italian-food-recipes

Chicken Cacciatore Recipe by Bellino

CHICKEN CACCIATORE

alla BELLINO

From La TAVOLA

CHICKEN CACCIATORE

Ingredients :

4 tablespoons Olive Oil

1 large Onion, peeled and sliced thin

6 Chicken Thighs & 6 Legs

8 pieces of whole San Marzano Tomatoes

1 Red Bell Pepper, sliced into 12 slices

3 cloves Garlic, peeled and cut into 4 pieces each

10 ounces Button Mushrooms, washed and cut into quarters

1/2 teaspoon each of Salt & ground Black Pepper

1/2 cup dry White Wine

2 Bay Leaves

2 sprigs fresh Rosemary (optional)

(Optional) You can add some Olives to the dish if you like. Some people like to, some don’t. We prefer without, and are happy with the peppers, onions, and mushrooms. If you do want to add Olive, get any Italian Greens Olives you like, and add into the dish in last 10 minutes of cooking. Basta !

Preparation :

Pat dry all of the chicken. Season each piece with salt and black pepper on both sides.

Place the olive oil in a large frying pan and turn heat on to a medium flame.

Add half the chicken and brown on both sides until nicely browned. about 3 minutes on each side.

Remove the browned chicken and set aside on a plate. Brown the remaining chicken in the same pan, then set aside with the other chicken.

Add the sliced peppers to the pan and cook on low heat for 5 minutes. Add the onions and continue cooking on medium heat for 5 minutes, mixing with a wooden spoon as you cook. Season the peppers and onions with salt and black pepper and mix. Add the garlic and cook on low heat for 3 minutes.

Add all the chicken and the juices from the plate back into the pan. Add the white wine and cook on medium heat, until the wine is reduced by half of its original volume.

Add the tomatoes. Crush the tomatoes with a wooden spoon to break into pieces. Turn the heat to high, and cook for 5 minutes, as you mix the tomatoes into the pan. Add the bay leaves and rosemary. Cover the pan with a lid if you have one, and cook on low heat for 35 – 40 minutes, stirring occasionally with a wooden spoon.

Once the chicken is cooked through and is tender ( 35 – 40 mins.), turn the heat off, and let rest for 8 minutes before serving.

To serve. Give each person 2 – 3 pieces of chicken with some mushrooms and pan juices on each plate. Sprinkle some chopped parsley on top, and drizzle a little olive oil across the chicken. Serve with a salad or whatever vegetable that you like on the side, or serve the chicken on its own.

Enjoy !

… Daniel ….

The above Recipe is Excerpted from La TAVOLA, courtesy of the author Daniel Bellino Zwicke

La TAVOLA

ITALIAN-AMERICAN NEW YORKERS

ADVENTURES of The TABLE

“La TAVOLA”

AMAZON.com

Author Daniel Bellino Zwicke

VERONA, ITALY

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Recipe Minestrone Genovese Soup – author Daniel Bellino Zwicke

MINESTRONE GENOVESE

alla BELLINO

MINESTRONE GENOVESE

Mixed Vegetable Soup of Genoa

Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night’s dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves.

MINESTRONE GENOVESE

Ingredients :

5 tablespoons best quality Italian Olive Oil

1 medium Onion, peeled and chopped

2 Carrots, peeled and cut to medium dice

2 medium Zucchini, washed and diced ½” dice

5 plum Tomatoes, fresh or canned, chopped

2 large Potatoes, peeled and cut to ¾” dice

2 Bay Leaves

2 cloves Garlic, peeled and chopped

7 cups water

1 cup frozen Peas

2 cups fresh Spinach, washed and chopped

¼ pound Stellini Pastina, or Ditalini

1 teaspoon each of Salt & ground Black Pepper

1 – 15 ounce can Cannellini Beans

3 tablespoons Basil Pesto (preceding Recipe)

Preparation :

Add the Olive Oil and chopped Onions to a large stainless steel pot.

Turn the heat on to medium and cook for 4 minutes while stirring.

Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.

Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes.

Cook on medium heat for 4 minutes, stirring with a wooden spoon.

Add the Carrots and Zucchini and stir.

Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.

Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.

While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool.

After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes.

Add the Spinach and cook for 3 minutes.

Add the cooked Pasta and cook over medium heat for 2 minutes.

The soup is done.

To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve.

Enjoy!

This Recipe is complements from author Daniel Bellino

It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”

Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.

… “Thanks, Daniel Bellino” …