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Dish with Diane: Chef Lidia Bastianich's Shells with Chicken Sauce Recipe

Dish with Diane: Chef Lidia Bastianich's Shells with Chicken Sauce Recipe

Ingredients

  • 1 Teaspoon kosher salt, plus more for the pot
  • 1/4 Cup extra virgin olive oil
  • 1 Pound medium zucchini (about 3 zucchini), cut into ¼-inch rounds
  • 1 Pound boneless, skinless chicken breast, cut into 2-by-½-inch strips
  • 2 garlic cloves, peeled and sliced
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 2 fresh bay leaves
  • Pinch of crushed red pepper flakes
  • 1 Pound medium shell pasta, or 1 pound of fresh fettucine
  • 1 bunch scallions, trimmed and chopped
  • 1/3 Cup grated Grana Padano or Parmigiano Reggiano

Directions

Bring a large pot of salted water to a boil for pasta. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Add the zucchini, and brown on both sides, about 2 to 3 minutes in all. Remove to a plate, add the chicken to the Dutch oven, and sear all over, another 2 to 3 minutes. Remove to the plate with the zucchini.

Add the remaining tablespoon of olive oil to the pot, along with the garlic. Once the garlic is sizzling, add the tomatoes and bay leaves, slosh the can out with 1 cup pasta water, and add that as well. Season with the salt and the crushed red pepper flakes. Bring to a simmer, uncovered, while you cook the shells.

After the sauce has simmered 5 minutes, put the chicken and zucchini back in the pot. Drain the shells while still al dente, or remove with a spider, and add directly to the simmering sauce. Stir in the scallions, and cook until wilted, about 1 minute. Toss to coat the pasta with the sauce. Remove the Dutch oven from the heat, stir in the grated cheese, and serve.

Nutritional Facts

Servings6

Calories Per Serving458

Folate equivalent (total)272µg68%

Riboflavin (B2)0.6mg35.3%


Lidia Bastianich

Lidia is an Emmy award-winning public television host, a best‐selling cookbook author, a successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, Lidia has accomplished all of this by marrying her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.

Lidia has published 13 cookbooks, co-authored with her daughter Tanya, and companion books to her Emmy winning television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia’s recently published her memoir: Lidia’s most recent books are her memoir: My American Dream: A Life of Love, Family, and Food, as well as her cookbook, Felidia, released on October 29, 2019.

Lidia is the chef/owner of three acclaimed New York City restaurants ‐ Felidia, Becco and Del Posto. Along with her daughter Tanya, she owns Lidia’s Kansas City, as well as Felidia. She is also a partner in Eataly NYC, Chicago, Boston, Los Angeles, Las Vegas and Sao Paolo, Brazil. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, LIDIA’S, which are sold at fine food stores nationwide.

Lidia is a celebrated chef and restaurateur and a partner in Eataly NYC, Chicago, Boston, Los Angeles, Dallas, Las Vegas, Toronto, and Sao Paolo, Brazil. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, called LIDIA’S. Lidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaurateurs, two non-profit organizations of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education.

Among the numerous awards and accolades Lidia has earned are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, Special 2017 and 2018), and two Emmy Awards for Outstanding Culinary Host (2013 and 2018).


Preparation

Preheat oven to 400°F. Bring a large pot of salted water to a boil for the pasta.

In a Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until the edges are just golden, about 2 minutes. Sprinkle in the crushed red pepper. Add the tomatoes, slosh out the can with 1 cup of cooking water, and add that to the pot. Stir in the salt, and bring to a rapid simmer. Cook, uncovered, until thickened, about 20 minutes.

While the sauce cooks, add the shells to the boiling pasta water and cook until just al dente. Drain, and separate shells on baking sheets to avoid sticking.

For the filling, stir together in a bowl the ricotta, cubed mozzarella, 1 cup grated Grana Padano, the scallions, peas, parsley, and egg. Mix the shredded mozzarella and remaining grated Grana Padano in another bowl, and set aside. Stir the basil into the finished sauce.

To assemble, in a 10-by-15-inch or other large baking dish, spread 2 cups of the sauce. Divide the filling evenly among the shells, and arrange them in one layer in the baking dish. Top evenly with 2 cups more sauce. Sprinkle with the reserved cheese mixture. Dollop the remaining sauce evenly over the top. Tent with foil, and bake until bubbly all over, about 25 to 30 minutes. Remove foil, and bake until cheese is golden and crusty, 5 to 10 minutes more. Let sit 5 minutes before serving.


Lidia’s Mastering the Art of Italian Cuisine

Preheat the oven to 400 degrees. Cut off any fat, bone, and gristle remaining on the chicken thighs. Place two thighs between two sheets of plastic wrap. Pound them lightly with the toothed side of a meat mallet to a more or less even thickness. Pound the remaining two thighs the same way. Season the chicken thighs with salt and pepper. Spread the flour and bread crumbs on two separate plates. Beat the eggs in a wide shallow bowl until blended. Dredge the chicken in flour to coat lightly, and tap off excess flour. Dip the floured thighs in the beaten egg, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at time, to a plate of bread crumbs, and turn it to coat with bread crumbs, patting gently and making sure that each thigh is well coated.

Heat the vegetable oil in a wide heavy skillet over medium-high heat until a corner of one of the coated thighs gives off a lively sizzle when dipped in the oil. Add to the oil as much of the breaded chicken as fits without touching. Fry, turning once, until the chicken is golden on both sides and cooked through, about 8 minutes. Remove it to a baking sheet lined with paper towels, and drain well. Cook the remaining chicken (if necessary), adding oil and keeping it at the correct temperature.

Remove the paper towels from the baking sheet. Top each chicken thigh with overlapping slices of tomato, dividing the tomatoes evenly. If you like this dish more traditional, top the chicken with some tomato sauce as well (see below). Drape the sliced cheese over the tomatoes to cover the chicken completely.

For the sauce: Heat 3 tablespoons of the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, and cook, shaking the pan, until it is golden brown, about 2 minutes. Carefully slide the chopped tomatoes into the skillet, season with salt and pepper, and cook until the sauce is slightly thickened, about 10 minutes. Remove the pan from the heat, set it aside, and fish out the garlic.

Bake the chicken until the cheese is lightly browned, about 10 minutes. While the chicken is baking, reheat the tomato sauce to simmering, stir in the basil, and taste, seasoning with salt and pepper if necessary. Spoon the sauce onto a heated platter or onto individual plates, and place the baked chicken over the sauce.


Use Beans as a Base

Photography by Misha Gravenor

"Up and down the Italian peninsula, dried legumes are used as a platform for other foods and flavors," Lidia says. This hearty puree is made with chickpeas, fresh basil and pine nuts, which are classic to the Liguria region.

Photography by Misha Gravenor

CHICKPEA PUREE WITH POACHED SHRIMP Go nutty with whichever nut swap-ins you like such as almonds and walnuts. "Toast them to release their flavors," Lidia adds.

What to drink! Argiolas Costamolino Vermentino di Sardegna 2010 Bright hints of citrus, fresh pear and herbs in this Sardinian white are a great match for the sweet shrimp and the creamy chickpeas.


Scallopine in Lemon-Caper Sauce from Lidia Bastianich

Scallopine is a favorite dish for many, especially when you dine out. Cooking scallopine at home can be a bit intimidating. The great danger is overcooking. Done badly, those velvety scallopine pieces turn into leather. Difficult to cut, awkward to chew. For tender scallopine, what you need is a faultless recipe, with each step clearly laid out and the timing perfected.

Famed author, chef and TV personality Lidia Bastianich presents that ideal recipe in her book Lidia’s Italian American Kitchen. Her book has an entire section devoted to scallopine with a wide spectrum of recipes. You have options for both basic ingredients and preparations.

Scallopine comes in four basic types: turkey, pork, chicken, and veal. Lidia’s recipes work for any of those meats. She does suggest these different sizes to serve four:

For preparation, there are both classic and new recipes: Parmiagiano-Reggiano coated, mushrooms with Marsala, saltimbocca Roman-style, egg battered with lemon sauce, peppers and mushrooms with tomato, eggplant and fontina, and lastly my favorite: lemon-caper sauce. I made this recipe with veal and was careful not to overcook the meat by meticulously following her timing directions. The sauce was a lovely brown, smooth, and wonderfully tangy. Lemons and capers are simply a marriage made in some special corner of culinary heaven.

When you are not in a rush, try this recipe. It only takes about 20 minutes from start to finish, but you want to prep you kitchen and just be relaxed as you walk through the steps. This recipe has been well tested, so you can trust it, and know that in just a short time you too can be tasting a piece of culinary heaven.

Scallopine in Lemon-Caper Sauce

Yield: serves 4

Ingredients:

2 lemons
4 servings [veal, chicken, turkey or pork, see above]
Salt
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 cloves garlic, peeled
10 large green olives
¼ cup small capers in brine, drained
½ cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh Italian parsley

Preparation:

Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.

Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and d olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.

Source: Lidia’s Italian-American Kitchenby Lidia Matticchio Bastianich


Directions

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce.

Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.


Ingredients

  • 6 (6 to 8-ounce) boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 12 ounces fresh ricotta, drained
  • 3/4 cup grated Grana Padano
  • 8 large basil leaves, shredded
  • Freshly ground black pepper
  • All-purpose flour, for dredging
  • 2 cups dry breadcrumbs
  • 2 large eggs
  • Vegetable oil, for frying
  • 4 cups marinara
  • 8 ounces low-moisture mozzarella, thinly sliced

Cookbook


THE Dish: Chef Lidia Bastianich's ultimate chicken and potatoes

Chef Lidia Bastianich may be best-known as the host of "Lidia's Italian-American Kitchen," on PBS -- but she is also one of the nation's most successful restauranteurs.

She is owner or co-owner of four acclaimed restaurants in New York -- Felidia, Becco, Esca and Del Posto -- plus two more, in Pittsburgh and Kansas City.

Bastianich is also the author of eight cookbooks, and in 2010, she wrote a children's book inspired by her own grandchildren, "Lidia's Christmas Kitchen."

On "CBS This Morning: Saturday" for THE Dish segment, Bastianich shares her ultimate dish: Her mother's chicken and potatoes with bacon and peppers.

MY MOTHER'S CHICKEN AND POTATOES

Pollo e Patate della Mamma

Chicken and potatoes, cooked together in a big cast- iron skillet until the chicken is crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week a generation later, our kids, Tanya and Joe, and my brother Franco's children, Eric, Paul, and Estelle, clamored for it, too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. This is by far one of our most requested recipes I am sure Grandma's personality must have something to do with it, but the tasty dish has merits all its own.

for the basic chicken and potatoes:

2 1/2 pounds chicken legs or assorted pieces (bone- in)

1/2 teaspoon salt, or more to taste

1 pound Red Bliss potatoes, preferably no bigger than 2 inches across

2 tablespoons extra- virgin olive oil, or more as needed

2 medium- small onions, peeled and quartered lengthwise

2 short branches fresh rosemary with plenty of needles

for my special touches- try either or both

4 to 6 ounces sliced bacon (5 or 6 slices)

1 or 2 pickled cherry peppers, sweet or hot - or more! - cut in half and seeded

Rinse the chicken pieces, and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut each into two small pieces.

Make the bacon roll-ups: Cut the bacon slices in half crosswise, and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).

Pour the canola oil into a deep skillet, and set over high heat. Sprinkle the chicken on all sides with half the salt. When the oil is very hot, lay the pieces, skin side down, in the skillet an inch or so apart- watch out for oil spatters. Don't crowd the chicken: if necessary, you can fry it in batches, cooking similar pieces together.

Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken fry in place for several minutes to brown on the underside, then turn and continue frying until the pieces are golden brown on all sides, 7 to 10 minutes or more. Fry the breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring remove the crisped chicken pieces with tongs to a bowl.

Meanwhile, rinse and dry the potatoes slice each one through the middle on the axis that gives the largest cut surface, then toss them in a bowl with the olive oil and the remaining salt.

When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat, and put in all the potatoes, cut side down, in a single layer, pouring the olive oil into the skillet with them. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over and fry another 2 minutes to cook and crisp on their rounded skin sides.

Keeping the skillet over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. Return the chicken pieces - except the breast pieces - to the pan, along with the bacon rolls pour in any chicken juices that have accumulated and add the cherry peppers. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, onions (and bacon and/or pepper pieces) so they are coated with pan juices, taking care not to break the potato pieces. Spread everything out in the pan - potatoes on the bottom as much as possible, to keep crisping up - and cover.

Lower the heat back to medium, and cook for about 7 minutes, shaking the pan occasionally then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. And give everything another tumble. Now cook covered for 10 minutes more.

Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then - when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and - as I do at home - bring it right to the table.


The Dish: Lidia Bastianich shares Italian recipes from her "Felidia" cookbook

When Lidia Bastianich and her husband opened a restaurant, she started out hosting, but soon made her way into the kitchen. She's now the driving force behind four restaurants and half a dozen Eataly food emporiums in major U.S. cities.

She's also an Emmy-winning TV host and author of best-selling cookbooks, including "Felidia: Recipes From My Flagship Restaurant" (Knopf).

Bastianich joined "CBS This Morning: Saturday" to share some of those recipes:

Chicken Pizzaiola (serves 4)

  • 4 boneless, skinless chicken breasts (about 2 pounds), trimmed of fat and gristle
  • Kosher salt
  • 1 cup buttermilk
  • 1½ cups panko breadcrumbs
  • ¾ freshly grated Grana Padano
  • Teaspoon dried oregano, preferably Sicilian, on the branch
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil, plus ¼ cup leaves, and whole sprigs for garnish
  • 5 tablespoons extra-virgin olive oil
  • 2 cups prepared fresh tomato sauce
  • 4 slices low-moisture mozzarella

Season the chicken breasts with salt and place them in a resealable plastic bag. Pour in the buttermilk and marinate in the refrigerator for two hours. Drain the chicken and preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, three tablespoons of the olive oil and half a teaspoon of salt. Stir to incorporate everything fully into the crumbs. Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides.

Set the breaded chicken breasts on the parchment paper, arranged so they don't touch each other. Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes.

While the chicken bakes, combine the tomato sauce, the remaining two tablespoons of olive oil, and a fourth cup of basil leaves in a blender, and purée until smooth. Season with salt. Pour the purée into a small saucepan, and warm it over low heat.

When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about two minutes. Spread the tomato emulsion on plates, top with the chicken, and serve.

Pasta alla Chitarra with Amatriciana Sauce (serves 4 to 6)

Ingredients for the pasta:

Ingredients for the sauce:

  • Kosher salt
  • 1 small onion, cut into chunks
  • 1 small carrot, cut into chunks
  • 1 small stalk celery, cut into chunks
  • 3 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 thick slices bacon (about 4 ounces), cut into ½-inch pieces
  • ¼ teaspoon crushed peperoncino flakes, or to taste
  • One 28-ounce can whole Italian plum tomatoes, preferably San Marzano, crushed by hand
  • ¼ cup chopped fresh Italian parsley
  • ½ cup freshly grated Grana Padano, plus more for serving
  • ½ cup freshly grated Pecorino Romano, plus more for serving

For the pasta, put the flour in the work bowl of a food processor, and pulse several times to aerate. In a spouted measuring cup, beat the olive oil and half a cup of cold water together with a fork. With the processor running, add the wet ingredients to the flour, and process until the dough forms a ball around the blade add a little more water if it is too crumbly, a little more flour if it is too loose. Once the dough forms a ball, knead in the processor until smooth, about 20 to 30 seconds.

Knopf

Flour your work surface, dump the dough out, and knead a few times by hand to bring it together in a smooth ball. Wrap in plastic wrap, and let it rest at room temperature for 30 minutes. Once the dough has rested, cut it into six pieces, keeping the pieces you are not immediately working with covered as you work. Roll each piece by hand on a floured work surface (or through a pasta machine set to the next-to-last setting) to an eighth-inch thickness.

If using a chitarra, cut the sheets to fit the dimensions of the strings, and press the trimmings together to roll for another sheet. If using a chitarra, place a floured sheet of pasta on it, and use a rolling pin to roll and press the dough through the strings. Gather the pasta that falls through and form it into floured nests on a floured baking sheet. Repeat with the remaining sheets of dough. (You can also cut the dough by hand: roll out all of the sheets, then cut into eighth-inch strands with a sharp knife or pizza wheel.) Let the pasta dry on the baking sheet while you make the sauce. Bring a large pot of salted water to a boil for the pasta.

Combine the onion, carrot, celery, and garlic in a food processor, and pulse to make a coarse vegetable paste or pestata. Heat the olive oil in a large skillet over medium heat. Add the bacon, and cook until almost crisp, about 3 minutes. Add the pestata and cook, stirring occasionally, until it dries out and begins to stick to the bottom of the pan, about six minutes. Season with salt and the peperoncino.

Add the tomatoes. Rinse out the can with two cups of pasta water and add that as well. Bring to a simmer, and cook until the sauce is thick and flavorful, about 15 to 20 minutes. When the sauce is ready, gently shake out any residual flour from the pasta nests and add the nests to the boiling water. Cook the pasta until al dente, two to three minutes. Remove with tongs to the simmering sauce. Add the parsley and a drizzle of olive oil, and toss to coat the pasta with the sauce, adding a splash of pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheeses, toss, and serve. If plating individually, use the tongs to twirl each portion of pasta into the shape of a bird's nest. This will keep the pasta warmer and make for an attractive presentation. Spoon some sauce over the top of the pasta and serve with grated cheeses.

Winter Caponata (serves 6 to 8)

  • ¼ cup white-wine vinegar
  • 2 tablespoons sugar
  • ¼ cup fresh mint leaves
  • Vegetable oil, for frying
  • 1 small celery root, peeled and cut into ½-inch cubes (about 1½ cups)
  • Kosher salt
  • ½ small butternut squash, peeled and cut into ½-inch cubes (about 2 cups)
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 medium red bell pepper, chopped
  • ½ cup golden raisins
  • ¼ cup coarsely chopped pitted green olives
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon drained capers in brine
  • Peperoncino
  • 2 medium-sized ripe tomatoes, seeded and diced

Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until lightly syrupy, about five minutes. Set aside.

Heat a film of vegetable oil in a large skillet over medium heat. Add the celery-root cubes, and fry, stirring and turning them so they cook evenly, until the celery root is golden brown on all sides, about four to five minutes. Remove the celery root with a slotted spoon, drain on a paper-towel-lined plate, and season lightly with salt. Add the butternut squash to the skillet, and cook, stirring occasionally, until golden, about five minutes. Remove with a slotted spoon, and add to the celery root, seasoning the squash lightly with salt. Pour out the vegetable oil and wipe the skillet clean with a paper towel.

Heat the olive oil in the skillet over medium heat. Add the onion and celery, and cook until the vegetables are wilted, about five minutes. Add the bell pepper, and cook until crisp-tender, about three minutes more. Season lightly with salt. Return the celery root and squash to the skillet. Stir in the raisins, green olives, pine nuts and capers. Season with peperoncino and continue cooking, stirring, until the vegetables are just soft but not mushy, about five minutes. Add the diced tomatoes, and cook until they just soften, three to four minutes. Strain the vinegar syrup (without the mint leaves) into the skillet and bring to a simmer. Cook until the syrup coats the vegetables, and everything is very tender but not falling apart, two to three minutes more. Serve warm or at room temperature.

Broccoli Rabe Braised with Garlic and Oil (serves 4)

  • 2 bunches broccoli rabe
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled and thinly sliced
  • Kosher salt
  • ¼ teaspoon crushed peperoncino flakes, or to taste

Cut off the tough ends of the stems of the broccoli rabe. Then, holding a stem with the florets in hand, nick a little piece at the end of the stem with a paring knife, and pull the little piece of the stem toward you, peeling the stem partially. Continue working your way around the stem until it is peeled. As you peel, some of the large, tough outer leaves will also be removed discard those as well. Repeat with the remaining stems. Wash and drain them in a colander.

Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil, and cook, shaking the pan, until golden brown, about one minute. Add the broccoli rabe, and season lightly with salt and the crushed red pepper flakes. Stir and toss to distribute the seasonings. Pour a fourth cup water into the skillet and bring to a boil. Cover the skillet tightly, and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender, about 10 minutes. Taste, and season with additional salt and crushed red pepper if necessary. Serve hot.

Almost a Tiramisu (serves 10 or more)

  • 2 cups heavy cream
  • 2 cups mascarpone, at room temperature
  • 1 cup confectioners' sugar
  • ½ cup chocolate-hazelnut spread
  • 2 cups freshly brewed espresso
  • ½ cup granulated sugar
  • ½ cup coffee liqueur
  • 24 Savoiardi cookies (ladyfingers), broken in half
  • ½ cup chopped toasted hazelnuts
  • 2 ounces bittersweet chocolate

Whisk the heavy cream to soft peaks in an electric mixer fitted with the whisk attachment, about one minute. Be careful not to over-whip: you will be whisking again, with the mascarpone. In a separate mixer bowl, whisk the mascarpone with the paddle attachment at medium speed until smooth, about one minute. Sift in the confectioners' sugar, and beat until smooth. Switch to the whisk attachment, add the whipped cream, and whisk until the mixture is just combined and smooth.

Pour half of the mixture into a separate bowl. Add the chocolate-hazelnut spread to the half still in the mixture and whisk until smooth. You now have one bowl of traditional tiramisu mixture, and another bowl of a mixture of chocolate-hazelnut spread and tiramisu.

In a medium saucepan, combine the espresso and granulated sugar over low heat. Cook until the sugar has dissolved, stir, then remove from the head and stir in the coffee liquor. Pour the espresso mixture into a shallow pan.

To serve, add a tablespoonful or so of the traditional tiramisu mixture to serving glasses or bowl. Soak some of the Savoiardi on top of each, followed by a tablespoonful or so of the chocolate-hazelnut tiramisu mixture. Sprinkle a teaspoon of hazelnuts on top, followed by another soaked Savoiardi. Repeat this soaking and layering process another three or four times, depending on the size of your glass. Using a fine cheese-grater, finish with a shaving of bittersweet chocolate on the top of each tiramisu and serve.

Rum and Chinotto (makes one drink)

  • 2 thin slices lime
  • 1½ ounces dark rum
  • 4 ounces chilled Chinotto
  • Citrus slice

Drop the lime slices into the bottom of a highball glass. Add the rum and Chinotto and stir. Add ice, and serve immediately, garnished with a citrus slice.


Watch the video: Chicken with Peppers and Paprika (October 2021).