Formaggio Con Le Pere
This simple and easy Autumn recipe is great appetizer.
Number of servings (yield): 2
- 1 whole Spadona Pear
- 1 of lettuce
- 1 handful of shaved Percorino cheese
- 1 small hand of walnuts
- Modena Balsamico drizzle to taste
- Sea Salt
- Extra Virgin First Cold Pressed Olive Oil
- Wash the lettuce well.
- Rip into small pieces.
- Peal the pear, take the stem out and cut into small pieces.
- Add the Balsamico, add the oil, sprinkle with sea salt add the Pecorino.
- Toss, let sit for 10 minutes and serve.
“Old School” Chicken Cacciatore
Number of servings (yield): 4 – 6
- Skinned, bone-in chicken thighs, 8 (about 4 lb.)
- Kosher salt, 1 tsp.
- Freshly ground black pepper, 1 tsp.
- All-purpose flour, 1 cup
- Olive oil, 1⁄4 cup, divided
- Shiitake mushrooms, 3 cups sliced
- Shallots, 1⁄2 cup finely chopped
- Anchovies, 2 coarsely chopped
- Garlic, 3 cloves minced
- Capers, 3 Tbsp. drained
- Dry red wine, 2 cups
- Balsamic vinegar, 1⁄3 cup
- Fresh sage leaves, 4
- Bay leaf, 1
- Kosher salt and freshly ground black pepper to taste
- Semolina Polenta (page 122)
- Fresh flat-leaf parsley, 1⁄2 cup coarsely chopped
- Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
- Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
- Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
- Bring to a simmer. Cover, reduce heat to low, and cook 11⁄2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.
Cantucci~ Tuscan Biscotti
Number of servings (yield): 8
- 3 Eggs
- 3 Egg Yolks
- 1 1/3 cups Sugar
- 2 ¾ cups Flour (plus additional flour if needed, if too sticky)
- Salt, to taste
- ½ glass Milk
- 2 tsp Baking Powder
- 1 ½ cups Almonds, to taste
- A glass of Vin Santo for dipping.
- In a large mixing bowl, whip 2 eggs with the 3 egg yolks and the sugar until foamy.
- Add the flour little by little, mixing continuously, the salt, milk and baking powder.
- Mix well then add the almonds; try to mix them in evenly throughout.
- It will be a pretty soft and sticky dough, but add additional flour if too soft.
- Line a baking pan with parchment paper and form flattened logs of dough about 1 ½ inches wide and ½ inch tall (length depending on your baking pan).
- Brush each log with the remaining egg.
- Bake in a preheated oven at 300 degrees F for about 30 minutes until the logs are browned.
- Remove from the oven and allow to cool for 3-5 minutes.
- Slice diagonally into biscotti shapes and place on the baking pan.
- Lower the temperature of the open to 250 degrees F and bake a second time for 10 minutes to toast the biscotti until the inside is golden.