Grilled Chicken with Creamy Polenta and a Balsamic Drizzle
In summer, I love any and everything on the grill and what better than a juicy, overnight marinated chicken served over a creamy polenta. To break up the richness of this dish, a drizzle of high quality Balsamic Vinegar of Modena makes this chicken entree shine. A quality balsamic vinegar is thick, syrup-like and naturally sweet and tart. Regular balsamic vinegar should not be used for this dish. If you do not have access to a BBQ use a cast iron grill pan. I love using my cast iron pan, especially through the winter months. It gives such a similar flavor to the BBQ. YIELD: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 1 HOUR Ingredients: Chicken Marinade 4 Boneless, Skinless Chicken Breasts 2 Tablespoons of white wine vinegar or cider vinegar 1 Teaspoon of dried oregano 1 Teaspoon of dried rosemary 1 Teaspoon of dried thyme 2 Tablespoons of Dijon Mustard 1 Teaspoon of Garlic Powder 1 Teaspoon of Onion Powder ¼ Cup of Extra Virgin Olive Oil Salt and Pepper Polenta 5 Cups of Chicken Stock or Water 1 Cup of Cornmeal / Polenta Salt 2 Tablespoons butter ½ Cup of grated Parmigiano Reggiano Balsamic Vinegar of Modena Directions:
Buon Appetito!
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Veal Marsala
Veal Marsala is a popular and well known Italian dish. It is thought to have been developed in the town of Marsala in Western Sicily where this fortified wine is made. This traditional veal dish is made using thinly sliced veal, a Marsala reduction, and sautéed mushrooms. This is a classic and richly flavored comfort dish. YIELD: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 30 MINUTES Ingredients: 8 Veal Cutlets (scaloppini) approx. 3 ounces each Salt and Pepper ½ Cup Flour 3 Tablespoons unsalted butter 4 Tablespoons olive oil 1 Medium Onion Finely Chopped 4 Garlic Cloves Finely Chopped 1 Cup Cremini Mushrooms Sliced 2/3 Cup Marsala Wine 1 Cup Low Sodium Chicken Stock 1 Sprig of Rosemary Leaves Directions:
Buon Appetito! Chicken Fingers
I grew up with homemade chicken fingers. My Nonna regularly makes them for us and they are a staple dish for large family gatherings or picnics. These are always a family favorite; juicy, flavorful and crunchy. These treats are tasty right out of the pan or eaten cold the next day. YIELD: 4 – 6 PEOPLE PREP TIME: 15 MIN COOK TIME: 30 MINUTES Ingredients: 1/3 Cup Flour 2 Eggs Beaten 1 ¼ Cups Bread Crumbs 2/3 Cup Grated Parmigiano Cheese ¼ tsp Garlic Powder 1.5 tsp Dried Basil 1 tsp Dried Oregano 1 tsp Dried Thyme 4 (6 – 8 ounces) Boneless Skinless Chicken Breasts ½ Cup Chicken Stock Salt and Pepper ½ Cup Olive Oil Directions:
Buon Appetito! Pasta Aglio e Olio con Pancetta
This traditional garlic and oil pasta sauce originated in Naples, but is seen all throughout Italy. This dish is something I grew up with and ate at least once a week. What makes this pasta so delicious is a good quality olive oil, caramelized sweet garlic and salty pancetta. This simple dish is the perfect quick meal that is a sure crowd pleaser. YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA PREP TIME: 5 MIN COOK TIME: 30 MINUTES Ingredients: ½ Cup Extra Virgin Olive Oil 1 Teaspoon Crushed Red Pepper Flakes 4 Cloves Garlic, Finely Minced ¼ lb Pancetta Finely Minced (optional) 1 Cup Salty Pasta Water ¼ Cup Chopped Fresh Parsley (optional) Salt and Pepper 1 Pound Pasta Parmigiano Cheese Directions:
Buon Appetito! Ragu alla Bolognese
Bolognese sauce is a traditional meat based sauce and not tomato based, that originated in Bologna in the region of Emilia-Romagna Italy. Classically, the sauce is made using everyday vegetables (carrots, celery and onions) and locally raised meats (usually beef but can also include pork, veal, sausage, pancetta or a combination of the following) a small amount of tomato, milk and a long and slow cooking time. The sauce is traditionally served over an egg pasta such as tagliatelle, with potato gnocchi or in lasagna. Every family has their own version of this classic and it varies widely between northern to Southern regions throughout Italy. I grew up in a Calabrese family and we made a more tomato based version with no milk. After trying many different varieties throughout Canada and Italy, I have developed my own recipe, somewhere between what I great up with and what I enjoyed during a visit to Bologna. YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA PREP TIME: 30 MIN COOK TIME: 3 ½ HOURS Ingredients: ¼ Cup Olive Oil 1 Medium Sweet Onion, Finely Chopped 4 Cloves Garlic, Finely Minced ½ Cup Carrots Diced (approx 1 large carrot) ½ Cup Celery Diced (approx 2 celery stocks) ½ lb Pancetta or Pork Sausage (taken out of it’s casing) Finely Minced 2 lbs Veal Sotto Spalla (shoulder) Ground 1 Cup Dry White Wine 1/2 Cup Milk 2 Jars / Cans Pureed San Marzano Tomatoes / approx. 2 kg (there should be no additional ingredients or spices added, however fresh basil is fine) 1-2 Tbsp Tomato Paste (optional) 2-4 Fresh Basil Leaves Salt and Pepper 1 Pound Fresh Egg Pasta (i.e. tagliatelle) Directions:
Buon Appetito! TOMATO SAUCE
Tomato sauce is the basis to many Italian dishes, particularly pasta. Contrary to popular belief, it is easier than you think to make this classic sauce. The importance of an authentic Italian tomato sauce comes down to the quality of ingredients being used. You want to highlight the natural sweetness of the tomato and not hide or change it. Our family still jars our own pureed tomatoes, using nothing but San Marzano Tomatoes. Don’t worry if you don’t have you own freshly made puree, there are some great quality options that you can purchase, that taste great. Stay tuned for a coming post regarding our tomato jarring process. YIELD: MAKES ENOUGH FOR 1 POUND OF PASTA PREP TIME: 10 MIN COOK TIME: 1 HOUR Ingredients: 2 Jars / Cans Pureed San Marzano Tomatoes (there should be no additional ingredients or spices added, however fresh basil is fine) 4 Tablespoons Olive Oil 1 Small Sweet Onion, Finely Chopped 4 Small Cloves Garlic, Finely Minced 1-2 Fresh Basil Leaves Salt 1 Tablespoon Tomato Paste (optional) 1 Pound Pasta Directions: 1. Add the oil to the sauce pan with the onions and cook on low heat until translucent. About 5-7 min. 2. Stir in the garlic and cook for an additional minute. 3. Add the tomatoes, basil and salt to taste. If the tomatoes are very watery, you may want to add the tomato paste at this point, however, I very seldom add this, as a longer cooking time helps reduce this water naturally. Also, tomato paste should note be used as a flavour component. Remember that quality strained tomatoes is the key to a great tasting sauce. 4. Let simmer on low heat for 40 – 60 min. 5. Cook pasta of choice until “al dente” (cooked through but still slightly firm) in salted water. 6. Once the pasta is strained, pour it back into you pot and add a generous amount of tomato sauce. Toss liberally and serve topped with your favorite salty cheese i.e. Romano or Parmigiano. Buon Appetito! |
AuthorA first generation Italian Canadian with a love for food and the Italian Lifestyle. Archives
August 2020
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