Author: fortunatonicotra

Pork Loin Milanese With Amatriciana Sauce

Pork Loin Milanese With Amatriciana Sauce

fortunatonicotra

Servings: 4

Ingredients

  • 4 slices of pork loin, about 8 to 10 ounces each, ¾-inch thick
  • Kosher salt
  • Freshly ground pepper
  • All-purpose flour for dredging
  • 1 cup fine dried breadcrumbs
  • 2 large eggs
  • Vegetable oil, for pan-frying
  • Amatriciana Sauce (make the sauce just as you do for this pasta recipe)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Make your Amatriciana sauce if you have not prepared it prior.
  3. Season the pork loin with salt and pepper.  
  4. Place your breadcrumbs in a small bowl or flat container, or on a sheet of wax paper.
  5. Place your flour in a separate small bowl or flat container, or on a sheet of wax pepper.
  6. Beat the eggs in a wide, shallow bowl until thoroughly blended.  
  7. Dredge the pork loin pieces in flour to coat them lightly, and tap off any excess. Dip them in the beaten egg, letting the excess drip back into the bowl.
  8. Transfer the pork pieces to the breadcrumbs and coat both sides thoroughly.  Pat them gently to make sure the breadcrumbs adhere to the pork.
  9. Heat ½ inch of the vegetable oil in a large skillet over medium heat heat.  If you toss in a small pinch of flour and breadcrumbs and it sizzles, the oil is ready. Lay the pieces of pork into the oil and fry, turning once, until golden on both sides, about 4 minutes on each side.
  10. Transfer to a baking sheet and bake in the oven for 5-7 minutes, or until no trace of pink remains in the pork.
  11. Remove the pork from the oven.  If they look a little oily, drain them briefly on paper towels.  Spoon the Amatriciana sauce on four plates and serve the pork on top.

Chef it Up:  Slice a medium sized onion and add to a small bowl. Add 1 cup of white balsamic vinegar, 1/2 cup water, and 1 teaspoon of salt. Marinate for at least two hours. (You can also refrigerate and leave for up to two weeks). Serve as the “onion” ingredient in your amatriciana sauce by adding a few to the dish as you see in this photo and spooning a little amatriciana sauce inside the pickled onions.

Breaded Chicken Cutlets with Tomatoes and Mozzarella

Breaded Chicken Cutlets with Tomatoes and Mozzarella

fortunatonicotra

This dish is a lighter, summertime version of my Chicken Pizzaiola recipe.   It uses fresh tomatoes and a thinner chicken cutlet, and can be made with or without a little fresh tomato sauce.  If you want to marinate the chicken in buttermilk like I do in the Chicken Pizzola recipe,  you can still do that to render it very tender.

Servings: 4

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds), pounded into thin cutlets
  • Kosher salt 
  • 1 ½ cups panko breadcrumbs
  • ¾ cup of freshly grated Grana Padano or Parmigiano Reggiano
  • 2 tablespoons chopped fresh parsley or fresh basil, or 1 teaspoon dried oregano* (you can also use any combination of these herbs if desired), plus 4 basil leaves for garnish.
  • 4 tablespoons extra-virgin olive oil
  • 2 beefsteak tomatoes, sliced into ½ inch slices (you can also use cherry tomatoes or tomatoes on the vine)
  • 4 slices of low-moisture mozzarella, or ½ cup shredded mozzarella

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Trim your chicken breasts of fat and gristle if necessary.  Pound into thin cutlets and season with salt.  
  3. In a medium sized bowl, toss together the  breadcrumbs, grated cheese, herbs, 3 tablespoons of the olive oil and 1/2 teaspoon of salt until all is incorporated together.
  4. One at a time, put the chicken breasts in the bowl with the seasoned breadcrumbs and coat on both sides. 
  5. Add a drizzle of olive oil to a medium size oven-proof skillet, and arrange the breaded chicken breasts so they’re not touching.  Cook over medium heat for 2-3 minutes on each side so the coating is crisp and browned. 
  6. Transfer the chicken to the preheated oven and cook for another 10-12 minutes, or until it’s cooked through.  (If you want to skip step 5, you could place the chicken directly onto a baking sheet with parchment paper and simply bake for 15  minutes).  .  
  7. When the chicken is just cooked through, top with the sliced tomatoes and mozzarella and bake until the cheese is just melted, about 2 minutes.  
Whole Roasted Branzino With Tomatoes and Onions

Whole Roasted Branzino With Tomatoes and Onions

fortunatonicotra

It is very common to eat whole roasted fish in restaurants and at the dinner table in Italy, and children there grow up learning how to fillet their fish with ease.  When I arrived in New York, I discovered that many Americans are a little squeamish about eating a whole fish with the head and tail still attached.   In the restaurant, the whole fish was presented to the table and then filleted professionally tableside. 

If you prefer to have your fishmonger fillet it, just keep in mind that it will be a little less flavorful.  Fresh fish is most flavorful when cooked with the bones, and the meat around the tail and close to the head is where you find the most delicious bites.  This home cook version of the recipe is very simple to prepare.  This preparation calls for Branzino or Mediterranean Sea Bass, but it works well with other medium size white fish like snapper and striped bass.

Servings: 4

Ingredients

  • 4 whole Mediterranean sea bass (branzino), about 1 ¼ pounds each, cleaned
  • ¾ cup extra virgin olive oil, plus more for the lemon sauce
  • 4 garlic cloves without skin, crushed
  • 4 sprigs of fresh thyme
  • 4 medium sweet onions, peeled and halved
  • 4 medium tomatoes, halved (or 8-10 cherry tomatoes, whole)
  • 2 lemons, halved, plus juice of one lemon
  • ¼ cup of chopped fresh parsley leaves

Instructions

  1.  Preheat the oven to 425 degrees F.
  2.  Brush each of the fish with olive oil, then drizzle half of the remaining oil on a rimmed baking sheet or a shallow baking pan.   Make sure the fish do not touch.
  3. Insert a clove of garlic and a sprig of thyme into the cavity of each fish.  
  4. Add the slices of tomatoes, lemons, and onions to the pan around and between the fish.  
  5. Drizzle the remaining olive oil over the vegetables and sprinkle the salt over both the vegetables and the fish.
  6. Roast the fish and vegetables for about 20 minutes, or until the fish are cooked through and the vegetables are tender.  Keep in mind that the size of the fish will influence your cooking time.
  7. While the fish is roasting, combine the juice of one lemon with 2 tablespoons of extra virgin olive oil and parsley.  Drizzle over the fish and serve. 
Salmon With Creamy Mustard Sauce

Salmon With Creamy Mustard Sauce

fortunatonicotra

I was born in Sicily and returned there to work as an Executive Chef in my 20’s and early 30’s.  Fresh fish reigns on the island, and finding the freshest of fish is key in any seafood dish that you prepare at home. 

I was spoiled by the market-fresh fish at the restaurant.  Now that I am home, I have discovered the small, local fishmongers in my county and am pleased to say that I can make restaurant-quality fish dishes at home.  Salmon was a favorite of my restaurant guests in New York, and it is one of my daughter’s preferred main courses at home.

Servings: 4

Ingredients

  • Four 6-ounce salmon fillets (with or without skin)
  • Kosher salt to taste
  • 2 tablespoons vegetable or Canola oil
  • 3 tablespoons unsalted butter
  • ⅓ cup dry white wine
  • ½ cup water or vegetable stock
  • Juice of half a lemon
  • ¼ cup heavy cream
  • 2 tablespoons Dijon mustard

Instructions

  1. Season the salmon with salt to taste.
  2. Heat a large skillet with the vegetable or Canola oil over medium high heat.
  3. After 1-2 minutes, when the oil is hot, add the salmon fillets (skin side down, preferably).
  4. Cook the salmon for about 2 minutes on each side, depending on the thickness of the fillet.  I like to eat my salmon slightly rare in the middle as it tastes milder that way.  If you prefer it cooked through, allow to cook for an additional 1-2 minutes.  (Regardless, leave the salmon a little under-cooked, since it will continue to cook in the sauce.)  Remove the fish and put it on a plate.
  5. Discard the oil from the pan with care and return the pan to medium heat. Add the butter and allow to melt.
  6. Add the wine and cook for about 1-2 minutes until reduced.  Add ½ cup of water and the lemon juice  and bring to a simmer for about 2 minutes.  Add the cream and allow simmer for another 1 minute.
  7. Return the salmon fillets to the pan and cook for another 1-2 minutes so that the sauce coats the fish.  
  8. Transfer the fillets to your serving plates with a spatula, and spoon a little sauce over each fillet.  (You could also strain the sauce if you want it to be more delicate).
Grilled Swordfish With Lemon, Oil, Tomato and Herbs

Grilled Swordfish With Lemon, Oil, Tomato and Herbs

fortunatonicotra

All of my children started eating swordfish as toddlers during our annual trips to Sicily to visit my parents.  They liked the flavor and texture, we did not have to worry about bones, and parts of the island are known for their fresh, delicious and abundant catch.  My mother usually served it with a simple lemon, oil, and tomato vinaigrette, which is always a hit.  I am lucky to have found a few reliable fishmongers near my house, so swordfish is on the menu again!

Servings: 4-6

Ingredients

  • 2 swordfish steaks, about 1 ½ pounds each (1 inch thick)
  • 8 tablespoons extra virgin olive oil
  • 4 garlic cloves, peeled and crushed
  • Juice of one lemon
  • Kosher Salt
  • 2 cups chopped mixed herbs (use any combination of chives, basil, parsley, thyme)
  • 3-4 cherry tomatoes, sliced in half
  • Coarse sea salt, to taste

Instructions

  1. Preheat a grill or grill pan to medium heat.  Brush with approximately 1 tablespoon of the olive oil and spread evenly.
  2. Add the garlic cloves and swordfish steaks. Season with salt to taste.
  3. Grill the swordfish steaks for approximately 2-3 minutes on each side.  Meanwhile, make the sauce in a small bowl by mixing the remaining olive oil, lemon juice, tomatoes and herbs. 
  4. Slice the swordfish and arrange on your serving plates.  Drizzle the herb dressing over the steaks and finish with coarse sea salt to taste.
Chicken Pizzaiola

Chicken Pizzaiola

fortunatonicotra

Chicken Pizzaiola is an Italian American classic.  It is not a dish that you would find on a culinary research trip to Italy.  However, as a chef who worked in a highly acclaimed Italian restaurant in New York for over 25 years, you can imagine that many guests are either Italian American or learned about Italian cuisine here in America. 

As a chef, I must respect that food is a culture and cultures evolve.  So a few years ago, I began to play with some of the Italian American classics and incorporated the Italian philosophy of cooking as locally and seasonally as possible.   This chicken pizzaiola is lighter, more contemporary, and easier to make than the traditional version.

Servings: 4

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • Kosher salt
  • 1 cup buttermilk
  • 1 ½ cups panko breadcrumbs
  • ¾ cup of freshly grated Grana Padano or Parmigiano Reggiano
  • 2 tablespoons chopped fresh parsley or fresh basil or 1 teaspoon dried oregano (you can also use any combination of these herbs if desired), plus 4 basil leaves for garnish
  • 4 tablespoons extra-virgin olive oil
  • 2 cups canned tomato sauce
  • 4 slices of low-moisture mozzarella, or ½ cup shredded mozzarella

Instructions

  1. Trim your chicken breasts of fat and gristle if necessary.  Season with salt and place in a resealable plastic bag or container with the buttermilk, and refrigerate for 2 hours.  
  2. When your chicken is marinated, preheat the oven to 400 degrees. 
  3. In a medium sized bowl, toss together the  breadcrumbs, grated cheese, herbs, 3 tablespoons of the olive oil and 1/2 teaspoon of salt until all is incorporated together.
  4. Put the drained chicken breasts in the bowl with the seasoned breadcrumbs (one at a time) and coat on both sides. 
  5. Add a drizzle of olive oil to a medium size oven-proof skillet and add the breaded chicken breasts (make sure they’re not touching).  Cook over medium heat for 2-3 minutes on each side so that the coating is crisp and browned. 
  6. Transfer the chicken to the hot oven and cook for another 12-15 minutes, or until it is cooked through.  (You may also opt to place the marinated chicken directly onto a baking sheet with parchment paper and simply bake at 400 degrees for 15-18 minutes).  
  7. While the chicken bakes, heat up your tomato sauce.  
  8. When the chicken is just cooked through, top with half of the tomato sauce and sliced mozzarella, then bake again until the cheese is just melted, about 2 minutes.  
  9. When ready to serve, spread the remaining tomato sauce evenly onto the plates.  Add the chicken breast to the center of each plate, and top with a fresh basil leaf.

Chef It Up: At home, I use a simple, homemade tomato sauce for this dish.  You can also use a tomato and basil emulsion.  While your chicken bakes, combine your tomato sauce, 2 tablespoons of olive oil, and 3-4 basil leaves in a blender, and puree until smooth.  You can use this tomato emulsion to create an even lighter, more restaurant-style version of this recipe. Try topping the chicken breasts with a roasted cherry tomato.

Risotto With Coffee and Mushrooms

Risotto With Coffee and Mushrooms

fortunatonicotra

I love making risotto when friends and family come to visit.  Although it requires time and some stirring, it works beautifully for special occasions and small parties.  Risotto with mixed mushrooms or porcini mushrooms is a classic Italian dish served in central and northern regions when mushrooms are in season.  I add espresso, which adds complexity to the dish and makes it more contemporary.

Chef it Up:  Once you master this dish, you can quickly fry a small amount of capers and add to the finished dish for some added texture and complexity.

Servings: 6

Ingredients

  • 8 cups vegetable, chicken, or beef stock
  • ¼ cup extra virgin olive oil
  • 1 cup chopped onions or shallots
  • Kosher salt to taste
  • 12 ounces mixed mushrooms, such as cremini, shiitake or chanterelle
  • 2 cups Carnaroli or Arborio rice
  • ½ cup dry white wine
  • 1 tablespoon espresso  powder
  • 2 tablespoons unsalted butter, cut into bits
  • ½ cup freshly grated Grana Padano or Parmigiano Reggiano

Instructions

  1. Bring the stock to a simmer in a saucepan.  
  2. Heat a large Dutch oven over medium heat and add the olive oil.  When the skillet is hot, add the onions and cook until they soften, about 3-4 minutes. 
  3. Add the mushrooms and season with salt to taste.  Cook for about 6 minutes, stirring occasionally, until the mushrooms are wilted and golden.
  4. Add the rice and stir until it’s coated with the oil.  Pour in the wine and cook, stirring, until it is absorbed – about 1 to 2 minutes.  
  5. Ladle in enough hot stock to cover the rice and adjust the heat so the risotto is simmering.  Continue to cook until all the liquid is absorbed, stirring periodically.
  6. Continue to add hot stock in small batches so that you are just covering the risotto, and cook until each successive batch has been absorbed.  Continue until the rice is creamy but still al dente.  The cooking time for this dish is approximately 18 minutes.
  7. Once your risotto is al dente, stir in the espresso power so that it dissolves. 
  8. Remove from heat and vigorously stir in the butter until it’s absorbed. Sprinkle with the grated cheese and stir quickly so that all is incorporated. 
  9. Season with additional salt if needed, and serve the risotto in shallow bowls.

Risotto with Pear, Grana Padano and Balsamic Vinegar

Risotto with Pear, Grana Padano and Balsamic Vinegar

fortunatonicotra

When I worked as the Executive Chef of Felidia in New York City, the most popular dish was the “Cacio e Pere,” or Pear and Pecorino Ravioli.  It was a delicate pasta dish with a lively blend of shredded ripe pear, 3-6 month aged Pecorino Romano, Grana Padano, and mascarpone. 

At home and during cooking demonstrations, I prefer to use this flavor combination in a risotto dish.  If you wish to serve a sophisticated restaurant dish, a drizzle of traditional balsamic vinegar and freshly cut celery and celery leaves are added at the end. You can also choose to use a balsamic vinegar or reduction.

Servings: 6

Ingredients

  • 8 cups of vegetable stock
  • ¼ cup extra-virgin olive oil
  • 1 cup of finely chopped onion
  • 1 cup sliced leeks, white and pale green parts only (washed; save the rest for a future stock)
  • Kosher salt
  • 2 cups Carnaroli or Arborio rice
  • ½ cup dry white wine
  • 2 medium Barlett pears, peeled and grated 
  • 4 tablespoons unsalted butter, cut into cubes
  • 1 cup freshly grated Grana Padano or Parmigiano Reggiano
  • 1 cup thinly sliced celery and celery leaves
  • Freshly ground pepper to taste
  • Aceto Balsamico Tradizionale (*see note if you prefer to use a reduction of regular balsamic vinegar)

Instructions

  1. Bring the vegetable stock to a simmer in a saucepan. 
  2. Meanwhile, heat the olive oil in a wide 3 to 4-quart braising pan. When the olive oil is hot, add the onion and leeks and cook for about 4-5 minutes, until wilted and golden.  Season with salt to taste.  
  3. Add the rice and stir gently.  Pour in the wine and cook, stirring constantly, until the wine is absorbed – about 1-2 minutes.
  4. Ladle in just enough hot vegetable stock to cover the rice and adjust the heat so the risotto is simmering.
  5. Allow the stock to be absorbed, then continue to add hot stock in small batches – enough to moisten the rice completely – cooking and stirring continuously so each successive batch is absorbed. 
  6. After about 10 minutes, add in half of the pears and stir.  Continue to add the hot stock in small batches as you did before for another 8 minutes, or until the risotto is creamy but still al dente.  It there is a little stock left over, that is fine.
  7. Remove the pan from the heat, and vigorously stir in the butter in small teaspoon-size chunks until absorbed.  Add the remaining pear, Grana Padano or Parmigiano Reggiano and stir until you have a nice, creamy mixture.   
  8. Serve the risotto in large, deep bowls, topped with freshly ground pepper.  I also like to add a few pieces of sliced celery and celery leaves for some added crunch.  Add a drizzle of traditional balsamic vinegar to make it really special.  (If you prefer to make a balsamic reduction, see the note below.)

Note:  To make a more economical balsamic reduction, simply pour 1 cup balsamic vinegar into a skillet and boil until reduced to ⅓ cup.  Cool completely before you use it. You can keep it in the refrigerator for several weeks.

Pasta with Bolognese Sauce

Pasta with Bolognese Sauce

fortunatonicotra

A hearty Bolognese sauce has always been a family favorite on a cool autumn or cold winter day.  Traditionally I make it with both ground beef and ground pork, but sometimes I make it only with beef.  The classic recipe calls for tomato paste, but I sometimes just use the Italian San Marzano tomatoes if I do not have any in the house.  I also sometimes choose to finish the Bolognese in a 350 F oven by simply waiting until the sauce comes to a boil in a Dutch oven. Then I place it in the oven 2-2 1/2 hours.

I love Bolognese sauce served with tagliatelle, but fresh pasta is not something I typically make at home.  Rigatoni and paccheri work beautifully with it.  I like to make large batches of Bolognese and keep them in the freezer for last-minute quick pasta lunches or dinners.

Servings: 6

Ingredients

  • 1 medium onion, peeled and cut in half
  • 1 medium carrot, peeled and cut in half
  • 1 medium celery stalk, cleaned and cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup dry red wine
  • 1 tablespoon tomato paste (optional)
  • 3 cups San Marzano canned tomatoes 
  • 2 bay leaves
  • 2 teaspoons kosher salt, plus more for the pasta water
  • 1 pound of rigatoni or paccheri
  • ½ cup of grated Grana Padano or Parmigiano Reggiano

Instructions

  1. In a food processor, add the onion, carrot, and celery and mince everything together. (You can also choose to chop or shred everything by hand with a grater).
  2. Add the olive oil to a large Dutch oven over medium heat.  When the oil is hot, add the onion, carrot, and celery mixture and cook for about 5-7 minutes, or until your onion is translucent.
  3. Crumble in the ground beef and pork and cook for an additional 10 minutes, until the meat is lightly browned and the liquid has evaporated.
  4. Pour in the wine and cook for an additional 2-3 minutes, until the wine has evaporated. 
  5. Add the tomato paste and cook an additional 2-3 minutes, then add the canned San Marzano tomatoes, the bay leaves, and salt to taste.  
  6. Cook the sauce for 2-3 hours minimum. Make sure you add hot water as necessary to keep the meats and vegetables covered.  If you see a layer of oil floating at the top of the pot, you can remove it with a spoon or you can stir it back into the sauce.
  7. When you are ready to prepare the pasta, bring a large pot of salted water to boil and add the pasta.
  8. When the pasta is a little more than al dente, fish it out with a slotted spoon or spider and add it to the sauce. Stir so that the pasta is evenly coated.  Turn off the heat, add the grated cheese, and serve in shallow bowls.
Pasta with Basil and Pine Nut Pesto

Pasta with Basil and Pine Nut Pesto

fortunatonicotra

I make pesto quite often for my family.   It is the one green sauce that my youngest son, Luca, will eat daily if given the opportunity. 

The classic pesto sauce originated in Genoa, Italy, along the Italian Riviera where basil grows abundantly.  The classic way to serve pesto in that area is with pasta, potatoes and green beans with a trofie or trenette shaped pasta (which might be difficult to find here).  I like long pasta like spaghetti with my pesto, or fusilli, which holds the sauce well.   In fact, I really like the taste and texture of gluten-free lentil pasta with classic pesto. It is a favorite of my daughter’s.  

Pesto can be made ahead of time and refrigerated in a sealed container, topped with a bit of olive oil, for approximately 2 weeks.

Chef it Up:  Once you master the classic basil and pine nut pesto, you might want to toast some extra pine nuts and serve them on top like I did here.  It adds a great texture.  You can also build onto the recipe by trying the traditional Genovese rendition that adds potatoes and green beans to the pasta dish.  Do you like other herbs and nuts?  Substitute mint for the basil and almonds for the pine nuts, which is a favorite of mine.

Servings: 6

Ingredients

  • 1 pound pasta (spaghetti, fusilli, and penne work well with pesto)
  • 4 cups loosely packed fresh basil leaves
  • ¼ teaspoon kosher salt, plus more for the pasta water
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons pine nuts, toasted
  • 4 tablespoons freshly grated Grana Padano or Parmigiano Reggiano, plus more for serving
  • 4 tablespoons extra virgin olive oil, plus more for grating

Instructions

  1.  Bring a large pot of salted water to a boil.
  2.  In a food processor, combine the basil, salt, and garlic.  Add half of the olive oil and blend at low speed, stopping to press the basil down around the blades.  (The basil will form a paste).
  3. Add the pine nuts and pour in the remaining olive oil and blend until the nuts are finely ground.  Then add the cheese and blend again.
  4. Add the pasta to the pasta water and cook until al dente. 
  5. Remove the pasta with a slotted spoon or tongs, and add to a medium size bowl with the pesto. Mix together until the pasta is well-coated. 
  6. Add a drizzle of extra virgin olive oil and a little extra cheese if desired.  Note: Never heat your pesto!