Cooking On Pennies XVIX: From "Genaro's Cucina" 🌞

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FRICCO DI POLLO ALLARRABIATA
Chicken with spicy tomato sauce

This rustic chicken dish from Umbria is a great way of using up tomatoes
that are just a bit too ripe for salads. The combination of garlic, chilli and
the essential oils that exude from the finely chopped rosemary
complement this dish perfectly. Simple to prepare with just a few
ingredients, I’m sure this will be your go-to chicken dish. Serve with good,
rustic bread to mop up the delicious juices.

Serves 4

1kg (2lb 4oz) chicken pieces on the bone, such as thighs and drumsticks
(either skin-on or skinless)
3 tbsp extra virgin olive oil
3 garlic cloves, lightly crushed and left whole
1 red chilli, finely chopped
2 tbsp finely chopped rosemary needles
150ml (5fl oz) white wine
500g (1lb 2oz) ripe cherry or baby plum tomatoes, cut in half (or any ripe
tomatoes you have)
sea salt and freshly ground black pepper
rustic bread, to serve

Heat the oil in a large frying pan over a high heat, add the chicken pieces,
then reduce the heat to medium and cook the chicken on all sides to seal,
about 15 minutes. Cover with a lid and cook for a further couple of
minutes. Transfer the chicken to a plate and set aside.

Discard any fat remaining in the pan.Return the pan to the heat, add the olive
oil, then sweat the garlic, chilli and rosemary over a gentle heat for a minute
or so. Return the chicken pieces to the pan, add some salt and pepper, then
increase the heat, add the wine and allow it to evaporate. Reduce the heat
again, stir in the tomatoes, cover with a lid and cook over a gentle heat for
30 minutes until the chicken is cooked through.



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Remember Prosciutto?


POLPETTONE CON UOVA, PROSCIUTTO E PROVOLONE CON PATATE ARROSTO
Meatloaf with eggs, ham and provolone cheese served with baby roast potatoes

Polpettone is a good way of making minced meat go further and using up
any leftovers of ham or cheese. The addition of eggs enriches the dish even
more. Serve with roasted baby potatoes for a tasty and nutritious meal.

Serves 4

70g (2½oz) crustless stale bread, cut into small chunks
100ml (3½fl oz) milk
4 eggs
200g (7oz) beef mince
200g (7oz) pork mince
30g (1oz) grated Parmesan cheese
½ handful of flat-leaf parsley, finely chopped
1 garlic clove, diced
60g (2¼oz) cooked *ham
30g (1oz) provolone cheese, cut into thin slices
65ml (2fl oz) water
½ tbsp plain flour
dried breadcrumbs, for coating
500g (1lb 2oz) baby potatoes
2 garlic cloves, lightly crushed and left whole
thyme and rosemary sprigs, a couple of each
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper

Ed. Note: *(by "ham" Genaro means Prosciutto!)

Soak the bread in the milk for about 20 minutes until softened. Squeeze
out if necessary.

In the meantime, cook three of the eggs in a pan of boiling water for about
8–10 minutes until they are hard-boiled. Remove from the heat, drain and
then place in cold water and leave to cool. Once cool, remove the shells.
Combine the beef and pork mince, the softened bread, the remaining egg,
the Parmesan, parsley, diced garlic and a little salt and pepper in a bowl.
Place a large sheet of clingfilm on the work surface and place the meat
mixture on top, spreading it into a roughly flat rectangular shape, approx.
28 x 20cm (11 x 8in.). Lay the ham slices over the top, then the provolone
slices and top with the whole hard-boiled eggs. Carefully roll up with the
help of the clingfilm into a large sausage shape, securing well at the ends
and pressing all over to avoid any holes or gaps. Leave to rest in the fridge
for 30 minutes.

Preheat the oven to 200°C fan/220°C/gas mark 7. Line a 900g (2lb) loaf tin
with baking paper or a baking paper loaf liner.

Make a smooth liquid paste using the water and flour, then set aside.
Carefully remove and discard the clingfilm from the meatloaf. Coat the
meatloaf all over with the liquid flour paste and then coat in breadcrumbs.
Carefully place the meatloaf into the lined loaf tin, reshaping it a little to fit
the tin. Bake in the oven for 55 minutes until cooked through and lightly
browned.

Meanwhile, place the baby potatoes in a roasting tin with the whole
crushed garlic cloves, the herb sprigs, a little salt and pepper and a drizzle
of olive oil and toss to mix well. Place in the oven about 15 minutes after
the meatloaf has gone in. Once ready, the potatoes will be golden brown
and crispy.

Remove both from the oven, carefully take the meatloaf out of the tin,
discard the lining paper or liner and place on a plate. Slice and serve with
the roasted baby potatoes.

Serve immediately with lots of good rustic bread.



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POLLO IN SCAPECE
Chicken in vinegar and mint

In Scapece is a Neapolitan term to mean food that is marinated in vinegar
and mint, like the popular Zucchine alla Scapece. Although not marinated
in vinegar, the chicken has a lovely subtle vinegar taste. For a richer
flavour, make this dish the day before, store in the fridge and then serve it
at room temperature.

Serves 4

4 tbsp extra virgin olive oil
1kg (2lb 4oz) mixed chicken thighs and legs (bone-in and either skin-on or
skinless)
125ml (4fl oz) white wine
1 onion, finely sliced
3 carrots, sliced
4 garlic cloves, lightly crushed and left whole
½ red chilli, finely chopped
125ml (4fl oz) white wine vinegar
200g (7oz) baby plum tomatoes, halved
handful of mint leaves
2 bay leaves
approx. 400ml (13½fl oz) hot water
sea salt and freshly ground black pepper

Heat the olive oil in a large frying pan over a medium-high heat, add the
chicken pieces and seal very well all over, about 15 minutes. Transfer the
chicken pieces to a plate.

Add the wine to the pan and deglaze, stirring to release all the tasty bits on
the bottom of the pan. Stir in the onion, carrot, garlic, chilli and some salt
and pepper and cook over a gentle heat for 10 minutes.

Return the chicken pieces to the pan, add the vinegar, tomatoes, mint and
bay leaves, then add enough hot water to cover. Partially cover with a lid
and cook over a gentle heat for about 30 minutes until the chicken is
cooked through.

Remove from the heat and leave to rest for 20 minutes before serving. Or
this dish can be enjoyed cold (see intro). Discard the bay leaves before
serving.



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Sardinian mini meat pies

These savoury pies originate from Sardinia and were often made with
leftover bread dough enriched with lard and filled with whatever
ingredients were available. Minced meat and/or vegetables are a popular
filling these days and I have used lamb in my recipe. But you can, of
course, use beef or pork mince or a mixture of the two, or you can use
whatever vegetables you have to hand or want to use up, if you prefer.
Serve with a green or mixed salad for a complete meal. These mini pies are
also perfect to take on picnics or for a packed lunch.

Makes 10 mini pies

For the pastry

400g (14oz) ‘00’ pasta flour, plus extra for dusting
pinch of sea salt
150g (5½oz) chilled butter
approx. 150ml (5fl oz) water

For the filling

2 tsp extra virgin olive oil
1 small onion, finely chopped
200g (7oz) lamb mince
8 mint leaves, roughly torn
30ml (1fl oz) white wine
180g (6¼oz) potatoes, peeled and cut into small cubes
100g (3½oz) frozen peas
15g (½oz) grated pecorino cheese
1 egg yolk, beaten with a splash of milk
sea salt and freshly ground black pepper

First make the pastry. Combine the flour and salt in a large bowl,
cut the butter into small chunks, add to the bowl and then use
your fingertips to work the flour and butter together until the
mixture resembles breadcrumbs.

Gradually add enough cold water, mixing to make a smooth pastry.
Form the pastry into a ball, wrap in clingfilm and leave to rest in
the fridge for at least 30 minutes while you get on with making the
filling.

To make the filling, heat the olive oil in a frying pan, add the onion and
sweat over a medium heat for about 3 minutes until softened. Stir in the
lamb mince and cook until well sealed all over, about 7 minutes. Add the
mint leaves and some salt and pepper, then add the wine and cook for
about 5 minutes. Add the potatoes, cover with a lid and cook for about 10
minutes, then add the peas and cook for a further 2 minutes until the
potatoes are just tender. Remove from the heat, leave the mixture to cool,
then stir in the pecorino.

Preheat the oven to 180°C fan/200°C/gas mark 6. Line a baking sheet with
baking paper.

Roll out the pastry on a lightly floured work surface to about 5mm (¼in.)
thickness. Cut out 10 circles using a 10cm (4in.) round pastry cutter and
then cut out 10 more circles using a 9cm (3½in.) round pastry cutter,
rerolling the trimmings, if necessary.

Take one of the larger pastry circles in the palm of your hand and fill with
3–4 teaspoons of the lamb mixture. Place a smaller pastry circle over the
top, pressing it down well around the edges so the filling doesn’t escape.
With your fingers, crimp the edges. Repeat with the remaining pastry
circles and filling to make 10 pies in total. Place the pies on the lined
baking sheet and brush all over with the egg wash. Bake in the oven for 40
minutes until golden brown.

Remove from the oven and serve hot or cold. If serving cold, these pies
will keep in an airtight container in the fridge for up to 3 days.

All the above from "Genaro's Cucina"
https://www.goodreads.com/book/show/67353150-gennaro-s-cucina

There you have it, glorious Italian goodness for your family!