SICILIAN CAULIFLOWER FRITTERS….FRITTI DI VRUOCCULI

FRITTI….they come in all shapes, sizes, batters, breadings, fillings, foods and depending on where you are are in Italy they are called Fritti, Pettole, Pittule, Crispeddi, the list goes on. NEVER argue with an Italian about what they call a dish!!! Everyone is right!! Often blanket terms like “Sicilian” mean something from a particular region of Sicily, oh that’s right, not all Sicilian cooking is the same. But it’s all Sicilian cuisine. I started with a basic flour and egg batter for these which is a common way in Sicily to make these. I was bringing them to a family holiday dinner to I wanted to make them special. I dipped into my bag of “what are some good complimentary ingredients that echo the Isola di Sicilia and I came up with Caciocavallo cheese, Mint (yes, Sicilians love the herb), and Sesame Seeds. The Arab conquest of Sicily for centuries brought many of their food traditions, the sesames are one of them and now are emblematic in many of Sicily’s foods/sweets like Cubbaita and Biscotti Regina, topping many panini and loaves of bread. So why not fold them into a savory batter and get the taste of Sicily in every bite? By the Way, Sicily has an ancient language which often borrows from Italian and Cauliflower, in Italian called Cavolofiore is often called Vruocculi, Vruocoli.

SICILIAN CAULIFLOWER FRITTERS

TIME: 2 HOURS MAKES; ABOUT 2 DOZEN

1 LARGE FRESH CAULIFLOWER HEAD, STEAMED, COOLED, THEN SEPARATED INTO FLORETS

2 TBS. AP FLOUR SEASONED WITH SALT AND PEPPER

2 LARGE ORGANIC (IF POSSIBLE) EGGS, BEATEN

1 CUP SIFTED ALL PURPOSE FLOUR

1/2 TSP BAKING POWDER (CHECK YOUR CONTAINER’S FRESHNESS DATE)

3/4 WHOLE MILK

1 TSP SICILIAN SEA SALT

3 TABLESPOONS ROASTED SESAME SEEDS

1 TSP. CRUMBLED DRIED MINT

1/8 CUP GRATED CACIOCAVALLO OR PECORINO

1/2 TSP BLACK PEPPER

OIL FOR FRYING ( I USED CORN OIL)

2 LEMONS, SLICED OR IN WEDGES

10 SPRIGS OF FRESH ITALIAN FLAT LEAF PARSLEY

sprinkle the seasoned flour over the florets in a bowl and gently get each floret coated in flour. Add the milk and grated cheese to the eggs, beat well. Now add all the other ingredients and slowly create a thick batter. When all is blended well, reserve to the side. Heat 2 inches of oil in a high sided pan/pot ( i use my Cast iron pan) and bring to 325 degrees F. When the oil is ready, coat one of the florets with the batter, let excess drip off and test one. If it’s ready it will immediately sizzle and start fo puff up in size. About 2 minutes per side. Place the florets in the batter in batches and fry no more than 6 at a time our your oil temp drops and we have a greasy finished product. As each batch is done and draining sprinkle sea salt over them. They should be salted when hot, not when cooled. Continue battering and frying until you’re all done. Serve them piping hot on a platter with lots of lemon wedges or slices. Squeeze over the top when serving, extra on the side. Add some chopped parsley leaves as garnish. Enjoy!!

GAMBERI IMPANATI AL FORNO…BAKED SHRIMP LAYERED IN BREADCRUMBS, OLIVE OIL, BUTTER, BASIL, LEMON AND GARLIC

IMPANATE…your Italian culinary word of the day. Basically it means coated in breadcrumbs, like when you fry something like a Milanese, or when you top with a layer of breadcrumbs. This is the topped style. It’s a variant of ItalianAmerican Shrimp Scampi but Impanati i make a little different, yet it’s basically the same ingredients all baked together. Olive oil, then seasoned shrimp, then chopped garlic, then white wine, then a layer of seasoned breadcrumbs and minced fresh basil, then dot with butter and into a hot oven for not too long. It comes out of the oven hot and bubbly, then a squeeze of fresh lemon and serve. There’s the whole dealio. I’d eat anything treated with breadcrumbs in one or another form. Maybe it’s my Southern Italian DNA, there’s really no breadcrumbed dish that I don’t love. This is one of them for sure. I can tell you how to cook this since it’s my recipe I’ve created but I can’t dictate the shrimp you should be buying. I CAN however tell you that for this and almost all Shrimp dishes I cook I seek out never Frozen, fresh smelling Wild caught Shrimp from the USA. I realize that’s not an option for everyone. My second choice is wild caught or sustainably farmed frozen shrimp from safe waters. Places like Whole Foods usually carry those, or reputable seafood markets. I get my fresh shrimp at local seafood markets or my local Shop Rite. The hardest part of this dish is simply cleaning and deviening the shrimp. It moves very quickly after that. I love placing 8 shrimp in those baking dishes I have. Looks so much like a good seafood restaurant style. Family background note on that picture. As always you should bake items on a larger tray just to catch any bubbling up. Notice in the picture the simple pizza pan they are on. I baked them on the pan. No mess and keeps the bottom of your oven clean. The pizza pan itself could be 75 years old or so. It was given to my mom from her Dad, Grandpa Innocenzo Scaramuzzi, and was given to him by his brother in law, my Great Uncle Pasquale Pucillo. I never met Great Uncle Patsy, he passed away on the day I was born. This pizza pan was from his restaurant bar in Staten Island, NYC on Manor Road. I believe the name of the place was the Blue Manor. Family stories tell me he was a good cook along with his wife, Great Aunt Maria Giuseppe Scaramuzzi Pucillo. Whenever my mom made a homemade pizza she used this pan. Bringing the family history into my kitchen makes my dishes taste even better.

GAMBERI IMPANATI AL FORNO

SERVES 4 TIME: 1 1/2 HOURS

2 POUNDS 16-20 SHRIMP, PEELED AND DEVEINED (SAVE THOSE SHELLS FOR SHRIMP STOCK, TIGHTLY WRAP AND POP IN THE FREEZER FOR LATER USE)

4 TABLESPOONS OLIVE OIL

3 TABLESPOONS DRY WHITE ITALIAN WINE

4 THIN SLICED GARLIC CLOVES

1/2 CUP DRIED ITALIAN BREADCRUMBS

1/8 CUP FRESHLY GRATED PECORINO ROMANO

SALT

PEPPER

4 MINCED FRESH BASIL LEAVES

1/2 TSP SWEET PAPRIKA

1 STICK BUTTER, CUT INTO CUBES

PREHEAT your oven to 425 degrees F. Pat your shrimp dry then season with salt and black pepper. Combine the breadcrumbs, pecorino, salt, pepper to taste, paprika and basil together. Blend Well. In a square or round gratin dish, or smaller ones, add the olive oil to the bottom of the pan(s). Place the shrimp in tail side up. Scatter the garlic over the tops of the shrimp. Drizzle with olive oil. Add the wine. Then lightly pat the breadcrumbs on top of everything. Dot the top of the dish with a sprinkle of grated cheese, a little paprika, and evenly place the butter around. Into the oven for 10-12 minutes. I like to let it go for 6 minutes, then I rotate the pan and give it another 5-6 minutes or so, just till it’s bubbly and browned on to. Remove from the oven. While it’s bubbling squeeze fresh lemon juice over the top. The aroma will get you wild. It’s Amazing!! Let it sit for 2 minutes, then serve immediately with…..steamed rice, that’s my favorite accompaniment. A sauteed or steamed green vegetable. Bread to sop up the buttery shrimpy garlicky juices. Enjoy.

LA GENOVESE, THE MEAT AND ONION SAUCE OF NAPLES

LA GENOVESE….one of the main sauces and dishes of Napoletana Cuisine, that is, the food of Naples, Italy. Growing up it was just Italian Pot Roast, later on I learned of it’s proper term, LA GENOVESE. Wait…doesn’t that mean it’s from Northern Italy’s city of Genoa? Well yes and no. Naples and Genoa are both active seaport cities in Italy and sailors work and sail between ports all the time. My great Grandfather was the pilot of the ferry between Naples and Sicily and Capri. All of this interaction brought many dishes to different coastal ports and La Genovese is probably one of them. In Genovese cuisine there’s a meat sauce called Tocco alla Genovese, or Sugo di Carne alla Genovese. This is a sauce with onions, celery, carrots, tomato, mushrooms and veal or beef, wine and cooked until the meat is tender. Most likely this sauce was brought to the port city of Napoli and Genovese cooks introduced the style. THEN, it makes the change and becomes Napoletana. The Napoletani use beef, sometime veal, sometimes pork. but they triple the amount of onions, traditionally the local red or bronze onions. They remove the mushrooms. They use Beef (although some families prefer using veal or pork). The sauce is started in lard and often with a little cured pork bits. The tomato, unlike the usual Napoletana amount of tomato, is almost non-existent. A ration of 1 lb for 1 lb of meat to onions is the rule. The sauce is cooked low and slow for hours until the meat is forktender. Tradition says to serve the onion sauce first over long tubes of broken Ziti (Zitone) and lots of Parmigiano-Reggiano. The meat is sliced and served as a secondo. Think Pot Roast, specifically a Jewish or Eastern European pot roast heavy on the onions. That’s the flavor of this… It’s amazing. Every kitchen in Naples and in Italian America has its own version of this most flavorful sauce. I’m happy to share mine with you now!

FOR 4 PEOPLE

3 1/2 LB THICK CHUCK STEAK,  CAN BE IN TWO PIECES  IF NEEDED

2 TBS DICED GUANCIALE OR PANCETTA OR 2 TBS LARD OR 2 TBS OLIVE OIL

3 1/2 LBS DICED RED ONIONS OR WHITE OR A MIX

2 STALKS FINE DICED CELERY WITH SOME OF THEIR LEAVES (NEVER THROW THEM OUT!!)

1 LARGE FINE DICED CARROT

1 TBS. TOMATO PASTE

1 CUP WHITE WINE

1 CUP BEEF STOCK OR WATER, OR CHICKEN STOCK

1 LARGE BAY LEAF

SALT AND BLACK PEPPER

IN A LARGE heavy pot, like a dutch oven slowly render the guanciale or pancetta until there’s a nice amount of lard in the pot….let the diced pieces get a little crispy, then remove with a slotted spoon and reserve them for later.  Season the meat with generous Kosher Salt and Cracked Black pepper and sear it in the hot lard for at leat 5 minutes per side.  you want a nice brown crust on both sides.  Remove to a platter and loosely tent with foil.  Now add the onions, celery and carrots to a bowl.  Season them with salt and pepper.  Add this to the pot and stir them with the drippings in the bottom of the pan.  Cover and let this cook for 15 minutes on medium.  Stir it a few times so there’s no real browning on the onions.  Now  add the wine and the stock and the tomato.  Blend together.  Add the meat and let it get completely covered by the pot mixture.  Bring to a boil THEN reduce to a simmer.  Add the bay leaf.  Give it a good stir and let this simmer for 3-3 1/2 hours.  Keep it covered for the first 1 1/2 hours.  Stir every 1/2 hour.  For the remaining time leave it 1/2 covered.  Look for a few things while this cooks.  It will reduce.  The color will change to a light rusty tan.  The onions, MUST be soft and melted.  And the meat, it must be fork tender.  Follow what I did and you’ll have a pot of Genovese that you will make again and again.   

POLISH CHOPPED CHICKEN CUTLETS..KOTLETY POZARSKIE, IN SOURCREAM DIJON AND DILL SAUCE

Often there’s something that “triggers” in a good way my cooking or blogging. These inspirations come from everywhere, including just scrolling through FaceBook. Today a FB friend posted his Polish Grandmother’s obituary. While I’m not Polish I was raised in a Polish neighborhood so all things Polish seem very familiar to me. Reading about this woman’s life and family brought up these “Polish” sentiments. Reminded me of a dish I first had at a Polish deli in Jersey City NJ’s Paulus Hook neighborhood. The dish is called KOTLETY POZARSKIE and it’s amazing. Ground/Chopped Chicken or Veal, sometimes Turkey is mixed with eggs, seasonings, then breaded and fried slowly in butter. Served as is. For a dinner one night I created a “sauce” thinking along Polish flavor lines and came up with a sour cream, Dijon mustard and fresh dill sauce. Really tasty. The genesis of this recipe is actually Russian but it became a popular dish in Polish cuisine. Take your cooking inspiration from the wide world around you, you’ll never get bored in the cooking department. I hope this inspiration is worthy of a Polish grandmother’s praise and memory.

KOTLETY [POZARSKIE FOR: 4 TIME: 1 HOUR 15 MINUTES, APPROX.

3 BONELESS AND TRIMMED CHICKEN BREAST HALVES, CHOPPED IN TO A FINE DICE

2 EGGS SEPARATED

1 KAISER OR HARD ROLL TORN INTO PIECES AND SOAKED IN A LITTLE MILK

1 TBS. SOFTENED BUTTER

1 TBS OF FINELY CHOPPED PARSLEY

PINCH OF MARJORAM

SALT, BLACK PEPPER

2 TBS. SEASONED FLOUR (KOSHER SALT, SWEET PAPRIKA, GRANULATED GARLIC)

1 BEATEN EGG

DRY UNSEASONED BREADCRUMBS

2 TBS BUTTER, 1 TBS CORN OR CANOLA OIL

FOR THE SAUCE

2 TBS OF BUTTER

3 TBS. SOUR CREAM

1 TSP. CHOPPED FRESH DILL

1 TBS. DIJON MUSTARD

SALT AND PEPPER TO TASTE

Preheat your oven to 350 degrees F. In a large bowl beat 2 egg yolks, blend in the butter. Squeeze the milk out of the roll and mix with the eggs yolks and butter, beat the 2 egg whites till stiff and reserve. Blend the chicken with the yolks and bread mixture. Add the parsley, marjoram, salt and pepper to taste. When this is all blended gently add the stiff egg whites. Form into 2 1/2 inch oval patties. If too sticky to work with add a small amount of breadcrumbs. Not too much, just enough to make them easy to form. Chill in the fridge for 10 minutes. Now flour them , dip into beaten eggs, then into the breadcrumbs. Chill for 10 minutes. Using a heavy pan heat the butter and oil. When hot , remove the cutlets from the fridge and fry on medium heat for 5 minutes per side. Drain on paper towels. When done with all the cutlets place in an ovenproof dish and place them in the oven for 15 minutes. While they are baking, create a sauce by melting 2 tbs of butter in the pan over low heat, Then add the sour cream and whisk it into the butter, then the Dijon Mustard…whisk till smooth then add the dill , salt and pepper to taste. Remove the Kotlety from the oven and on a platter pour the sauce and arrange the Kotlety on top. Makes about 8 kotlety. What to serve with? Mashed or Boiled potatoes, steamed green peas or sauteed cabbage. HAPPY COOKING!!

CONCHIGLIE CON POMODORO, ZUCCHINE E ROSMARINO..PASTA SHELLS WITH TOMATO, ZUCCHINI AND ROSEMARY…

ZUCCHINI!!! I call it a wonder vegetable because I can find a million ways for create a meal around them. In Italy they are known as ZUCCHINE, small squash…in America was spell it ZUCCHINI. Drives Italians nuts but it is what it is, I try to use both spellings so everyone is happy. Isn’t it better to sit a table happy than to be arguing? I think so to. This dish will keep everyone happy. Cooking historically is about what’s convenient and available. I have nice local zucchini I purchased this week from Holmdel NJ’s Dearborn Market ( https://dearbornmarket.com/ ) and have quite a bit of fresh Rosemary that I’m growing in my yard. The kids were home from college for the weekend and wanted Daddy’s Chicken cutlets (seriously, who doesn’t want chicken cutlets??) so I came up with this dish . I used a sprig of fresh rosemary, do not use dried. The taste pairs well with the onions and zucchini in the tomato and wine. It all works. Let’s get into your kitchen and make a pan of this!! BTW, I sauce it like an Italian in Italy sauces it. The pasta will take the whole pan of sauce, try it this way. It’s not a Sunday Sauce/Gravy kind of dish. Time to cook!!

1 14 oz box of Imported Italian Crushed Tomatoes (i used Cirio brand, the plain version not the flavored ones)

2 tbs. extra virgin OLIVE OIL

2 MEDIUM ZUCCHINI, RINSED AND DICED

1 ONION, DICED

SEA SALT

1/4 TSP. PEPERONCINO

1 SPRIG FRESH ROSEMARY

1/8 CUP ITALIAN WHITE WINE

1 LB. MEDIUM SHELLS (CONCHIGLIE) IMPORTED FROM ITALY, COOKED JUST TILL AL DENTE

PECORINO ROMANO

In a large dutch oven or high sided cast iron skillet heat the olive oil. Add the onions and zucchini and peperoncino. Season with salt…blend everything in the pan. Then cover and let cook on medium for 7 minutes. Carefully uncover and stir. Cover again for 5 more minutes. The zucchini and onions should be close to soft by now. Add the sprig of rosemary and deglaze the pan with wine. Cover again for 10 minutes. Uncover and add the tomatoes. Stir. Bring to a boil THEN reduce to a simmer and stir intermittently. Let this simmer for about 20 minutes. Remove the rosemary. Then add the al dente pasta shells to the sauce, make sure they are gently blended into the sauce and well coated. Let this cook for 2 minutes. Remove from the heat. Stir in about 1/8 cup of freshly grated Pecorino Romano. Let it sit for 5 minutes, then serve. That’s all folks. Enjoy this dish. Zucchini is love.

PASTA ALLO SCARPARIELLO SALERNO STYLE, PASTA WITH A TOMATO, OLIVE OIL, GARLIC, BASIL, PEPERONCINO AND SAUSAGE SAUCE WITH PARMIGIANO AND PECORINO

Never stop learning. Never stop looking for new ideas from traditional places. I’m always reading and learning about the World’s cuisines.. IT’S SO BIG how could you not? I’m terribly obsession (hence my on line name) with everything about food, especially Italian. One of the points I try politely to get across to people on line who follow me is that what was made in your family’s kitchens is never indicative of the entire scope of a country’s cuisine. Italian cuisine is no different. Case in point, ALLO SCARPARIELLO. Now here’s where Italian cuisine gets confusing, especially for ITalian Americans as we have our own nomenclature for certain dishes in both Italian and ITalianAmerican food traditions. SCARPARIELLO at its heart is a Napoletana word that means pertaining to a Shoemaker. In ItalianAmerica it’s a name given to a baked or sauteed and braised Chicken dish with wine, garlic, onion, peppers, onions, potatoes, sausage…any or all of those ingredient. There no “one” Chicken Scarpariello. In Italy Scarpariello is a sauce for Pasta that was created in Naples. Originally it was leftover Sunday Sauce that no longer had any meat in it as the week went on. To make a quick meal for the shoemakers they would cook pasta in the leftover sauce and then add a very generous amount of grated cheese to it compensating for the lack of meat. Another legend is that since so many of the Shoemaker’s customers were quite poor they would pay in Cheese instead of money. Are those great reasons to want to make this dish in your home? But I have more little info for you. As is the case in ITaly and NEVER argue with an ITalian about food, there are withiin the same region different stylesof Pasta Allo Scarpariello. How’s that? In Napoli it’s the basic…a sauce of Datterini or Cherry tomatoes melted down in olive oil or lard, garlic, peperoncino, the hot pasta is finished in the sauce along with a hefty amount of grated PARMIGIANO and PECORINO. After a little cooking time it’s served with lots of fresh basil around the plate. Go only about 1 hour and 1/4 East of Naples to the city of Benevento. There Pasta Allo Scarpariello has the addition of a little Cream at the end. Drive 45 minutes south from Napoli to the city of Salerno and you’ll find the same sauce as Naples but with fresh sausages, either whole or crumbled. This post will show you how to cook the one with Sausage from Salerno. I know you’re going to like this!!

PASTA ALLO SCARPARIELLO TIME: 1 HOUR SERVES:4

1 lb PASTA (THE TRADITIONAL SHAPES ARE PACCHERI, which i used, SPAGHETTI, BUCATINI, FUSILLI) COOKED AL DENTE ACCORDING TO THE PACKAGE

1 1/2 LBS CHERRY TOMATOES, SLICED

3 TBS EXTRA VIRGIN OLIVE OIL

3 FRESH SWEET FENNEL ITALIAN SAUSAGES, REMOVE THE MEAT FROM THE CASINGS

3 CLOVES GARLIC SLICED

1/2 TBS PEPERONCINO

1/2 CUP OF MIXED GRATED PARMIGIANO AND PECORINO ROMANO CHEESE, EQUAL AMOUNTS OF BOTH MIXED TOGETHER.

6 BASIL LEAVES

SEA SALT

In a large heavy pan heat 1 tbs. of the Extra Virgin Olive oil…(the most authentic recipes used the same amount of Lard for this). Then add the sausage meat, peperoncino and let this cook until the sausage is no longer red. Add the garlic and when the pan is fragrant, add another tbs of olive oil. Add the tomatoes, pinch of salt, and toss the tomatoes in the sausage, garlic, and olive oil. Then reduce to a simmer and COVER the pan. Let this cook for 15 minutes. The tomatoes should melt down into the sausage. While this is happening you will make the Paccheri or Pasta just till al dente. Drain reserving 2 tbs. of the starchy cooking water. Add the pasta to the pan of sauce and mix well. A drizzle of the remaining olive oil then the cheese. Quickly mix the cheese into the pasta and sauce and let this cook for 3 minutes. Remove from the heat…The cheese should make the surface of the pasta a little “creamy”. Now tear up all the basil over the top and serve. That’s it. A more “authentic” version would be to leave the sausage whole but the loose meat really flavors the sauce. ENJOY!!!

POLLO ALL’ACETO…VINEGAR CHICKEN…MY VERSION

VINEGAR CHICKEN. Doesn’t sound too appealing on its own but say POLLO ALL’ACETO in your best Italian Accent and suddenly there’s a checkered tablecloth, a bottle of ITalian wine and the aroma of garlic and Olive Oil in the air. Right? Let’s get something straight, there’s no ONE recipe for Italian style Chicken cooked with Vinegar. OK? Now don’t we all feel better that there’s no rules we are breaking? There’s a million variations of chicken simmered, boiled, grilled, baked, roasted, fried with vinegar. And a million pairings with various vegetables, starches, herbs, spices, liquids. This is the beauty of Italian cooking. This PARTICULAR Pollo All’Aceto I made tonight is a braise after a Saute’. Stove top. Pretty easy. Great ingredients that are readily accessible. Took about 45 minutes to complete but with more chicken in the pan it would take longer. The taste and aroma will remind you of those great ItalianAmerican restaurant dishes you love. Cubanelle Peppers, Vinegar, Chicken, Onions, Garlic, Tomatoes, Basil, Olive Oil, Mushrooms. What’s not to love?

FEEDS: 4 TIME: 1 HOUR

POLLO ALL’ACETO

2 LBS BONELESS CHICKEN BREASTS (ORGANIC ARE BEST), CUT INTO A MEDIUM DICE

OLIVE OIL

KOSHER SALT, PEPERONCINO(DRIED RED CHILE FLAKES)

2 VERY RIPE TOMATOES, SQUEEZE OUT THE SEEDS, THEN DICE

2 CUPS QUARTERED MUSHROOMS

2 BIG CUBANELLE (ITALIAN FRYING) PEPPERS, CUT INTO RINGS

1 RED ONION, DICED

3 SLICED GARLIC CLOVES

1/8 CUP WHITE BALSAMIC VINEGAR

1/8 CUP ITALIAN RED WINE VINEGAR

FRESH BASIL LEAVES

1/4 CUP CHICKEN STOCK

SEASON the chicken with salt and pepper. Add 2 tbs of olive oil to a heavy wide skillet or Dutch oven and heat. Add the peperoncino to taste (1/4 tsp gives a nice kick…) Add the chicken and let it cook for at least 8 minutes on one side on medium heat. Shake the pan and turn all the chicken to cook on the other side for another 6 minutes. Deglaze the chicken with the Red Wine Vinegar and let this come to a boil, cook for 3 minutes. Remove the chicken and the pan liquid to a bowl. Cover lightly. Add 2 tbs of Olive Oil to the pan and place on medium high heat. Toss in the Mushrooms, Onions, and Peppers. Season with salt. Cook this for 10 minutes reducing the heat to medium-low midway. The object is to get the onions, peppers, and mushroom soft. If you need more time TAKE IT…i’m only a guide..it might take longer to get the vegetables soft. When they are tender add the garlic..let this cook for about 1 1/2 minutes, then add the tomatoes, season with salt. Let the tomatoes cook in the pan with everythng about 10 minutes. Then add the White Balsamic (if unavailable use Sherry Vinegar, you want a vinegar with a natural sweetness NOT DARK BALSAMIC), deglaze the pan, then add the stock. Bring to a boil and let this cook for 5 minutes. Add the chicken and it’s liquid back and simmer for 20 minutes. CHECK the chicken to see if it’s tender and most of the liquid has evaporated. When the chicken and vegetables are tender, and the liquid has significanly reduced you’re done. Tear a few basil leaves and toss in , mix well. Serve. I like a drizzle of Olive Oil and a pinch more Peperoncino (personally, i add a few spoons of Pecorino Romano to my plate as well.. OPTIONAL but so good..it actually “thickens” the sauce around the chicken…feel free to do the same!! That’s it. Serve with Roasted Potatoes or Rice.