ROMAN CHICKEN

This is one of our favorite meals. It’s a perfect weeknight dinner and also great for serving to guests. Have all of your ingredients cut up and set aside on a pizza pan or platter, ready to add to the skillet. If you can't find chicken tenders, cut up boneless, skinless chicken breast halves into smaller pieces. The addition of olives and lots of fresh herbs captures the taste of sunny Italy!

1 lb chicken tenders or boneless chicken breasts, cut into strips
½ cup all-purpose flour
Sea salt and freshly ground black pepper

¼ cup avocado oil or extra-light olive oil, divided

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 onion, cut in half and sliced

4 cloves garlic, minced

½ cup dry vermouth or white wine

½ cup pitted or stuffed green olives, cut in half

½ cup pitted Italian black olives, cut in half

2 T capers

¼ cup chopped fresh Italian parsley

2 T chopped fresh oregano

2 T chopped fresh basil

1 T chopped fresh rosemary

Extra-virgin olive oil, for drizzling

Pour flour into a bowl and season with salt and pepper.

Dredge chicken in flour, shake off excess and set aside.

In a large skillet, heat half of the oil over medium-high heat.

Add the chicken in two batches and cook until golden brown, about 4 to 5 minutes on each side. Set aside on a plate.

Add the rest of the oil and cook the bell peppers and onions for about 5 minutes, stirring often.

Add the garlic and cook another minute.

Add the wine and cook for a minute, while stirring with a wooden spoon.

Return the chicken to the skillet with the peppers and onions, stir and cook about 3 minutes.

Lower heat and add the olives, capers, herbs, and season with salt and pepper. 
Toss to combine.

Transfer to 4 plates or one warm large platter and drizzle with a little extra-virgin olive oil. 

Serve with roasted potatoes or orzo and a bottle of Frascati, known as "gold wine" by the Romans.

Serves 4

GOAT CHEESE & PANCETTA STUFFED POPPERS

These little mini sweet pepper poppers, make a delicious hors d'oeuvre (appetizer).

You could use Gorgonzola cheese in place of the goat cheese if you prefer. You can also replace the pancetta with bacon. They also make a delicious lunch for two.

2 oz pancetta, finely diced

8 oz goat cheese (chèvre), room temperature

2 T half-and-half or milk

4 scallions, thinly sliced

1 clove garlic, pressed

½ t red pepper flakes

½ cup panko bread crumbs

¼ cup grated Parmigiano-Reggiano cheese

2 T unsalted butter, melted

1 bag mini sweet peppers, assorted colors, cut in half, lengthwise, seeds removed

1 T minced Italian parsley

Preheat oven to 400 degrees F.

Cook pancetta in a skillet until brown.

Remove with a slotted spoon to a paper towel-lined plate and set aside.

Spray a baking sheet with cooking spray and set aside.

In a medium bowl, mix together the goat cheese, half-and-half or milk, scallions, garlic, red pepper flakes, and pancetta.

In another bowl, mix together the panko, Parmigiano, and butter.

Divide goat cheese mixture evenly among pepper halves.

Sprinkle tops with the panko mixture.

Place on the baking sheet and bake for 18 to 20 minutes, until tops are golden brown.

Don't overcook the peppers.

Sprinkle with parsley and serve warm.

SHRIMP & RISOTTO

If you love shrimp and risotto, you will love this recipe. Serve with a green salad for a complete meal.

Lee's Kitchen Tips:

I always use plastic cutting boards for uncooked seafood and meats and a wooden cutting board for vegetables. Although the shrimp are cooked, they will be oily and can soak into a wooden cutting board. Plastic cutting boards can be scrubbed with soap and can also be washed in your dishwasher.

4 T unsalted butter, divided

2 T extra-virgin olive oil

1 lb. extra large shrimp, peeled and deveined

Sea salt and freshly ground black pepper

1 yellow onion, finely diced

4 cloves garlic, minced or pressed

½ t red pepper flakes

½ t saffron, optional

1 cup Arborio rice

½ cup dry white wine

4 cups chicken broth, heated

1 lemon, zested and juiced

½ cup grated Parmigiano Reggiano cheese

¼ cup minced Italian parsley

In a large cast-iron skillet, heat 2 tablespoons of butter over medium-high heat.

Add the shrimp and season with salt and pepper.

Cook, while stirring, until shrimp are pink, about 2 minutes.

Transfer the shrimp to a plastic cutting board and let cool.

Lower the heat to medium and add the olive oil to the skillet.

Add the onion and cook for 5 minutes, while stirring.

Add the garlic, red pepper flakes, and saffron, if using, and cook another minute.

Add the rice and cook a few seconds, then add the wine and cook until the wine is almost absorbed, stirring often about 2 minutes.

Add one ladle of the chicken broth and cook, stirring often, about 3 to 4 minutes.

Add another ladle of the chicken broth and cook, while stirring, another 3 to 4 minutes.

Keep adding the chicken broth a little at a time, while stirring, until all of the broth is gone and rice is al dente, about 20 minutes.

Add the lemon zest and juice and cook another 2 minutes.

Coarsely chop the shrimp and add to the risotto along with the butter and heat through.

Add the grated cheese and most of the parsley and stir.

Spoon into warm pasta bowls and sprinkle with the rest of the parsley and serve immediately.

Serves 2 to 4

CHOCOLATE & PISTACHIO BISCOTTI

In America, twice baked cookies are known as biscotti. The word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. In Italy, biscotti are called cantucci or cantuccini. 

1 stick unsalted butter, softened

¾ cup granulated sugar
2 large eggs

2 t pure vanilla extract
1 T brandy (optional)
2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 T instant espresso powder

1 t baking powder

½ t fine sea salt

1 cup shelled, unsalted pistachios, left whole

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper and set aside.

In a mixer fitted with a paddle, beat the butter and sugar until creamy. 
Beat in the eggs, vanilla, and brandy until light and fluffy.  

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.

Slowly add the dry ingredients to the mixer, while it is running.

Remove bowl from mixer and stir in the pistachios. 

Shape dough with lightly floured hands into 4 logs of about 6 inches long and 2 ½ wide.

Place two on each baking sheet and bake for 25 minutes.

Remove from oven and let cool for 20 minutes.  

Slice into ½ inch slices and lay on sides.  

Reduce oven to 300 degrees F and bake for 12 minutes. 

Carefully flip them over and bake another 12 minutes.

Cool completely before serving or storing in an airtight container.

CREMINI MUSHROOM SALAD

If you love the woody flavor of cremini mushrooms, vinaigrette, and Pecorino Romano cheese, you will love this mushroom salad.

8 oz cremini mushrooms,

¼ cup extra-virgin olive oil

Zest and juice of ½ lemon

¼ t red pepper flakes

Sea salt and freshly ground black pepper

1 T Italian parsley, chopped

1 oz Pecorino Romano cheese, shaved

Wipe mushrooms clean. Trim the very ends off and thinly slice.

Place in a bowl and set aside.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and red pepper flakes.

Season to taste with salt and pepper.

Place mushrooms on a large platter and drizzle dressing over.

Sprinkle with parsley and shaved Romano cheese.

Serves 4

THE CASAZZA FAMILY IN ITALY

For many years, I tried to find the maiden name of Caterina (Catherine) Casazza. One of my husband's cousins sent us this photo and told us her maiden name was also Casazza.

Her parents were Antonio and Maria Casazza. Caterina is the girl second from the left, standing.