visit Bucciarelli's and buy it ready made, just turn on the microwave and presto - you have dinner in a minute or two.

Mac'n cheese - three variations of an American specialty - read story here

Ricotta stuffed meatloaf

Meatloaf is one of my favourites, and if they have this variety the next time I visit the US, I will try to convince my cousin to by some.

I make my meatloaf with a mozzarella and sun dried tomato filling, and it is delicious. This meatloaf has ricotta, an Italian sheep milk or cream-cheese cow milk whey cheese as a main ingredient.

I would love to get the recipe from Joe Bucciarelli as here there are much more than just meat and cheese.

Meatloaf Italian style - see recipe here

See location of Bucciarellis Butcher Shop & Deli on this map


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