Chicken Tenderloins Alla Caprese

This dish is super easy, super tasty, and everyone loves it!

INGREDIENTS FOR 4-6 PEOPLE

-12 chicken tenderloins

-250 g fiordilatte

-2 cups ripe grape/cherry tomatoes

-1 shallot

-1 cup A.P. flour

-1/2 cup EVOO

-1/2 cup white wine

-1/4 cup Parmigiano Reggiano or Pecorino Romano

-4 Tbsp butter

-1 tsp salt

-1/2 tsp black pepper

-Fresh basil

METHOD

1. Heat a wide pan on medium-high heat and heat your oven to 400F°

2. Season flour with pepper and half of the salt

3. Dredge chicken in the flour on both sides pressing down with your knuckles

4. Add 2 tbsp of the oil and half of the butter to the pan and fry the chicken in two batches on both sides for 30 seconds. Add more oil and the rest of the butter to fry the second batch

5. Remove the chicken and set it aside

6. Add half the remaining oil and the sliced shallot to the pan, and cook for a few minutes

7. Add the halved tomatoes, wine, remaining salt, and a few basil leaves to the pan, cover and cook until tomatoes release their juices

8. Add the chicken back to the pan and spoon some sauce on top of each piece

9. Slice the fiordilatte in 12 thin slices and top each piece of chicken with it

10. Drizzle some EVOO all over the top, sprinkle with the grated cheese, fresh basil and bake for 15 minutes

11. Serve and enjoy!

Buon Appetito Amici!⚪🌱🍅♥️🇮🇹

#caprese #chickencaprese #italianfood #delicious

#easychickenrecipes

#yumyum #bonappetit #foodandwine #mediterraneanfood

No Knead Focaccia

I've been making this focaccia on repeat!

It's so easy, versatile and delicious!

Here's the super easy recipe for a 12"X 16" focaccia, or two sheet pizza, or buns and loaves.

INGREDIENTS

•1 kg A.P. flour

•750 ml of room temperature water

• 7 gr active dry yeast

• 20 gr sea salt

•60 ml of EVOO to drizzle on top

•Shortening or lard to grease the pan

•Flaky salt and fresh rosemary to sprinkle on top

METHOD

I start this in the late afternoon so it is ready in the morning.

1.Mix flour and salt in a large bowl

2. Dissolve yeast in the water

3. Add it to the flour and mix until well combined

4. Transfer to a large container with a lid and a couple of hours later, stretch and fold dough on itself on each of the 4 sides. Repeat every couple of hours until you go to bed and place in the refrigerator.

5. The morning after stretch and fold once, then let dough rest at room temperature for 2 hours, then deflate dough, repeat this step one more time, and let the dough double in size

6. Once dough is ready, spread shortening all over the pan and place dough in it

7. Gently press dough down and push it towards the edges of the pan

8. Drizzle generously with the EVOO, cover and let it double or triple in size

9. Once risen, dimple the focaccia by pressing your fingers in the dough to make indents, sprinkle with flaky or coarse salt and herbs

10. Bake at 450F° for 20-30 minutes or until golden and crispy on the bottom

11. Place on a cooling rack as soon as it comes out of the oven and enjoy!

You can also shape into loaves and buns after the last rise and place them on cookie sheets to rise with some semolina or corn meal on the bottom.

Let me know how it turns out!

#focaccia #easyfocacciarecipe #homemadefocaccia #homemadebread #yumyumyum #bonappetit #foodandwine #homemadebread

Red Wine Braised Boneless Shortribs

I don't think these need any description. Make them and you'll understand.

INGREDIENTS FOR 4-6 PORTIONS

-3 lbs of boneless short ribs

-1 cup A.P. flour seasond with 1/2 tsp each of salt and pepper

-1 cup 1/4" dice carrots

-1 cup 1/4" dice celery

-4 shallots quartered

-750 ml of red wine

-1 rosemary sprig

-6 thyme sprigs

-2 bay leaves

-1 star anice

-1 cup of tomato pureé

-60 ml EVOO

- 250 ml beef stock or water (if necessary)

-1-2 tsp of salt

METHOD

1. Heat a large, heavy bottomed pot on medium-high heat

2. Cut short ribs in 3 pieces each

3. Season flour and dredge meat on all sides

4. Add oil to the pot and sear the meat in batches on all sides

5. Remove meat, turn heat on medium, add vegetables, the herbs, a pinch of salt and cover for 5 minutes

6. After 5 minutes, add the tomato pureé and cook for a few minutes

7. Add the wine, stir and add the meat to the pot

8. Turn heat on low, cover and gently braise for 3 hours, occasionally stirring, and adding stock if needed

9. Meat is ready when it separates easily, but it's not falling apart, it should take 3 hours, depending on the size of the pieces

10. If there is too much liquid but the meat is ready, remove meat, keeping it warm, and reduce the cooking liquid on low, until syrupy

11. Taste for seasoning and serve meat with a ladel or two of cooking liquid

Buon Appetito!

#braisedshortribs #shortribs #braisedmeat #forktender #redwinebraisedshortribs #delicoius