Anthony's Recipe
ingredients
8 to 12 little neck clams per person
406 tablespoons extra virgin olive oil
3-4 cloves of garlic, minced
2-3 tablespoons of Contadina or equivalent pesto
1-2 cups white wine
preparation
Wash clams in cold water using a brush to remove sand from shell. In 12 inch saute pan, heat olive oil in pan on medium-high heat. After 2-3 minutes, add garlic and cook 1-2 minutes ONLY, stirring... do not allow to brown. Add clams and white wine and cover. Increase heat to high. Cook for 4-5 minutes or until clams are open. Add pesto and stir. Add to pasta.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Wednesday, February 4, 2009
Tacchino Ripieno
Michael's Find - Recipe courtesy of Mario Batali (Michael makes this recipe with pork chops - yum!)
ingredients
1 whole turkey breast, boned, halved, and butterflied by your butcher, 5 to 6 pounds total
Kosher salt and freshly ground black pepper
1/2 pound pancetta, cut into 1/2-inch pieces
1-1/2 to 2 pounds ground pork shoulder
10 prunes, pitted and quartered
12 chestnuts, roasted, peeled, and halved
2 cups fresh bread crumbs
1 cup freshly grated Parmigiano Reggiano
2 eggs
2 tablespoons freshly ground black pepper
Freshly ground nutmeg
1 tablespoon each chopped fresh rosemary and sage
3 cups dry white wine
preparation
Preheat oven to 400 degrees F.
Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.
In a 12 to 14 inch saute pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly. Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes, until the prunes really start to soften. Remove from the heat and allow to cool, about 20 minutes. Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand (overmixing here can result in a lead torpedo for a stuffing, don't do it!)
Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them. Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up. Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside and a meat thermometer reads 165 degrees at the fattest part of the breast, about 1 hour, plus or minus 10 minutes. Remove and allow to rest 15 minutes before carving.
Add the remaining cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.
Carve the roast into 1/2-inch slices and drizzle with the pan sauce.
ingredients
1 whole turkey breast, boned, halved, and butterflied by your butcher, 5 to 6 pounds total
Kosher salt and freshly ground black pepper
1/2 pound pancetta, cut into 1/2-inch pieces
1-1/2 to 2 pounds ground pork shoulder
10 prunes, pitted and quartered
12 chestnuts, roasted, peeled, and halved
2 cups fresh bread crumbs
1 cup freshly grated Parmigiano Reggiano
2 eggs
2 tablespoons freshly ground black pepper
Freshly ground nutmeg
1 tablespoon each chopped fresh rosemary and sage
3 cups dry white wine
preparation
Preheat oven to 400 degrees F.
Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.
In a 12 to 14 inch saute pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly. Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes, until the prunes really start to soften. Remove from the heat and allow to cool, about 20 minutes. Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg, and herbs and just bring together, stirring with your hand (overmixing here can result in a lead torpedo for a stuffing, don't do it!)
Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them. Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up. Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside and a meat thermometer reads 165 degrees at the fattest part of the breast, about 1 hour, plus or minus 10 minutes. Remove and allow to rest 15 minutes before carving.
Add the remaining cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.
Carve the roast into 1/2-inch slices and drizzle with the pan sauce.
Chicken Picatta II
Christina's Recipe
ingredients
2 skinless and boneless chicken breasts (chicken cutlets are faster)
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons capers
Juice from 1 lemon
1 tablespoon butter
preparation
Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Place each slice between 2 layers of plastic wrap and pound with a mallet until 1/4 inch thick. Season each breast with salt and pepper.
To a skillet over high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in warm oven.
To make sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.
Pour the sauce over the chicken and serve. Great with steamed broccoli.
ingredients
2 skinless and boneless chicken breasts (chicken cutlets are faster)
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup white wine
2 tablespoons capers
Juice from 1 lemon
1 tablespoon butter
preparation
Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Place each slice between 2 layers of plastic wrap and pound with a mallet until 1/4 inch thick. Season each breast with salt and pepper.
To a skillet over high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in warm oven.
To make sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.
Pour the sauce over the chicken and serve. Great with steamed broccoli.
Chicken with Prosciutto and Balsamic
Janice's Recipe
ingredients
6 skinned boneless chicken breast halves, lightly pounded to 1/2" thick
3 tablespoons fresh chopped sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 tablespoons extra-virgin olive oil, plus more as needed
1-1/2 cups unsalted chicken stock
2 ounces thinly sliced prosciutto, julienned
2-3 teaspoons balsamic vinegar
preparation
Sprinkle chicken evenly with sage and season lightly with salt and pepper. Put flour in a shallow dish; dredge chicken in flour and shake off excess. In a large saute pan over medium heat, warm olive oil. Working in batches, cook chicken until golden brown underneath, about 5 minutes. Turn chicken over and cook until golden brown underneath, about 5 minutes; transfer to a platter.
Whisk stock into pan. Add prosciutto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, 7-10 minutes.
Transfer chicken to a warmed platter. Season sauce with salt and pepper and serve alongside.
ingredients
6 skinned boneless chicken breast halves, lightly pounded to 1/2" thick
3 tablespoons fresh chopped sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 tablespoons extra-virgin olive oil, plus more as needed
1-1/2 cups unsalted chicken stock
2 ounces thinly sliced prosciutto, julienned
2-3 teaspoons balsamic vinegar
preparation
Sprinkle chicken evenly with sage and season lightly with salt and pepper. Put flour in a shallow dish; dredge chicken in flour and shake off excess. In a large saute pan over medium heat, warm olive oil. Working in batches, cook chicken until golden brown underneath, about 5 minutes. Turn chicken over and cook until golden brown underneath, about 5 minutes; transfer to a platter.
Whisk stock into pan. Add prosciutto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, 7-10 minutes.
Transfer chicken to a warmed platter. Season sauce with salt and pepper and serve alongside.
Chicken Saltimbocca
Recipe courtesy of Giada De Laurentiis
ingredients
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slice prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
preparation
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of the oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minute per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
ingredients
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slice prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
preparation
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of the oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minute per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Tuesday, February 3, 2009
Chicken Piccata
Recipe courtesy of Giada De Laurentiis
ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
preparation
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons of olive oil. when butter and oil start to sizzle, add the other 2 pieces of chicken and brown sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
preparation
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons of olive oil. when butter and oil start to sizzle, add the other 2 pieces of chicken and brown sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Monday, February 2, 2009
Home Made Chicken Soup, Italian Style
Recipe courtesy of Bobby Flay
ingredients
8 cups home-made chicken stock
1/2 pound cheese tortellini
1 cup cooked chicken
1/2 pound flat leaf spinach, thinly sliced
salt and freshly ground pepper
3 tablespoons coarsely chopped flat leaf parsley
freshly grated Parmesan cheese
preparation
Place stock in a medium saucepan and bring to a boil. Add the tortellini and cook for 4-5 minutes. Add the chicken and spinach and cook for 1 minute. Season with salt and pepper to taste. Ladle into bowls and garnish with cheese and parsley.
ingredients
8 cups home-made chicken stock
1/2 pound cheese tortellini
1 cup cooked chicken
1/2 pound flat leaf spinach, thinly sliced
salt and freshly ground pepper
3 tablespoons coarsely chopped flat leaf parsley
freshly grated Parmesan cheese
preparation
Place stock in a medium saucepan and bring to a boil. Add the tortellini and cook for 4-5 minutes. Add the chicken and spinach and cook for 1 minute. Season with salt and pepper to taste. Ladle into bowls and garnish with cheese and parsley.
Saturday, January 31, 2009
Minestrone Soup
courtesy of Rachel Ray
ingredients
4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 Tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coursely chopped (2 medium bunces or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Course salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread for mopping
preparation
In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in a pot. Add beans, broth, nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread and good red wine.
ingredients
4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 Tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coursely chopped (2 medium bunces or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Course salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread for mopping
preparation
In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in a pot. Add beans, broth, nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread and good red wine.
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