Sweet and Sour Pumpkin: Zucca Gialla in Agrodolce
Leave the rinds on and remove seeds from the pumpkin. Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist. In a medium saucepan, heat the olive oil over medium heat. Add the pumpkin wedges. Cook until ... [... more]
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Chicken "Saltimbocca": Saltimbocca di Pollo
With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a ... [... more]
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Cannelloni in the style of Tuscany: Cannelloni alla Toscana
Heat 2 crepe pans over medium heat, smear with oil, ladle in 2 ounces of batter and cook the crespelle, 2 at a time until all batter is used. In a 12-inch saute pan over a medium-high flame, heat the olive oil until hot but not smoking. Add the ... [... more]
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Pollo alla Romana (Roman-Style Chicken)
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until ... [... more]
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Chicken with Sweet Peppers: Pollo con Peperoni
Cut the chicken into 8 serving portions (4 breast pieces, 2 thighs, 2 drumsticks). Generously salt and pepper each piece. In a 12-inch saute pan, heat 3 tablespoons olive oil over a medium-high flame until hot but not smoking. Working in batches ... [... more]
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Sweet and Sour Chicken: Pollo in Agrodolce
Remove all the skin and trim the fat from the chicken. Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper. In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat. When the oil ... [... more]
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Chicken Livers Banker Style: Fegato di Pollo alla Finanziera
Make the risotto: In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter. Add the onion and sweat until soft and translucent, about 5 minutes. Stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until ... [... more]
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Chicken Roll: Rollata di Pollo
In a medium-sized bowl, mix together the veal, pork sausage, ham, and carrot until well combined. Season the stuffing, to taste, with salt and pepper. Lay the deboned chicken skin-side down on a work surface with the neck end closest to you. ... [... more]
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Chicken with Mixed Wine: Pollo al Vino Cotto
To make the vin cotto: Combine all the ingredients in heavy-bottomed saucepan. Bring to a boil over high heat and then simmer, stirring occasionally to ensure that the honey does not burn, until the wine is reduced to 1/4 of its original amount, ... [... more]
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Tagliatelle with Chicken Livers and Truffle: Tajarin Albese
Divide the prepared pasta dough into 3 balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness. Place the ... [... more]
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Chicken "Saltimbocca"
Lightly pound the chicken breasts to 1/4-inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in ... [... more]
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Orecchiette Made from Eggless Pasta
Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to ... [... more]
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