Monthly Archives: March 2020

GAMBERI CON RISO E ZAFFERANO…SHRIMP WITH RICE AND SAFFRON…COOKING DURING THE CORONAVIRUS

GAMBERI CON RISO E ZAFFERANO….SHRIMP WITH RICE AND SAFFRON. This is not a Risotto, the process is different, the Rice itself is different. For this dish I use a Long Grain Rice. This is also the first in a series of blogs on the foods i’ve created and cooked for my family while in self-quarantine during the 2020 Coronavirus Covid-19 Pandemic Cooking not only nourishes those you feed but it creates an activity, something to look forward to while being housebound. Certainly once the pandemic is over enjoy making these dishes whenever you wish. I created this dish early in March 2020 when we were first told to shelter-in-place, staying home except for going out for essentials. I keep a stocked pantry so there was lots to chose from, like Gulf Shrimp in the freezer, Red Bell Peppers, Baby Arugula, Grape Tomatoes, etc. I used some Vermouth in this dish because it’s aromatic flavors compliment seafood. Hoping everyone is coping and complying as best as they can. Let’s cook!!!

GAMBERI CON RISO E ZAFFERANO

1 HOUR 10 MINUTES APPROX START TO FINISH 4-6 SERVINGS

1/2 TSP GOOD SAFFRON THREADS

1/3 CUP HOT WATER

2 TBS. OLIVE OIL

1 1/2 LBS 16-20 SHRIMP, PEELED, DEVEINED, PATTED DRY WITH PAPER TOWELS

2 CUPS LONG GRAIN RICE, i like to use Jasmine.

2 CUPS SEAFOOD OR CHICKEN OR VEGETABLE STOCK

1/2 CUP SWEET VERMOUTH

1 MEDIUM ONION, SMALL DICE

1 MEDIUM RED BELL PEPPER, SMALL DICE

4 QUARTERED CHERRY OR GRAPE TOMATOES (OPTIONAL)

SALT, BLACK PEPPER TO TASTE

2 TBS BUTTER

1/2 CUP CHOPPED BABY ARUGULA

1 LEMON

Grind the saffron in a mortar and pestle until it’s all broken up. Add that to the hot water, You can alternatively rub the threads with your hands, you’ll just get some yellow on your palms. Mix the water and leave it for 5 minutes and it will change color. Should be a bright orange. Heat a heavy bottomed pot or sklllet with the oil. Add the shrimp and cook only for 3 minutes till the edges turn pink. Remove to a platter and cover loosely with foil. Add the peppers and onions to the oil, season with salt and pepper. Saute’ till just soft, about 8 minutes, then add the rice and blend. Cook for 5 minutes, stirring frequently. Now add the Saffron Water, blend in. Add the Stock and the Vermouth, stir well. Bring to a boil and then reduce to a simmer and tightly cover, cooking it for 15-20 minutes, until the rice is fluffy. With a fork fluff the rice and then add the shrimp, gently blending the rice and shrimp. Cover for 5 minutes. Add the butter and the chopped arugula. Gently mix and taste for seasoning. Serve each portion with a drizzle of olive oil, fresh squeeze of lemon and a grinding of black pepper. If using the tomatoes, add them with the peppers and onions.

FROM UMBRIA, FRICCO’ DI POLLO, CHICKEN IN TOMATO, WINE, VINEGAR

IMG_9516Internet surfing and research sometime turn up the most amazing unknown to me new recipes.  It was October 4, Feast of St.Francis of Assisi and so I thought I would be fun to make something from his homeland, UMBRIA in Central Italy.  I knew I had chicken parts in the fridge, some San Marzano tomatoes, so something that used those items would work.  Now I could have just made an ItalianAmerican Chicken Cacciatore, I had a bit of a craving for that.  But no.  I wanted to celebrate the day and the region in St.Francis’ honor after all my middle name is Francis.  After a full Google search of Chicken and tomato dishes from Umbria one dish kept coming up to the top of the search.  FRICCO’ or FRICO’, apparently it’s spelled both ways showed up more than once and with two versions.  One version is BIANCO, meaning in a white wine and herb sauce.  The other was ROSSO, meaning Tomato is in the mix.  Sounds like Chicken alla Cacciatora to me right?  Well, the process is the same but they take a bit of a turn which is just enough to make this not your usual cacciatora.  Pancetta or Guanciale or Prosciutto and Anchovy in the mix.  I was SOLD and couldn’t wait to come home from work and create this wonderful sounding dish! By the way, FRICCO’ or FRICO’ is Umbrian for the French word, FRICANDEAU, a type of stew. Many versions of this are made with a trio of meats..Lamb, Rabbit, and Chicken. Others are made with just one. This Umbrian version doesn’t bear much resemblance to the French beef or veal versions, but love how they word was borrowed and localized. Other names for this dish are Pollo all’Eugubina or Pollo di Gubbio, Gubbio being a major city in Umbria. Don’t you find a dish is more exciting to cook and tastes even better when there’s a wonderful history behind it?

FRICCO’ DI POLLO EUGUBINA GUBBIO STYLE CHICKEN WITH CURED PORK, TOMATO, HERBS, VINEGAR, WINE AND A LITTLE ANCHOVY

SERVES 4-6 APPROX. TIME 2 HOURS

1 LARGE CHICKEN CUT INTO 8 PIECES, PATTED DRY WITH A PAPER TOWEL

1/8 LB DICED OR SLICED PANCETTA, OR GUANCIALE, OR PROSCIUTTO WITH SOME FAT ATTACHED

1 CUP WHOLE “PELATI”, PEELED ITALIAN PLUM TOMATOES

1/4 CUP WHITE WINE VINEGAR

1 CUP DRY WHITE WINE, USE ONE FROM UMBRIA, LIKE AN ORVIETO

2 CLOVES OF GARLIC, SLICED

1 SPRIG FRESH ROSEMARY

4 FRESH SAGE LEAVES

1 ANCHOVY FILET

PINCH OF PEPERONCINO

1/2 CUP CHICKEN OR VEGETABLE STOCK

SALT TO TASTE

OLIVE OIL, AS NEEDED

Season the chicken with salt. In a heavy skillet or dutch oven heat 2 tbs of olive oil. Add the chicken skin side down and let it get a good sear over medium heat. Takes about 8 minutes. Flip and sear that side for 5 minutes. Deglaze the pan with 1/2 the wine. Remove with the pan juices to a bowl. Add more olive oil to the pan and add the cured meat, saute’ for 6 minutes until it starts to caramelize. Add the garlic and the rosemary and peperoncino, and the anchovy. Cook for 2 minutes, then add the wine and vinegar and 3 of the sage leaves. Bring to a boil and add the tomatoes. Stir well. Bring to the boil and add the chicken pieces skin side down. Add the stock and again, bring to a boil then reducing and letting this braise on a simmer uncovered for 45 minutes. Taste the sauce for seasonings and adjust as necessary. When the chicken it tender and cooked throw in the remaining sage leave and remove the sprig of rosemary. There’s such umami in this dish with the cured pork and anchovy, there’s a bit of “agrodolce” going on too. That’s sweet/sour. What to serve it with? As you can see in my picture I made it with Parmigiano and Garlic Mashed Potatoes. Roasted potatoes, Rice, Pasta, up to you….but…the mashed were amazing with it. Chicken will taste best if you leave it to sit for 1 /2 hour before serving. You’ll thank me. Garnish with the pan juices, olive oil and fresh rosemary. HAPPY COOKING!!!