Spring/Summer Ziti

A few years ago, when I was living in Brookline, I picked up a copy of Rachael Ray's Big Orange Cook Book, because it had a section on cooking for one.  I ended up finding more stuff to make outside of that section, such as this recipe.

In the intro section of this recipe, Rachael talks about loving baked ziti, but thinking that it was too heavy to eat all year round.  She invented this recipe to eat outside of the winter months.

I made it a few weeks ago, and was very happy with the results.

Ingredients

• 2 tablespoons EVOO, Extra Virgin Olive Oil
• 3 large shallots, thinly sliced
• 3 large garlic cloves, grated or finely chopped
• 1 28-ounce can San Marzano plum tomatoes
• Salt and pepper
• 4 stems fresh tarragon, leaves removed and chopped
• 1/2 cup (10 leaves) fresh basil, thinly sliced
• 1 pound ziti with lines
• 1 pound thin asparagus, trimmed of woody ends and chopped into 1 1/2 inch pieces on an angle
• 1 cup frozen peas
• 1 cup ricotta cheese
• 1 cup grated Parmigiano Reggiano, divided
• 1/2 pound fresh mozzarella, thinly sliced

Preparation

Place a large pot of water over high heat and bring up to a boil to cook the pasta.

Preheat oven to 400°F.

While the water is boiling, place a medium-size, high-sided skillet (I always use a wok) on the stove with 2 tablespoons EVOO over medium heat. Saute the shallots and garlic  for 3-4 minutes then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper  and cook five minutes more then stir in tarragon and basil, and turn off heat.

While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. After the pasta has been cooking for 5 minutes, add in the asparagus and frozen peas a minute or two before draining. Drain pasta and veggies.  (Full disclosure.  I left out the peas.  I've tried to like peas, but it just doesn't happen for me)

Add  thericotta, half the Parmigiano cheese to the hot pasta pot. Add the hot pasta back to the pot and stir to coat.

Pour half the sauce into a large baking dish. Add all of the ziti to the dish and top with remaining sauce. Dot the top of the ziti with mozzarella and remaining Parmigiano. Place in oven until top is brown and bubbly, about 12 minutes.

I didn't take a picture, but trust me, it was delicious!  This website has detailed instructions and photos if you're interested in taking a look: http://www.rachaelrayshow.com/food/recipes/spring-summer-ziti/ 

Chicken Marsala

1 pkg. thinly sliced chicken breasts
flour for dredging
salt and pepper for seasoning
Marsala wine
Sherry
butter
olive oil
capers (I like to use capers instead of mushrooms)

Heat a 2 tbsp of of butter in 2 tbsp olive oil

season chicken with salt and pepper

dredge each piece of chicken in flour and add to pan.  Brown on each side and cook thouroughly

While chicken is cooking, add a glug or so of the sherry and continue to cook over medium heat

Add 2 cups of Marsala and extra flour if needed.  Cook until sauce begins to thicken

Add 2 tbsp. capers with juice

Remove chicken and place on serving dish.  Cover with remaining sauce.

dredge each piece in flour and add to pan

Chicken Piccata

1 pkg thinly sliced chicken breast (or you could use regular chicken breasts, cut them in half and use half of the package)
1 tbsp butter
salt & pepper
olive oil
1 cup white wine (I like to use lemon flavored white cooking wine)
juice of 1 lemon

2 tbsp capers
flour, for dredging
onion
3-4 garlic cloves

1. Heat the butter in a pan with a little bit of olive oil.
2. While the butter is melting, drizzle the chicken with a bit more olive oil and season with salt and pepper
3. Chop the onion and add to pan with the peeled garlic cloves
3.  Dredge the chicken breasts in the flour and place in pan.
4. Cook until both sides are golden brown
5. While chicken is cooking, add the lemon juice and wine
6. add the capers with some of the caper juice (I didn't measure it.  whatever comes out with each tbsp of capers should be fine)
7. When the sauce starts bubbling, remove from heat.

I served these with homemade mashed potatoes and Roasted Asparagus

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Montalcino Chicken with Figs and Buttered Gnocchi with Nutmeg

This is another recipe that I got from Rachael Ray's Express Lane Meals book.  The recipe notes say that you can substitute any red wine if you don't have any Montalcino.  Last time I made this, I used Montepulciano.

1/4 cup olive oil
1/3 lb. pancetta cut into sticks
2 lbs. boneless, skinless chicken cut into chunks.  (the recipe says to use thighs, but I prefer to use chicken breast)
salt and pepper
flour, for dredging
1 large onion, thinly sliced
4 garlic cloves, crushed
approx. 15 dried figs, quartered
approx. 1/3 bottle red wine
1 cup chicken stock
1/4 cup parsley
zest of 1 lemon
4 sprigs thyme
1 12-16 oz pkg. gnocchi
3 tbsp. butter
1/4 tsp. nutmeg
3 tbsp. chives

1. Boil water for the gnocchi.
2. Heat a skillet over med-high heat.  Add the olive oil and pancetta.
3. While the pancetta is browning in the pan, season the chicken with salt and pepper.  Dredge in the flour
4.  Remove the pancetta from the pan and add the chicken
5. Brown the chicken on each side, then push to the side of the pan.  Add the onions, garlic and figs.
6. Saute for 5 minutes, then mix in the chicken
7. Add the wine, then cook down for 5 minutes
8. Add the parsley, lemon zest, thyme and 1 cup of chicken stock
9. Reduce heat to simmer and cook for 10 minutes
10.  Add the gnocchi and salt to the boiling water.  Cook according to package directions
11. Heat another skillet to melt and brown the butter.
12. Add the gnocchi to the browned butter.  Season with salt, pepper, and nutmeg.  Turn to coat.  Add the chives and remove from heat
13. Adjust the seasonings on the chicken.  If you want more sauce, add another 1/2 cup of stock.  Serve the chicken and figs in a shallow bowl with the gnocchi.  Top with the browned pancetta sticks.