Tag: Italian recipe

Revising the Italian Easter Pie Recipe

[vc_row][vc_column width=”1/1″][vc_column_text css=”.vc_custom_1458918608300{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;border-left-color: #000000 !important;border-right-color: #000000 !important;border-top-color: #000000 !important;border-bottom-color: #000000 !important;}”] A few years ago, we published a recipe for Torta Pasqualina (which is simply Easter Pie) that has been passed down from our Italian heritage (we give quite a bit of history to the Easter Pie story in that article, which we won’t repeat here).  Though we’ve been making it the same way for a long time, we really never liked the crust – and sometimes the filling was quite heavy. We’ve done a bit of experimenting in our test kitchen, and found some very simple fixes.  It’s still a bit of work, but with our revisions it is not hard work – and the results are delicious! [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The Crust Frankly, the crust for most Easter Pie recipes are not good.  We tried a few, including the classic we published previously – and just decided to rethink what we really wanted.  Let’s start with flaky – but a crust that has enough substance to hold up to filling.  We tried both store-bought filo dough and puff pastry, and found that puff pastry was quite good. […]

A New Take on Chicken with Lemon, Olives, and Capers

We have made versions of this recipe for quite a few years, and it is close to a classic recipe.  When we came across a bottle of preserved Meyer lemon (Lulu Gourmet, found at Sur La Table), we thought we’d take a shot at updating this classic recipe.  This recipe would probably work with regular preserved lemons, but the Meyer lemons definitely took this dish up a notch. Ingredients 4 chicken breast halves, or 8 thighs (or a combination) All purpose flour (about 3-4 tablespoons for dusting) Italian seasonings (we use the Serious Foodie Sette Erbe) 4 tablespoons olive oil, and 1 tablespoon butter 1 cup halved cherry tomatoes 1 cup dry white wine (Soave works well in this recipe) 1/2 cup sliced pitted green Sicilian olives (or other brine-cured green olives) 2 tablespoons drained capers 1 1/2 cup chicken stock Juice and zest from 1/2 Meyer lemon 1 piece preserved Meyer lemon, finely diced Salt and pepper 2 tablespoons butter 2-3 tablespoons chopped fresh parsley Directions Sprinkle chicken with salt, pepper and the Italian seasonings.  Dust the chicken pieces with flours, and shake off any excess. Heat oil and 1 tablespoon butter in a large skillet over medium high […]