Happy Mother’s Day To All.
Sliced Tomatoes, Burrata Cheese, Olives, Basil and Italian Breadsticks
Chicken Pasta Primavera
For the Chicken
2 to 2 1/2 pounds bone-in, skin-on chicken breasts
1 medium onion, cut into quarters
1 small lemon, sliced
1 carrot, cut into quarters
2 ribs celery, cut into quarters
2 large bay leaves
Small bundle of fresh herbs: parsley, thyme and rosemary
For the Sauce
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 large carrot, peeled and cut into 2-inch matchsticks
1 small zucchini, trimmed and cut into 2-inch matchsticks
1 large leek, trimmed, halved lengthwise and sliced into matchsticks
3 cloves garlic, minced
Salt and white pepper or finely ground black pepper
3 tablespoons flour
1/2 cup dry white wine
2 1/2 cups chicken stock (poaching liquid)
1 cup frozen peas
For the Pasta
1 pound short pasta (penne, casarecce, gemelli)
A handful of fresh herbs: parsley, thyme leaves, sage and rosemary, very finely chopped
1 lemon, zested and juiced
To poach the chicken:
Place the chicken, onion, lemon, carrot, celery, bay leaves and herb bundle in a pot, cover the chicken with water and bring to boil.
Once boiling, reduce the heat and simmer 45 minutes. Strain and reserve the poaching liquid.
Cool the chicken until it can be handled. Remove the skin and bones then pull meat into thin, bite-sized pieces.
To make the sauce:
Heat the oil and butter over medium heat. Add the carrots, zucchini, leeks and garlic, season with salt and white pepper, and sauté until tender, 6-7 minutes.
Sprinkle the vegetables with the flour and stir a minute more.
Deglaze the pan with the wine then stir in 2 cups of the reserved poaching liquid.
Cook until thickened, add in chicken and peas, and reduce heat to low.
To cook the pasta:
Bring a large pot of salted water to a boil for pasta. Add the pasta and cook to al dente.
Drain and toss with the chicken and sauce, adding an additional 1/2 cup poaching liquid if needed.
Combine the lemon zest with the finely chopped herbs.
Add the lemon juice to the pasta and serve in shallow bowls topped with gremolata and some Parmesan cheese.
Italian Mixed Greens Salad
1 cup Radicchio
1 cup Butter Lettuce
1 cup Romaine Lettuce
½ cup Sliced Red Onions
Tear the lettuces into small pieces and place in a salad bowl. Add the red onion and Italian vinaigrette to taste.
Toss well and serve immediately.
Blueberry Crumb Bars
For the crust
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup salted butter
1 teaspoon ground cinnamon
1 teaspoon vanilla
For the berry layer
4 cups fresh blueberries
1/2 cup granulated sugar
3 teaspoons cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch pan.
In a medium bowl, stir together the sugar, 3 cups flour and baking powder. Mix in salt and cinnamon.
Use a fork or pastry cutter to blend in the butter. Add the egg and vanilla. Dough will be crumbly.
Pat half of the dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries.
Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake for 45-50 minutes, or until the top is slightly brown.
Cool completely before cutting into squares. Serve with ice cream, if desired.
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