Pollo Al Mattone

Giorgio’s Chicken cooked with a brick

1 3 lb. Chicken split down the back with the rib bones removed,

If you’re not good with a knife forget the bone thing.

Ingredients

3 Cloves of garlic sliced in half length wise

1 Sprig marjoram, leaves only

1 Sprig fresh basil, leaves only julienned

4 Tablespoons good olive oil

Juice of one lemon

Sea Salt and coarsely cracked pepper

Directions

1 Mattone an earthen brick used in Italy for cooking, or a regular brick wrapped in aluminum foil.

Preheat the oven to 450` and preheat mattone when chicken is ready.

Place the chicken in a large bowl add 3 tablespoons of the olive oil, marjoram, basil and garlic, and season with salt and pepper.

Refrigerate and allow to marinate for 2-3 hours. Heat the remaining tablespoon in a heavy oven proof skillet over medium heat. Remove the chicken from the bowl leaving the garlic but allowing as much of the herbs to cling to the chicken. Place the chicken in the skillet skin side down and allow to cook for 3 minutes. Remove from heat.

Place the mattone on top of the chicken and bake for 20 minutes. Remove from the oven , remove mattone, turn chicken over and cook on the stove over medium high heat

For another 3 minutes. Remove to a platter and allow to rest for 5 minutes, carve and serve

Broccoli And Cavatelli

Giorgio Celmo

Ingredients

1 Box Cavatelli Pasta

2-3 Lbs. Fresh Broccoli

5 Cloves Garlic, Minced

1 ¼ Cup Ex Virgin Olive Oil

3- Teaspoon Sea Salt

3-Teaspoon Crushed Red Pepper Flakes

16  Ounces Sliced Mushrooms

Directions:

Cut broccoli into small floweret’s, in a Large pot of boiling salted water blanch broccoli

For about 5 minutes. Drain and set aside.

In a large skillet, sauté garlic in olive oil over medium heat until it just starts to bubble, add broccoli and sauté stirring occasionally, for about 10 minutes

Broccoli should be tender yet crisp, add mushrooms and continue to sauté until mushrooms are tender.

Cook the pasta until al dente, toss broccoli and mushrooms with pasta, add salt and crushed red pepper flakes, toss again.  Plate pasta; garnish with Parmesan and a wedge of lemon.

Add lemon Chicken if this will be a chicken plate.

Carabaccia (Sweet onion soup)

This dish was very popular during the Middle Ages and the Renaissance, and is mentioned by both the Anonimo Toscano and Cristoro di Messi.

Giorgio Celmo

Ingredients

Preparation time: 20 minutes.

Cooking time: 40 minutes

3 ½ ounces blanched almonds

5 ounces white wine vinegar

Cinnamon stick

2 pounds onions

4tbsp extra-virgin olive oil

Teaspoon sugar

32 ounces stock

6 slices of bread

Gruyere cheese

Sea salt

Directions

Crush the almonds in a mortar and leave them to soak in the vinegar with the cinnamon stick for about one hour. Finely chop the onions and fry in the oil. Rinse the almonds in a sieve and add to the onions. Add the sugar, salt and stock and cook for half an hour. Toast the slices of bread, place a slice in each dish and pour over the onion soup. You could garnish the soup by sprinkling grated Gruyère cheese over just before serving, or even return it to the oven for ten minutes, with the cheese on top.

Onions are one of the basic ingredients in all Italian cooking and even the ancient Etruscans were aware of their medicinal properties, especially for curing inflamation. The Roman cook, Apicius, (1 st century A.D) used them in a recipe for hot broth.
 

Poached Salmon with Herbs de Province

Giorgio Celmo

The trick to cooking Salmon in the oven is to get a piece that is of even thickness.

However most filets are thick in the center and thin at the edges, to overcome this you can add just a little more Olive Oil.

Pre- Heat oven to 350 degrees

Ingredients:

Salmon 4-6 oz pieces

1 Tablespoon Olive oil

1 Tablespoon Lemon Juice, I like Lime so I use a whole squeezed lime per piece

Sea Salt

Black Pepper

Herbs de Province

Heavy Duty Aluminum foil

Directions:

Cut aluminum foil pieces large enough to give you a 2-3 inch tent. Rinse filets in cold water, do not pat dry. Place filets in center of foil sheets, rub with olive oil and lemon juice, sprinkle remaining spices as desired. Lift sides of foil and roll down together to create the tent, seal side and place on cookie sheet or large Pyrex dish.

I would usually serve this with broccoli cooked in the same fashion less the herbs de province. And little white or red potatoes, baked or boiled

Bake both items for 25 minutes

Tequila Carne Asada Tacos

While living in Mexico first as a single man then marring to my Mexican wife, I learned and enjoy eating Mexican foods of all types. The taco in Mexico is like the hamburger of America. If you’re going to Mexico I wouldn’t recommend eating taco’s from a street vendor, it takes a while to build up the bacteria so you don’t get sick, The Mexicans call this “Lumbricus” translated means worms.

When I first moved it took about a month before I could eat anything without some stomach problems. Our favorite taco stand in Puerto Vallarta sold barbacoa tacos with chevo “goat meat”. The meat is cooked in large pots of water and vegetables over a long period of time. The tacos are small we always order 3 each and we order a cup of the broth the meat is cooked in, these tacos are so good and very popular, on a Saturday if you  wait too late they run out. They sell about 2000 tacos a day at 10 pesos each.

 Just down the street is another stand that sells Carne Asada tacos, they cook the meat on a barbeque  and have a griddle to  make the home made tortillas as you order, these were the best Carne Asada tacos we found in all Puerto Vallarta, they marinated the meat in a blend if citrus and tequila. They would grill the meat and serve the taco with a small amount of beans the meat and cilantro, on the side would be grilled green onions or jalapeños if you wanted.

In the Yucatán pork is king it’s called “Lechon” baby pig that is cooked in a pit in the ground covered with hot rocks. Whenever we had family get togethers in Guadalajara, my sister in-law would bring the Lechon from Cancun, she would go to the market, there they remove the bones and chop the meat in small pieces. This has to be the best Carnitas I’ve ever eaten

Below is my take on Carne Asada Meat for Tacos

Tequila Carne Asada Marinade

Giorgio Celmo

Ingredients:

·         1/2 cup tequila (not cheap but something you would drink, I use 100 anos agave)

·         1/4 cup lime juice

·         1/4 cup lemon juice

·         1/4 cup orange juice

·         4 cloves garlic crushed

·         1 medium onion chopped

·         1 teaspoon black pepper

·         Preparation:

Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in a zip-top bag in the refrigerator

Cook on grill with ashen white hot coals, the meat is very thin so a few minutes on each side should do the trick. Remember as with all meats, allow it to rest for at least 5 minutes before cutting. Cut this meat across the grain to create the moist tender pieces of meat.

We serve this with guacamole, fresh tomato salsa and Mexican beans.  

Lemon Pork Piccata

Giorgio Celmo

5-6 Pork Cutlets or Pork loin chops

1 Stick un-salted butter, cut into pieces

½ Cup dry white wine

2 oz. Fresh lemon juice

Lemon wedges for garnish

Flour enough to dredge cutlets

1 Garlic clove minced

2 oz. Heavy whipping cream

3 Tbs. Capers drained

Place pork between two pieces of plastic wrap or wax paper and pound. Using a meat mallet or heavy skillet to flatten to about ¼ of an inch.

Lightly dust pork with flour that has been seasoned with pepper. Melt ½ the butter in skillet over medium high heat. When foam in heated butter subsides, carefully add pork into skillet and cook 30-45 seconds per side. Remove to a dish and keep warn.

Add garlic to skillet and sauté stirring for 30 seconds. Remove skillet from heat and add the wine, return to heat and simmer until reduced by half, about 3 minutes.

Stir in lemon juice, cream and capers; continue cooking for another 3 minutes.

Remove from heat and whisk in the butter. Spoon over pork; garnish with lemon wedges.

Italian Pan Fried Pork Chops

These pan fried pork chops were moist and tender flavored by the Marsala wine, olive oil and butter. An earthy taste was detected from the sage and a salty touch from those plump capers. Another simple Italian dish; to serve your family and friends.

Giorgio Celmo

Ingredients
4 pork chops
salt and pepper
4 tablespoons olive oil just enough to cover bottom of pan
1/3 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers if small, 4 if they are large
12 fresh sage leaves

Directions

Rinse and pat dry pork chops, bring pork to room temperature, about 1 hour. Salt and pepper both sides, heat pan add olive oil cook chops on one side for 3 minutes. Flip pork chops lower heat add Marsala wine, butter, garlic, capers and sage leaves. Return heat to medium, tilt pan and spoon sauce onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 140 degrees. Remove chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with pan juices and capers and sage

 

Pasta With Olive Oil Garlic & Zucchini

Giorgio Celmo

Ingredients

1 Pound Zucchini Fatter The Better

½ Cup Extra Virgin Olive Oil

2 Tbls. Minced Garlic

½ Teaspoon Crushed Red Pepper

3 Tbls. Coarsley Chopped Fresh Basil, Stems Removed

2 Tbls. Finely Chopped Fresh Italian Parsley

½ Cup Parmesan Cheese

Directions

Finley cut zucchini with turning slicer to create ribbon like curls of zucchini

There should be very little meat on the zucchini, just the green part.

Heat ¼ cup olive oil over medium heat, add garlic sauté until it just starts to sizzle. Add the pepper flakes toss very quickly, add the basil and parsley, Mix well and remove from heat. When pasta is done toss with parmesan, until well blended and melted. Add zucchini to top of pasta sprinkle with parmesan and serve.

Note: zucchini can also be steamed over pasta water until aldente.

This will make about 4 servings

 

Eggs in Purgatory http://ping.fm/hDYbR

Eggs in Purgatory

I have seen this recipe in dozens of formats; with the center of the bread cut out and the egg fried in the middle, on top of potato pancakes, with pasta sauce. I like this one because the eggs are cooked in the tomato sauce, like poached eggs.

Giorgio Celmo

Ingredients

2 tablespoons extra-virgin olive oil

1 small onion, cut in half, then finely chopped or sliced

Pinch of red pepper flakes, or more to taste

2 cups canned crush tomatoes or chopped tomatoes,

1/2 teaspoon dried oregano

1/2 teaspoon salt, or more to taste

4 to 6 large eggs

4 to 6 slices toasted or fried crusty, Italian Bread

Grated parmesan cheese

Directions

Heat the oil in a 10-inch skillet over medium heat, and sauté the onion and red pepper flakes until the onion is soft, 6 to 8 minutes.
Add the tomato, oregano, and salt. Stir and simmer, about 5 minutes, until the sauce has reduced a little. Taste and adjust the salt and red pepper flakes as needed, to taste.
Break the eggs into the gently bubbling sauce. Cover the pan until the eggs are done to your taste,
To serve, use a  spatula to lift the eggs and sauce that clings to them from the bottom of the pan. Place on a plate, with a slice of toasted bread.
Serve with grated parmesan cheese,

Stuffed Herb Chicken with Boursin Cheese and Panch... http://ping.fm/avsE8

Stuffed Herb Chicken with Boursin Cheese and Panchetta

Giorgio Celmo

Ingredients

2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or spinach), enough to cover each chicken breast

4 pieces pancetta (Italian bacon) Optional
2 Tbsp finely chopped toasted walnuts
2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed garlic cream cheese
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper

Herbed Cheese
2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne
1/4 teaspoon freshly cracked black peppercorns
A pinch salt

Directions

Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.

If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.

Turkey Sausage and Broccoli Rabe with Orecchiette... http://ping.fm/HzPKe

Linguine with White Clam Sauce http://ping.fm/dmbdX

Baked Ziti with a Rich Italian Sausage Sauce http://ping.fm/m0Sj0

Baked Ziti with a Rich Italian Sausage Sauce

Giorgio Celmo

Ingredients

3 cups pasta sauce with sausage (Recipe Below)

1 Box Ziti Pasta or Penne (Under Cooked about 5-6 minutes)

Cheese Filling

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 egg, slightly beaten

1 tablespoon dried parsley

1/4 teaspoon black pepper

Topping

1 cup mozzarella cheese shredded

1/4 cup grated parmesan cheese

Directions

Prepare sauce and keep under a low flame.

Preheat oven to 350.

Mix the cheese mixture together.

Mix pasta with 1/3 - 1/2 of the cheese mixture till creamy and gooey.

 Place 1 cup sauce in the bottom of a 10x13 casserole dish.

Top with 1/2 of the pasta.

Spread the remaining cheese on the pasta.

Top with 1 cup of the sauce.

Top with remaining pasta; 1 cup sauce; 1 cup mozzarella; then top with grated cheese.

Bake for 30 minutes. Placing in foil lined baking sheet to catch any spillage that may occur.

Meanwhile let the sauce keep simmering to use if desired on top of the baked ziti.

TOMATO-SAUSAGE SAUCE

Giorgio Celmo

Ingredients

1/2 cup olive oil

2 pounds bulk mild Italian sausages,

1 large onions, chopped

4 cloves chopped garlic

1 6-ounce can tomato paste

2 28-ounce cans Italian-style tomatoes (Crushed by Hand)

1 cup water

Directions

Heat oil in heavy large pot over high heat. Add sausage; sauté until

brown, breaking up with back of spoon, about 6 minutes. Add onions

and garlic to pot; sauté until onions are translucent, about 8 minutes.

Mix in tomato paste. Add tomatoes with their juices, water

Reduce heat to medium and simmer until sauce is thickened to desired

consistency, stirring occasionally, about 45 minutes. Season with salt

and pepper.

Note the remainder of the sauce can be frozen for up to 2 months

Makes 8 Cups

Linguine with White Clam Sauce

Giorgio Celmo

Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons unsalted butter

1 teaspoon red pepper flakes

4 cloves garlic, finely chopped

1 tin Filet of anchovies, drained, about 6 fillets

2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried

1 cup dry white wine

1 cup clam juice

2 cans (10 ounces) whole baby clams plus juice from clams

1 lemon, zested

1 pound linguini, a little undercooked, about 6 to 7 minutes

1/4 cup chopped parsley leaves

Black pepper

Coarse sea salt

Directions

Heat a large skillet over medium heat. Add extra-virgin olive oil, butter, red pepper flakes, garlic and anchovies and cook until anchovies melt. Add thyme and white wine. Reduce wine 1 minute. Add clam juice. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with  fresh Italian bread.

Turkey Sausage and Broccoli Rabe with Orecchiette

Giorgio Celmo

Ingredients

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Giorgio’s Spicy Italian lentil Soup

Giorgio Celmo

Ingredients

1 pound Italian sausage (spicy or sweet your choise)

6 Ounces pancetta or 3 strips bacon, diced

3 or 4 garlic cloves, minced

1/2 cup chopped onion

1/2 cup diced celery

1/2 cup diced carrots

6 cups chicken or beef stock, divided

1 pound dried lentils, rinsed and picked over

2 (14 1/2-ounce) cans diced tomatoes

Salt, pepper and red pepper flakes to taste

2 bay leaves

1 teaspoon dried basil

1/2 cup diced baby zucchini

1 bunch Italian parsley, snipped

Grated Parmesan cheese and balsamic vinegar to finish

Directions

Remove casings from Italian sausage and cut into ½ inch discs
In a Dutch oven over medium-high heat; sauté bacon, sausage until browned and a little crispy, Drain off fat and add garlic, celery, onions and carrots. Cook stirring vegetables until soft. Add 1 cup of the stock and deglaze the pan. Add the lentils, remaining stock, tomatoes, salt, pepper and red pepper. Stir in the bay leaves and basil. Bring to boil, reduce heat to a low simmer and cook, covered, for about 1 hour. Check from time to time and add water if necessary.
Just before serving, stir in zucchini and parsley, and cook 2 minutes. Serve with balsamic vinegar, grated cheese and extra red pepper on the side.

Cherry Cheddar Muffins

Giorgio Celmo

Ingredients

1 cup dried cherries
2 cups all-purpose flour
8 ounces Packaged grated sharp cheddar cheese
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 eggs
1/4 cup canola or vegetable oil
Preheat the oven to 350 degrees F and butter and lightly flour the inside of 8 muffin cups. Put the cherries in a small bowl and pour enough hot water over them to cover the tops. Set aside for 10 minutes; then drain.
Put the flour, cheese, sugar, baking powder, and salt in a medium bowl and gently stir just to blend the ingredients. Whisk the cherries, milk, eggs, and oil together in a small bowl. Pour the milk mixture over the flour mixture and stir together just until soft, wet dough forms.
Spoon the dough evenly into each muffin cup. Bake until the tops are lightly browned and spring back when gently touched in the center, about 20 minutes. Remove the pan from the oven and place on a cooling rack.
When the muffins are cool, turn the pan upside down and tap the corner of the pan to release each muffin. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 4 to 6days. Warm the muffins by placing them in a microwave for a few seconds

BUCATINI ALL'AMATRICIANA http://ping.fm/bGaAw

GUANCIALE

Giorgio Celmo While most pork bacon products are taken from the belly of a pig, Guanciale is made by drying the meat from a hog's jowls. Though the resulting meat is leaner than traditional pork pieces, it has a noticeably richer flavor. It is this richness, combined with a delicate porkiness, that more than merits the meat's three-week drying period. Making guanciale may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent. At Giorgio’s, we use our homemade guanciale all over the place, but nowhere is its fullness of flavor and porky richness more celebrated than in our bucatini all'amatriciana. Ingredients ½ cup sugar ½ cup kosher salt 10 to 15 whole black peppercorns 4 sprigs of fresh thyme leaves 2 pounds hog jowls   Directions 1. In a medium bowl, combine the sugar, salt, peppercorns and thyme. Coat the hog jowls with the mixture, rubbing gently. Place the jowls in a nonreactive casserole, cover, and refrigerate for 5 to 7 days. 2. Remove the jowls from the casserole and tie a piece of butcher's twine around the middle of each. Hang the jowls in a dry cool place (it should not be warmer than 60ºF.) for a t least 3 weeks. They should be firm and dry, with a slight give. Slice and use like bacon or pancetta.

BUCATINI ALL'AMATRICIANA

Giorgio Celmo

This dish is one of the most celebrated in Italian cuisine. Named for the tiny town of Amatrice, located 100 miles east of Lazio from Abruzzo this dish can be made both with or without tomatoes. Ever since Abbruzzese shepherds begin the tradition of eating this spicy pasta after a day in the chilly mountain air, the cooking process has always begun with the rich smell of a fatty piece of pork cooking in the pan. I use our homemade guanciale, or cured pig jowls, with its distinct pork flavor, to achieve the same rich taste that comforted the shepherds of old.

Ingredients

¾ pound guanciale, or pancetta, thinly sliced
3 garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 ½ cups basic tomato sauce

1 pound bucatini
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating

Directions

 Place the guanciale slices in a sauté pan and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.

Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

BASIC TOMATO SAUCE

Giorgio Celmo

Ingredients1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole Italian tomatoes, crushed by hand and juices reserved
Salt, to taste

Directions

In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

Giambotta http://ping.fm/oMUaN

Oven Fried Greek Yogurt Marinated Chicken http://ping.fm/tZvKI

Giambotta

Giorgio Celmo

 

Ingredients:

8 Italian Sausage Hot or Mild

Sausage, sliced into 3/4 inch chunks casings removed

4 boneless chicken breasts or thighs, sliced into strips

2 cups of diced potatoes

2 cups of sliced green peppers

1 can 28oz. imported whole plum tomatoes, crushed by hand

1 cup of sliced onions

2 cloves garlic chopped

1/4 cup of olive oil

1 teaspoon of oregano

Salt and pepper

Directions:

Cook sausage completely over medium heat.  Remove sausage from the skillet and set aside.  Sauté chicken in the oils from the sausage, after chicken is cooked, put on the side with the sausage.  In the same pan add olive oil, potatoes, peppers, onions and garlic.  Stir in oregano and cook vegetables until tender. Add crushed tomatoes, continue cooking until heated through Add sausage and chicken to the vegetables and heat everything together, simmer on low for 15 to 30 minutes. 

Add salt and pepper to taste.

Oven Fried Greek Yogurt Marinated Chicken

Giorgio Celmo

Ingredients

4-8 Pieces skinless chicken

1-2 Containers Greek non fat plain yogurt

1-2 Tbl. Spicy Mustard

1 Cup flour more if needed

Salt and pepper

Directions

Mix together in a bowl mustard and yogurt, pour into a large storage bag, add chicken, squishing to get marinate all over chicken removing excess air. Place in refrigerator allowing chicken to marinate 3-4 hours

.

Preheat oven to 375 F

Place flour seasoned with salt and pepper in a large storage bag, remove chicken one piece at a time shaking off excess marinate, place in flour mixture and shake to coat. Place floured pieces of chicken on a baking sheet covered with aluminum foil and sprayed with a light coating of oil.

Bake 35-40 minutes until golden brown; serve chicken with wedges of lemon.

Veal or Pork Saltimbocca http://ping.fm/YAS5Y

Veal or Pork Saltimbocca

Giorgio Celmo

If literally translated, the word Saltimbocca means “to jump in your mouth”. And that’s exactly what the flavors in this dish do!

Saltimbocca is a dish traditionally made with veal, although it can be done with pork, chicken or even turkey. It’s super simple and super fast to make and it’s always a crowd pleasure

Ingredients

8 Boneless pork chops trimmed of all fat about ½ ‘thick

Or 1 ½ pounds of thinly sliced veal medallions

8-10 wafer thin slices prosciutto

Several fresh sage leaves

Salt and Pepper

1 Cup white wine, Like Pinot Grigio

4 Tablespoons unsalted butter

¼ Cup olive oil

½ Lemon juiced  

Flour for dredging

Round tooth picks for pinning

Directions

For The Pork: Very loosely wrap chops in plastic wrap and pound down to ¼ of an inch. Place a piece of prosciutto, one or two fresh sage leaves and another piece of pork in top. Run a tooth Pick through the meat to hold the two pieces together, lightly dredge meat through seasoned salt & pepper flour mixture.

For the Veal: Arrange veal modillions by size, placing a piece of prosciutto, one or two fresh sage leaves and another piece of veal on top. Run a tooth Pick through the meat to hold the two pieces together, lightly dredge meat through seasoned salt & pepper flour mixture. Heat a large, heavy skillet over medium high heat.

Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and sauté 1/2 of the veal/pork 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal/pork.

Transfer the last of the cooked meat to a warm platter and return pan to heat. Reduce heat to medium low. Add wine to the pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over meat and serve.

I like to serve this dish over wilted spinach or very well steamed broccoli