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Tomato Ricotta Pastry
Prosciutto Wrapped Chicken / Pimiento Sauce
Risi e Bisi
Menu Plan for the week of March 22, 2013: Saturday's Recipes
Tomato Ricotta Pastries
Prosciutto Wrapped Chicken / Pimiento Sauce
Risi e Bisi
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Yes, I know, tomatoes are not in season yet. But, the hot house tomatoes actually work better for something like this - less juicy. We strive to eat seasonally; we don't have to be perfect.... And I really want to get in to summer cooking!
Tomato Ricotta Pastries Preparation and cooking time: 30 minutesThe tomatoes I used are a local variety, large in diameter but rather flat. If you have tomato left, save for another use. The green garlic, tomato and ricotta make a mini Italian feast!
1 large tomato
3 green garlic or 3 green onions and 1 clove garlic
2 tsp olive oil
1/4 cup ricotta
puff pastry
Pastry: Thaw puff pastry, if needed. Cut out 2 circles, 5 - 6" (12 - 15cm) in diameter. (Use a bowl as a guide). Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5" (1.25cm) inside the edge of the pastry.
Green Garlic: Cut the stem ends off the green garlic and remove the outer layer.
Slice about 1/8" (.3cm) thick including green tops. If using green onions, trim and slice the same way and mince garlic. Heat oil in a small skillet over medium heat. Add green garlic or onion and garlic, and sauté until tender, about 4 minutes.
To finish:
Cut 2 - 3 thick slices from tomato, enough to cover the pastry inside scored line. Divide the ricotta and spread on the pastry out to the scored line. Top with sliced tomato. Spoon green garlic on the tomato. Bake in a pre-heated oven, 400F (200C), for 12 - 15 minutes, until golden brown. Remove and serve.
These are easy to make: slice a pocket, fill and tie. The Prosciutto wrapping infuses the chicken with flavor and helps keep it moist. The Pimiento Sauce adds just a bit of spice to it.
2 chicken breasts, boneless, skinless
2oz (60gr) Gruyère or other hard cheese, thinly sliced
4 slices Prosciutto (about 3oz, 90gr)
1 tbs olive oil
kitchen string
Pimiento Sauce:
4oz (120gr) pimientos (pimentos) or roasted red peppers, drained
1/2 tsp garlic powder
1/2 tsp chili powder
1 tbs tomato paste use the stuff in the tube
1 tbs Greek or plain yogurt
1/4 - 1/2 cup (2-4oz, 60-120ml) chicken stock
With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. Make the cut on the 'straight' edge of the breast. You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides.
Tuck the sliced cheese inside.
Lay 2 slices of Prosciutto side by side. Close the chicken breast and lay it on the Prosciutto at a slight angle, Roll and wrap, covering the chicken breast completely in the ham, as best you can.
Wrap the entire parcel with kitchen string to hold it together - and keep as much cheese inside as possible.
Heat oil in a medium nonstick skillet over medium heat. Add chicken and brown well on all sides, about 10 minutes total. Reduce heat to low, cover and let finish cooking, another 10 - 15 minutes.
To finish: Remove chicken from heat. Snip the string in a few places and remove. Spoon some Pimiento Sauce onto the plates, place the chicken in the center and serve, any remaining sauce on the side.
Pimiento Sauce:
Put pimiento/pepper, garlic powder and chili powder into a blender. Add just enough of the chicken stock to enable it to purée. Pour into a small saucepan and stir in tomato paste. Gently heat until it starts to simmer. Remove from heat, stir in yogurt and cover to keep warm.
This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The original is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than the American adaptations.
1 cup frozen peas use fresh if available
1/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
1 - 1 1/4 cups chicken stock
1 shallot
1 tbs butter
1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
Heat chicken stock and keep hot over low heat. Finely chop shallot. In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/4 cup of stock and stir. If the peas are frozen add to the stock (not the rice) now. When the rice has almost absorbed the stock add another 1/4 cup stock and the peas if they are fresh. Continue adding stock, 1/4 cup at a time, and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan. Pour into a bowl and serve immediately.
Cooking Schedule: 45 minutes for menu |
Sauté chicken |
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