BIANCO MANGIARE
(ALL WHITE FOOD)

SERVES 10

3 OZ. WHOLE BLANCHED ALMONDS CHOPPED VERY FINE
1 TBS. WHITE PEPPER
1 VERY LARGE  CHICKEN BREAST (BONED & SKINNED)
1/4 CUP UNSALTED BUTTER
7 MEDIUM THICK SLICES DAY OLD UNSALTED TUSCAN BREAD
WHOLE MILK
3 TBS. WHITE WINE VINEGAR (NO BALSAMIC)
2 HEAPING TBS. SUGAR
2 TSP. SALT
1 LARGE HEAD GARLIC - BOILED IN SKIN UNTIL SOFT
(12 - 14 CLOVES)

SOAK BREAD IN ENOUGH MILK TO COVER BREAD THOROUGHLY.  BREAD SHOULD BE THOROUGHLY SATURATED...SOAK APPROX. 10 MINUTES.

POACH CHICKEN BREAST IN LARGE POT OF 8 CUPS UNSALTED WATER UNTIL PINK IS GONE.  SAVE THE BROTH.  DO NOT OVER COOK THE CHICKEN.  CHOP THE CHICKEN VERY FINELY AND SAUTE IN 1/4 CUP UNSALTED BUTTER USING LARGE NON-TEFLON SKILLET.  ADD 1 ½ CUPS BROTH AND CHOPPED ALMONDS AND SIMMER UNTIL LIQUID IS REDUCED.  KEEP FROM STICKING TO PAN.  ADD SALT, VINEGAR, AND SUGAR. 

REMOVE CRUST FROM BREAD AND CRUMBLE BREAD INTO MIXTURE.  DO NOT SQUEEZE MOISTURE OUT OF BREAD. ADD BROTH AS NEEDED FOR SMALL SECOND REDUCTION.  REDUCE UNTIL TEXTURE THICKENS AND LOOKS LIKE SOFT COOKED OATMEAL.

SQUEEZE GARLIC CLOVES FROM SKIN & THOROUGHLY MASH WITH FORK AND STIR WELL INTO MIXTURE.

SERVE WARM ON SOFT BREAD ROUNDS OR USE
CELERY STALKS FOR DIPPING.

- 

YOU CAN BREAK THE "ALL WHITE" THEME, OF COURSE, BY USING RAW BELL PEPPER STRIPS, RAW CARROT SPEARS OR STEAMED ARTICHOKE LEAVES

TREDURA
(PORK & ONION LASAGNE)

SERVES 8 -10

4 EXTRA LARGE LEEKS *
3/4 CUPS EXTRA VIRGIN OLIVE OIL
2 LBS. PLAIN GROUND PORK (MEDIUM FAT %)
1/4 CUP EXTRA VIRGIN OLIVE OIL
3 LARGE PLAIN OR GARLIC PORK SAUSAGE (NO HERBS)
1 CUP FRESHLY GRATED PARMESAN CHEESE (DIVIDED IN HALF)
1 CUP FRESHLY GRATED PECORINO CHEESE
1 .O2 GRAM PKG. POWDERED SAFFRON
2 EGGS
SALT & PEPPER TO TASTE

SAUTE GROUND PORK IN 1/4 CUP OLIVE OIL.  REMOVE SKIN FROM SAUSAGES AND ADD MEAT TO GROUND PORK WITH PINCH OF SALT.  COOK UNTIL PINK IS GONE.

DRAIN ALL FAT AND PUT MEAT IN LARGE BOWL.  SALT & PEPPER TO TASTE.

ADD ½ OF PARMESAN AND ALL OF PECORINO CHEESE, SAFFRON AND 2 EGGS.  MIX TOGETHER WELL WITH FORK AND SET ASIDE.


*ITALIAN LEEKS HAVE A WHITE ONION PORTION THAT IS APPROX. 10" LONG.  IF YOU CANNOT FIND THE ITALIAN VARIETAL YOU WILL NEED TO USE APPROX. 10 SMALLER AMERICAN LEEKS IN THE RECIPE.

CUT TOPS AND CORE END OFF OF LEEKS.  PEEL AWAY THE INDIVIDUAL ONION LEAVES OF THE LEEK.

HEAT  OLIVE OIL AND DROP LEEK LEAVES A FEW AT A TIME INTO HOT OIL.  TURN QUICKLY WITH TONGS UNTIL LEAVES BEGIN TO CRISP SLIGHTLY AND BEGIN TO TURN GOLDEN.  DRAIN ON PAPER TOWELS.

LINE MEDIUM BAKING DISH WITH LEEK LEAVES IN SINGLE  LAYER, MAKING SURE TO BRING STRIPS OF LEAVES UP THE SIDES OF THE DISH....COVERING BOTTOM AND SIDES OF DISH.  COVER WITH MEAT MIXTURE.  TOP WITH REMAINING PARMESAN. 

BAKE AT 400 DEGREES FOR 20 MINUTES.

TUSCAN CURRY CHICKEN WITH
 FENNEL & ALMONDS

SERVES 8 - 10

"This recipe is one recreated from ancient recipes of the Renaissance by my friend Chef Roberto Zanieri (aka Chef Jerry) for my "Let's Go Cook Italian" groups at the Villa Campestri in Tuscany.  The recipes in the Renaissance category on this blog remind us that during this era, Italy had not yet been introduced to foods from the New World, such as tomatoes and potatoes.  There was no form of refrigeration, so robust seasons were used to cover the flavors of  bad meat.  Today this dish offers an amazing savory curry".

4 VERY LARGE CHICKEN BREASTS (BONED & SKINNED)
2 OZ. UNSALTED BUTTER
3  LARGE FENNEL
2 TSP. SALT
3/4 CUP COARSE CHOPPED BLANCHED ALMONDS
UNSALTED CHICKEN OR VEGETABLE BROTH
SALT & BLACK PEPPER TO TASTE
1 PKG. OF .02 GRAMS POWDERED SAFFRON
TUSCAN CURRY

INGREDIENTS FOR TUSCAN CURRY:

½ TSP. CORIANDER SEED
1 TBS. JUNIPER BERRIES
2 PINCH’S CUMIN SEEDS
1/4 TSP. GROUND GINGER
PINCH DRIED RED PEPPER FLAKES
PINCH OF GROUND CINNAMON
PINCH SEA SALT
PINCH FENNEL SEED
2 WHOLE CLOVES

USING MORTAR & PESTLE OR SPICE GRINDER CRUSH TO A FINE POWDER.


CLEAN FENNEL AND REMOVE AND RETAIN GREENS.  REMOVE HARD LEAVE AND HARD CORE.  CHOP COARSELY AND SET ASIDE.

CHOP CHICKEN BREASTS INTO BITE SIZED “CHUNKS”.  DROP IN HOT BUTTER IN LARGE NON-TEFLON SKILLET AND SAUTE UNTIL SLIGHT PINK REMAINS ON MEAT.  SALT & PEPPER TO TASTE.

ADD CHOPPED FENNEL AND 1 CUP UNSALTED CHICKEN OR VEGETABLE BROTH AND 3/4 CUP ALMONDS AND SIMMER ON MEDIUM.

ADD TUSCAN CURRY POWDER AND SIMMER TO REDUCE.  DISSOLVE SAFFRON POWDER IN 1 ½ CUPS BROTH.

FINELY MINCE FENNEL GREENS AND ADD TO MIXTURE.  ADD 1 ½ CUPS BROTH WITH SAFFRON TO MIXTURE AND REDUCE AGAIN.

IF YOU RUN OUT OF BROTH YOU CAN USE WARM WATER AS NEEDED.  REDUCE UNTIL YOU HAVE A LIGHT SAUCE COATING YOUR MIXTURE AND THE CHICKEN IS VERY TENDER.

INSALATA COTTA 

(COOKED SALAD)

SERVES 8 - 10

2 TBS. EXTRA VIRGIN OLIVE OIL
1 SMALL RED ONION
6 CUPS BUTTER LETTUCE
1 CUP ARUGULA (CUT OFF STEMS)
2 LARGE HEADS ROMAINE (OR FAVORITE LETTUCE)
4 SMALL BAY LEAVES (2 LEAVES IF USING FRESH)
1 TBS. FENNEL SEED
2 CUPS BOILING WATER
SALT & PEPPER TO TASTE

WASH THE LETTUCE’S AND SEPARATE LEAVES, BUT DO NOT DRY LETTUCE.  ROUGH CUT LETTUCES AND ONION.

DROP ONION INTO HOT OIL AND LOWER HEAT.  SAUTE 1 MINUTE.

DROP ALL LETTUCE’S INTO OIL.  TURN UP HEAT AND SAUTE 10 MINUTES OR UNTIL “WILTED”. 

ADD BAY LEAVES AND FENNEL SEED AND 2 CUPS BOILING WATER.  COVER AND SIMMER 10 MINUTES.

DRAIN WELL, REMOVE BAY LEAVES.  SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL TO SERVE.

"This recipe is one recreated from ancient recipes of the Renaissance by my friend Chef Roberto Zanieri (aka Chef Jerry) for my "Let's Go Cook Italian" groups.  The recipes in the Renaissance category on this blog remind us that during this era, Italy had not yet been introduced to foods from the New World, such as tomatoes and potatoes. Natural resources were protected then and still today. Nothing is wasted. This is a great way  for us to use those greens that have lost their crispness".