CHICKEN THIGHS MARINATED IN BALSAMIC VINEGAR

We had pork instead, but the marinade is where its at!

Ingredients

3 CHICKEN THIGHS

1/8 CUP BROWN SUGAR

1/8 CUP BALSAMIC VINEGAR

1/8 CUP APPLE VINEGAR

ROSEMARY

SALT

Directions

In a large bowl wisk the sugar into the 2 vinegars adding the Rosemary and 2 pinches of salt

Place into the bowl the chicken and marinade for at least 2 hours

Pour the chicken and marinade into a skillet over a low fire.  Cook until the marinade reduces and has carmelized.

Zucchini Ravioli

Raviolis were super delicious, and Fabio's home was gorgeous. A roman princess who lives upstairs (the apartment is a block away from the top of the Spanish steps) used to own his apartment too, and his bedroom and dining room used to be hers. She left a couple busts and the chandelier for him-- How nice! The trellis just behind me in this picture to the right opens up from the dining room and has an incredible view. We were too distracted with eating the food we just cooked to even notice, but we made great friends with our fellow cooking mates. Good company, good food, good wine and lovely surroundings just made it a FABIOLOUS day.

Made with egg and flour dough, will have to find recipe later.

Chef Fabio made a video on how to make the perfect Zucchini ravioli.  

Pici with Aparagus, Cherry Tomatoes and Bread Crumbs

Ingredients

A BUNDLE OF ASPARGUS

1 CUP CHERRY TOMATOES

6 TBS EXTRAVERGIN OLIVE OIL

1 GARLIC GLOVE

½ CUP PARMAESAN

3 SLICES OF LEFT OVER BREAD

3 SUN DRIED TOMATOES

SALT

Directions

WASH YOUR ASPARGUS,CUT OFF THE BOTTOM AND KEEP THE TIPS AND THE MIDDLE PART OF THE STEMS.

BOIL IN SALTED WATER THE MIDDLE PART FOR 20 MINUTES THEN MAKE A PUREE IN THE BLENDER.

BOIL THE TIPS SEPARATELY FOR 10 MIN

MAKE BREADCRUMBS - PUT IN A FOOD PROCESSOR YOUR LEFT OVER BREAD( IF YOU DON’T HAVE BAKE IT)WITH A GARLIC GLOVE,3 SUN DRIED TOMATOES AND A PINCH OF SALT.

IN A SKILLET WITH EXTRA VIRGIN OLIVE OIL AND GARLIC PLACE YOUR CHERRY TOMATOES AND COOK THEM UNTIL THEY ARE NEARLY CARMELIZED (15 MIN )

BOIL YOUR PICI UNTIL THEY FLOAT. PLACE THEM IN THE SKILLET WITH THE TOMATOES, ADD THE ASPARGUS PUREE , A LADEL OF BOILING WATER, PARMAESAN AND REMOVE ONTHE HEAT UNTIL THE LADEL OF BOILING WATER MELTS THE PARMAESAN AND MAKES A NICE CREAMY SAUCE

SERVE IN YOUR PLATE SPRINKLING THE BREAD CRUMBS ON THE TOP, A DIZZLE OF EXTRA VIRGIN OLIVE OIL

AND FLAKES OF PECORINO CHEESE

Zucchini Croquette

Thank you Chef Fabio! His other recipes are found on his website here. Yummm. 

Ingredients

1 CUP CHOPPED ZUCCHINI (steamed or fried, as you prefer)

SALT AND PEPPER TO TASTE

2 EGG YOLKS

½ CUP PARMESAN CHEESE

GRATED LEMON ZEST

BREAD CRUMBS.

Directions

Mix together all the ingredients and let refrigerate for at least half an hour in the fridge.

Shape it in medium balls

Roll them one by one in the egg white, a little wisked, then in the bread crumbs.

Place them into a baking pan with a little olive oil and let it cook warm oven (325) for about 20 minutes, until golden crisp.

Zesty Vegetable Dip

Ingredients:

• 1 cup mayonnaise
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 envelope Italian salad dressing mix
• 1 tbsp dried minced onion
• 1 tbsp dried parsley flakes
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• Assorted raw veggies

Preparation:

1. In a small bowl, combine the first eight ingredients until well blended. Cover and refrigerate for two hours. Serve with veggies.

Makes 2 cups

Linguine with Sausage and Peppers

This classic Italian combination is made light and bright with turkey sausage and bell peppers. Arugula gives the dish a peppery taste. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• Coarse salt and fresh ground pepper
• 1 pound (box) linguine
• 1 pound turkey sausage, casings removed
• 6 garlic cloves, thinly sliced
• 4 yellow or red bell peppers, ribs and seeds removed, thinly sliced
• 4 tablespoons butter
• 4 cups arugula, torn

Preparation:

1. In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of the pasta water; return the pasta to the pot.
2. Meanwhile, cook the sausage and 2 tbsp water in a large covered nonstick skillet over medium until the fat renders, about 5 min. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up with a spoon, about 7 min.
3. Add the garlic, bell peppers, and 1/4 cup of the reserved pasta water; cook until the peppers soften, about 6 min. Add 3/4 cup of the past water and the butter; swirl to combine.
4. Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.

Cashew Chicken

Look for hoisin sauce and rice vinegar in the Asian food section of the grocery store. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It's used as a seasoning at the table and in cooking. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 tablespoon cornstarch
• Coarse salt and fresh ground pepper
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces) toasted (see note below)

Preparation:

1. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper
2. In a large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 min. Transfer to a plate.
3. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 min. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.
4. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 min. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over rice, if desired.

Toasting Cashews:

Spread the cashews on a baking sheet, and toast in a 350 oven until golden and fragrant, about 10 min.

Serves: 4

Prep Time: 30 min

Total Time: 30 min