Beef, veal, chicken, pork, lamb and rabbit are the standard recipes that we will be looking at. Other fowl and game will follow on a later date.
Veal dishes figure predominantly in all the fine Italian dining establishments. There are two types of veal. Milk fed which is very tender and slightly more expensive then grain fed veal. You pay for what you get.
A little secret. My husband owned a gourmet italian restaurant in the early nineties and learned one important thing amongst his best chefs. A small ingredient that kept going into all the meat dishes. The name of this ingredient is Demi-Glace. Add a little to every meat dish for a five star taste.
If you have a great chicken recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook
1 tbsp vegetable oil 15 mL
6 chicken thighs, skin removed 6
pinch each salt and pepper pinch
1 large onion, chopped 1
2 each carrots and celery stalks, sliced 2
1 1/2 cups sliced fresh mushrooms 375 mL
1 cup chopped green pepper 250 mL
3 garlic cloves, minced 3
1/2 tsp each dried basil and oregano 2 mL
1/4 tsp red pepper flakes 1 mL
1/4 cup white wine (optional) 50 mL
1 can (28 oz/796 mL) tomatoes
2 tbsp tomatoe paste 25 mL
1/4 cup chopped fresh parsley 50 mL
1 lb spaghetti 450 g
1 In dutch oven, heat oil over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; brown each side 4 minutes. Remove from pot and set aside.
2 Reduce heat to medium; add onion, carrots, celery, mushrooms, green pepper and garlic. Cook 10 minutes or until carrots are almost tender. Stir in basil, oregano and red pepper flakes; cook 1 minute, stirring constantly.
3 Stir in wine (if using), tomatoes and tomato paste; return chicken to pot. Bring to a boil over medium heat. Reduce heat to low, cover and cook 20 minutes, stirring occasionally. Remove lid and cook 15 minutes, or until sauce thickens slightly. Stir in parsley.
4 Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm. Drain pasta and toss with 1 cup (250 mL) of sauce. Place pasta on serving platter and top with remaining sauce and chicken.
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Makes 6 servings
Bonne appetit. Elena
Chicken Fried Asiago Cheese
Chicken Fried Asiago Cheese
2 boneless chicken breasts
Asiago Cheese, finely grated
salt and pepper
1 Chop the chicken into 1 inch pieces.
2 Wash and pat dry, leaving the chicken damp.
3 In a plastic bag, mix one part flour, a half part Asiago, salt and pepper.
4 Put the chicken pieces in the bag and shake, making sure all the chicken is covered.
5 Fry the chicken in a very hot pan lined with enough oil to cover the chicken.
6 Fry until golden brown and arrange on plate.
7 Sprinkle with leftover grated Asiago and lemon juice.
Two large chicken breasts sliced into thin pieces.
1 bottle of marsala wine (either dry or sweet according to preference).
Whole or white flour
Refined olive oil for cooking
50 grams of capers
Juice of one large lemon
2 tablespoons coarsely chopped fresh parsley
Salt and pepper.
(An equal quantity of turkey breast or lean veal may be substituted)
1 Over medium heat, warm several tablespoons of olive oil in a large pan for a few seconds, being careful not to burn the oil.
2 Generously coat chicken pieces with flour and place in pan, turning occasionally.
3 Sprinkle with salt and pepper.
4 Add juice of one lemon.
5 When the chicken is essentially cooked, carefully pour a half bottle of marsala wine over it, stirring the mixture gently.
6 Allow alcohol to evaporate as sauce thickens. This may take about two minutes.
7 Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour.
8 Add capers last or sprinkle them over the chicken as a garnish. Serves four to six.
Boneless chicken breast (32 onz.)
Salt, pepper, basil
Vegetable oil (for frying)
Parmigiano grated cheese
Tomato sauce recipe (pasta section)
500 grams spaghettini
1 Cut the chicken breast in two semi thin layers.
2 Pound them gently with a wooden kitchen sledge.
3 Place bread crumbs in a large plate.
4 Beat eggs in a soup bowl and mix in salt, pepper and basil to your liking.
5 Pass each piece of chicken breast through the egg batter.
6 Bread each side gently.
7 Heat pan with 1/4 cup vegetable oil until hot and then cook the breaded chicken until lightly browned.
8 Once all of the chicken is cooked heat the oven to 350 degrees and cover the cooked chicken with mozzarella cheese and grated parmigiano and insert in oven until the cheese is melted.
9 Meanwhile you are cooking the pasta and once the chicken is ready add a touch of tomato sauce for colour and add the pasta.
Bonne appetit. Elena
Chicken in Pasta with Sun Dried Tomatoes
Chicken in Pasta, Sun Dried Tomatoes, Asparagus
1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
500 grams fresh asparagus cleaned and cut 1 inch strips
1/4 cup finely chopped drained Il Fortetto oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmigiano Reggiano
1 Heat oil in heavy large skillet over medium-high heat.
2 Add chicken and saute until brown and cooked through, about 6 minutes.
3 Using slotted spoon, transfer chicken to large bowl.
4 Keep warm. Add onion, garlic and fennel seeds to skillet and saute until onion is tender, about 6 minutes.
5 Stir in asparagus and sun-dried tomatoes and continue cooking until asparagus is crisp-tender, stirring occasionally, about 2 minutes.
6 Transfer mixture to bowl with chicken.
7 Add pasta and Parmigiano Reggiano and toss well.
2 whole boneless skinless chicken breasts (4 halves)
1 cup all purpose flour for dredging
1/4 cup clarified butter
1 fresh lemon
capers (to your taste)
2 small garlic cloves, mashed
3/4 cup chicken broth
Tbls. finely chopped fresh parsley
1 Tbls. whole butter
salt to taste
2 Tbls. capers (optional)
Step One: Prepare chicken breasts
1• Remove the tenders from the breasts if they are present, the long finger-like strips. Trim all fat and sinews and remove the thin membrane covering the breasts. Butterfly the breasts starting from the plump lobe side. Press firmly with the palm of your hand to achieve uniform thickness. Do not pound with mallet.
2 Trim all fat and sinews and remove the thin membrane covering the breasts.
3 Butterfly the breasts starting from the plump lobe side.
4 Press firmly with the palm of your hand to achieve uniform thickness. Do not pound with mallet.
Step Two: Sauté chicken breasts
1• Place a 10", heavy bottomed sauté pan on high heat and add enough of the clarified butter to coat the bottom.
2 When fat is hot enough to make a drop of water sizzle, immediately dredge the chicken breasts in the flour plate, shake of excess and place in the pan. Do not dredge in advance or the flour will get pasty. Shake pan frequently to avoid sticking and continue until bottoms are golden brown.
3 Turn breasts in the pan and reduce heat to medium.
4 Cut ends from the lemon and make four thin slices (about 1/2 of the lemon), place sliced lemon in pan and squeeze the juice from the remaining half into the pan.
5 Add mashed garlic and immediately deglaze the pan by pouring at least 1/2 inch of chicken broth in it.
6 Add parsley, the tablespoon of whole butter, and capers if you are using them.
Step Three: The finish
1• Continue cooking until chicken is done. If all is perfect, the pan sauce will form right when the chicken is finished.
2 If the pan sauce has not yet come together, remove chicken from sauté pan and place on warm plates, turn heat to high and quickly reduce pan sauce to the proper consistency.
3 Spoon a generous amount of sauce over the breasts in the plate and top each breast piece with one of the cooked lemon slices
Some additional tips on this technique. Never place a sauté item in a cold pan as it will absorb fat and become greasy. When a recipe calls for pounded thin chicken breasts, use the butterfly method instead. It retains the delicate consistency of the chicken breast. Using the mallet to pound chicken breasts very thin has its place in certain instances such as a roulade, but for straight sauté, butterflying is the way to go. Always use fresh ingredients in your sauté, plastic lemon, dried garlic, and parsley flakes just do not work. For a true piccata sauce never add white wine in the sauté pan with the fresh lemon. A white wine butter sauce is a sauce unto its own.
This technique works extremely well using thin medallions of veal to create a wonderful veal piccata.
Place one pound of whole butter in a small, open topped double-boiler. Place the double boiler on the absolute lowest temperature that you can maintain for about eight hours. You can accomplish the task in the oven overnight if your oven is gas and has a high pilot heat. The butter is ready to "draw" when the salt solids floating on the top become firm and you can see the milk solids firmly on the bottom. Use a tablespoon to very gently gather and discard all of the floating solids. Without shaking the top part of the double boiler, very slowly pour off the butter into a bowl until you have drained off all that you can without the milk solids spilling over. One pound of whole butter should yield about 10 ounces of clarified butter. Clarified butter has many uses in the kitchen. Besides its outstanding performance in the sauté pan, it has no equal in dunking steamed clams, chunks of freshly boiled or steamed lobster, or a firm fish like monk fish. It also does a great job at breakfast for frying eggs or preparing a nice omelet.
If you’re going to call it piccata, capers are one of the few permissible options. I prefer mine without, but their addition is a matter of personal preference. If you decide to use capers in the dish you will want to pay particular attention when adjusting the pan sauce for salt.
Courtesy - Permission La Lama Mountain Ovens - January 7, 2011
• 1 cup finely chopped white or yellow onions
• 1 cup grated hard Italian cheese (pecorino, made from sheep's milk, is preferred)
• 1 cup bread crumbs
• One half cup chopped fresh parsley
• 2 medium-size eggs (or 1 extra large one)
• One-half teaspoon ground white pepper (black pepper may be substituted)
• 1 teaspoon virgin olive oil, salt to taste.
The residents of Caltanissetta, a small city in central Sicily, are called Nisseni, and their mountainous region is famous for meat and poultry dishes. This simple recipe offers a pleasant alternative to meat-based chicken or turkey filling. Since the size of poultry, and measurements by volume, can vary, we'll describe these by proportion. (Whether you're in the UK, the US, Brasil, Australia or Japan, this makes the precise size of a measuring cup irrelevant.)
1• Mix the ingredients in a large bowl, kneading the mixture until it's uniform in consistency.
2 Add a little water if necessary to make it more workable. Then stuff the mixture into the cavity of the chicken or turkey before roasting.
3 In Sicily, the chicken is sometimes garnished with fresh rosemary, and Marsala wine is poured over it at several points during the baking.
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