Chicken Cacciatore has its’ roots in Italian cuisine. In this recipe we roast pasture raised whole chicken pieces in the oven. The sauce is prepared separately in a pan. We combine San Marzano tomatoes with sausage, onions, fennel, roasted red peppers, baby bella mushrooms, olives, garlic, chicken stock and wine. The end result is a rich flavorful Cacciatore that you can enjoy with rice or pasta. I recommend some fresh baked ciabatta or sour dough bread to mop up all the extra sauce.
Gnocchi dumplings made from butternut squash with sage, smoked bacon and Pecorino Romano cheese in a light cream sauce. This dish is unbelievable with so much good flavor and savory elements. A perfect dish for lunch or a light dinner.
Gnocchi is a type of pasta that has been around for centuries. The modern dish is usually comprised of potatoes and dough. In this recipe we are showcasing gnocchis à la parisienne with herbs, which is the French cousin to Italian gnocchi. There are no potatoes. The recipe for preparing Parisienne style gnocchi is a French pâte à choux dough used in pastry making.
One of my favorite things to eat is Mentaiko. It is more of an esoteric dish but definitely worth a try as it has become something that I crave from time to time. This Mentaiko Pasta recipe looks like a lot, but it is actually very easy to make and something I can prepare for dinner when I don’t have a lot of time.