Pollo Porchettato

Chicken cooked like porchetta. 
Anyone who has traveled to Italy has surely seen porchetta, the young pig stuffed with herbs and roasted.  It's very tender and flavorful, and proffered at market stalls over the peninsula, but particularly in the central regions.

I'm not about to get myself a whole hog and try the procedure at home, but an easy way is to use pork roast or chicken breast and pretend it's porchetta!  Simple enough to prepare anytime you don't really feel like cooking, but nice enough to serve to guests, too.

1 whole chicken breast, split
Slices of pancetta or bacon
garlic, minced
rosemary
thyme
sage
salt and pepper
peperoncino flakes, if desired
white wine

Butterfly the chicken breasts.  Drizzle on olive oil, then rub in the herbs.  Close the breasts, and wrap in pancetta.  Secure with toothpicks or tie with kitchen string.  Place in a baking dish; drizzle on a little white wine.  Bake at 400 degrees for about 40 minutes, adding a little wine if needed to keep it from drying out, turning the breasts a couple of times.  Let the wine nearly evaporate for the pancetta to brown.  Slice and serve.
Serves 4 or 5.

Grazie, Artusi

While Italy's celebration of unification was rather lackluster, something the whole nation can get behind is the 100th anniversary of Artusi.  Every household has a copy of the book that brought the country together more surely than politics or paper-signings every could.  The legendary cookbook author served up a collection of recipes that spanned the peninsula, the first of its kind.

I'm an Artusi devotee, so in honor of this anniversary I'm offering one of my favorite Artusi recipes.  Enjoy!

Here it is, in Artusi's words (as translated by Kyle Phillips):

Pollo alla Marengo

On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens.  The dish became known as chicken Marengo, and it's said that Napoleon always enjoyed it, less for itself than because it reminded him of a glorious victory.

Chop a young chicken into pieces.  Saute it with 2 tablespoons of butter and 1 of oil, seasoning it with salt and pepper, and a pinch of nutmeg.  Once the pieces are browned on all sides, drain off the fat, dust the meat with a level tablespoon of flour, and sprinkle it with 1/2 cup of dry white wine.  Sprinkle about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done.  Before serving, sprinkle it with minced parsley and squeeze half a lemon over it.  This is an appetizing dish.

Buy the Artusi from Amazon:


Try this other Artusi recipe from my archives:  Maccheroni alla Napoletana

in Solidarity: Salmon Teriyaki

Since the tsunami struck I've been horrified and saddened by the images from Japan.  We await news of friends, praying they're safe.  I wonder about the beautiful and adventurous ladies who visited our village a few months ago, eager to see our mountain towns and participate in cooking classes.  My neighbor opened his wine cellar to them and I translated from Italian to English (which was then translated to Japanese) as Peppe explained the principles of his organic, home-made vino.  Their sweet smiles come into my mind and I just wonder...

There are many avenues for assistance, as this article on Huffington Post points out. 

Today I'm giving you a recipe a world away from Italy, but close to my heart.  It comes from a friend who owned a Japanese restaurant in New Mexico.  Enjoy, and do consider contributing to the relief efforts.

Salmon Teriyaki

1/4 cup molasses
1/3 cup dark soy sauce
1/4 cup rice vinegar
1/4 cup orange juice
1 clove garlic, minced
1 TBSP fresh ginger, minced
dash of red pepper flakes
2 TBSP light oil

Combine all in a saucepan and cook until reduced by half and thickened.  Reserve half the sauce; use the other half to brush on the salmon filets while grilling.  Drizzle the reserved sauce over the cooked salmon, and serve with hot, steamed rice.

Agnello Ammollicato

I'm back in Basilicata and enjoying the down-home flavors of the Motherland.  Lamb features heavily in these mountain areas.  It is prepared in a variety of ways and it is so tender and flavorful.  One of my favorites that comes from the central mountain zone is called agnello ammollicato, or lamb with bread crumbs.  It uses the mollica di pane recipe that I've shared with you previously and makes a humble but delicious dish.

Lamb chops or pieces (best with a bit of bone)
mollica di pane
olive oil
1-2 cloves garlic, sliced
oregano
peperoncino (chile flakes)

Rub the lamb pieces with a bit of olive oil and place in a baking dish.  Sprinkle on the mollica di pane, the garlic slices, the oregano and peperoncino flakes, along with a bit of salt and pepper.  Drizzle with olive oil.  Bake at 400 for about an hour, until the lamb is tender and the breadcrumbs are golden.

Pesce al Forno

As Christmas approaches I'm reminded that Italy celebrates la Vigilia (or Christmas Eve) with fish.  While the "feast of the seven fishes" has become almost fabled, the reality is that most households do eat fish, but not necessarily seven plates of it.  Our own experience of the past three Christmases spent with Roman friends brought four to five fish dishes to the table each year.  There is usually one or two seafood-based antipasti, followed by a pasta with salmon or shrimp, and then the obligatory pesce fritto, fried small white fish that everyone devours while complaining about the grease and fat, being careful to leave no speck of breading on the plate.  The highlight is always the pesce al forno, baked or roasted fish that is meaty with a delicate flavor.

You can use any whole fish - bass, redfish, snapper, bream, or perch.  Obviously the herbs can be varied to taste, substituting fresh dill or the rosemary or thyme.  Roasting whole fish on the bone gives it a wonderful flavor and moistness you don't get with fillets.

Whole fish - cleaned and gutted
1 lemon, sliced
1 garlic clove, sliced
fresh herbs - rosemary, thyme, oregano, parsley, or dill
olive oil
white wine

Rinse and dry the fish, then rub it with olive oil.  Sprinkle it generously all over with salt.

In a roasting pan or baking pan lay some sprigs of rosemary or thyme, then lay thin slices of lemon on top.  Put the fish on the "bedding".  Put slices of lemon, sprigs of thyme and slices of garlic inside the cavity of the fish.  Lay more lemon slices on top.  Drizzle with a little bit of white wine (about 1/3 cup).

Bake at 400 F. for about 1/2 hour.  Fish is done when the eyes turn white and the flesh flakes with a fork.  A good rule of thumb for cooking fish is ten minutes per inch of thickness.

Related Link:

How to Eat Fish on the Bone

Italyville's Feast of the Seven Fishes Roundup

Roasted Sausage and Potatoes

La salsiccia con le patate al forno.

This is a great cool-weather meal where the simple flavors of each ingredient meld to make a delectable dish. 

In Basilicata (or southern Italy in general) it is made with lucanica, a regional sausage that could date back to the ancient Lucanians, or maybe the Greeks who inhabited that area of Magna Grecia.  In Greece there is still a similar product called Loukanika, but it is unclear which came first.  Either way, it is delicious, and it turns out just as good when using vegetarian sausages, too.

1 pound potatoes (I like to use the small red potatoes)

a handful of cipollini onions* (or - even better - half a jar of lampascioni if you can find them)

4 Italian sausages

salt and pepper

1/2 cup white wine

peperoncino flakes or chile oil, optional

olive oil

Clean the potatoes and halve or quarter them, depending on the size.  Put them in a baking dish and sprinkle with salt and pepper.  Cut the baby onions in half and mix them with the potatoes.  If you are able to use lampascioni, drizzle some of the oil from the jar over top, otherwise drizzle with extra virgin olive oil and mix well to coat.  Sprinkle or drizzle on peperoncino or chile oil if you want a spicy dish.  Lay the sausages on top, pour the wine over it all and cover.  Bake at 400 for about 35 minutes.

Obviously, this is a versatile dish and the flavors can be changed based on the type of sausage you use, or the spices you may want to mix in (such as garlic and rosemary).

*Peel the onions quickly and easily by immersing them in boiling water for about 20 seconds.  When cool enough to handle, the skins slide off.

Photo credit goes to cobalt. 

Pan-Roasted Salmon

I'm a big fan of salmon, especially the wild Alaskan variety.  It has so much flavor, and the beautiful scarlet hue makes a lovely presentation. 

This is another one of those go-to dishes that I can make in a flash, but it's still impressive enough for guests.  The smokey-sweetness of the sundried tomatoes and balsamic vinegar compliment the hearty salmon well.

4 Salmon fillets, rinsed and patted dry

2 cloves garlic, minced

1/3 cup white wine

a jar of sundried tomatoes, packed in olive oil, chopped

2 TBSP balsamic vinegar

1 tsp. capers, rinsed

In a large heavy-bottomed skillet, heat some olive oil.  Place the salmon in the pan and sear on one side, then turn over.  Once you've turned the salmon, add the garlic and saute until it starts to color.  Add the wine, then the sundried tomatoes.  Shake the pan, and simmer until the salmon is nearly cooked through, about 10 minutes, adding a little more wine if necessary.  Just before the salmon is done, add the balsamic vinegar and the capers to the residual wine sauce, and simmer about five minutes more, until it turns into a glaze. 

Serve, spooning the remaining sauce and the sundried tomato pieces over each fillet.

Photo credit goes to Harmony Markets

Feelin' Blue Barbecue

It's summer. I know this not because of the heat or beach-side fun. There haven't been much of either this year, and I'm feeling a little blue about it. No, I know it's summer because sweet corn is appearing and blueberries are everywhere. I love the little blue orbs. I eat them plain, with fresh cream (or gelato), and toss a handful in my meusli. I like how they burst in my mouth, and their presence just shouts 'summer' to me.

That, and barbecue season. So why not combine the two? I whipped up this blueberry barbecue sauce to brush on a tender pork loin, but it is just as yummy on chicken or ribs. The sweet-and-tangy combo of berries, sundried tomatoes and maple syrup are sure-fire palate pleasers!

(Speaking of blueberries...did you know that botanists estimate this native American staple has been around for 13,000 years? I didn't! I discovered this fact, and more, at the Blueberry Council's website.)

Feelin' Blue Barbecue

1 small onion, minced
1 clove garlic, minced
2 TBSP olive oil
1 cup fresh (or frozen) blueberries
2/3 cup broth or water
1/3 cup sundried tomatoes, preserved in oil, chopped
1 TBSP tomato paste
1 TBSP dijon mustard
1 TBSP worcestershire sauce
2 TBSP balsamic vinegar
1/4 cup maple syrup
1 tsp. fresh rosemary, minced
1/2 tsp. thyme
salt and pepper to taste
1 tsp. red chile flakes (or dash of cayenne, to taste)

In a saucepan, saute the onion and garlic in olive oil until tender but not browned. Add the remaining ingredients and simmer about 15 minutes, until the berries are soft and the sauce is thickened. Cool about 10 minutes, then put the sauce into a blender jar. Puree until smooth.
Fire up the grill and use to baste the meat of your choice.

Scampi

To say "shrimp scampi" is a repetition...in Italian, scampi means shrimp (though in this area, at least, gamberi is the word most commonly used). There are numerous ways to prepare the little critters; unfortunately, here in the bel paese most of those ways involve the entire creature...heads, peels and all. Not so hard if it's a plate of large shrimp simply prepared. When it's a sauce it's definitely more of a challenge, especially keeping your shirt clean while you're cleaning the shrimp. I really like the flavor of the pesce fritto here, but I don't see the point in keeping the shrimp whole and then frying it...you have to peel off all that good coating to eat the things!

In the summer when we want to keep the house cool and cook in hurry I like to make this shrimp dish. It's done in minutes and can be eaten as is or served over pasta or rice, making it versatile as well.

Large shrimp
extra virgin olive oil
a clove of garlic, minced
about 1/2 cup white wine
a couple good shakes of peperoncino (crushed red chile flakes)
salt and pepper
about a tablespoon of chopped parsley
about 1 teaspoon of prepared pesto sauce
a squeeze of lemon

In a skillet, heat the olive oil and saute the garlic until slightly softened. Add the shrimp and stir-fry a minute. Splash in the wine, then add the seasonings. Boil a minute longer until the flavors mingle and shrimp are cooked through.
Enjoy!

Lamb-Stuffed Artichoke Hearts

This dish is Greek-inspired, though it tastes very Middle Eastern with the spices and lamb. Though it dramatically raised my butcher's eyebrows when I requested the ground lamb, it is very delicious.

About 1/2 pound of ground lamb
2 TBSP minced parsley
salt and pepper
1/4 tsp. each coriander, cumin and cardamon
1 egg, beaten
Combine all together, mixing well. Set aside.

1 small onion, chopped
2 TBSP pine nuts
about 2 TBSP olive oil
Saute the onion until golden, then add the pine nuts. Stir until the nuts begin to color. Cool.
Add this to the meat mixture.

Clean 5 or 6 artichokes, pulling off all the tough outer leaves and cutting about 1/3 off the tops. Slice in half and scoop out the hairy choke. Fill each with the meat mixure, mounding it up. (Alternatively, if you are able to find frozen artichoke bottoms you can use those for a faster and easier dish!) Place in an oven-proof baking dish.

In a small bowl, combine the juice of 1 lemon, 1 tablespoon of olive oil, and about one cup of water. Pour into the bottom of the baking dish, cover and bake at 350 for about 30 minutes, until the artichokes are tender and the meat is cooked through.

A Hearty Casserole

Being rainy and dreary, and generally winter-feeling, we wanted something a bit hearty and warming for dinner, something that heat the oven and the house, as well as fill us up. A casserole always fit the bill for that description! This one is made with potatoes, a bit of ground beef, and mushrooms. This serves 2 people, but is very easy to double.

You'll need: potatoes, ground beef, mushrooms, a couple carrots, an onion, a clove of garlic, some beef broth, a little cream, sour cream or yogurt.

Peel and thinly slice 2-3 potatoes, as well as 1 or 2 carrots.

In a casserole pan, layer 1/3 of the potatoes, and half the carrots. Reserve the rest.
In a skillet, brown about 1/4 to 1/3 pound of ground beef, (or more if you desire it meatier and heartier). Add half the meat to the casserole pan. Add another layer of potatoes and carrots, the remaining beef, and then finish with the rest of the potatoes.

To the skillet, add a bit of olive oil and saute a small onion, chopped and a clove or two of garlic, minced. When they are softened, add the mushrooms (sliced or chopped) and cook until they are soft and reduced. Sprinkle on about a teaspoon of flour and a dash of ground pepper, continuing to saute to get rid of the raw flour taste. Using about 1/2 cup of beef broth...Add a little of the broth slowly, stirring, until it begins to thicken, then continue adding broth until you have a sauce. Swirl in a tablespoon or two of the cream, sour cream or yogurt, stir well to incorporate and remove from heat. Pour all of it over the casserole, cover and bake for about 25 minutes.

Bryan loved this and he usually avoids eating mushrooms!

Chicken Piccata

Chicken Piccata is found on many menus in America. Lemony sauce with capers is the trademark of this simple dish.

Boneless chicken breast cutlets
1 clove garlic
white wine (about 1/4 - 1/3 cup)
lemon juice (2 lemons)
chicken broth (about 1/3 cup)
capers

Lightly dust the cutles in flour, sprinkle with salt and pepper, and saute in hot olive oil. When they are browned on both sides, add the chopped garlic and saute lightly until soft, then splash in a bit of dry white wine. When it's evaporated some, add the lemon juice and chicken broth. Keep on a high simmer until the sauce begins to thicken. Sprinkle on a couple teaspoons of capers and a light dusting of fresh, chopped parsley and serve.

c 2006 Valerie Schneider

Polpettine (Meatballs!)

Homey and comfort food at its best, the aroma of meatballs on the stove brings back feel-good memories. Italians do not serve them atop a bed of spaghetti, as Americans do, however. Pasta is one course, meat is another, so polpettine are served either as an appetizer (when made in bite sized balls) or as a main course. Cooking them in broth keeps them so moist and give them a rich flavor not masked by heavy tomato sauce. I like to pair them with a green vegetable and a bean side dish, such as the beans with radicchio (in the May, 2005 archives).

1 pound ground beef, turkey or combination
1 Italian sausage link
a handful of parsley, chopped
lemon zest of half a lemon
2 handfuls of dry breadcrumbs
1 to 2 eggs
Broth and/or wine

Combine everything except the broth or wine. Mix well and form into balls.

Heat olive oil in a large, heavy skillet. Fry the meatballs til browned on all sides. Add a splash of wine or broth, let it steam and evaporate, then add more to come up about halfway on the meatballs. Cover, reduce heat and simmer until the liquid thickens and the meatballs are cooked through. Serve with a drizzle of the pan juices over top.

c 2006 Valerie Schneider


Combine all

Pesto and Parmesan Salmon

This simple (and simply delicious) dish combines the sweetness of basil pesto and the nutty, melty goodness of parmigiano cheese. Oh-so-easy but nice enough for guests. Done in 20 minutes!

4 salmon fillets
1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer)
1/4 cup grated parmigiano-reggiano cheese

Oven 425.

Put the pesto in a dish and coat each salmon fillet on both sides. Lay in a baking dish. Top each fillet with a generous helping of parmesan, patting it onto the fillet to help it stick, covering the top.

Bake for about 15 minutes until the cheese is melted and the fish is cooked through.

YUMMY.

Feta-baked Shrimp

As previously noted I love feta cheese! For a special occasion dinner, like tonight's New Year's Eve feast, this seems decadent and novel but is oh-so-simple to prepare that you'll not spend the whole celebration in the kitchen.

1 pound peeled shrimp (raw)
juice and zest of 1 lemon
2 cloves garlic, minced
1 shallot, minced
a sprig of thyme
2 tsp. minced oregano
2 tbsp. minced parsley
white wine
1/4 c. cream or evaporated milk
1/3 c. feta cheese (or to taste)

Oven 400`.

Arrange the shrimp in a casserole dish or oven-proof baking/serving dish. Zest the lemon and set aside. Squeeze half the lemon over top of the shrimp and let it marinate while you mince up the herbs, garlic and shallot.

In a small saucepan, heat some extra virgin olive oil, add the garlic and shallot and saute until soft, about 4 minutes. Add the herbs, then splash on a little wine (about 1/4 to 1/3 cup). Add the cream and the lemon zest. Stir, bring to a boil, then pour over the shrimp.

Use a fork to break thin chunks off the feta block and sprinkle them all over the top of the shrimp. Bake for 10 minute until the cheese is melty and the shrimp is cooked through. Serve with lemon wedges and a dusting of finely minced parsley.

I like to serve this with couscous or orzo, both of which I cook in chicken broth for richer flavor.

Happy New Year!~

copyright 2005 Valerie Schneider

Chicken Pot Roast

With cooler weather, a pot roast has been sounding good. Something that slow-cooks and gives up a hearty, warming aroma and taste is perfect in cooler weather. This is sort of like a classic pot roast but with chicken for a lighter touch.

4 boneless, skinless chicken breasts, cut in half across
4 carrots
4 celery stalks
1 onion
5 potatoes
2 to 3 cloves garlic
1 or 2 bay leaves
1/3 c. dry red wine
1/2 c. chicken broth
half a can of chopped tomatoes

Roughly chop all the veggies into large-chop pieces.

Brown the chicken in a roasting pan in a little olive oil. Add the veggies and stir, sprinkling with salt and pepper. Add bay leaf, then red wine. Let evaporate a minute then add the broth and tomatoes. Bring to a boil, cover and put in oven at 400. Bake until the potatoes are tender, about 30 minutes. Add more broth if necessary to keep from drying out.

I usually make a pan gravy after. Transfer all the meat and veggies to a platter, pour the pan juices into a bowl, then heat a tablespoon of butter in the bottom of the pan. Add a tablespoon of flour and stir well, cooking about a minute. Add the juices (and a little more broth if necessary) back to the pan, stir well to avoid lumps, heat until slightly thickened and pour into a gravy boat.

Enjoy!

Limoncello Lamb

I admit that I have a liking for lamb. Bryan, on the other hand, has an obsession for it. I always tell people that "he never met a lamb he didn't like". If lamb is on a menu, he's sure to order it. My step-father, too, loves it, as is evidenced by the fact that we've had to hear about his Croatian "lamb cooked under a bell" at least ten times. I like it, but I haven't made it too often at home...when I can afford the pricey meat, that is. I recently spurged, though, and bought some beautiful lamb chops. These lemony, tender chops will be sure to please.

Limoncello Lamb
8 lamb chops (or more)
In a pan large enough to hold your chops combine:
1/2 C. limoncello liqueur
1/4 C. extra virgin olive oil
4 juniper berries, crushed
1 clove garlic, crushed
a few good grindings of fresh pepper
1 bay leaf
1 lemon - zest about half of it and then cut it into wedges

Marinade the meat in the mixture for a couple hours.

Grill, laying a lemon wedge atop each chop. This keeps it nice and moist. Depending on thickness it will take about 15 minutes to grill the chops.

Delicious with a side of couscous!

Picnic Chicken

I love a picnic. I must get that from my grandma, whose greatest joys were spent eating outdoors...either on her back porch or at a nearby wooded park that ran along the town's reservoir. And while I like to grill, for most picnics I prefer a more "grab-and-go" approach, taking things that can be easily transported and easily eaten, rather than having to cook once we arrive at our picnic spot. This chicken dish fits the bill...I really like cold chicken for a picnic and any number of accompaniments can complete and compliment the meal. This is a great make-ahead dish, as I usually make it the night before.

4 boneless and skinless chicken breasts, cut into strips

about 2/3 C. dry breadcrumbs
2 TBSP fresh parsley, chopped
1 clove garlic, minced
1/4 to 1/3 cup freshly grated pecorino Romano or Parmigiano cheese
1/4 cup flour
salt and freshly cracked pepper to taste

1 egg, beaten with a tablespoon or so of water
*A nice change of taste can be had by mixing a little bit of freshly grated nutmeg into the egg. It's just enough to add taste and variety without overwhelming the dish

Oven 375
Spray or oil a baking sheet.
Combine all the dry ingredients together. Dip the chicken strips into the egg mixture and then the breadcrumb mixture and place on the baking sheet. Spray or drizzle lightly with olive oil. Bake about 20 minutes, turning once, until cooked through.

Refrigerate until ready to go!

New Orleans Barbecue Shrimp

Mr. B's Bistro is a lively place in the heart of New Orleans' famed French Quarter. The house specialty is barbecue shrimp, which arrives at the table in a large bowl, the whole shrimp swimming in sauce. "There's only one way," laughed our waiter, "you got to get your hands wet!" With a plastic bib around his neck, Bryan plunged in and used his fingers to behead and peel all the shrimp. The instant the last peel hit the bowl, the waiter reappeared with a steamy, damp towel for Bryan to clean up with. Then he dug back in with his fingers to consume all those tasty shrimpies. Be sure to serve this with plenty of fresh, very crusty French bread to soak up all the wonderful sauce. I usually use peeled shrimp for the sake of time and mess, but the shrimp cook up with more flavor and tenderness if you leave them in the shells.

This delicious dish is done in ten minutes!

Mr. B's New Orleans Barbecue Shrimp
1 tsp. black pepper
1 tsp. freshly cracked black pepper
1 tsp. Creole or Cajun seasoning
4 TBSP worcestershire sauce
2 cloves chopped garlic
3 TBSP water
juice of 1/2 lemon
1 stick of butter, cut into pieces (don't even think of substituting margarine!)

In a sauce pan over medium-high heat, place all the ingredients except the butter. Cook until the shrimp begin to turn pink, then reduce the heat to medium and add the butter one piece at a time, stirring constantly until it's melted. Serve in a large bowl on the table with crusty French bread.