Cioppino, pronounced “chuh-Pee-no,” is an Italian-American seafood stew made with the catch of the day. San Francisco Italian-Americans invented this recipe in the 1800s, and it must include Dungeness crab. Most countries that border the ocean have their own seafood stew. The French have a Provençal stew called bouillabaisse. In Chile, they have caldillo de congrio. In Brazil, it’s moqueca, and in Positano, Italy, they have pesce all’aqua pazza or “fish in crazy water.”
Saturday, December 18, 2021
Thursday, October 21, 2021
In Italy, this dish is called Pollo al Marsala Lombardo (Chicken Marsala) and made without cheese. With the addition of cheese and green onions, it is an Italian-American version. The capital of Lombardia is Milano (Milan). The regional cuisine is based on butter, lard, pork, and veal.
Serve with risotto, or pasta, or even roasted potatoes and a green salad.
4 T avocado oil
Lower heat to medium and add the onion and cook another 2 minutes.
Add garlic and cook another minute.
Spoon half of this mixture into a baking dish and the rest in a bowl and set aside.
Cut each chicken breast in half lengthwise.
Pour flour in a shallow dish and dredge the chicken in flour, shaking off the excess.
In the same skillet, add 1 tablespoon of oil and brown half of the chicken on both sides until golden, about 4 minutes per side.
Place cooked chicken on top of mushroom mixture in baking dish.
Add the final tablespoon of oil to the skillet and brown the rest of the chicken on both sides until golden brown, about 4 minutes per side.
Spoon the rest of the mushroom mixture on top of the chicken.
Preheat oven to 350 degrees F.
Add the wine and chicken stock to the skillet and bring to a simmer.
Add the butter and simmer 5 minutes, stirring occasionally.
Season to taste with salt and pepper and pour over the chicken in the baking dish.
Combine the cheeses with the scallions and sprinkle over chicken.
Bake uncovered for 30 minutes until cheese is melted and bubbly.
Serves 4 to 6
Saturday, October 16, 2021
This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours. You can use a slow-cooker, but brown the meat first.
Thursday, August 12, 2021
I prefer spaghetti carbonara made with pancetta. If you are a purist, make it with guanciale (pork cheeks). Authentic spaghetti alla carbonara does not contain cream. The creaminess comes from the eggs and cheese. Grate the cheeses, slice the shallots and garlic first and set them aside on a cutting board. This was my son Brandon’s favorite. We lived near an Italian restaurant in Washington, D.C. and he always ordered this when we ate there. Why go to a restaurant for this when you can make it to perfection at home?
Monday, August 2, 2021
Farfalle (butterflies or bowties) are one of my favorite pasta types. Serve with grilled salmon or chicken. . .even as a complete entree.
Tuesday, July 27, 2021
2 T olive oil