AMERICANO
Cut six large red chile peppers in halves, remove the seeds and veins and cook in boiling water fifteen minutes, then press through a colander. The sauce should be thick and smooth. Chop the dark meat of a cold cooked chicken, season with salt and add two tablespoonfuls of the pepper pulp. Beat two eggs without separating, very light, and add a cupful of milk. Mix a half-cupful of corn-meal with a cupful of flour and a little salt; pour the egg and milk in this, making a thin batter. Put a little olive-oil in a frying-pan, and when boiling hot turn in enough batter to make a thin cake about six inches in diameter. Shake the pan until the mixture is set, then put two tablespoonfuls of the chicken mixture on one side of the cake, roll with a knife and remove to the serving-dish. When all are made pour over the remaining chile sauce and sprinkle the whole with grated Parmesan cheese.