July 4 Recipes from Ciao Italia

With July 4th preparations beginning in earnest this weekend, Mary Ann Esposito, host of Ciao Italia™, television's longest running cooking show, is offering two classic Independence Day recipes - grilled chicken and potato salad - with a delicious Italian twist.

"Ever since Christopher Columbus set sail in 1492, Italians have played an integral role in the history of the United States," observed Esposito. "Even the name 'America' comes from the great Italian explorer, Amerigo Vespucci. It only makes sense that this 4th of July we add some authentic Italian flavor to two American favorites. Whether you're celebrating with a back yard barbecue or packing a picnic to go watch the fireworks, these simple, flavorful recipes will make your day."

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Pollo Sulla Brace (Grilled Chicken)

Mary Ann on This Dish: "This recipe reminds me of the 4th of July when I was growing up. On Independence Day, my parents always took us to Main Street early in the day to get a good view of the parade with music, floats, and a sea of flags waving in the air My dad then hauled us into the station wagon for the annual trek to Lockport, NY for the annual 4th of July cherry picking event. We picked bushels for everyone in the family! We watched the fire works on returning home, never wanting to see another cherry again."

Ingredients:
3 1/2 pounds free-range chicken pieces
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 teaspoon fresh oregano leaves
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
Fine sea salt to taste
1 teaspoon coarsely ground black pepper

Directions:
Wash and dry the chicken.
Mince the rosemary, sage, and oregano together.
In a dish large enough to hold the chicken in a single layer, mix the olive oil and lemon juice. Add the herbs, salt, and pepper. Add the chicken pieces and turn to coat. Cover and let the chicken marinate in the refrigerator for at least 3 hours.
Prepare the grill. When it is hot, grill the chicken, basting 5 to 6 times with the marinade, until just cooked through.

Insalata di Patata alla Menta (Grandma Galasso's Minted Potato Salad)

Mary Ann on This Dish: "I loved to eat Grandma Galasso's potato salad on a hot and steamy summer day. Mint was her favorite herb; she put it in everything because it grew wild in her backyard. To her it was like getting free fresh herbs! I make this refreshing salad to this day with a few embellishments like the addition of arugola and crumbed feta cheese over the top. It goes great with grilled meats, fish, and poultry."

Ingredients:
2 cloves garlic, peeled
1/2 cup whole mint leaves, stems removed
8 whole arugola leaves (optional)
Coarse sea salt to taste
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
3 medium red skin potatoes, cooked, peeled, cooled, and cut into cubes
1 pound cooked green beans, cut into thirds
1/2 cup crumbled feta cheese (optional)

Directions:
Mince the garlic, mint, arugola, and salt together by hand or in a small food processor. Transfer the mixture to a 9 x 12 glass dish. Stir in the olive oil and vinegar.
Add the potatoes and green beans and mix to coat well with the marinade. Cover and allow to stand at room temperature for several hours before serving, or make the day before and refrigerate. Bring to room temperature 2 hours before serving.
If desired sprinkle the top with feta cheese just before serving.