by Keith Brunell - Dallas, TX | Written on February 10, 2012
Being Italian, I learned early on that food was an integral part of my family’s traditions and values. This culture of food could be seen everywhere in my home, from my father’s Sunday dinners to my mother’s expertly roasted rosemary chicken. This recipe is a reflection of the passion and creativity my family dedicates to cuisine; I learned how to make the gnocchi from my father and the gorgonzola imparts a creaminess that my mother loves. I hope that you enjoy the dish and experience the same joy eating it that I have making it.
Ingredients:
1 pound of raw chicken breasts, diced into 1 inch cubes
3 garlic cloves, diced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
½ teaspoon basil
1 tablespoon olive oil, then 2 tablespoons of olive oil for the pan
10 oz. of cremini mushrooms, sliced
dash of marjoram
dash of red pepper flakes
1/3 cup dry white wine
½ cup chicken broth
8 oz. gorgonzola cheese
2 pounds of homemade or store bought gnocchi
chopped parsley, to garnish
Instructions:
1. Set a pot of water to boil on the stove for the gnocchi.
2. In the meantime, combine the diced chicken through the red pepper flakes in a large glass bowl and mix, making sure to evenly distribute the spices. Set aside.
3. In a large sauté pan, bring the two tablespoons of olive oil to a simmer.
4. Add the meat and mushrooms mixture, allowing chicken to sauté.
5. After the 5 minutes, add the white wine to the pan. Allow mixture to simmer for a few minutes, and then add the chicken broth and gorgonzola cheese to the pan.
6. Place the gnocchi in the boiling water as the gorgonzola and chicken broth thicken and add the spinach to the pan.
7. When the gnocchi begin to float to the top of the water, strain them and add them to the pan.
8. Fold chicken gorgonzola gnocchi to combine and check sauce; if it thinly coats a wooden spoon, then the dish is done.
9. Place in bowls and garnish with parsley.
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by Keith Brunell - Dallas, TX | Written on February 10, 2012
My husband, Paul, and I were vacationing in Rome about 10 years ago. We had engaged in conversation with a local couple and asked them where they liked to eat. They recommended a casual neighborhood restaurant within walking distance of the hotel we were staying at.
We followed their directions to a dark shuttered restaurant that didn’t even seem open. We weren’t sure we had the right place since we spoke little Italian and the nice local couple spoke little English. We stepped inside and found a small warm dining room with perhaps 6 or 8 tables. I felt like I had walked into someone’s home. The owner-waiter (who also spoke little English) approached us so welcomingly; he made us feel as though we were long time customers.
Menus arrived and I ordered bistecca romane (steak) and Paul ordered fagioli bianchi (white beans). I tried to convince Paul to order something a little more exciting than white beans but his decision was made. While the steak was indeed delicious, my dear husband had chosen wisely. The white beans were fantastic; beautiful, creamy, glistening with olive oil and flecked green with fresh herbs. I have been trying to replicate that dish for 10 years and have not quite mastered it. Based on that memory I have come up with this recipe that has become a favorite in our home. I hope you enjoy it too.
For the Shrimp:
1 dozen large shrimp – shelled and deveined, tails left on
¼ cup extra virgin olive oil
Juice of ½ small lemon
1 teaspoon fresh rosemary – finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Combine all ingredients in a bowl, cover and refrigerate for about an hour.
For the Cannellini Beans:
4 oz pancetta –diced
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 medium shallot – chopped
4-6 cloves roasted garlic (depending on size of garlic and personal preference) – see note below
1 cup chicken broth
¼ cup white wine
2 – 15 oz. cans cannellini beans – drained and rinsed
¼ cup parsley – chopped, plus 2 teaspoons for garnish
¼ teaspoon salt
5 oz. arugula – roughly chopped
½ cup parmesan cheese – grated, plus 4 Tablespoons for serving
1. In a large non-stick skillet, cook diced pancetta in 1 tablespoon olive oil over medium heat until crisp, about 5-6 minutes.
2. Remove pancetta from the pan with a slotted spoon and drain on a paper towel.
3. Reduce heat to medium-low; add butter to the same pan and sauté chopped shallot until tender, about 1-2 minutes.
4. Add roasted garlic and cook approximately 1 minute stirring and mashing garlic.
5. Stir in chicken broth and white wine and reduce slightly, about 3-4 minutes.
6. Add the cannellini beans and the chopped parsley to the pan, season with salt and simmer until the beans are heated through.
7. Add the arugula, parmesan cheese and 2/3 of the crisp pancetta to the pan, stir and cover until the arugula wilts; keep warm on very low heat.
8. Meanwhile heat a grill or grill pan to medium high heat. Skewer the shrimp and grill for about 2-3 minutes per side.
9. Divide the bean mixture between 4 serving dishes, sprinkle with the remaining parmesan cheese and crisp pancetta. Top with 3 shrimp per serving. Garnish the dish with the remaining chopped parsley.
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by Keith Brunell - Dallas, TX | Written on February 10, 2012
While in graduate school, I loved getting invited to my friend Patty’s home for dinner because they are from Italy and know how to cook! Her Grandmother would always make the most unbelievable Penne alla vodka – the best I’ve ever had! The fabulous smell when you walked in the house overwelmed you, and you knew the greatest family feast was about to be served. Now with a family of my own, we are still huge fans of Penne alla vodka. We always picked out the peas, and I couldn’t help wondering what it would taste like if I added some cremini mushrooms, prociutto, garlic and my own spices to revamp a traditional dish.
Ingredients:
2 tablespoons quality olive oil
1 onion, chopped
2 cloves garlic, minced
2 thick slices domestic prosciutto, chopped into small pieces to equal 1 cup
1 (28oz.) can crushed tomatoes
¼ teaspoon dried oregano
6 fresh basil leaves, chopped
1/2 teaspoon fine ground black pepper
8 tablespoons butter, divided
12 oz. fresh cremini mushrooms, cut in quarters
1/8 teaspoon crushed chili pepper flakes
½ cup quality vodka
2 cups heavy cream
1 tablespoon Kosher salt
1 ½ boxes penne pasta
¾ cup freshly grated parmesan reggiano cheese
Directions:
1. In a large saucepan over medium heat, add the oil. Saute the onions for 5 minutes until golden. Add the garlic and prosciutto and cook for another 2 minutes. Next add the crushed tomatoes to the saucepan.
2. Stir in the oregano, basil and pepper and simmer for 1 hour.
3. In a skillet over medium heat, melt 4 tablespoons of butter. Saute the mushrooms and pepper flakes until the mushrooms are golden.
4. Take the skillet off the heat and slowly add the vodka, cooking on low for 5 minutes.
5. Add the heavy cream and bring to a simmer. When hot, pour the cream mixture into the tomato mixture and stir. Simmer the sauce to blend the flavors while cooking the pasta.
6. In a large pot add 6 quarts of water and Kosher salt. When rapidly boiling add the pasta and cook about 15 minutes. Drain very well other wise your sauce will be watery.
7. Melt the other 4 tablespoons of butter in a deep skillet. Pour in the pasta to glaze. Add the parmesan reggiano cheese and mix well. Stir in 1/3 of the sauce mixture. Top each plate with some additional sauce.
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by Keith Brunell - Dallas, TX | Written on February 10, 2012
Our recipe for Chicken Braciole with Hearty Trottole begins with a fun and flavorful interpretation of two Italian classics – Pasta all’Amatriciana and Braciole. We begin the sauce with typical components of butter, onions and pancetta. However, that is where the similarity to a traditional amatriciana ends. We scaled back the spiciness, smoothed it out with rich tomato paste, and added depth with robust Chianti to arrive at our delicious Hearty Pancetta Tomato Sauce.
Our braciole resembles a traditional recipe only in that we roll thinly pounded meat around a rich and flavorful filling, sear it quickly, then finish it by roasting it in a velvety red wine sauce. We substituted succulent chicken thighs for the traditional beef, and replaced the typical bread crumb/raisin stuffing with a piquant and flavorful ricotta and herb filling to arrive at our mouth-watering Chicken Braciole.
The whimsical top-shaped trattole not only stand up to our hearty sauce, but provide a nice mouth feel along with the tender, flavorful bites of chicken.
We believe that the flavors of our rich tomato sauce combined with the savory stuffed chicken, represent a beautiful and appealing dish that would blend in very well on Maggiano’s Menu.
Residents of Cedar Park, TX, Heather and Bethany began cooking together and developing recipes several years ago when they started an informal neighborhood cooking club. Bethany had the privilege of hosting her wedding reception at the original Maggiano’s restaurant in Chicago in 2003 and has continued to be an ardent fan ever since.
Tomato Sauce:
½ Large Yellow Onion, finely diced
6 Tbsp Unsalted Butter
8 oz Pancetta, diced
1 inch slice Parmigiano Reggiano Rind
1 ½ tsp Salt
½ tsp Freshly Cracked Black Pepper
½ to 1 tsp Red Pepper Flakes, to taste
6 oz Tomato Paste
¾ cup Chianti Riserva bottled by Renzo Masi & C., Rufina, Italy
1 ½ cups Chicken Broth
3 medium sprigs of fresh Oregano
Filling:
7 oz Whole Milk Ricotta
Zest of 1 small Lemon
½ cup Pecorino Romano, grated
2 Tbsp chopped Fresh Oregano
2 Tbsp chopped Fresh Sage
½ tsp Freshly Cracked Black Pepper
3 medium Garlic Cloves, crushed
¼ cup coarsely chopped Flat Leaf Parsley
Braciole:
4 lbs Chicken Thighs, pounded to ¼ inch thick
Garlic & Herb Filling (instructions above)
Kitchen Twine
4 Tbsp Olive Oil
Salt and Pepper
½ cup Chicken Broth
¼ cup Chianti Riserva bottled by Renzo Masi & C., Rufina, Italy
Juice of ½ small Lemon (approx. 1 Tbsp)
1 Tbsp Butter
1 Tbsp Fresh Italian Parsley, coarsely chopped, for garnish
2 Tbsp Fresh Pecorino Romano shavings, for Garnish
Pasta:
16 oz Trottole Pasta
¾ cup grated Pecorino Romano
Water
2 Tbsp. Salt
Instructions:
1. In a heavy bottomed Dutch oven, sauté onion in butter over medium high heat until translucent.
2. Add diced Pancetta and continue to sauté until lightly browned and onions are just beginning to caramelize.
3. Add salt, pepper, and red pepper flakes. Stir mixture until pepper is fragrant, approximate 5-10 seconds. Add tomato paste, incorporating well with onions and pancetta. Continue to sauté, stirring frequently, until tomato paste begins to darken slightly in spots, and becomes fragrant. Add wine, drop in Parmigiano Reggiano rind and bring to a simmer. Add chicken broth and drop in Oregano sprigs.
4. Cover and Simmer for 30-40 minutes to allow flavors to develop.
5. While the tomato sauce is simmering (approx. 1-2 minutes), mix all ingredients for the filling until just combined. Set aside while preparing chicken thighs.
6. Lay the chicken thighs flat with smooth side facing down. Spoon scant 2 Tbsp of garlic & herb filling onto the center of each thigh. Roll each thigh loosely around filling until ends overlap slightly. Tie each thigh with kitchen twine in two places to secure the roll. Do not roll too tightly, or the filling will come out!!!
7. Heat olive oil in a sauté pan on high. Generously salt and pepper chicken rolls and sear well on all sides.
8. Once the chicken rolls are browned on all sides, remove from the pan and set aside. Deglaze the pan by adding the wine and scrape up all the browned bits. Bring to a simmer, then add chicken broth, lemon juice, and butter. Bring back to a simmer. Add chicken rolls, along with their juices, back to the pan and roast in a 375 degree oven for 7 – 8 minutes until juices run clear.
9. Just before placing the chicken in the oven, add salt and Trottole to 4-5 quarts of rapidly boiling water. Cook for 9 minutes, stirring occasionally, or until al dente. Drain pasta. Add pasta to tomato sauce, and toss with ¾ cup grated Pecorino Romano. Keep warm until ready to serve.
10. Before serving, remove butcher’s twine* from the braciole. Begin the plate with a generous portion of pasta. Top with 2 Chicken Braciole, and garnish with chopped Italian Parsley and Pecorino Romano shavings.
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