The Daily Dish: Chicken Scarpariello

chicken

Pollo Scarpariello

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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.
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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: Roasted Winter Squash

squash

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Serves 6

Ingredients
3 pounds winter squash, such as butternut, buttercup, or acorn squash
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 to 3 tablespoons butter, for the baking sheet

To serve (optional)
1 to 2 tablespoons Balsamic reduction for “Drizzling” (see recipe below)

Directions
Preheat the oven to 400°.

Cut the squash in half through the stem and blossom ends. Scoop out all the seeds and fibers so the flesh is clean. Place each half cut side down and, with a sharp chef’s knife, cut straight across to trim the ends of the squash. Then cut the squash into even slices (cutting cross-wise) or wedges (cutting lengthwise)—all about 2-inches thick at the widest part.

Remove the peel from the squash slices with a sharp vegetable peeler or paring knife. (With acorn squash, strip off the peel just from the top of the ridges; this will help the pieces cook faster and creates a decorative striped look.)

Pile the squash in a mixing bowl, drizzle the oil and sprinkle the salt over the pile and toss to coat the slices with the seasonings.

Spread the butter on a large baking sheet (or line it with a non-stick silicon sheet.). Lay the slices flat on the sheet with plenty of space between them for even caramelization.

Bake about 20 minutes then flip the pieces over; bake for another 20 to 25 minutes, until they are tender all the way through (poke with a fork to check) and nicely caramelized on the edges.

Serve hot, piling up the squash pieces on top of a pool of Orange Sauce; drizzle Balsamic reduction in thin streaks all over the top.

The squash is also delicious with just one of the sauces or with only a final drizzle of good olive oil and another sprinkle of salt before serving by itself!

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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: Tips for grating cheese

block of parmesan cheese
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Grate that cheese, please!

Here are my favorite grating tips for three wonderful Italian cheeses. Whether its Grana Padano, Parmeggiano Reggiano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated. I like to grate my cheese as close as possible to when I plan on serving my dish.

I add freshly grated cheese to the pot of the fire right before serving. And when I have grated all I can I always save the rinds and plop them into my soups and sauces. This imparts a delicious depth of flavor.

For more tips, check out my latest cookbook, Lidia Cooks from the Heart of Italy.
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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: Icy Espresso Frappe

espresso frappe with straw

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Frappe di caffè

Serves 4

Recommended equipment
A blender and a food processor, if needed
4 tall glasses, chilled, and 4 long spoons

Ingredients
2 cups strong freshly brewed espresso
6 tablespoons sugar or more to taste
3 cups finely crushed ice or ice cubes
1/2 cup whipping cream

Directions
While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.

If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.

Whip the cream, with a spoonful of sugar if you like, until smooth and holding soft peaks. Keep it chilled.

When thoroughly cool, pour the espresso into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.

Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice and top with a mound of whipped cream. Serve right away with a long spoon

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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: Blueberry and Peach Prosecco Soup

blueberries and peaches in a bowl

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It’s finally summer! Berries are in!

They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City.

I promise you will enjoy this refreshing dessert for eight — or more.

Ingredients
10 ripe, peeled, and sliced peaches
1 to 2 cups blueberries
1/2 cup powdered sugar
2 oranges
2 lemons
Fresh mint

Directions
In a large bowl, set 10 ripe, peeled and sliced peaches, a cup or two of blueberries, add a 1/2 cup of powdered sugar, the juice of 2 oranges and 2 lemons, and about 15 torn mint leaves.

Pour in a half a bottle of sparkling wine (or a little more depending on how thirsty you are!). Prosecco is best; make sure to mix it in well. Let all marinate together for 20 minutes in the refrigerator.

Serve in fancy glasses, as is, or with vanilla ice cream, and you’ve got yourself one fancy and juicy dessert!

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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: Roasted Chicken with Beer

roasted chicken and beer in casserole pan

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Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.

Ingredients
Whole chicken
Carrots
Celery
Onion
Fresh garlic
Sage leaves
Beer
Salt

Directions
Find your favorite recipe for roasted chicken.

Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.

Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.

Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.

With a glass a beer, what a perfect meal!

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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: German potato salad

german potato salad

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Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca. Serve it with a refreshing glass of Bastianich Rosatto. It’s the perfect pairing.

Recommended equipment
A heavy-bottomed skillet or sauté pan, 10-inch diameter; a large bowl for dressing, tossing, and serving.

Ingredients
2-½ pounds red potatoes
1 cup finely chopped scallions
¾ cup sweet pickles (about 4 ounces), coarsely chopped
2 teaspoons kosher salt
¼ cup extra-virgin olive oil
4 ounces slab bacon, cut in ½-inch pieces
3 tablespoons German-style mustard
1/3 cup red wine vinegar
1 tablespoon chopped fresh Italian parsley
Freshly ground black pepper to taste

Directions
Put whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center — but don’t let them overcook, split, or get mushy.

When done, drain the potatoes in a colander, peel them as soon as they’re cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.

Meanwhile, put the olive oil and bacon pieces in the skillet, and set it over medium-high heat. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so.Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss. Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon salt. Toss well, and serve right away.

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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.