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Penne
Alla Vodka
Serves 4 to 6
Ingredients
Coarse salt 
1/4 cup extra-virgin olive oil
1 pound dried penne pasta
1 medium onion, halved
4 cups tomato purée
1 cup half-and-half
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish
1/4 cup vodka
4 leaves basil, coarsely chopped
1. Cover a large pot of salted water, and bring to a boil. Add 1
tablespoon olive oil and the pasta, stirring to keep the pasta from
sticking together. Cook until al dente.
2. Meanwhile, heat remaining 3 tablespoons olive oil.
Add onion halves, cut side down. Season with salt. Cook 2 minutes. Add
tomato purée, half-and-half, and cheese; stir to combine. Pour in
vodka. Add basil, and cook until heated through.
3. Drain pasta. Remove onion from sauce, and discard. Add pasta to
skillet, and toss until pasta is well coated with sauce. Garnish with
cheese, if desired.
Serve immediately.
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CHICKEN
CACCIATORI
Bring
everyone in your home to your table with
Eleanora's Chicken Cacciatori
A
hunter's dish, usually prepared with what was caught for the
day. Whether it was duck, pheasant or quail, it was always
braised with seasonings and cooked in tomatoes in a stew-like
fashion. Wild mushrooms were usually found and added to this old
traditional recipe.
This rustic dish of browned chicken sautéed in wine, vinegar,
tomatoes, mushrooms, and other vegetables found on the hunt,
will bring everyone in your home to your table.
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Ingredients
4 chicken quarters-thighs
and drumsticks
2 split chicken breasts
(cut in half)
2 chicken wings
1/4 cup olive oil
1 cup of diced onion
3 cloves of garlic-pressed |
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1 jar plum tomato/crushed - or 1 can of plum tomatoes (crushed)
1/2 cup wine vinegar
1/4 cup white/homemade wine (cooking wine)
1/2 cup gaeta olives
1/2 teaspoon dry parsley flakes
1/4 cup roughly chopped basil
1/2 teaspoon dried or fresh rosemary
2 tablespoons oregano (Italian imported)
3/4 tsp. salt
1 red dry hot pepper/or red pepper flakes
2 cups oyster mushrooms
2 red bell peppers, cored and cut in strips
1 lb. of campanella or penne regate pasta |
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Method
- Stovetop
In a large skillet,
add your olive oil, minced garlic and onion, little hot
pepper, sprinkle rosemary, dried parsley flakes, oregano, salt
and let it sauté for a few minutes, then add your chicken
parts and brown on both sides for about 30 minutes. Now you
can add your wine vinegar, let that cook and evaporate for
10-12 minutes.
Add your crushed
tomatoes (using a blender for about 1 second) for crushed
texture. Add 1/4 tsp. of salt and 1/4 tsp. oregano. Stir the
tomatoes occasionally and cook for approximately 20 minutes
until the tomatoes have condensed or reduced.
Add chopped basil,
wine, olives and peppers and mushrooms. Continue to cook for
10 - 15 minutes until peppers are tender. Serve immediately.
Serving: 6-8
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Dry Parsley
Use 2 bunches of parsley, either flat or curly. Wash parsley
leaves removing all stems. Dry thoroughly. Place parsley on
large flat baking sheet and bake at preheated 350 degree
oven. Bake for approximately 8-10 minutes without browning
the parsley. When cooled, crumble with your hands. You can
press through a sieve, to acquire a finer texture.
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Submitted by Eleanora Scarpetta
Copyright © 2001 |
