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:

1. Mix the marinade together in a container and add the chicken. Mix well, ensuring that the marinade has been evenly distributed among the chicken. Cover and let marinade in the refrigerator for at least 8 hours or overnight.
2. Add the stock to a large pot and bring to a boil.
3. Pour the polenta into the stock and stir to combine.
4. Let the polenta boil for about 10 minutes, stirring frequently.
5. Reduce heat to medium and continue to stir for an additional 35-40 minutes.
6. Add additional stock or water if the polenta is too thick.
7. Remove from heat and stir in the butter and Parmigiano cheese.  
8. While the polenta is cooking, baste the grill or cast iron grill pan with olive oil and heat to medium-high.
9. Place the chicken on the grill and cook for about 4-5 minutes on each side and cooked through.
10. Remove chicken from heat and let stand.
11. Place a scoop of the polenta on each plate and serve immediately with chicken and drizzle with the balsamic vinegar.

 
Buon Appetito!
 

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:

1. Pound the veal with a meat mallet to tenderize.
2. Season the veal with salt and pepper and dredge in the flour.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add 4 of the veal cutlets and cook until golden brown. About 1 ½ - 2 minutes per sides.
5. Remove the veal and transfer to a plate. Add an additional tablespoon of butter and olive oil and cook the remaining veal. Set the veal aside.
6. Add another tablespoon of butter and olive oil and sauté the onions for 3-4 minutes on low-medium heat. Add the garlic and sauté for another 30 seconds until fragrant.
7. Add another tablespoon of olive oil, if necessary, and cook the mushrooms until tender, about 3 minutes. Season with salt.
8. Add the marsala wine and simmer until the wine is reduced by half, about 2-3 minutes.
9. Add the broth and rosemary leaves and let simmer for an additional 4 minutes.
10. Return the veal to the pan and pour in all of the juices.
11. Cook the veal until just heated through, about 1-2 minutes.
12. Season the sauce with salt and pepper to taste.
13. Remove the veal from the skillet with tongs and transfer to a plater or individual plates. Spoon the sauce and the mushrooms over the veal and serve.

 
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:

1. Place the chicken in between 2 pieces of plastic wrap and pound lightly with a meat mallet until approximately ½ inch thick. Cut chicken into strips.
2. Marinate the chicken in the salted chicken stock for at least 2 hours or overnight.   
3. Using 3 wide shallow bowls, add flour to one, beaten eggs in the second and in the third mix the breadcrumbs, parmigiano and seasonings (garlic powder, basil, oregano and thyme).
4. Season chicken with salt and pepper.
5. Dredge the chicken pieces in the flour to coat lightly, then dip in the beaten eggs and allow all excess egg to drip off. Coat the chicken thoroughly in the breadcrumbs and pat so that it adheres.
6. Heat the oil in a large skillet pan over medium heat.
7. Add the chicken to the skillet and cook until golden brown, about 3-4 minutes on each side.
8. Remove chicken and pat any excess oil on a paper towel.

 
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:

1. Heat the oil in a large sauté pan over medium heat.
2. Add the pancetta and cook for 1-2 minutes.
3. Add the red pepper flakes and garlic and cook until it starts to become golden.
4. Heavily salt a large pot of water and cook pasta of choice until three quarters cooked.
5. Reserve one cup of pasta water and add to the pan.
6. Drain the pasta and toss this in the pan and continue to cook in the sauce.
7. Add the chopped parsley, salt as needed and drizzle with additional extra virgin olive oil.
8. Serve topped with your favorite salty cheese i.e. Romano or Parmigiano.

 
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:

1. Add the oil to the sauce pan with the onions, garlic, carrots and celery, cook on low heat until caramelized. About 5-7 min.
2. Add the pancetta and cook an additional 1-2 minutes.
3. Add the veal and season the meat with some salt and pepper. Stir all the ingredients together with a wooden spoon and break up the meat and cook until no longer pink.
4. Stir in the wine and cook until evaporated.
5. Stir in the milk and cook for another 2 minutes. 
6. Add the tomato puree and paste and cook for a minimum of 3 hours on low heat until thickened.
7. Cook fresh egg pasta of choice in salted water.
8. Once the pasta is strained, pour it back into you pot and add a generous amount of Bolognese sauce. Toss liberally and serve topped with your favorite salty cheese i.e. Romano or Parmigiano.

 
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!