Italian Chicken Cacciatore Recipe

 

POLLO alla CACCITORE

An ITALIA-AMERICAN FAVORITE

Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.

There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows. 

As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don't like msuhrooms, as many people do not, they may be omitted from the recipe. If you don't like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.

Italian POLLO alla CACCIATORE - Recipe

INGREDIENTS :

• 2 pounds Chicken Thighs
• 1 pound of Whole San Marzano Tomatoes (crushed)
• One carrot
• One garlic clove
• 1/2 cup Red Wine
• One celery stalk
• Salt to taste
• A sprig of rosemary
• Pepper to taste
• 12 ounces Mushrooms (washed and sliced)
• 1 Sweet Red Bell Pepper, cored and sliced
• I large Onion, peeled and diced
• 2 bay leaves
• Italian Olive Oil
• 
  

Wash the carrot and celery under running water and chop them coarsely.

Pat dry the Chicken with paper towels. Season both sides of the chicken with Salt & Black Ground Pepper.

Take a frying pan and put the olive oil in it and heat it well.

Add the Chicken to pan with the olive oil and cook on medium heat, until the chicken is nicely browned on all sides, cooking over medium heat for 4-5 minutes on each side.

Remove the Chciken from the pan, and set aside on a plate to rest.

Add the Red Bell Peppers and cook on low heat for 6 minutes.

Add the Mushrooms to pan, and add the Salt & Black Pepper to the peppers and mushrooms. Cook on medium heat for 5 minutes. 

Add th onion and cook on low heat for 3 minutes.

Then add the chopped garlic and the bay leaves. Cook on low heat for 3 minutes.

Add the chicken back to the pan. Turn heat on high.

Add the Red Wine to pan and cook on jigh heat until the wine is reduced by half its original volume. About 4-5 minutes.

Add the Tomatoes, Carrots, and Celery to the pan.

Turn heat to high and cook until the contents strarts to bubble and boil.

Turn the heat to a low simmer, and let everything cook until the chicken is tender.

About 25 minutes.

Turn the jheat off and let the Chicken rest.

Serve 3 pieces of Chicken with the vegetables and sauce to each person. 

You can serve this with boiled or raost potatoes, or over any pasta or egg noodles that you choose.

Enjoy !!!

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PASTIERA PASQUA Easter Pie Recipe Napoletan

 

PASTIERA di PASQUA

PASTIERA RECIPE :

Ingredients

For the pasta frolla (pastry dough):

• 300 grams pastry flour (10.54 ounces)
• 200 grams unsalted butter (7.025 ounces)
• 100 grams granulated sugar (3.512 ounces)
• 1 egg
• 1 egg yolk
• 
  

For the wheat berries:

• ½ cup hulled white wheat berries
• 6 cups cold water
• ¼ teaspoon salt

For the pastry cream:

• 1 large egg
• 1 large egg yolk
• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• ½ cup milk

To assemble the filling:

• 1 cup whole milk ricotta (about 8 ounces)
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon orange flower water
• ⅓ cup candied orange peel , cut into 1/4-inch diced
• 1 tablespoon lemon zest ( I used organic)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 cup wheat berries

Make the pastry dough:

• In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
• Next add the butter and pulse a few times until the mixture looks like wet sand.
• Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not over process the dough.
• Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into 2 disks (one a little larger than the other. The smaller disk will be used to cut the strips for top of pie) and chill in the refrigerator for about 1 hour.
• While dough chills, make the wheat berries and pastry cream.

Prep the Wheat Berries:

• Combine the wheat berries with about 2 quarts cold water and the salt. Bring to a boil over medium heat, then decrease the heat to low and allow the wheat to simmer gently until it is cooked though, about an hour.
• Drain and cool the wheat in a bowl. While wheat berries cool down, prepare the pastry cream.

Make the pastry cream and filling:

• Whisk the egg and yolk together in a bowl, then whisk in the sugar and flour. Whisk in the milk and scrape the mixture into a small saucepan.
• Place over medium/low heat and stir constantly until the mixture thickens and comes to a gentle boil. Cook, stirring constantly, for a few seconds after the cream reaches the boil.
• Scrape the pastry cream into a bowl. Immediately whisk in the ricotta until smooth. Whisk in the sugar, then the eggs one at a time. Stir in the orange flower water, candied orange peel, vanilla, cinnamon and the cooked wheat berries.

Assemble the Pie:

1. When dough is nicely chilled, remove from the refrigerator.

2 Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan. 

3 Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.

4 Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom  (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping. 

5 Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.

6 When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times. Set a rack in the lowest level of the oven and preheat to 350 

7 Spoon the ricotta filling into the prepared crust. Remove the other portion of chilled dough from the refrigerator to make the lattice strips. Use a serrated cutting wheel to cut it into 3/4-inch wide strips.

8 Arrange 5 of the strips parallel and equal distance from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones.

9 Gently press the ends of the strips to adhere to the edge of the bottom crust. Carefully remove any excess pieces of dough with your fingers or with the back of a knife. 

10 Bake the Pastiera until the filling is set and slightly puffed and the crust is baked through, about 40 minutes. Cool on a rack.

RECIPES 

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