A Taste of Italy – Classic Cucina Cooking with Chef Danny
Below are the recipes and the video from the cooking class. We hope you enjoy!
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- Four 6-ounce boneless, skinless chicken breasts, trimmed
- 1/4 teaspoon kosher salt
- 6 Whole Eggs
- 2 cups Italian Bread Crumbs
- All-purpose flour, for dredging
- 7 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 small eggplants (about 12 ounces total), cut lengthwise into 8 slices
- 1 cup dry white wine
- 4 slices prosciutto ham (about 2 ounces total)
- 1 cup marinara sauce
- 6 ounces low-moisture mozzarella, thinly sliced
- 1/4 cup grated Grana Padano or Parmigiano-Reggiano
- Preheat oven to 400 degrees F.
- Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch.
- Season the chicken with the salt.
- Set up your dredging station. One bowl of flour, one bowl of 6 beaten eggs, one bowl of the 2 cups of bread crumbs.
- Lightly dredge the chicken in flour, tapping off the excess, then in egg wash, then in breadcrumbs completely covering the entire breast.
- Repeat process with Eggplant.
- Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
- Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter.
- When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of prosciutto over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.
Cacio e Pepe
- 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
- 1 cup finely grated Parmigiano-Reggiano
- 1 tablespoon ground black pepper, plus more for finishing the dish
- ¾ pound tonnarelli or other long pasta like linguine or spaghetti
- Good olive oil
- Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Classic Tomato Gravy
- 1 can cento tomatoes (crushed by hand)
- 1/4 can of water
- 1/3 cup chopped shallots
- 2 caps olive oil
- 6 basil leaves chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Heat pan up add oil and shallots at same time and sweat.
- Add tomatoes and water lower heat to medium.
- If you want to add meatballs or sausage this is the time
- Let cook for 15 minutes
- Add salt, pepper and basil. cover and remove heat
- Let sit for 5 minutes.