Ciavolich Pairings
CIAVOLICH GRILLED CHICKEN
Grilled chicken, or barbecue chicken, barbecued chicken or whatever you want to call it, is a very tasty dish that everyone likes.
Ingredients:
4 Chicken legs
150 ml Extra virgin olive oil
Juice of 2 Lemons
1 tsp. Chopped oregano
1 Clove of garlic, minced
1/4 tsp. Salt
1/4 tsp. Pepper
Preparation: Squeeze the lemons and strain the juice with a fine mesh strainer. Put the oil in a small bowl, and beat it vigorously with a whisk or fork. Gradually add the lemon juice and continue to beat. At the end, add the oregano, salt, pepper and garlic; mix well.
Arrange the chicken pieces in a container and drizzle with the sauce., reserving some to use later for basting. Stir the chicken to distribute the sauce well. Cover the container, place it in the refrigerator and let the chicken marinate for at least 3 hours.
After the necessary time, remove the chicken pieces from the container. Wrap each chicken leg in aluminum foil and seal well.
Prepare the barbecue; as soon as the charcoal is burning, put the chicken on the grill and cook for about 30 minutes, turning from time to time.
After about 30 minutes, open the foil. At this point you can decide to continue cooking directly on the grill (for a more decisive flavor) or on aluminum foil (for a lighter and more delicate taste).
In both cases, continue cooking for about 10 minutes, brushing the chicken with the reserved marinade that you have kept aside.
Serve hot grilled chicken.
CHITARRINA CON FAVE, PISELLI E PECORINO
A dish that stands out for its bright, joyful, and inviting green color, that hides all the creaminess of the pecorino cheese between the nests of chitarra, a timeless combination with the beans.
Ingredients:
Chitarra 400 g (spaghetti may be used if Chitarra is not available)
100 g Leeks
250 g Broad beans (Fava Beans), shucked with outerfilm removed (approximately 180 g peeled beans)
150 g Fresh Peas (may substitute frozen)
30 g Grated Pecorino Cheese, from Farindola if available
1 sprig Thyme leaves
30 g Extra virgin olive oil
Salt to taste
Black pepper to taste
Preparation: Begin by placing the water for the pasta on the fire: when it boils, add salt.
Next take the leek and remove the beard and the green portion. Remove the leek from the more leathery outer leaves and discard. Slice it thinly.
Heat the olive oil in a large saucepan and add the sliced leek; brown for 1 minute.
Cover with a ladle of pasta cooking water, and cook the leek for about 10 minutes then add the beans, and peas.
Continue cooking for an additional 10 minutes. Season with salt and pepper.
Cook the chitarra “al dente” (adjust according to the cooking time shown on the package).
Once cooked, drain the chitarra. Add the pasta to the saucepan with the legumes.
Add the grated pecorino cheese and fresh thyme leaves. Stir to mix the ingredients well and serve the pasta with beans and peas while hot
LA CHITARRINA ALL’ABRUZZESE
The pasta “guitar” Abruzzo style.
This is an original first course from Abruzzo culinary tradition. It is a format of fresh egg pasta Very similar to spaghetti, but much tastier. The peculiarity of this recipe is its dressing: a sauce prepared with “ballottine” of meat, which enrich the sauce The dish is very substantial, but is worth preparing and tasting it.
Ingredients:
Serves 4 people
400 g guitar pasta (Spaghetti may be used if Chitarra is not available)
For the sauce:
2 liters of tomato sauce
1 Onion finely chopped
2 Carrots finely diced
1 piece of sweet green pepper finely chopped
60 g of Extra Virgin Olive Oil
Salt to taste
For the small meat balls :
400g of mixed minced meat
1 medium whole egg
1 pinch of salt
1 pinch of ground black pepper
60 g grated cheese
8 generous spoons of breadcrumbs
Drizzle of Extra Virgin Olive Oil
Preparation: Start by preparing the dressing: In a large saucepan heat the olive oil and add the onions, carrots, and green pepper. Sautee for a couple of minutes. Next add the tomato sauce and season with a pinch of salt. Cover the saucepan and cook the sauce over low heat for about an hour, stirring occasionally.
In the meantime, you can dedicate yourself to making the “pallottine”: in a large bowl, put the minced meat, egg, grated cheese, breadcrumbs, drizzle of olive oil, and flavor everything with salt and pepper. Begin kneading with your hands until a firm mixture is obtained.
Grease your hands and the plate where you will place the pellets. Take very small portions of meat dough, and give the classic shape of the meatballs, but much smaller.
Meanwhile, put a pot on the fire to boil the water, when all the meatballs are ready, a little at a time, blanch them for a few seconds. Drain them and then gently incorporate the meatballs into the sauce, cooking over low heat for about 20 minutes.
Cook the guitar in abundant salted water, and finally season it with the sauce of pallottine; Mix very gently and serve your dish.
PROVOLA’S CROSTONI IN OVEN
Crostone with provola is a quick and easy recipe to prepare when you have little time or little desire to cook. You can serve the crostone with provola as a single dish, as an alternative to the usual pizza, but also as a second course or as an appetizer; in this case reduce the portions.
Ingredients for 2 Crostoni:
2 slices of bread, aprox. 100 g each (from baguette or ciabatta)
About 150 g Provola cheese
Extra virgin olive oil, to taste
Garlic powder, to taste
Oregano, to taste
Salt, to taste
Preparation: Heat the oven to 200° C, and let it warm up for about 10 minutes.
Line the oven plate with a sheet of parchment paper and lay the slices of bread on it.
Cut the provola into slices. Bake in the preheated oven for about 10 minutes, until the provola has melted.
In the meantime, combine a few drops of oil, a pinch of garlic powder, and a pinch of salt and mix well. Remove the croutons from the oven, then sprinkle with a few pinches of oregano.
Complete with a drizzle of the extra virgin olive oil mixture and serve the crostone immediately.
ROASTED LAMB WITH POTATOES
Lamb’s unmistakable taste with wild notes makes it unique and much loved among the second Easter dishes, for this reason it is the protagonist of many regional recipes such as lamb, cheese and egg, or stuffed lamb shoulder.
Ingredients:
1 kg Lamb
1 kg Red potatoes
1 Spring onions
1 Head of garlic crushed
Juice of 1 lemon
200 g Water
80g Dry white wine
3 Sprigs thyme
2 Sprigs rosemary
4 Sage leaves
2 Bay leaves
5 Juniper berries crushed
Salt and Black pepper to taste
Extra virgin olive oil to taste
Preparation:First place the pieces of lamb in a large bowl. Add the lemon juice, white wine, juniper berry mash, crushed poached garlic, and season with the bay leaves and sage. Marinate the lamb for at least 30 minutes.
Preheat the oven to 195 C in static mode.
In the meantime, wash and dry the onion, check the base of the root and cut it into strips lengthwise, then divide them in half.
Prepare the potatoes: rinse them well under running water and dry them. Cut the potatoes in half and place them in a lightly oiled baking pan, add the spring onion.
Remove the garlic from the marinade. Add the lamb and remaining marinade to the pan with the potatoes & onions. Add the thyme and rosemary, then cover with water. Season with olive oil, salt, pepper, mix to flavor.
Braise in preheated oven for 1½ hours.
Halfway through cooking, and only if the lamb is cooked before the potatoes, you can cover the pan with aluminum foil so as not to dry out the meat too much. Serve immediately, while hot.
NESTS OF RICOTTA, HAM & VEGETABLES CRÊPE
These nests are a delicious first course for Sunday, very delicate but rich in taste and capable of giving a smile to all your guests. The dish, although very simple to make, is particularly beautiful and is well suited for moments of celebration with family or friends.
For the béchamel:
200 ml Milk
20 g Butter
Salt to taste
20 g Flour 00
1 Pinch of Nutmeg
Ingredients:
For the crêpes:
2 eggs
100 g flour 00
250 ml Milk
1 pinch Salt
Butter, as needed
Filling:
250 g cow’s milk ricotta
200 g Frozen peas
1 Carrot diced
1 Onion finely choppeed
100 g Cooked ham (diced)
40 g Parmigiano Reggiano
Extra virgin olive oil
Preparation: In a bowl break the eggs and lightly work them with a pinch of salt. Then add the flour and mix well with a hand whisk to avoid the formation of lumps. Finally, add the milk and get a smooth batter. Heat a non-stick pan with a base of 16 cm in diameter, grease it with a knob of butter and with a piece of absorbent paper remove the excess fat. Pour half a ladle of batter and tilt and turn the pan to distribute it evenly. Leave to cook for about 15 seconds on medium-low heat. With a spatula, turn the crêpe and continue cooking on the other side. It must be lightly golden. Continue until all the dough is finished remembering to grease the pan with butter from time to time and stack the crêpes on top of each other so that they remain warm.
FILLING: in a saucepan, put a drizzle of oil and fry the diced carrot and finely chopped onion. Salt lightly and leave to dry. At this point add the frozen peas, ground pepper, cover with water and cook for 15-20 minutes. The vegetables must remain crunchy. Once ready, turn off the heat and let cool. Then mix them with ricotta, Parmesan, diced ham and season with salt and nutmeg.
BESCIAMELLA Heat the milk with a pinch of salt. In the meantime, put the butter in a saucepan and let it melt over low heat. Add the flour and, stirring with a whisk, cook it for a few minutes, it must be of a beautiful gold color. At this point add the milk and put back on the heat until it starts to thicken. Add the nutmeg and turn off the heat. Then cover with contact film to prevent the skin from forming on the surface.
ASSEMBLY Spread two sheets of cling film on a pastry board and arrange the crêpes in two rows, slightly overlapping them. Then put the filling in the center and roll it up on themselves. Close them in plastic wrap and put them in the fridge for 20 minutes.
Take the roll from the fridge and cut it into 1.5 cm thick slices. Grease and sprinkle the bottom of a baking dish with a little béchamel. Lay the crêpes swivels inside, sprinkle them with the béchamel and complete with a veil of Parmesan.
Bake in a preheated and static oven at 180°C for 20 minutes. Turn off, let your swivels rest for 5 minutes and serve.
