Category Archives: Main Courses

Roast Chicken With Radishes

Posted on by

Ingredients:

  •  1 (4- to 4 1/2-pound) roasting chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, quartered
  • 6 sprigs fresh thyme
  • 1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
  • 3 tablespoons unsalted butter, melted

Directions:

Preheat the oven to 425 degrees.

Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.

Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.

Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.

 

Rigatoni con Ragù alla Napoletana (Gravy and Braciola)

Posted on by
  • Ingredients
  • 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1/4″)
  • 4 slices bacon or pancetta
  • 4 slices salami (Genoa or other Italian variety)
  • 2 eggs
  • 4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces
  • 1/4 cup Italian flat leaf parsley, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup white wine
  • 2 28-ounce cans Italian peeled tomatoes, puréed
  • 1/4 cup breadcrumbs
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 1 pound rigatoni (or penne)

Instructions

Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together.

Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.

Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.

Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano.

Serve the braciola on a separate platter.

Pappardelle with Mushrooms

Posted on by

Ingredients:

1 pound of pappardelle (or penne)
1 onion, finely diced
1 pound of mushrooms (porcini or you a choice)
1/2 cup of dry white wine
1/2 cup of olive oil,
12 ounces of mild Italian sausage, de-cased (optional)
one 28 ounce can of peeled Italian tomatoes, puréed
Salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, grated

In a large skillet over medium heat, sauté the onions in olive oil until lightly golden. Add the sausage and break apart with a fork. When the sausage is lightly browned, add the white wine and allow to evaporate.

In a separate skillet, heat some olive oil and add the mushrooms, cooking until they are render liquid and then reduce. Add the sausage mixture. Add the tomatoes, salt and pepper. Cook for about 30 minutes until reduced

Bring a large pot of salted water to a boil. Cook the pasta until al dente (one minute less than the package instructions). Drain and add to the skillet with the mushrooms. Mix well. Serve with a sprinkle of Parmigiano.

Possible additions or substitutions: add 1 cup of peas to the skillet 5 minutes prior to ending the cooking. Or add 1/2 cup of heavy cream when the tomatoes are added. Or, substitute 6 ounces of pancetta, cut in thick strips, in lieu of the sausage. 

Roasted Chicken Provencal

Posted on by

Ingredients:

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons of kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons of olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves of garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/2 cup of dry vermouth
4 sprigs of thyme, for serving

Heat oven to 400°. Season The chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and

shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnish with the thyme. 

Roasted Chicken with Potatoes, Arugula, Garlic & Yogurt

Posted on by

Ingredients:

  •  1 1/2 pounds of chicken thighs and drumsticks
  •  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  •  2 1/2 teaspoons of kosher salt, more as needed
  •  1/2 teaspoon of black pepper, more as needed
  •  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
  •  1/2 teaspoon ground cumin
  •  4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
  •  1/2 teaspoon of lemon zest (from 1/2 a lemon)
  •  1/2 cup of plain yogurt (do not use Greek yogurt)
  •  1 small garlic clove
  •  2 ounces of baby arugula
  •  Chopped fresh dill, as needed
  •  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.

 

 

Ragu Michelle’s

Posted on by

Ingredients

  • 1 small onion, finely chopped
  • 4 ounces’ butter
  • 6 ounces’ prosciutto, thickly sliced, and cut into strips
  • 1 cup dry white wine
  • 8 ounces’ mushrooms, any variety, sliced
  • 1 cup heavy cream
  • 12 ounces’ peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • 1 pound fettuccine

 Instructions:  Cook Time: 30 minutes, Serves 4-6

Bring a large pot of salted water to a boil.

In a large skillet over medium heat sauté the onion in the butter until it is golden brown. Add the prosciutto and cook for 1 or 2 minutes, then add the wine, and cook for an additional minute.

Next add the mushrooms and allow them to render their liquid. When their liquid has mostly been reduced, slowly add the cream, salt and pepper and cook until slightly reduced, about 5 minutes, Peas should be added during the last couple of minutes. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.

Serve immediately with a sprinkle of Parmigiano and fresh black pepper.

 

Bolognese Tagliatelle alla

Posted on by

Ingredients

  • 1 onion, coarsely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 bay leaf
  • 1/4 cup olive oil
  • 3/4-pound ground beef – 20 percent fat is best
  • 1/4-pound ground pork
  • 3 slices prosciutto, finely chopped
  • 1 6-ounce can tomato paste
  • 1/4 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound tagliatelle (or spaghetti)

Instructions: Cook Time: 2 hours Serves: 4-6

In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water. Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.

Bring a large pot of salted water to a boil.

Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.

Fettuccine with Prosciutto and Egg

Posted on by

Ingredients:

1 pound of Fettuccine
6 ounces of prosciutto, cut in thin strips
1 onion, diced,

3 eggs
1 cup of grated Parmigiano
1/4 cup of heavy cream
4 ounces of butter
Salt to taste and freshly ground pepper to taste

Instructions: Total time: 30 minutes

In a large skillet over medium heat, sauté the butter and onion until transparent. Add the prosciutto and cook until golden, but not crisp. Remove from heat

In a separate bowl, beat the eggs and the cream until smooth, and then mix with the Parmigiano.

Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain it, retaining some of the cooking water.

Return the prosciutto and onion mixture to a low heat. Add the pasta to the skillet. When thoroughly combined, add in the egg mixture and mix thoroughly. Add salt and pepper to taste. Add a bit of the retained cooking water only if necessary to achieve a creamy result.

Serve immediately with a sprinkle of Parmigiano and black pepper.

TAGLIATELLE ai FUNGHI PORCINI – MUSHROOMS

Posted on by
  • 1-pound porcini mushrooms, or 8 ounces if using dried
  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil
  • Salt to taste
  • ¼ cup flat-leaf parsley, coarsely chopped
  • Freshly ground black pepper to taste
  • 1-pound tagliatelle, or fettuccine
  • Grated Parmigiano

 

Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite- sized pieces.

In a large skillet, over medium heat sauté the garlic in the olive oil until it’s golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions). Drain, and retain one cup of the cooking water. Add the pasta to the mushrooms. Add the parsley, and then cook together for about a minute. Add some of the retained cooking water if the pasta seems too dry.

Serve with grated Parmigiano.

 

LINGUINE WITH WHITE CLAM SAUCE

Posted on by
  • Extra virgin olive oil to coat a large sauté pan;
  • 9 cloves of garlic;
  • 5 Dozen claims scrubbed under cold running water;
  • 1 Cup of dry white wine;
  • ½ Cup of water;
  • 1 large pinch of crushed red pepper;
  • 1 Pound of pasta;
  • 2 Tablespoons of butter;
  • 2 Tablespoons of chopped parsley; and
  • 1 Cup of grated Parmesan cheese.

Heat olive oil & ½ of garlic on medium high heat & cook until garlic is golden brown & remove garlic. Place 3 ½ dozen clams in pan with wine & ½ cup of water; cover and bring to a boil and continue cooking until clams open (about 10 minutes).

Let clams cool slightly, & then remove from shells & reserve.

 Pour the cooking liquid into a measuring cup.

 Coat same pan with olive oil & add the remaining garlic & pinch of red pepper. Cook under a medium high heat until garlic is golden and discard garlic. Add remaining clams & liquid to pan cover & cook until the remaining clams open. Do not remove these clams from shells.

Add the butter and cream to sauce. Cook the pasta & then combine the sauce, clams and pasta and cook until the sauce clings to the pasta. Turn off heat & add the Parmesan cheese.

 Serves 6