Chicken Marsala with wild mushrooms
4 large skinless boneless chicken breasts halves
6 teaspoons dried marjoram leaves
2 TBL butter
2 TBL olive oil
12 ounces assorted wild mushrooms chopped (okay to use rehydrated mushrooms)
1 cup sliced shallots
3/4 cup chicken broth
1/2 cup whipping cream
3 TBL marsala
Sprinkle chicken breasts with salt, pepper and 2 tsp marjoram. Melt 1 TBL butter and 1 TBL oil in large skillet over med-high heat. Add chicken and saute' a couple of minutes on each side. Transfer chicken to oven proof pan with lid. Add 1 TBL butter and more oil to skillet on stove. Add mushrooms, shallots, and remaining marjoram. Saute' until mushrooms are brown and tender. About 5-6 minutes. Turn heat up a little in skillet. Add Marsala and the chicken stock. Cook for a couple of minutes (don't reduce too much!) Pour over top of chicken in the oven proof pan and bake at 300 for an hour (covered). Remove from oven, transfer chicken to a plate and tent. Pour remaining liquid into skillet on stove. Turn to med-high heat. Add whipping cream and boil until it reduces to a nice thick cream sauce. Plate chicken and pour sauce over top.
Seafood in a Spicy Tomato Broth, Santone Style
12 Clams, Mussels, lg shrimp
1 (16 oz) tomato sauce
1/4 cup olive oil
1/4 cup torn fresh basil
2 garlic cloves, minced
A touch dry red pepper flakes
1 cup dry white wine
1 bayleaf
Method: Serves 2
In a large wide/deep pot heat the oil over medium heat. Add the garlic, bay leaf and red pepper flakes. Sauté’ until the garlic is tender (don’t let it burn). Add the wine and bring to a boil. Add the tomato sauce and simmer until the flavors blend (about 8 minutes) Stir in the clams and cover for 5 minutes. Then add the mussels and cover for another 5 minutes. Add the shrimp and the basil and cook for about 2 minutes. Discard any unopened shells. Divide the broth and seafood in two bowls and serve with warm bread.
Serve with a Full bodied Chianti'
Sausage Carbonara - Linguine alla carbonara di salsiccia
4 good quality Italian sausages
3 1/2 oz fresh parmesan cheese
4 slices of thickly cut pancetta
Extra virgin olive oil
1 lb dried or fresh linguine
Zest & juice of 1 lemon
4 large eggs
A sprig of fresh parsley, chopped
1/2 cup heavy cream
With a sharp knife, slit the sausage skins lengthwise and pop all the meat out. Using wet hands roll little balls of sausage meat, the size of large marbles and place to one side.
Heat frying pan and add a splash of olive oil. Gently fry meatballs until golden brown, then add the pancetta and continue cooking for a couple of minutes. While this is cooking bring a pot of salted water to boil and cook the pasta. (according to the package instructions)
In a large bowl, whip up the eggs, cream, half the parmesan, the lemon zest and parsley. When the pasta is cooked, drain it, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pot. Add the hot meatballs and toss everything together. If the pasta becomes a little sticky, add a few spoonfuls of the reserved cooking water to loosen. Sprinkle over the rest of the parmesan , season with salt and pepper and EAT!
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