COOKING ITALIAN

Italian Chicken Cacciatore Recipe

 

POLLO alla CACCITORE

An ITALIA-AMERICAN FAVORITE

Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.

There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows. 

As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don’t like msuhrooms, as many people do not, they may be omitted from the recipe. If you don’t like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.




Italian POLLO alla CACCIATORE – Recipe


INGREDIENTS :


  • 2 pounds Chicken Thighs
  • 1 pound of Whole San Marzano Tomatoes (crushed)
  • One carrot
  • One garlic clove
  • 1/2 cup Red Wine
  • One celery stalk
  • Salt to taste
  • A sprig of rosemary
  • Pepper to taste
  • 12 ounces Mushrooms (washed and sliced)
  • 1 Sweet Red Bell Pepper, cored and sliced
  • I large Onion, peeled and diced
  • 2 bay leaves
  • Italian Olive Oil

Wash the carrot and celery under running water and chop them coarsely.

Pat dry the Chicken with paper towels. Season both sides of the chicken with Salt & Black Ground Pepper.

Take a frying pan and put the olive oil in it and heat it well.

Add the Chicken to pan with the olive oil and cook on medium heat, until the chicken is nicely browned on all sides, cooking over medium heat for 4-5 minutes on each side.

Remove the Chciken from the pan, and set aside on a plate to rest.

Add the Red Bell Peppers and cook on low heat for 6 minutes.

Add the Mushrooms to pan, and add the Salt & Black Pepper to the peppers and mushrooms. Cook on medium heat for 5 minutes. 

Add th onion and cook on low heat for 3 minutes.

Then add the chopped garlic and the bay leaves. Cook on low heat for 3 minutes.

Add the chicken back to the pan. Turn heat on high.

Add the Red Wine to pan and cook on jigh heat until the wine is reduced by half its original volume. About 4-5 minutes.

Add the Tomatoes, Carrots, and Celery to the pan.

Turn heat to high and cook until the contents strarts to bubble and boil.

Turn the heat to a low simmer, and let everything cook until the chicken is tender.
About 25 minutes.

Turn the jheat off and let the Chicken rest.

Serve 3 pieces of Chicken with the vegetables and sauce to each person. 

You can serve this with boiled or raost potatoes, or over any pasta or egg noodles that you choose.

Enjoy !!!





FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUPS PASTA LASAGNA

CHICKEN CACCIATORE

And MUCH More …
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Roman Gnocchi with Pork Rib Ragu Recipe – Rome Italy

 



MARIELLA

And Her GNOCCHI w / PORK RIB RAGU

RECIPE

Homemade GNOCCHI

With PORK RIB RAGU

RECIPE






NONNA BELLINO’S COOKBOOK

SICILIAN PASTA GRANNIES
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Mariella is a PASTA GRANNY. Gnocchi with PORK RIB RAGU is Delicious. “Love it”



#Rome  #Italy









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Eggplant Parmigiana Recipe
 
EGGPLANT PARMIGIANA
Recipes
 
 
 
 

TOMATO SAUCE for EGGPLANT PARMIGIANA

 
Ingreidents :
 
8 tablesppons Olive Oil
3 cloves Garlic, peeled and chopped fine
1 teaspoon Red Pepper Flakes
1 teaspoon ground Black Pepper
1/2 teaspoon Salt
2 cans San Marzano Tomotoes, removed from can and crushed with your hands
10 fresh Basil Leaves, torn into small pieces
 
 
1.  Add the Olive Oil to a large stainless steel pot. Turn heat on to a low flame. Add the Garlic.
     Cook the garlic for 2 minutes on low heat. Add the Red Pepper and continue cooking for 1 min.
 
2.   Add the tomatoes to the pot, and turn heat to hot. Cook on high heat, stirring the tomatoes with a 
      wooden spoon. Cook on high heat until the tomatoes start to bubble, then turn heat down to low.
 
3.   Add the Basil, Salt & Black Pepper and mix. Turn heat to medium and cook, as you stir for 8 minutes
      on medium heat. Low flame to very low, and cook on a low flame for 14 minutes, stirring occasionally
      with a wooden spoon.
 
4.    Turn heat off, and let the sauce rest. It is done.

FRIED EGGPLANT CUTLETS for EGGPLANT PARM

 

 

 
BREADED FRIED EGGPLANT
 
“TASTY on THEIR OWN”

 

Ingredients :

  • 3 Medium Large Purple Eggplants
  • Salt
  • 1 Cup All-purpose Flour
  • 2 Large Eggs
  • 1 1/2 Cups Bread Crumbs
  • 1/3 Cup Parmesan Cheese
  • 1/4 Cup Chopped Fresh Parsley
  • Sea Salt And Black Pepper
  • 1 Cup Extra-Virgin Olive Oil
  •  
  1. Slice the Eggplants into round slices, each about 1/2 -inch thick.
  2. Sprinkle the slices with salt and then place them in a colander.
  3. Leave the eggplant in the colander to drain for at least 1 hour, giving the salt time to absorb the eggplant’s bitterness.
  4. When eggplant are ready to be used, use a fork to lightly beat the eggs in a shallow bowl.
  5. Spread the flour onto one shallow pan, and the breadcrumbs, cheese, and paesley in another one.
  6. Season the eggplant slices to taste with salt and pepper, and then lightly dredge each eggplant slice first lightly in the flour, then the egg, and finally in the breadcrumbs.
  7. In a heavy frying pan, heat the olive oil over medium heat, and when the oil begins to smoke, lay several eggplant slices in a single layer in the pan.
  8. Fry the slices until golden brown, about 3 minutes on each side.
  9. When the first batch is cooked, remove the eggplant from the pan to a serving dish using a slotted spoon.
  10. Repeat the cooking process, beginning by adding 3 fresh tablespoons of extra-virgin olive oil to the pan, until all of the cutlets are cooked.
  11. Keep the cooked cutlets warm in a hot oven while you continue to cook all of the eggplant slices.
ASSEMBLING the EGGPLANT
 
 
INGREDIENTS :
 
1  1/2 cups grated Parmigiana Reggiano or Grana Padano Cheese
 
 
Get a Baking Pan and caot with a little Olive Oil on the bottom of the pan.
 
Add a layer of Tomato Sauce to the bottom of the pan.
 
Place a layer of fried Eggpant on top of the tomato sauce to completely cover.
 
Top the Eggplant with a layer of Tomato Sauce. Sprinkle grated Parmigiana or Grana Padano Cheese ofver the Eggpant. 
 
Add another layer of Eggplant, top with Tomato Sauce, and grated cheese.
 
Continue layering the Eggplant, Tomato Sauce, and Grated Chees until all the Eggplant has been used up.
 
Place the pan of Eggplant into a 400 degree oven. Cook for 7 minutes at 400 degrees, then turn down the heat to 350 degrees. Cook the Eggplant until cooked through, about 35 minutes more at 350 degrees.
 
Turn oven off and let the eggplant sit in the oven for 7 minutes befor taking it out.
 
Take the Eggplant out of the oven, and let sit for 12 minutes before serving.
 
Cut the Eggplant into square or rectangle pieces and serve to your guests.
 
 
Note : The Eggplant can be cooked ahead of time, cooled and place in the regrigertator and served later in the day or the next day.
 
When reheating the cold eggplant to serve. Remove the eggplant at least 30  to 40 minutes befor reheating.
 
Turn oven on to 350 degrees. Cook the Eggplant for 14 minutes at 350 degrees. Turn the oven temperature down to 325 degrees and continue cooking for 15 minutes. Remove from oven and let set for 8 minutes before cutting the Eggplant and serving. 
 
Enjoy!
 
 
 
 
 
 
.
.
SUNDAY SAUCE
 
alla CLEMENZA alla PACINO
 
AUNT FRAN’S EGGPLANT PARMIGIANA
 
“IT’S The BEST EVER” !!!
 
ITALIAN SOUP – PASTA – MEATBALLS
 
AND MORE …
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.

 

Sicilian Timballo Baked Maccheroni Pasta Recipe
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COOKING is LOVE
 
ADI GETS a KISS
 
From ORESTE
 
Her HUSBAND
 
Palermo, Sicily

 
TIMBALLO di ANELLETTI SICILIANA
 
 
ADI’S TIMBALLO SICILIANA
 
 
RECIPE
 
 
 
 
La TIMBALLO
 
TIMBALLO di ANELLETTI
 
 
 
 
 
 
 
NONNA BELLINO’S COOKBOOK
 
SICILIAN FAMILY RECIPES
AMAZON.com
 
 
BIG NIGHT
 
“TIMPANO”
TOTE BAG
Note :  Stanley Tucci ‘s BIG NIGHT TIMPANO. Timpano and Timballo, essentially describe the same thing, which is baked Maccheroni Pasta incased in some sort of crust that can be made using pastry dough, psheets of homemade pasta, or thin slices of vegetable such as zucchini or Eggplant (Melanzane).
 
In Big Night, Chef Primo (Stanley Tucci’s character brother) encases his baked maccheroni Timpano with pasta sheets. Timpano is the term used in Abruzzo and other parts of Italy, while Timballo is the dialect for the same thing in Sicily and most of Italy that names this dish that comes in many variations, depending what part of Italy it is made in.