1 lb. Shrimp
2 TBSP butter
½ cup dry white wine
1/3 cup grated Parmesan cheese
3 medium cloves of garlic, minced
1 TBSP+ fresh parsley
Fetuccini pasta for two (the size of a 25 cent piece uncooked)
Boil Pasta al dente and drain
On medium melt butter, add wine, garlic and parsley, stir
Add shrimp and cook pink
Add pasta to pan and mix, cover a few minutes, serve hot.
Then add cheese. Do not add cheese during dish, it will lump into a ball.
4 chicken thighs
1 shallot chopped
¼ large yellow onion – cut thin
2 garlic cloves minced
1 8oz. container of white common mushrooms sliced
½ cup Marsala wine (from Portugal)
½ cup cream
½ cup chicken stock/broth
Garnish with Italian Parsley
1 TBSP olive oil
2 TBSP butter
First I want is to make sure the chicken is thoroughly cooked. I cut two deep slices into the chicken (skin side up) perpendicular to the bone. As I cut I want to feel the bone against the blade. This makes sure the chicken is cooked inside. The reason I want thighs is the meat is juicier when it is on a bone as it cooks. I then cover them in olive oil, season with S&P and cook in 450° oven mid rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare shallots, yellow onion, garlic and mushrooms. Saute in butter. Add Marsala wine, cream and ½ cup of chicken fluids/broth.
Add the chicken and spoon on the broth. Cook in 350° oven 15 minutes. Serve over Parmesan couscous.
• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan
De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.
It is rare I will give you a link to a recipe by someone else but I do so in this case because I have to give props to one of my favorite chef’s – Chef John. His last name is Mitzewich and his blog is Food Wishes. I have to use his recipe b/c I was introduced to Agrodolce by a Giada de Laurentis recipe, only her recipe is for pork chops and Chef John’s recipe is pork shoulder, which I have an abundance of at present that I have to cook. There is another reason; Chef John puts a lot of extra stuff in his sauce. I will add a dash of red wine to this dish. Chef John’s recipe is exactly listed below; but is cut in half for two people and with the addition of red wine. In Italian Agro means sour and Dolce means sweet.
• 1 Lb. pork shoulder picnic roast, cut into chunks after cutting away fat
• 1 TBSP tomato paste
• 3 TBSP balsamic vinegar (I use the local Galena Garlic Company)
• 1 TBSP distilled white vinegar
• 1 TBSP dry red wine
• 2 TBSP honey
• 1 anchovy fillet mashed
• 1 clove minced garlic
• 1 scallion (green onion) chopped
• ½ TBSP minced fresh rosemary
• ½ TBSP kosher salt
• Small dash red chili flakes (~ ½ tsp)
• ½ tsp black pepper
Combine sauce and whisk. Add the meat and coat. Place in an oven proof pan, roast at 325⁰ 1 hour, turn meat over, cook another hour or until tender. Serve over Ricotta Mashed Potatoes.
For 2 people
3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
1 dash red pepper flakes
Dash of white wine
Cut two ears of corn put in a blender.
Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.
Slice Italian sausage and lightly brown both sides and remove..
Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.
Boil the tortellini as directed for approximately 5 minutes and drain.
Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.