RECIPE TITLE "Fricasseed Chicken Abruzzi-style with Rosemary, White
Wine, Cherry Tomatoes, and Olives"
Copyright© 1997 by Marcella Hazan
Small, ripe, thin-skinned, very savory cherry tomatoes have become extremely popular and widely available in Italy in recent years. They are destined for the salad bowl, but one can certainly cook with them, if one is careful about choosing a preparation where they will show to best advantage. If you are making a sauce in which you need a lot of tomato, it would be more efficient and economical to use the plum or round varieties grown for the purpose. But when I had this particular chicken, I thought I saw in it a good opportunity for the miniature tomato.
In the original dish there was tomato of conventional size cooked the necessary 20 minutes or more, and the taste was close to the familiar one of chicken cacciatora. It seemed to me that I could capitalize on the brief cooking time cherry tomatoes require to achieve favor that was fresh and sprightly. Thus you will see that the tomatoes are put into the pan when the chicken is already done, and they stay no longer than is necessary for their skin to begin to crack. The resulting sweet and juicy taste is just what I was hoping for.
With that taste, olives similar to the strong-flavored ones of Abruzzi no longer seemed to be the most congenial ones to use, so I chose taggiasche olives, the small, mellow ones of the Italian Riviera. If you cannot find them, you can substitute French nicoise olives, which are similar.
I rarely have an occasion to mention how attractive an Italian dish is because presentation doesn't get much attention from this cuisine. This chicken, however, whose nut-browncolor is a rich foil to the red of the nearly intact whole tomatoes and the black of the olives, appeals no less to the eye than it does to the palate.
A 3 1/2-pound chicken, cut into 8 pieces
tablespoon extra virgin olive oil
4 or 5 whole peeled garlic cloves
2 teaspoons rosemary leaves, chopped very fine
Chopped hot chili pepper, 1/4 teaspoon or to taste
1/2 cup dry white wine
Two dozen cherry tomatoes if no larger than 1 inch or proportionately
fewer if larger
A dozen small black olives in brine such as Italian Riviera or French
nicoise olives; see headnote
- Wash all the chicken pieces in cold water and par dry with kitchen
- Choose a skillet or sauté pan that can contain all the
chicken pieces in one layer without crowding. Put in the oil,
garlic, and rosemary and turn on the heat to high. Add the chicken,
the skin side facing down. When that side has been well browned,
turn the pieces and do the other side. Sprinkle with salt, add
the chili pepper, and with a wooden spoon turn over the contents
of the pan three or four times.
- Add the wine and as it bubbles, scrape loose with the wooden
spoon any browning residues sticking to the bottom of the pan.
- Put a lid on the pan and turn the heat down to low. Cook for
about 35 minutes, turning the chicken over from time to time.
If you should find that the-juices in the pan have become insufficient
to keep the meat from sticking to the bottom, replenish them when
necessary with 2 to 3 tablespoons of water.
- When the chicken is very tender--the meat should come easily
off-the bone--add the tomatoes and the olives. Continue cooking
just until the tomatoes' skin begins to crack. Transfer all the
contents of the pan to a warm platter and serve at once.
Ahead-of-time Note: You can cook the chicken through to the end
of step 4 several hours in advance. Rehear gently bur thoroughly
when completing the recipe. Add the tomatoes and olives only after
the chicken has been fully reheated.
|Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham
|Giada's Kitchen: New Italian Favorites
She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.
Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?
Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.
Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat. More info
|Molto Italiano: 327 Simple Italian Recipes to Cook at Home
"The trick to cooking is that there is no trick." ––Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
|Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
Anyone who has visited Carmine’s flagship Times Square restaurant knows that Carmine’s food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.
Carmine’s Family-Style Cookbook reveals the simple secret of Carmine’s longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home!
Carmine’s Family-Style Cookbook’s perfect Italian recipes include:
--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine’s Famous Caesar Salad
--Carmine’s Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes
--Pasta: from Country-style Rigatoni to Pasta Marinara
--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo
--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta
--Carmine’s Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae
Carmine’s restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine’s flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine’s Family-Style Cookbook and bring home that classic Italian flavor to your family.
|Urban Italian: Simple Recipes and True Stories from a Life in Food
A Publishers Weekly Best Book of the Year
"Creative yet accessible. Carmellini presents spectacular recipes while opening a window onto his life with food, from his Italian-American boyhood and cooking school to revelations while traveling in Italy and being a top New York chef. Carmellini gives [the recipes] an idiosyncratic touch that heightens flavors and makes them work for the modern cook at any skill level. Carmellini shows why he is considered one of the country's best young chefs, and a natural teacher."—Publishers Weekly (starred)
“Andrew Carmellini’s Urban Italian is that rare breed of cookbook: written by a skilled, top-tier professional, yet at all times accessible, unintimidating, and inspiring to the home cook. In short, it’s everything a cookbook should be. The conversational style provides both a thrilling introduction and the feeling, while cooking, that the chef is standing next to in the kitchen, forgiving your mistakes, urging you along, painlessly expanding your reservoir of knowledge. In a world awash with Italian cookbooks, this one's a must-have.”—Anthony Bourdain
“Andrew Carmellini is an enormously talented chef who brings a distinctive style and voice to his restaurant. Urban Italian captures that style and voice for the home cook with intriguing recipes—and also with great stories about the cook’s life, written with a candor and bravado not typically found in chefs’ cookbooks. A terrific book.”—Michael Ruhlman
"Andrew’s passion for Italy is contagious. Urban Italian is entertaining, informative, and witty." —Eric Ripert
“This would be a great book if it did nothing more than faithfully capture between covers the great food served at A Voce. But, marvel of marvels, the modest-but-confident chef I've admired for so long for his cooking can also write his ass off. Urban Italian is every bit as intimate, profane, soulful, and amusing as Anthony Bourdain’s Kitchen Confidential. To paraphrase Andrew himself on the subject of cooking, this book engages your senses, takes your mind off your day-to-day problems, and makes both the reader and (I'm pretty sure) the writer happy.” —Sara Moulton
“Like many Italian American chefs, myself included, Andrew had to go through France to get to Italy. Urban Italian takes the reader on that journey. Fabulous recipes, of course, but just as important are the stories that informed the heart and soul of this great chef.” —Tom Colicchio