Puttanesca Style Panzanella Recipes

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EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA



Easy-Brine Chicken Breasts with Sicilian Glaze and Puttanesca-Style Panzanella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time P2DT55m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons EVOO
4 cloves garlic, finely chopped
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 Fresno or Italian cherry chile pepper, finely chopped
1/2 cup Marsala wine, sherry or spicy red wine
1 blood orange or organic navel orange
1/2 cup chicken stock
1/3 cup honey
3 to 4 tablespoons grated red onion
2 tablespoons kosher or fine sea salt
4 cloves garlic, finely chopped
A few sprigs fresh rosemary
1 lemon, sliced
4 pieces skinless, boneless chicken breasts (about 2 pounds)
EVOO, for brushing
Puttanesca-Style Panzanella, for serving, recipe follows
2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion (you can use the rest of the onion you grated for the brine, recipe above), chopped
1 red bell pepper, seeded and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian red cherry chile pepper, finely chopped
1 lemon
1/2 loaf peasant bread
3/4 cup oil-cured black olives, pitted and chopped

Steps:

  • For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
  • For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
  • Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
  • Serve the chicken with the Puttanesca-Style Panzanella.
  • Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
  • Combine the tomatoes, parsley, onions and bell peppers.
  • Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
  • Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
  • Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

PASTA PUTTANESCA (TART'S SPAGHETTI)



Pasta Puttanesca (Tart's Spaghetti) image

In Italian, a puttanesca is a 'lady of the night', which is why at home we always refer to this recipe as tart's spaghetti. Presumably the sauce has adopted this name because it's hot, strong and gutsy - anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers.

Categories     Italian recipes     Pasta for a winter's day     Delia's Summer Collection     Mains     Recipes for 2     Pasta recipes

Yield Serves 2

Number Of Ingredients 15

8-10 oz (225-275 g) spaghetti (depending on how hungry you are)
a few drops of olive oil
salt
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
2 cloves garlic, finely chopped
1 fresh red chilli, de-seeded and chopped
1 level dessertspoon chopped fresh basil
2 oz (50 g) anchovies, drained
6 oz (175 g) pitted black olives, chopped
1 heaped tablespoon capers, drained
1 lb (450 g) tomatoes, skinned and chopped
1 rounded tablespoon tomato purée
chopped fresh basil
lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

Steps:

  • To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper - but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left. While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes. After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over - and have plenty of gutsy, 'tarty' Italian red wine to wash it down. You can also watch how to prepare garlic and chillis in our Cookery School Videos on the right.

PUTTANESCA-STYLE PANZANELLA



Puttanesca-Style Panzanella image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 pounds plum tomatoes, coarsely chopped
1 cup fresh flat-leaf parsley leaves
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1/2 loaf stale peasant bread
3/4 cup oil-cured black olives, pitted and chopped
About 1/3 cup EVOO
2 tablespoons red wine vinegar
2 teaspoons anchovy paste
2 cloves garlic, finely chopped or grated
1 Fresno or Italian cherry chile pepper, finely chopped
Juice of 1 lemon

Steps:

  • For the salad: Combine the tomatoes, parsley, onions and bell peppers.
  • For the dressing: Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
  • Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
  • Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

Nutrition Facts : Calories 347 calorie, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 4 milligrams, Sodium 636 milligrams, Protein 5 grams, Sugar 10 grams

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