The Daily Dish: Chicken Scarpariello

chicken

Pollo Scarpariello

listen icon Listen to the Daily Dish

Makes 6 servings

Ingredients
2 small broiler chickens (about 2 ½ pounds each and preferably free-range)
Freshly ground pepper
¼ cup olive oil
½ pound sweet Italian sausage (preferably without fennel seeds) cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
¼ cup red wine vinegar
½ cup dry white wine
1 cup chicken stock or canned reduced-sodium chicken broth
¼ cup chopped fresh Italian parsley
Salt

Directions
Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475F.

Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes.

Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.
___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Advertisements

The Daily Dish: No Skillet Pasta!

plain pasta

listen icon Listen to the Daily Dish

Delicious pasta without a skillet? That’s right, no skillet is needed for this recipe. Today we are going to take our inspiration from Rome where they prepare pasta without a sauce. This is an easy, satisfying dish that you can make on those days when you need simplicity in your life but still want a wallop of flavor.

Ingredients
One pound cooked pasta
Pecorino cheese
Fresh parsley
Extra virgin olive oil
Coarse black pepper to taste

Directions
Drain one pound of cooked pasta

In a warm bowl simply toss the cooked pasta with coarsely grated Pecorino cheese a few tablespoons of the pasta cooking water and some chopped parsley, drizzle some extra virgin olive oil, and sprinkle plenty of coarsely grated black pepper—and I mean plenty!

Serve it piping hot and buon appetito!

___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Garlic Butter

garlic butter

listen icon Listen to the Daily Dish

A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!

Buon appetito!

Ingredients
2 sticks of unsalted butter
Garlic
Shallots
Extra virgin olive oil
White wine
Fresh parsley
Lemon juice

Directions
To make garlic butter simply heat some extra virgin olive oil in a pan, add a little finely chopped garlic, and a few chopped shallots. Cook these together over a low heat for 2-3 minutes.

Pour in some white wine, a little lemon juice, and bring all ingredients to a boil until almost evaporated.

Let this cool completely while the sticks of unsalted butter are softening, then blend it all together with some chopped parsley.

The flavored butter will keep in the refrigerator for a week or more. Just roll or cover it tightly in cellophane wrap.

___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Meat Lovers

flat iron beef

listen icon Listen to the Daily Dish

Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I’m cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.

In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.

Directions
Simply wash the meat well in hot water before you add it to the pot and continue cooking your soup.

Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.

Sprinkle with some salt.
___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Kitchen Basics

stock pot

listen icon Listen to the Daily Dish

My kitchen doesn’t need anything super fancy. But I do have a few essentials that make cooking easier and more delicious.

  1. A large stock pot is a must for making soups. Soups are great because they can be frozen, then can be easily prepared during the week when time is precious.
  2. Heavy sauce pans or dutch ovens are what I use for roasts and braises.
  3. I love a cast iron skillet for high temperature searing, delicious stove top roasting—and it will last you a lifetime.
  4. For pasta lovers like me, a 14″ diameter skillet is a must. You can toss the pasta with the sauce just before serving. It’s also a perfect pan for quick-cooking meats and skillet-braised vegetables, Italian style.
  5. Another essential is a great glass of Bastianich wine.

Buon appetito!

The Daily Dish: Bored with Beans?

green beans with gorgonzola and nuts

listen icon Listen to the Daily Dish

Getting bored with your green beans? Add some creamy Gorgonzola cheese to add a gorgeous complexity.

Let’s face it, green beans are delicious, but they can get boring. So let’s give them some new life by melting a little Gorgonzola into the beans for a spicy appetizer or a side dish that goes perfectly with grilled or sauteed meats.

Ingredients
Green beans
1/4 cup olive oil
Gorgonzola cheese
Garlic
Kosher salt

Directions
First, simply rinse and dry the beans and trim off both ends.

Set a large skillet over medium heat.

Pour in 1/4 cup olive oil and toss in 5-6 mashed garlic cloves.

Cook all for about 4 minutes or until the garlic is lightly colored.

Add the beans to the skillet, shake a few times, pour in a 1/4 cup of water and cover.

Lower the heat, cook for 15 minutes until the beans are tender to the bite and lightly caramelized.

When they are done, salt lightly.

Raise the heat and drop bits of crumbled Gorgonzola into the beans and cook with no cover until the cheese melts. It will take just over a minute.

When the cheese has melted and coated the beans, but before it coats the bottom of the pan, remove beans and cheese from the pan and place on a plate and serve immediately.

___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Pasta with Uncooked Sauce (Pesto!)

pesto pastalisten icon Listen to the Daily Dish

Do you want a delicious pasta without the headaches of cooking the sauce?

Directions
While your spaghetti is cooking—cut about one pound of cherry tomatoes in half, place in a large bowl, sprinkle with coarse sea salt and set aside.

Then make your pesto.

Put in a blender ½ cup of basil, ¼ cup of mint leaves, ¼ cup of pine nuts, 2 garlic cloves, a pinch of peperoncino, one cup of extra virgin olive oil, season all with salt and blend until creamy.

Drain your pasta, reserving some of the pasta cooking water.

Add the drained pasta to the bowl with the cherry tomatoes, spoon in the pesto, toss well, adding some of the pasta cooking water only if needed.

Finish with grated Grana Padano and you’re ready to serve.

And then pour yourself a glass or two of Bastianich Vespa Bianco.

___________________________________________________________
lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.