Chicken Genovese Food

TIMBALLO GENOVESE

Steps:

• For the sauce: Heat a large Dutch oven over medium-high heat. Add the oil. Season the meat evenly with 1/2 teaspoon salt and add to the hot pan. Cook until the meat is deep brown on the first side, about 4 minutes. Flip and continue to cook until deep, dark brown, an additional 3 minutes on each side. Remove the meat to a plate.
• Reduce the heat to medium and add the onions and an additional 1/2 teaspoon salt. Stir with a wooden spoon, scraping up all the bits from the bottom and coating the onions in the oil from the pan. Cook the onions, stirring often, until deep golden brown, 25 to 30 minutes.
• Add the garlic, carrots and celery and cook until fragrant and soft, another 2 minutes. Clear a little space in the pan so you can see the bottom. Add the tomato paste to that spot and toast the paste, stirring often, until deep red, about 2 minutes. Stir the paste into the vegetables and deglaze with the Marsala. Simmer for 3 minutes to reduce slightly. Place the meat back into the pan and add 3 cups water to cover three-quarters of the way. Nestle the Parmesan rind into the sauce. Reduce the heat to maintain a gentle simmer. Cover with a lid just slightly ajar and simmer, stirring occasionally to prevent sticking, until slightly reduced and the onions are practically melted into the sauce, about 2 1/2 hours.
• Season with the remaining 1 teaspoon salt. Remove the piece of meat and the cheese rind. Discard the rind and save the beef for another use. Using a handheld immersion blender, pulse the sauce to even out the consistency. Stir in the butter until combined. Remove 1 1/2 cups of the sauce and reserve for the assembly.
• For the meatballs: Preheat the broiler to high.
• Mix together the milk, bread and egg with a fork in a medium bowl and let the mixture sit for 5 minutes to thicken. Stir in the Parmesan, oregano and salt. Using your hands, mix in the beef until just combined. With damp hands, scoop 1/2-teaspoon mounds and roll into uniform balls. Place on a rimmed baking sheet. Broil until browned, about 7 minutes. Set aside.
• Reduce the oven temperature to 350 degrees F.
• For the filling: Heat a small skillet over medium heat. Add the oil and bacon and cook, stirring often, until the bacon is crispy and browned, about 5 minutes. Pour off all but 1 tablespoon of the fat. Stir in the peas and salt and remove from the heat.
• For the assembly: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 2 minutes. Using tongs, remove the pasta from the water and add directly to the sauce in the Dutch oven. Sprinkle the bare pasta with 1 1/2 cups Parmesan and toss well with the sauce. Add 1/2 cup pasta water to loosen slightly and help the sauce coat the pasta, if needed.
• Using the tongs, place half of the sauced pasta in the bottom of a springform pan. Spread 1/2 cup of the reserved sauce on top of the pasta. Sprinkle with the smoked provolone. Follow with the pea mixture, then the meatballs. Sprinkle the meatballs with 1/2 cup Parmesan. Press down slightly to pack. Top with the remaining pasta and 1 cup reserved sauce. Press gently to compress. Top the pasta with the remaining 1 cup Parmesan.
• Place on a rimmed baking sheet and bake until golden brown on top, 50 to 60 minutes. Allow the timbale to rest for 30 minutes before running a knife around the edge and unmolding. Slice with a thin, sharp knife to serve.

POLLO E PENNE DI GENOA (GENOVESE CHICKEN AND PENNE PASTA)

Steps:

• Cook penne rigate as package directs; drain.
• Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly.
• In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain.
• In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat.
• Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.

CHICKEN GENOVESE

Steps:

• In saucepan over medium heat, place ½ cup olive oil.
• When hot, add mushrooms, shallots and red peppers.
• Cook for 3 to 4 minutes or until mushrooms start to soften.
• Turn to low heat.
• Crush plum tomatoes by hand and add.
• Stir thoroughly.
• Add basil, rosemary, black pepper, celery salt and sugar, and simmer for 15 minutes.
• Add Spanish olives.
• This sauce can be made ahead of time if desired.
• When ready to eat, cut chicken in thin strips, approximately l ounce.
• Lightly coat with flour and place in hot frying pan, over medium heat, containing ½ cup olive oil.
• When chicken is golden brown, turn it over.
• Add prepared sauce to chicken and add ½ cup heavy cream.
• Stir thoroughly.
• Serve Chicken Genovese over pasta or white rice.
• Top with grated cheese and fresh parsley, if desired.

GENOVESE RED SAUCE

Steps:

• Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
• To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

SPAGHETTI GENOVESE

Steps:

• Pour a kettle of boiling water into a very large pan until half full. Return to the boil, then add the potatoes and spaghetti, and a little salt. Cook for 10 minutes until the potatoes and pasta are almost tender. Tip in the green beans and cook for 5 minutes more.
• Drain well, reserving 4 tbsp of the cooking liquid. Return the potatoes, pasta and beans to the pan, then stir in the fresh pesto and reserved cooking liquid. Season to taste, divide between four serving plates and drizzle with a little olive oil.

CHICKEN CAPRESE

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

PASTA ALLA GENOVESE

Steps:

• Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
• Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
• Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.