CHICKEN SCALOPPINE WITH MUSHROOMS AND SPINACH

IMG_4141 Chicken Scaloppine (notice my Italian spelling of the American Scallopine, how’s that?  lol).  There’s no “recipe” for Scaloppine because it refers to the way the meat/poultry is cut.  Thin Slices of meat/poulty in Italian are called SCALOPPA, and thinner ones are called SCALOPPINE.  In Olde English Collops meant slices of meat so somewhere in Europe this word originated.  Scaloppine in Italy generally means a veal dish as the chicken and turkey scaloppine in the US is an ItalianAmerican creation.  Chicken Scaloppine could be the most popular of all, but any thin sliced meat or poultry can be used.  Ok, enough with the food history. How and why am I blogging this version?  Audience request!  I made this one night for dinner after work using items in the fridge and then posted it on social media and…..WHERE’S THE RECIPE ??? comments started poking me with notifications.  So..here’s how I made this Chicken Scaloppine with Mushrooms and Spinach.  I served it over plain steamed white rice.

8 thin sliced and pounded Chicken Breast cutlets (boneless)

1/2 cup sifted flour

1/2 tsp Kosher Salt

1/2 tsp Granulated Garlic

1/2 tsp Hungarian Sweet Paprika

1/8 tsp Ground Black Pepper

1 1/4 cup Chicken Stock

Olive Oil

1 1/4 cups sliced button or Cremini Mushrooms

3 sliced cloves of garlic

1/4 cup white wine

2 cups rinsed and dried baby spinach leaves

2 tbs. unsalted butter

 

Use your heaviest and largest skillet/pan for this.  Add 2 tbs of Olive oil.  Heat to medium.  Mix together the flour, salt, pepper, paprika, granulated garlic.  Dredge the cutlets in the flour on both sides, gently shaking off the excess.  In batches saute’ the chicken for about 5 minutes per side.  remove them to a platter loosely covered with foil when they are all done  Do not stack, lay them out flat.  Add the mushrooms and 1 more tbs. of olive oil to the pan.  Raise the heat to medium high.  Sprinkle the mushrooms with a little salt and pepper…Toss making sure all the mushrooms have been coated with the hot oil. Now saute’ the mushrooms till they start to take on color and are soft.  Add the garlic.  Saute for 2 minutes and then add the wine.  Bring this to a boil and let it cook for 2 minutes. Now add the Stock and bring that to the boil. Stir well to combine all the pan ingredients.  Let this boil for 3 minutes then lower to a simmer.  In a cup or container add 2 tbs of the flour and then add , stirring while you add about 1/4 cup of the pan liquid.  Keep stirring until all lumps are dissolved and you have a nice slurry.  Stir the liquid in the pan and swirl in the slurry,  keep stirring and gently bring the pan back to the boil THEN reduce to a simmer.  It should be lightly thickened by now.  Add the chicken back and top with the spinach.  Cover the pan for 5 minutes.  The spinach should have wilted and gently stir that into the chicken and mushrooms.  Your chicken should be tender now and the sauce well blended and seasoned.  Of course, check for seasoning at this point.  Add any extra salt or pepper you think it needs, if any.  Now add 2 tbs of unsalted butter to the pan and blend it into the pan.  This adds a nice finish to the pan and extra flavor.  Serve over Steamed rice.  Happy Cooking!!!!

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CHICKEN VESUVIO, ITALIAN AMERICAN CLASSIC DISH FROM CHICAGO

tarteflambvesuvio 011Italian American cuisine is so widespread through the USA and often there are subtle or major differences in the same dish based on the region.   Sometimes it has to do with ingredient availability and often it’s just the style made popular by a chef or cook in a regional ItalianAmerican restaurant borrowing from their own home kitchens.  Such is the case with the Classic ItalianAmerican dish, CHICKEN VESUVIO.  At it’s base is a bonafide Southern Italian chicken preparation.  Chickens were not a popular food  as they were more prized for their egg laying.  Chicken cutlets were definitely not historical to Southern Italy’s cuisine.  The heritage chicken dishes were usually stewed or slow roasted dishes which helped tenderize the chicken’s meat after it was no longer producing enough eggs for the family.  Think Chicken alla Cacciatora…or Chicken roasted in a pan with a strong acid (to help make the meat more tender) like Wine, Lemon, or Vinegar.  Into that pan herbs that were growing wild or around the house  would be added with a good amount of onion or garlic..sometimes both.  Potatoes and sometimes other vegetables would be added as the chicken baked and it was all mixed with lard or olive oil.  I don’t think there’s an ItalianAmerican who didn’t grow up on a version of this dish.  Scarpariello is a version of this dish.  Vesuvio is a version of this dish.  Why Chicago? Why Vesuvio?  As with all foods this one is steeped in many legends.  I’ll just give what I think could be the reason.  In the 1930’s there was a restaurant in Chicago called VESUVIO and many fingers point to this dish being served on the menu.  It became popular and in time became a Chicago dish made in restaurants in that city both Italian and non-Italian.  One of the most popular versions of the dish is made with the addition of peas.  That’s how I first had it in Chicago and that’s the version I love the most.  I’ve also had it with Mushrooms and/or Artichoke Hearts, but I had the version with peas most often.  All versions start off with searing/browning the chicken in hot olive oil first.  This is key because that pan frying creates a specific taste.  Then the chicken is transferred to a baking dish with all the other ingredients and baked till tender.  My recipe is pretty much an adaptation from the Harry Caray’s Italian Steakhouse version.

Serves 4-6                                                   takes 2 hours

4 LARGE RUSSET POTATOES

3/4 CUP EXTRA VIRGIN OLIVE OIL

8 CLOVES OF GARLIC Gently bruised

2 CLOVES OF GARLIC, finely minced

1 5-6 lb ROASTING CHICKEN cut into 8-10 pieces

2 TBS KOSHER SALT

1 TBS BLACK PEPPER

1 TBS  OREGANO, or 2 TBS MINCED ROSEMARY OR THYME

1 TSP. GRANULATED GARLIC

1/3 CUP CHOPPED ITALIAN FLAT LEAF PARSLEY

1 1/2 CUPS DRY ITALIAN WHITE WINE

1 CUP CHICKEN STOCK (LOW SODIUM)

1 CUP FROZEN GREEN PEAS, cooked

Preheat your oven to 375 degrees F.  Peel the potatoes and cut them into wedges.  Heat some of the olive oil in a large Skillet and salt the potatoes.  When the skillet is hot add the potatoes and get them golden on all sides.  Add 1/2 the whole garlic and let this cook for only another minute.  REmove the garlic and potatoes to a platter.  Add more olive oil.  Now Season the chicken with salt, granulated garlic, 1/2 the oregano or herbs, black pepper. Fry the chicken just until golden on all sides, Takes about 8 minutes. Then deglaze the pan with the Wine.   Let this cook for 10 minutes, making sure you’ve scraped all the brown bits up from the bottom of the pan.  Pour the Chicken into a baking pan and add the potatoes and all the other ingredients except for the peas.  Roast this until the chicken reaches 155 degrees F.  Takes about 40 minutes.  At the end, add the peas and blend in with the dish.  Cook for another 5 minutes.  Make sure the potatoes are tender as well.  Baste the dish with the pan juices before you serve.  The temperature and time should ensure you not losing juices in the pan BUT if it looks that it might happen then add more wine or stock.  A salad or a nice platter of sauteed greens goes great with this ItalianAmerican Classic.  Happy Cooking.

SWEET GRILLED THAI CHILI SHRIMP

thaishrimp 003Looking for a simple Shrimp Dish?  Fantastic.  You’ve found the right blogpost.  Let me help you out here.  GRILLED Shrimp with a Sweet Thai Chili Sauce is a great way to start.  A few ingredients and some good Shrimp and we are on our way to a spicy and refreshing meal.  One of the first things I looked for when I went to Thailand was “Sweet Chili or Chilli Sauce” since so much of our USA Thai inspired food includes that.  Sweet Chili Sauce was everywhere.  Some very thin. Some quite thick.  Every thing we had seemed to come with a few dipping sauces which revolved around hot chiles, something sweet or sour or both, fish sauce, some soy, garlic or shallots.  Clean tasting and simple.  In the Patong Beach Night Market on Phuket Island we enjoyed their Thai Fried chicken which came with the Sweet Chili sauce.  Later that night we had grilled local seafoods which came with a vingary pungent chili sauce and another version of a sweet chili sauce.  A name for the Sweet Chili Sauce is NAM CHIM KAI.    Let’s start with the sauce because it will be much tastier if it sits overnight.

4 Thai, Fresno, or Red Chiles plus 1 tsp dried hot chile flakes (optional)

5 whole cloves of garlic

1 TBS. Rice Wine Vinegar

1/8 cup Honey

Salt to taste

1 tbs. Ketchup

1/2 tsp. Fish Sauce

Add the Chiles and garlic and pulse in a food processor until they have coarsely broken down.  Now add all the other ingredients and pulse until they are blended.  Pour into a container and cover.  Let this sit in the refrigerator overnight.

Bring to Room Temperature before using on Day 2.

for 4 people.

24 16-20 size Wild Shrimp, Peeled and deveined

juice of 1/2 lime

1 tsp. FISH SAUCE

1 minced Thai Basil (or regular Sweet) leaf

2 Tbs. Sesame Oil

Kosher Salt

White Pepper

 

Vegetable Oil

Chopped Romaine Lettuce, about 2 heads.

2 chopped green onions

Marinade the Shrimp for 30 minutes in a mixture of the fish Sauce, Basil, 1 tbs. Sesame Oil, salt, pepper to taste.  Drain.    Toss them with the remaining sesame oil and grill over a medium flame only for about 2 minutes on each side.  Or, you can pan “grill” them in a hot cast iron pan or grilling pan just be sure to oil the surface before you heat it up.   Add the Lime juice to the sauce.  Pour the sauce into a stainless steel mixing bowl large enough to add the hot fried shrimp. Make sure each one of the shrimp is nicely coated with the sauce.   Serve on top of beds of Chopped Romaine.  Top with green onions.  Done.  Serve with sticky rice.  HAPPY COOKING!!

 



 

SFINGI DI SAN GIUSEPPE PALERMITANI..SAINT JOSEPH’S SFINGI PASTRY, PALERMO STYLE

palmsunday16 044I get excited many times during the year in anticipation of a Holiday or Celebration and the foods that are part of that season, day, or time.  One of my most favorite is the annual Catholic celebration of the Feast of St.Joseph which Southern Italian culture has created a beautiful day of Springtime foods only eaten on March 19.  San Giuseppe is especially  revered in Sicily where he is one of their most beloved patrons.  Huge Celebrations in all the towns and homes flow out into the streets and special savory and sweet foods are made.  No where in Italy is this celebration as exhuberant as in Sicily, but don’t worry, the rest of Italy celebrates it with many different sweet and savory treats as well  This post deals with my most favorite of them all, the SFINGI DI SAN GIUSEPPE.  Sfingi is a term meaning a fried sponge of dough.  Sfingi are also the name for what people in Naples called Zeppole.  However….when the talented Sicilian pastry makers started immigrating to the USA in the late 1800’s and early 1900’s some things made some changes.  I have no idea why or how this happened because at St.Joseph’s time all Italian Pastry shops made 2 types of “St.Joseph’s Pastry”. They are now sold from the beginning of Lent thru Easter with peak production on and about March 19.  The two types are the Sicilian Sfingi which has morphed into a large, sometimes oversized cream puff, baked then filled with a Ricotta Cannoli Cream.  The top of the Cream puff is placed back on and a then a rosette of Cannoli cream added.  To this crushed pistachio or nuts, candied cherry and orange peel are added.  Crowned with powdered sugar.  The other pastry is from Naples, and is called the ZEPPOLE DI SAN GIUSEPPE.  Using a pastry bag and a rosette tip a circle of the cream puff dough is piped out then slid into hot oil and fried.  It’s split and a Vanilla Italian Pastry Cream (Crema Pasticceria) is added to the center, The top is placed on it and a rosette of the cream topped with a sour cherry (Amarena) goes on to finish it.  Both are amazing.  But so strange that the formerly fried SFINGI is now the baked one.  Whatever.  All delicious.  This is a dish that my mom made.  She loved making cream puffs.  She filled them with all sorts of fillings, puddings, whipped cream, italian creams, ricotta cream, chocolate cream.  But for San Giuseppe she made the Sicilian sfingi (she was not Sicilian!) and I watch intently as she went thru each step.  Let’s push this even further as in Palermo they leave the top off, sort of a Sfingi on the Half Shell.  These are the ones I”m showing you here.  Let’s go into the kitchen and bake!!!

First, you need to make the filling.  CREMA DI RICOTTA SICILIANA

1 lb DRAINED WHOLE MILK RICOTTA

1/2 CUP CONFECTIONERS SUGAR

1/4 tsp. ground cinnamon or one very very very SMALL drop of Cinnamon Oil.

3 tbs. fine chopped CITRON

2 tbs. small semi sweet CHOCOLATE CHIPS

BLEND TOGETHER UNTIL VERY SMOOTH AND CHILL OVER NIGHT

 

SHELLS: GLI SFINGI

1 CUP WATER

1/2 CUP BUTTER OR SHORTENING

1/8 TEASPOON OF  KOSHER SALT

1 cup TIPO 00 ITALIAN FLOUR OR 1 CUP SIFTED ALL PURPOSE UNBLEACHED FLOUR

3 EGGS

GARNISH:  CANDIED CHERRIES   CANDIED ORANGE PEELS  CRUSHED PISTACHIOS

Preheat your oven to 450 degrees F.  Bring a cup of water to a boil.  Add the butter or shortening and the salt.  Stir until the butter/shortening is melted and comes back to the boil.  Lower the heat and gently add all the flour in at once and keep stirring with a wooden spoon until the flour leaves the sides of the pan.  Remove from the heat.  Now add one egg and beat into the hot mixture until it’s fully incorporated.  Do the same with the next two eggs beating thoughroughly after each egg addition.  Place a parchment sheet on a baking pan.  PLace the mixture in a pastry bag and press out a mound about 2 inches wide.  Or form the same with tablespoons.  Bake for 20 minutes in the hot oven.  Then lower the temperature to 350 degrees F and bake for an additional 20 minutes.  Remove from oven and cool on racks. When cool slice in half.. Remove any wet dough from the inside it there is any.   Fill each 1/2 with the Ricotta cream.  Top with a candied cherry, slice of candied orange peel and some crushed Pistachio nuts.  Chill for 2 hours before serving.  Makes about 1 1/2 doz.   BUONA FESTA DI SAN GIUSEPPE!!!

 

 

HEARTY SAUSAGE AND CANNELLINI BEANS WITH SPINACH, ITALIAN SALSICCE E FAGIOLI CON SPINACI

fullcamera 490A hearty one pan Italian Stew made with Sweet Italian Sausage, Cannellini Beans and Spinach is just waiting for you to make it.  Read on and I’ll tell you how to create this dish of Italian Comfort Food.  About the most difficult part of this dish is taking the sausage out of the casing.  It’s pretty simple but tastes like you are eating something that took all day to cook.  Pretty cool huh?  SALSICCE E FAGIOLI CON SPINACI, looks better when you say it in Italian.  I can’t tell you how often my mother would pop open a can or two of beans and suddenly the house was filled with amazing aromas and we just couldn’t wait to sit down and enjoy one of the many dishes she created from her kitchen, or from her mother’s.  File this under CAST IRON COOKING (although it’s not a requirement) as it’s one of my favorite cooking pieces to use.  Hold heat.  Evenly cooks.  Durable.  Perfect for this dish or use any other high sided heavy bottomed pan.  Sometimes I sit back and can’t believe all I remember that came out of our kitchen in Staten Island, NYC.  Often I take those memories and dishes and build on them always staying true to the original and respecting it.  So let’s get started on this fairly “quick” dish which draws on my Southern Italian-American roots.

 

TIME:  1 hour 15 minutes                                  SERVES: 4-6

5 SWEET ITALIAN SAUSAGES , slit the skins and remove the meat.  Break it up into a bowl.

2 CANS CANNELLINI BEANS, DRAINED

3 SLICED CLOVES OF GARLIC

3 TBS EXTRA VIRGIN OLIVE OIL

1/2 TSP PEPERONCINO

KOSHER SALT

1/2 CUP WHITE ITALIAN WINE

1/2 CUP CRUSHED TOMATOES

2 CUPS CHOPPED FRESH SPINACH

PECORINO ROMANO FOR GRATING

See, not too much to worry about here!! Let’s Cook!

 

In a Cast Iron Pan or a high sided heavy bottomed pan add 1 TBS of the Olive Oil.  Heat on medium.  Break up the sausage meat and add to the pan.  Let the sausage meat brown well on all sides by moving it around the pan every 6 minutes or so.  Should take about 15 minutes.  Add an additional TBS of the Olive oil, wait 3 minutes,  and then add the garlic.  Let this saute’ for 2 minutes and then add the wine.  Deglaze the whole pan (LOOK AT THAT BEAUTIFUL GOLDEN SAUCE YOU JUST MADE!! SMELLS GREAT RIGHT??).  Now add the tomato and bring to a boil.  Add the Beans, Mix well and check for seasoning.  Let this cook for 20 minutes.  Chop the spinach and add it at this point.  Stir.  Continue cooking for 20 minutes on low.  Now you’re done.  Check for Seasonings. Cook this dish till it gets to a consistency you like.  It like it when it’s at a thick stew consistency.  Much of that happens if you cook in on one day, and let it cool down and reheat it the next.  Serve the finished hot dish with Pecorino for grating, Extra Olive Oil for Drizzling, and Peperoncino for the spice.  Will last in the fridge up to 3 days.  BUON APPETITO!!! HAPPY COOKING!!! serve this is great bread!!

PASTA E PATATE…MACARONI AND POTATOES..FROM SOUTHERN ITALIAN ROOTS

batann 001I am determined to never lose those dishes which I loved and learned as a child.  Along with Peanut Butter and Jelly Sandwiches and Hot Dogs, Fried Chicken and Burgers the dishes of the Southern Italian Immigrant kitchen of the late 1890s to 1920s is the single largest pool of dishes I draw on in my own kitchen.  The dishes that Grandma and Grandpa brought with them, the American additions or deletions, how Mom interpreted them, these are the things that shape what happens at my stove. BASTABADANN, say it quickly with a long emphasis on the ANN at the end and now you’re talking like my father.  This blogpost is all about the Southern Italian dish PASTA E PATATE, or Potatoes and Macaroni.  Think Pasta e Fagioli and remove the beans and insert the potatoes.  The typical southern Italian kitchen of those days used what was available in ways to stretch the paltry amounts they had to work with.  Sad premise but as with much of the world’s cuisine extraordinary dishes with very little have been passed down to us.  In 2018’s often misguided food and eating world two hardcore carbohydrates in the same dish can be off putting.  Consider this, these soups or stews if you want to give them a label were not meant to be consumed as part of a larger meal.  They ARE the meal.  Keep an open mind and plan your eating around that and they are not CARB BOMBS.   A little tomato, onion or garlic, olive oil, pasta and potatoes, peperoncino to taste are the whole dealio. To those items I add a seasoning, a pinch of oregano or a basil leaf or two and I love to garnish the finished bowl with pieces of hot cherry peppers packed in vinegar.  Add Pecorino or Parmigiano to that and you have an amazing bowl of food. Some good bread on the side works too but watch for any Food Police that are lurking by.  A few years ago I posted my Pasta e Patate on Facebook and was scolded by someone for over “Carbing” my food.  That person the previous day posted a Tuna with Mayo Sandwich on White Bread (toasted) with a layer of Crushed Potato Chips.  Ahhh…the Food Police.  Watch out for them and ignore them.  Common sense says if you’re eating this many carbohydrates pair it with a good bracing salad of greens and maybe some tomatoes or a side of sauteed greens in garlic and olive oil.  Balance friends not preaching and bad messages.  We will all eat happier that way.  Ok, enough of my preaching and onto the PASTA E PATATE.  One more note..Pasta e Patate has a tradition (not a rule, and not everyone follows it) of using MIXED MACARONI, ie: different shapes.  I like using two together, but they are basically the same shape just in different sizes,  TUBETTI and TUBETTINI, one is bigger than the other.

TIME: about 1 1/2 hour or less                                   SERVES: 4-6

1/4 lb. TUBETTINI

1/2 LB. TUBETTI

1  1/4 LBS. PEELED AND CUBED POTATOES, or COARSELY CHOPPED, up to you.

1 fine diced ONION

1/2 stalk CELERY, fine diced

pinch of OREGANO or a few fresh BASIL LEAVES

3 SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 TBS. TOMATO PASTE

3 TBS EXTRA VIRGIN OLIVE OIL

1 SMALL RIND, PARMIGIANO REGGIANO

KOSHER OR COARSE SEA SALT

PEPERONCINO

3 COARSE CHOPPED HOT VINEGAR CHERRY PEPPERS

PECORINO ROMANO or PARMIGIANO-REGGIANO for grating the finished servings.

Use a large heavy bottomed pot.  Add 2 tbs. of the olive oil and add the onions, a pinch of salt, a pinch of peperoncino and the celery  Saute’ till soft, about 10 minutes on medium to low flame.  Now add the tomato, oregano or basil, parsley, blend, Then add a 2 cups of water.  Bring to a boil and add the potatoes and season with more salt.  Add the Parmigiano Rind if you have it.  Cook these on a low boil.  Keep an eye on this so that the liquid doesn’t completely evaporate, stirring frequently.  If more liquid is needed add it in 1/2 ladle increments. While this is cooking bring a pot of water to the boil, well salted of course and cook the 2 pastas.  When they are just al dente, remove them with a slotted spoon and add to the pot of potatoes.  Mix well.  Add a little olive oil and then check the consistency.  Some like this dish “dry”, some a little thick, and some more soupy.  This is when you add some of that reserved pasta cooking water to achieve your desired texture.  And don’t let the food police tell you your preference is wrong. Throw them out of your kitchen.  This dish is made a million different ways.  Blend the water and then remove from the heat. Important step here. LET IT SIT.  ItalianSoups, maybe soups in general, stews too, get better when they sit for a while, especially over night.  Let it sit for at least 1/2 hour.  (Longer is better but I’m sure you’re hungry by now!!). TASTE THE DISH AT THIS POINT before you reheat. It may need more salt, or add some grated cheese and see how it tastes, More peperoncino, more olive oil.  This is where you learn to not be dependent on a recipe and instead on your cooking intuition.  Serve the Pasta e PAtate in bowls with a drizzle of olive oil, a pinch of peperoncino, let your diners GRATE THEIR OWN CHEESE INTO THE BOWL.  Wow. Done.  Delicious. Ask your diners if they would like some hot vinegar cherry peppers on top.  Don’t assume they will like that. I like that, you may not. Serve the peppers in a bowl on the table next to the cheese!!!  Fantastic.  Buon Appetito!! Happy Cooking!!

 

Works for Vegetarians.  Omit the cheeses and it should work for  Vegan and Plant Based Diet followers.

 

 

 

BUTTERMILK RICOTTA PANCAKES WITH LEMON AND STRAWBERRY SYRUP

strawricottaplns 004PANCAKES!!!  For Breakfast, Brunch, Lunch, Dinner, Snack, Middle of the night…always a good time.  One of the staples of the AMERICAN BREAKFAST SCENE the pancake is like a hug.  Easy to make,  quick to cook, what’s not to like?  The addition of Italian Ricotta to these pancakes gives them a slightly lighter and international flavor.  A bit of lemon is added and a syrup of Strawberries, Limoncello and Lemon Zest add color and flavor to your tall or short stack.  You decide how many you want.  First we will make the Syrup and have that ready for when you delicious cakes are hot.  Oh, why am I talking about Strawberries in the dead of Winter?  Florida knows best.  It’s Strawberry season there and most National stores are carrying the sweet treats right now.  I’m giving this whole meal a little ItalianAmerican mash up…so enjoy!!

STRAWBERRY LIMONCELLO SYRUP

1 PT. SLICED STRAWBERRIES

2 CUPS GRANULATED SUGAR (VANILLA SUGAR IF YOU HAVE IT)

2 TBS WATER

1/8 TSP FRESH LEMON JUICE

1 TBS LIMONCELLO

In a heavy bottomed sauce pan add the Water, Strawberries, Lemon juice, and the Sugar..Mix.  Keep on Low heat and stir frequently.   As this cooks the berries release their juices.  Bring to a low boil once there’s liquid in the pan.  Then reduce to a simmer and add the Limoncello.  Simmer for 5 minutes.  Done.  You should have a pan of beautifully fragrant and red syrup and berries.  Place to the back of the stove.

PANCAKES

2 JUMBO EGGS

3/4 CUP BUTTERMILK

1 CUP RICOTTA CHEESE, WHOLE MILK, DRAINED

1 TSP. LEMON ZEST

1 TBS MELTED BUTTER

2 TBS. VANILLA EXTRACT

1 CUP UNBLEACHED ALL PURPOSE FLOUR, SIFTED

1 TBS. GRANULATED SUGAR

1/2 TSP. BAKING SODA

1/2 TSP. KOSHER SALT

BUTTER FOR GREASING THE PAN BETWEEN COOKING

EUROPEAN BUTTER ( OR A GOOD AMERICAN BUTTER), BROUGHT TO ROOM TEMPERATURE

In a large bowl blend everything up to the flour still it’s all well mixed.  Slowly add the flour, baking soda, sugar, salt to the bowl and gently mix the dry with the wet ingredients.  Mix till smooth.  Let this sit for 5 minutes only.  Heat a non stick or regular skillet.  Grease the surface with butter.  Pour 2 pancakes into the pan leaving some space inbetween.  Or make them as large or small as you want.  The bigger the pancake the harder the “flip” so I like 2 medium small sized ones.  MAKE SURE YOU ARE ON MEDIUM HEAT or they will burn before you are supposed to flip them.  When there’s a bunch of bubbles on the surface, it’s time to flip!   You’ll not have to cook them as long on the other side.  As you stack them add a little of that room temperature butter to them.  How many does it make?  no idea since your size will determine that but this should work to feed at least 3 hungry eaters.  Serve with extra butter and Pour the sauce over the pancakes.  Fantastic.  Happy Cooking!!!