Chicken Saltimbocca

Chicken Saltimbocca

We love the prosciutto from Salumeria Italiana in the North End and usually accompany it with cheese as an appetizer. We had some leftover and decided to try making the classic Italian dish, chicken saltimbocca. Although this dish is traditionally made with veal cutlets, we chose to use up the chicken that was already in the freezer. This meal was incredibly easy to make and came out great!

Chicken Saltimbocca
Serves 2

Ingredients

4 chicken cutlets (or slice 2 chicken breasts in half and pound to flatten)
8 slices of proscuitto
Salt and pepper
12 sage leaves
Butter
Olive oil
Flour

Directions

1. Season chicken cutlet with salt and pepper on both sides.

2. Lay 3-4 sage leaves on one side of the chicken cutlet. To secure the sage leaves, wrap the chicken cutlet with 2 slices of prosciutto.

3. Dredge the chicken cutlet package in flour and shake off the excess flour.

4. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium heat. Cook chicken for approximately 4 minutes on each side. Remove chicken from saute pan.

5. Deglaze saute pan with 1/4 cup of white wine and scrape browned bits at the bottom of the pan. Whisk in one tablespoon of butter. This is going to be your sauce.

6. Add chicken back into the pan and saute for approximately two minutes on each side. Remove chicken from pan and serve with pasta. Drizzle sauce over chicken and pasta.

DePasquale's Homemade Pasta Shoppe

Panino

We try to cook dinner as much as possible, but I have to say when you live in the North End, it's tough.  Walk outside our apartment and there are Italian restaurants galore. One place we've come to visit on a weekly basis is DePasquale's. This shop is known for it's homemade pasta, ravioli, and gnocchi. It also offers a variety of Italian specialty foods: cheese, meats, spreads, etc.

Italian

However, we have come to love DePasquale's sandwich offerings. The French loaf is from Bricco Panetteria (also part of DePasquale's Ventures), which is probably the best bread around. Each slice of meat, cheese, lettuce, and tomato is freshly cut for each sandwich. Our favorites are the Panino (fresh mozzarella, proscuitto, tomato, and basil) and the Italian (a selection of Italian meats, lettuce, tomato, pepperoncini, onion). We've come to realize one sandwich is enough for two people (assuming you have a side of chips), so for a little less than $8 you really can't beat this tasty deal.

Eggplant Parmesan Stacks

Eggplant Parm Stacks

We recent paid a visit to Chuck's parents home in Pennsylvania and stopped at their local farmers market. We found a beautiful eggplant (for $1 - can you believe it?) and brought it home for a hearty Italian supper. I know it's summer and we should have grilled it, but we hadn't cooked an Italian meal in awhile and figured the eggplant was big enough to do some serious damage. This is a really simple dish and is great for a dinner party.

Eggplant Parm Stacks 
Serves 2-4

1 large (or 2 small) eggplant (s)
2 eggs, beaten
2 cups bread crumbs
2 cups flour, for dredging
Salt and pepper
Oil (we used vegetable)
4-5 cups marinara sauce (we used Chuck’s recipe)
3 cups shredded mozzarella
1/2 cup shredded Parmesan

Directions 

1. Slice eggplant into ¼” thick discs. Pour ½” oil in a large pan and heat over medium heat. Heat the oven to 350 degrees Fahrenheit. Heat sauce in a pan over low heat.

2. Coat eggplant in the following order: flour (shake off the excess), dip in egg batter, cover with breadcrumbs.

3. Fry eggplant for approximately 2 minutes on each side, or until light golden brown. Set each fried piece of eggplant aside on a tray covered with paper towels.
*Note: The oil is ready if it quickly begins bubbling around the eggplant when it enters the oil.
**If you are opposed to frying your eggplant, you can also bake it on a cookie sheet at 350 degrees Fahrenheit for 5-8 minutes on each side, until golden brown.

4. Pour a thin layer of sauce in a glass baking dish. Place the bottom layer of eggplant discs over the sauce, leaving space between each disc. Cover the bottom layer with another layer of sauce, and sprinkle with both the Parmesan and mozzarella cheese. Repeat eggplant, sauce, and cheese until you have a single serving stack (3-4 layers of eggplant), making the cheese your top layer.

5. Bake in the oven for approximately 15 minutes, or until the cheese melts. Serve each stack with a side of pasta and leftover sauce. Garnish with basil.

Zavino Pizzeria and Wine Bar

In other news, I’ll be frequenting the city of Philadelphia for the next few months. It's an amazing food city and I'll be sharing my experiences with you along the way.

Let me begin with my dinner at Zavino Pizzeria and Wine Bar. My friend Alex and I went their to catch up over some pizza and wine. It’s a go-to spot for hers, and I was happy to be able to check out another place in the Center City area. I stuck with my wine (Hacienda Sonoma ’09 Cabernet Sauvignon in case you were wondering), but Alex ordered one of the more unique martinis I’ve come across. It wasn’t as much the drink as it was the garnish - olives stuffed with blue cheese and wrapped in proscuitto. Decadent AND you can get your buzz on. It really brings new meaning to the term "liquid dinner."

Zavino’s is known for it’s pizzas, so we ordered two. The Diavalo (Alex's favorite) had a kick with spicy sopressata, fior di latte, crushed tomato, chili flakes, oregano and Parmigiano Reggiano. It was a good contrast to the more mild Poplettini with ricotta-stuffed veal meatballs, fior di latte, crushed tomato, spinach, garlic, and shaved provolone. By now you may be wondering what fior di latte is; I did too.

The food was very good and decently priced (pizzas will run you around $15 a piece). There are a number of appetizers to chose from, including a fine list of cheeses and meats. We ended the meal with a slice of the chocolate mousse cake, garnished with strawberries.

The place is teeny tiny and does not take reservations, so be prepared to wait. Luckily, Philadelphia has grasped the wonderful concept of taking your phone number and calling you when your table is ready, allowing guests to walk across the street and grab a drink without the limitations of a buzzer. Pretty awesome if you ask me (DC restauranteurs - please take note).

Chicken Piccata

Chicken Piccata

A chicken dish of sorts is usually our go-to, quick, mid-week meal. Chicken piccata is wonderful because it requires very little time to cook (approximately 20-30 minutes) and requires basic ingredients. This classic Italian dish has a strong lemon flavor and could be served with pasta or rice.

Chicken Piccata
Serves 2

Ingredients
2 large boneless and skinless chicken breasts
Flour (for dredging)
3 tablespoons butter
2 tablespoons olive oil
Salt & pepper
1 cup chicken stock
1 lemon
3 tablespoons capers
1/2 cup white wine
1.5 tablespoons chopped parsley or oregano

Directions
1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in pan over medium-high heat.
2. Season chicken breasts with salt and pepper on both sides. Dredge in flour and shake off excess.
3. Cook chicken for approximately 5 minutes on the first side.

5. Flip chicken over and cook on other side for approximately 5 minutes. Both sides should be a nice golden brown (shown below). Remove chicken from pan and set-aside on a plate.

6. Turn the heat down to medium. De-glaze the pan with 1 tablespoon butter, wine, chicken stock, lemon juice, and capers. Allow these ingredients to simmer for a few minutes.

Note: We recommend doubling the amount of ingredients for the sauce if you are serving it with pasta, so that you can dress the pasta in it.

7. Add the chicken back in the pan and top each breast with a slice of lemon. Allow the dish to simmer until the liquid thickens and the chicken is cooked through. We actually turned the chicken halfway through, but it is not necessary.

8. Remove the chicken from the pan and plate. Pour sauce over chicken and garnish with parsley or oregano. Serve with pasta or rice.

Philly BYOB: Mercato

In our attempt to visit the best restaurants in each city, we dined at Mercato, an Italian BYOB located in Philadelphia's Center City. The Italian inspired spot currently sits at #25 in PhillyMag's Top 50 list, and it well deserving of it's status. The fact that it is a BYOB is an A+ in our books.

Mercato has a very warm and cozy feeling to it. It is crowded with small tables, leaving you only an elbows distance from your neighbor and within earshot of the kitchen. It does not take reservations, so plan to wait and keep your after-dinner plans flexible (we waited approximately 45 minutes). There is not much of a lobby, so we recommend heading to Valanni, a bar across the street, where you can grab a drink while waiting for the host to call.

Once seated, we opened a nice bottle of French pinot noir purchased at a on our own terms. Chuck and I ordered a cheese and meat to start and were way impressed by the amount of prosciutto presented to us. We also ordered the whole grilled artichoke based on reviews; it was good, but did not knock our socks off as anticipated. For my entreé I ordered the pan-seared diver scallops served with wild mushroom and spring pea risotto, truffle oil, and a large parmesan crisp. The scallops were perfectly seared and the risotto was creamy . Chuck selected the short rib ragu served with ricotta gnocchi, broccoli rabe, and shaved locatelli. We both preferred his dish, mostly because we have not yet mastered the art of braised short ribs. All the food was fantastic and if you are looking to try more of the menu you can order the tasting menu for $48 per person.

As we have come to find in all cities outside DC (yes, we include NYC in that statement), the food was actually priced to match it's quality AND portion size. The restaurant is CASH ONLY, but with the BYOB feature you can easily walk out spending less than $100 for two with a full belly.

Great date spot. We imagine it would be especially romantic on a cold and snowy evening.



Megan's note: If anyone tries the pumpkin fettuccine please tell me how it is...I'm DYING to know.

Butternut Squash Risotto

I love all things Fall, and just had to find a recipe that included one of the season's most popular vegetables: butternut squash. At first I thought I'd try a soup, so I could use my new kitchen gadget, but then I found a box of risotto in my cupboard and knew what had to be done. This butternut squash risotto recipe is A-M-A-Z-I-N-G. It's creamy, slightly sweet from the butternut, and balanced with herby sage. Total keeper.

Go make this...now!!!

Butternut Squash Risotto
Serves 3-4


Ingredients
1 butternut squash (approximately 1.5 - 2 pounds)
2-3 tablespoons olive oil
6 cups chicken broth
3/4 stick unsalted butter
1 small yellow onion, diced
1.5 cups Arborio rice
1/2 cup dry white wine
1 cup Parmesan cheese, grated
3-4 tablespoons fresh sage, chopped
Salt and pepper

1. Heat chicken stock in a saucepan on medium-high.

2. Preheat oven to 400 degrees. Peel butternut squash, dice in 1/2" cubes and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for approximately 30 minutes, or until tender.

3. While the butternut squash is roasting, melt butter and saute onions in a large pan over medium low heat until the onions are translucent.

4. Add rice, stirring to coat with butter/onion mixture. Add white wine and stir until absorbed.

5. Begin adding chicken stock, one ladle at a time. Stir fairly constantly and allow chicken stock to be almost entirely absorbed before adding another ladle. At some point in the middle of stirring, add 1 tablespoon of the sage. This process should take approximately a 1/2 hour, and by then end of it the rice should be al dente and your roasted butternut squash will be ready!

6. Mash 1/2 of the roasted squash and stir into the rice. Stir in Parmesan cheese and remaining sage. Season with salt and pepper, as needed. Add remaining cubes of butternut squash.

7. Serve risotto as an appetizer or main entree and garnish with Parmesan.

Il Canale

La Regina

My good friend Jess was back in town visiting her beau Adam. TWSF met up with them for a Sunday dinner in Georgetown after a trip to our new favorite spice store. Adam suggested we go to Il Canale, an Italian restaurant specializing in traditional thin-crust pizza. Il Canale is located in Georgetown's Little Italy, which is very little (about half a block). Il Canale is known for their wood-fired oven, a direct import from Naples, Italy and authentic dishes that stay true to their old world origins.

TWSF tries to be Italian: Homemade Meatballs

Homemade meatballs simmering in Chuck's sauce

TWSF decided to buy a slow cooker a few months ago to help us create those hearty dishes that like to sit and cook for awhile. To date we have only used it for one dish (homemade meatballs), but I'm guessing it will become a staple kitchen appliance when the temperature drops and everything wants to be slow cooked. You absolutely do not need a slow cooker for meatballs, but it definitely comes in handy during parties when you want to stop paying attention to the stove and start paying attention to your gracious guests. Besides, who doesn't want a pot of meatballs smelling up their kitchen for hours on end?

Beef and Cheese Manicotti with Chuck's Sauce

TWSF tried a new recipe this weekend. It was hard picking out a recipe, we recently have become obsessed with the food porn on foodgawker.com, and want to try everything! We finally decided on Beef and Cheese Manicotti. Making manicotti didn't look too difficult, and we really haven't made an Italian dish in awhile. We already had a bottle of wine to pair it with, so that was that. We made manicotti.