for those who burn to learn

15

Apr 2019

Spaghettini with Slow Roasted Tomatoes, Toasted Garlic, Olive Oil and Breadcrumbs

Posted by / in Into the Fire Blog, Italy, Recipes /

Val likes to clean out the fridge when I’m gone. So it was not really surprising that when I arrived home hungry  after my long trip to Italy, I found only a few tidbits in the kitchen–just a cup of slow-roasted cherry tomatoes, a few cloves of garlic, a little bread, a chunk of cheese, a bit of wilted parsley and some imported spaghettini. Fortunately, in my suitcase I had packed a bottle of newly pressed extra virgin olive oil from a farm in Umbria, a bottle of “Colatura di Alici” ( a subtle almost buttery tasting anchovy extract) and a bottle of Sicilian capers from a specialty food store I visited in Rome. I was going to save these expensive treats for a special occasion, but I realized there was no time like the present. I was  already missing Rome and feeling as tired as the parsley.  And so I did what any good Italian would do. I made do.  And I  prepared everything with care.  Frankly, I was a little shocked the pasta dish that I made up as I went along turned out so well. I loved it so much that I wanted to write it down and share it with you. Sometimes a humble meal made with the right attitude and just a few excellent ingredients is all you need to satisfy your soul.

Spaghettini with Slow Roasted Tomatoes, Toasted Garlic and Breadcrumbs
Serves 2
An improvised pasta dish that is soul satisfying
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Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/4 cup Extra Virgin Olive Oil,
  2. pinch of red pepper flakes
  3. 1/2 cup coarse fresh breadcrumbs
  4. 1/2 cup Reggiano Parmesan
  5. 2 small garlic cloves, peeled and sliced thin
  6. 2 tablespoons capers
  7. 1 cup of slow roasted cherry tomatoes in olive oil
  8. 2 teaspoons "Colatura di Alici" (anchovy extract)
  9. 1 tablespoon chopped parsley
  10. Kosher salt for pasta water
  11. 1/2 pound of spaghettini
Instructions
  1. Bring a large pot of well-salted water to a boil over high heat (The water should taste like the sea).
  2. Meanwhile, add the oil to a 12 inch skillet, add the slivered garlic and turn the heat up to medium low. When the garlic is golden brown, remove the garlic to a paper towel to drain. Turn up the heat to medium and add the breadcrumbs and red pepper flakes. Stir until the breadcrumbs are crisp and golden brown. Remove breadcrumbs with a slotted spoon and place in a medium bowl.
  3. Wipe out the skillet and make sure there are no burnt crumbs left in the pan. Rewarm the clean pan and add the capers, slow roasted cherry tomatoes and accompanying olive oil. When tomatoes have warmed through, remove from heat.
  4. Cook the pasta in the boiling water until al dente. Reserve 1/2 cup of salted starchy pasta water and drain the pasta. Immediately return the pasta to the pan of warm tomatoes and capers, turn on the heat to medium, add 3-4 tablespoons of salted pasta water and finish cooking the pasta. When pasta is done, remove from heat. Add breadcrumbs, toasted garlic, grated parmesan and a drizzle of anchovy extract. Sprinkle with chopped parsley and serve.
Notes
  1. You can use fresh cherry tomatoes for this dish, but it's better with slow roasted tomatoes. To roast cherry tomatoes, slice 10-12 of them in half, place on pan lined with tinfoil. Sprinkle tomatoes with a little sugar, salt, and olive oil. Roast in a 250 degree oven for 60 -75 minutes. Scrape roasted tomatoes into a small condiment jar and barely cover with extra virgin olive oil.
  2. If you don't have anchovy extract, you can leave it out or add an anchovy filet to the skillet and dissolve before you add the roasted tomatoes.
Jillyanna's Cooking School http://www.jillyannas.com/

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15

Apr 2019

Roman Dinner Party

Posted by / in /

CLASS DATES:
Sat. September 7, 2019 (5:30-9:00pm)

The main course will be farm raised slow-roasted porchetta cooked in the smoker and finished in our woodfired oven. While we wait for the pork to finish cooking, we’ll munch on woodfired Roman style potato pizza and dive into some antipasto with pickled vegetables and cured meats. We’ll toss together beautiful salads from our garden and the farmer’s market, toast some croutons, stir up vinaigrettes, and bake a luscious stone fruit crostata.

There will be plenty of time to share stories, drink wine, review recipes, and if you are interested, I’ll tell you more about my fabulous trip to Rome. 

SPECIALTY MENU INCLUDES:

Potato Pan Pizza, Truffled Pecorino Cream, Caramelized Onions
Antipasto featuring Cured Meats, Pickled Vegetables, Italian Cheeses
Slow Roasted Woodfired Porchetta 
Farro with Pancetta & Roasted Mushrooms
Farm Salads
Stone Fruit Crostata

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    10

    Dec 2017

    Potato Pancake with Pan Fried Chicken and Lemon Butter Sauce

    Posted by / in Into the Fire Blog, Recipes, WCSH6 /

    If you want to make people of all ages happy at Hanukkah, this panfried entree, cooked quickly in good olive oil, is the way to go. The grated potato that tops the chicken in this dish is missing a few  ingredients (matzo meal, grated onion, potato starch, schmalz and egg) so it certainly is not a traditional latke. But the potato doesn’t need fillers when the real goal is to create a lacy and crisp pancake that perfectly complements the slender breast upon which it rests. Instead of serving this dish with applesauce, I like to serve it with a lemon butter sauce and a simple green salad strewn with toasted almonds and thinly sliced crisp apples. 

    Butterflying the seasoned chicken breasts and trimming away excess fat is the secret to this dish. Each of your raw trimmed chicken fillets should weigh approximately 2 ounces and measure about 4 inches in length and 3 inches in width. The grated potato should provide a protective nest that is at least as long and slightly wider than the fillet. For best results, preheat your cast iron pans (To serve four people at the same time, you will need two 9 inch cast iron pans).  Add olive oil to the hot pans and wait a moment or two till the oil shimmers. Then add grated potatoes. Russets, by the way are high in starch content and really are the best choice for this dish.

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    Potato Pancake with Pan Fried Chicken and Lemon Butter Sauce
    A perfect pan fried Hanukkah meal
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    Cook Time
    15 min
    Total Time
    1 hr
    Cook Time
    15 min
    Total Time
    1 hr
    Ingredients
    1. 2 skinless and boneless chicken breasts, butterflied and trimmed so that each butterflied portion is about 4 inches in length and 3 inches in width
    2. Sea salt and freshly ground black pepper
    3. 1/2 cup all purpose flour, for dredging
    4. 4 tablespoons unsalted butter
    5. 1/2 cup extra virgin olive oil
    6. 2 tablespoons fresh lemon juice
    7. 1/2 cup chicken stock
    8. 1/3 cup fresh parsley, chopped
    9. 2 Russet Potatoes
    Instructions
    1. Season both sides of chicken with salt and pepper.
    2. Dredge one side of chicken in flour and shake off excess.
    3. Heat a 9 inch cast iron skillet over high heat. Add 1/4 cup oil to pan. When oil shimmers, add two nests of coarsely grated potato (about 1/4 cup of potato per nest). Spread nests so that they are about 5 inches in length and four inches in width.
    4. Turn heat down to medium and add seasoned breasts to potato nests, flour side up. Cook undisturbed until potatoes are brown all over (about 2-3 minutes). Carefully slide a fish spatula under the crisp potato nest and flip chicken potato combo over. Allow chicken to cook for two minutes at medium heat. Season crispy potato top while chicken is cooking.
    5. Remove and transfer to platter.
    6. Turn up heat, add 3 tablespoons olive oil and repeat the cooking process and flipping technique and add finished fillets to the platter.
    7. Pour out some of the oil from the pan. Then return to heat and add lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan. Reduce liquid until there is about 1/3 cup of liquid left. Add 4 tablespoons butter and whisk vigorously. Spoon about 3 tablespoons of sauce on to plates. Place chicken fillets on top of sauce and garnish with chopped parsley.
    Notes
    1. To butterfly the breast, put the chicken on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. When you open the sliced breast, it should resemble a butterfly.
    2. Grate the potatoes by hand (on the coarse side of a box grater) just before you are ready to cook the dish as they will oxidize quickly and turn grey and then brown.
    3. This dish comes together even more quickly if you use two cast iron pans. Then all four chicken fillets finish cooking at about the same time.
    4. The trimmed fillets are small and this panfried treat is addictive, so you may need to make extras!
    Jillyanna's Cooking School http://www.jillyannas.com/

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