10 minute Chicken Exquisite! From start to finish!


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This is so easy and takes only 4-5 minutes in the pan. 10 minutes is the total time! Whole Foods had chicken breasts for 2.99 a pound so I bought 3 packs of it. I froze 2 of them.
I was tired of the same chicken breast dishes that are baked or pan fried. They tend to be dry in the middle too. I remembered the Roman way they do veal and chicken and it had total appeal to me last night. Pounding the meat thin makes it cook real fast and you can scrape those brown bits, deglazing with Marsala or Sherry (can use broth, wine or water) which adds to the yumminess.

boneless chicken breasts – 1 breast becomes double in size after pounding thin to 1/4 inch between plastic wrap
1 or 2 roughly chopped garlic cloves
2 tbsp olive oil
fresh sage leaves- 5-10
Marsala or Sherry
balsamic glaze (optional)
Sea Salt
cracked pepper

heat the oil in the pan
add the garlic, sage leaves then chicken. Flip after 2 minutes. When pan dries up deglaze with marsala and cook until it evaporates. When golden brown on both sides remove from pan.
drizzle with balsamic and serve hot.
It’s delicious with artichokes or roasted vegetables and a green salad.

wine pairing:

white: Pinot Grigio or

red: Barbera

Super Easy Super Delicious Fruit Crostata from Rome – family Garassini

20150523_17043620150523_162730 20150523_161222 My good friend Laura Garassini in Rome gave me this family recipe from her sister Carla.  I made this and brought it to friends tonight and they loved it!  I loved it! And it is so easy!  You just have to have a good marmalade since that’s the main ingredient.
Italian Fruit Crostata
Crostata di Carla ( Laura’s sister)

2 cups al purpose flour
2 sticks butter – cut in cubes at room temp
2 egg yolks
2/3 cup sugar
pinch of salt
zest of 1 lemon
2 tbsp Marsala or Sherry
1 jar of your favorite marmalade

Make the dough:
In food processor mix flour, salt and sugar.
Then add egg yolks.
Mix until forms a ball adding water if needed.
Wrap in plastic and let rest for 30 min. to an hour in fridge.
Remove half of dough from fridge.
Preheat oven to 400
Roll out to fit tart pan.
Poke holes in bottom crust.
Mix the Marsala into the marmalade.
Spread onto bottom crust.
Take other half of crust and roll out to make strips.
Make strips both ways across the marmalade, pressing on the edges to seal.
Bake for 20-25 minutes

Indicazione in Italiano:
Fare pasta frolla – durante l’impasto se risulta troppo secco aggiungere 1 dito d’acqua – e lasciare riposare in frigo ,coperta per ½ h, 1 h.
Ne stendo metà, o ¾ e bucherello il fondo con una forchetta. Ricopro la pasta con la marmellata. Faccio le strisce da mettere sopra con il resto della pasta e il bordo. In forno, ½ h a 200°.

Easy Fresh Beet Pasta

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Fresh Beet pasta with sage

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Fresh Beet Pasta- so pretty and so tasty and healthy too!

Don your gloves for the beets unless you want bright red hands.
Cooking the fresh beets in the microwave make it easy to peel and cood with the fuss.


1 fresh beet – or you can use canned – need 1/3 cup
2 cups semolina flour
3 oz warm water or as needed


Put unpeeled , washed beets in microwave and cook about 4 minutes per beet (covered with 1/4 cup water)
Throw the cooked beets in the food processor and puree.
Add the semolina and mix.
add water through feed tube until dough comes together into a ball.
Turn out onto a semolina floured counter.
Knead 4-8 minutes until soft and silky.  If sticks to your hands just add more flour.
Wrap in plastic and let rest for 30 minutes to 3 hours.
Can store 1 day in fridge or freeze.

Remove from plastic and roll out to desired thickness. I used 5 on pasta machine.
Cut into fettucine or whatever you like and let dry for up to 3 days or use immediately.

Cook in well salted boiling water 1-2 minutes fresh- a little longer if dryed,and longer if frozen. (don’t thaw first if frozen)

Store in zip lock bags in pantry.
You can also freeze noodles instead of drying.

Have fun and expect to get rave reviews from your friends!

Good sauces for this are brown butter sage sauce or

rosemary garlic sauce.

Just saute the herbs and garlic in a few spoons of olive oil or butter and pour over cooked pasta.

Butternut Squash Fresh Pasta Dough – Easy! spinach, beets, zucchini, herbs, garlic can be substited!

butternut squash pasta
cutting with hand roller
dough after kneading 8 minutes
after rolling through on 1st setting
cooked butternut squash


So I discovered an easy way to peel and prep the butternut squash. The microwave!
Just poke holes in it about 10 times and nuke it for about 5 minutes until it’s soft enough to cut in half. It’s so easy to peel too! No more sore muscles!
Then throw it in the food processor with the flour, add water as needed and echola! you have your dough.
Knead for 8 minutes until soft and silky.
Let rest wrapped in plastic wrap for 30 minutes and up to 2 hours- freeze it if you will be longer. Dough doesn’t like refrigeration as it takes in too much extra moisture.

2 cups semolina flour
1/3 cup cooked butternut squash
3-5 oz warm water

poke holes in squash all around then microwave for 5-8 minutes until fork pierces easily.
cut in half and peel.
Take 1/3 of it and put in food processor – use the rest for dinner, drizzling some maple syrup and butter, sprinkling of sea salt and broil until all bubbly and carmelized- delish!
Process the squash until smooth.
Add 2 cups semolina and process until well combined.
pour the water through the feed tube slowly until mixture forms a ball by itself.
Remove to a semolina floured counter and knead for 8 minutes- put music on and knead to the beat! Have fun with it! Kids love to do this too and you really can’t ruin it.

Wrap in plastic and let rest for half an hour up to 2 hours.
Take 1/4 of dough out- rewrap the rest so it doesn’t dry out.
Roll it out by hand as thin as possible or use a pasta machine starting with 1 and progressing to 6.

You can leave in wide pieces for lasagna or cut into strips for fettucine (pictured above) The world is your oyster- do whatever you want!
Then let air dry hanging on hangers, chairs, whatever you have for a day – The artisan pasta companies dry for 3 days, moving from hot and dry location to a cool and humid place, and back to hot/ dry. This forms a crust on the outside while completely drying on inside.
Purpose: to have a great end result when cooked that doesn’t fall apart and cooks to al dente.
Store in zip locked bags once dry in your pantry or instead of drying put immediately in freezer – this method saves you from having pasta and four all over your house like I do right now.

You can substitute spinach, beets, herbs and garlic for the squash.

When cooking pasta from freezer don’t thaw out first-
make sure boiling water is well salted- should taste like the ocean (remember there is no salt in the dough- for many reasons)
frozen will cook in about 5 minutes
from dried will cook in about 2-3
from fresh 1-2 minutes depending on the thickness. Just take a strand out and taste it every 30 seconds and if there is a firm bite to it without being raw it’s done!

Most Asparagussy Asparagus Risotto you’ve ever Tasted!

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I love this risotto because it is so asparagussy! Is that a word? You get this by blending all but the tips with it’s cooking liquid and using it as your stock. Then you add vegetable or chicken stock as needed.

Asparagus Risotto

2 pounds asparagus
300 g or 1 ½ cups Vialone or Carnaroli rice are best but Arborio is easiest to find
50 g butter or 3 T
1 cup of white wine or prosecco
1 onion finely chopped
4 T freshly grated Parmigiano cheese
salt and fresh ground pepper

Break the tough end off the asparagus spears and discard. Break off the tops and put to one side.
Roughly chop the rest of the spears and cook in lightly salted boiling water.
When cooked, use an immersion blender or food processor to puree the asparagus with their water to make a thick stock. Keep simmering on low heat.
Heat half the butter and gently cook the union until soft. Stir in the rice and let it begin to absorb the butter before adding the wine and when that evaporates a ladle of stock. Keep adding the stock, a ladle at a time, taking care not to “drown” the rice, until the rice is cooked. You may have to use some boiling water if the stock runs out. The rice usually takes about 25 minutes to cook over medium heat.
When the rice is ready stir in the remaining butter and the cheese, beat with a wooden spoon, cover and leave to stand 5 minutes.
Check salt and serve with black pepper.