All My Firsts! ‘Chicken Scarpariello Recipe’

 As I reach this new phase of my life with the last of my kids planning her wedding, I wonder how I got here?  I think it all started with a bunch of firsts:

I was the first born American in a huge Italian family.

I was the first to go to school without knowing a word of English.

I was the first in my family to eat canned spaghetti. (I had no choice because it was served at the school cafeteria.  I had to eat it as the  Catholic nun was glaring at me to swallow.  I have to say it was the worst thing I ever had and so sad that mamma sent me to school without a bag lunch.)

I was the first to date a non- Italian ( It was a big revolt in the family over that first!  There was even a family council over this and major discussions with a wooden spoon. Ouch!)

And I ended being the first to marry the non-Italian ( I fought hard and won.  I think all my younger siblings and cousins should grovel at my feet for that.  Because gasp! I broke the Italian seal of approval!)

The first to go to college.

The first to get a job that didn’t involve food. ( I became an accountant)

I was the first grandchild to take my Nonna for a drive in my car. (I drove her over the bridge twice because instead of getting off the ramp I continued back on the bridge. Nonna was wondering where we were going while she held on to her rosary beads.  I lied and told her we had to take a detour while thinking I need to go to confession!)

Getting my car license really opened up my world of firsts.  Because of it, I picked up Mexican take out.  It was the first time I ate Mexican and introduced my mom and siblings to tortillas.

I had my first bagel at the Marist College cafeteria. I never tasted anything so delicious.  Who knew that bread boiled and baked could taste so good!

Not only have I come a long way but I paved the way for the rest of my American born family! When I think of my own children I am proud that I made their childhood a little more normal than mine.  Even what I keep in the refrigerator has changed big time. I go back to one odd memory of growing up. Of course, I didn’t realize it was odd because this is all my brother and I knew!  On Saturday mornings whilst my parents slept my brother and I would slyly raid the fridge. Peering in with our eyes wide open, the fridge was an adventure! While Rocky and Bullwinkle cartoon played in the background we grabbed a lemon to share, cutting it in half and poured salt over the it.  We also grabbed the bottle of olives and helped ourselves to a few.  Reaching in further or I should say as I reached in because being the oldest I had the longest reach, I would find glistening in the rear  the red, green and yellow hot cherry peppers. Nick and I would grab forks and pierce a pepper each. If we were lucky there were leftover anchovies. What can I say? Was this weird? Or maybe there were other choices but our palates craved for what we knew I need to ask my children what snack did they sneak? I really do hope I gave them more normal options like bagels and cream cheese! Or maybe tortilla chips!  In honor of my Saturday ritual with my brother, I am sharing our restaurant recipe of Chicken Scarpariello.  It’s a little different than most recipes because we only used boneless chicken breasts. Hope you enjoy the hot cherry peppers as much as my brother and I do! Maybe you can put on Rocky and Bullwinkle and make it complete!

PS  I love hot cherry peppers so much that I make my own every summer!  I pickled them with black peppercorns, bay leaves and peeled garlic this year! Also Scarpariello means shoemaker.  Don’t ask! It makes no sense to me why it’s called that.

 

Chicken Scarpariello

serves 4

_DSC0130

Ingredients:

 

4 Boneless Chicken breasts about a pound

½ cup of flour

Salt pepper

Canola Oil for frying

4 cloves of garlic

Extra Virgin Olive Oil

½  cup of white wine

½ chicken stock

½ cup of butter

4 hot cherry peppers packed in vinegar (slivered with seeds removed)

4 small Yukon potatoes (peeled and sliced in rounds boiled until tender)

 

Procedure:

 

  1. Cut chicken in chunks

  2. Place cut up chicken in a zip lock bag with flour, salt and pepper to taste and shake._DSC0121

  3. Place in a colander and shake off flour_DSC0124

  4. Fry chicken in Canola Oil

  5. Drain chicken on paper towels_DSC0126

  6. Slice garlic and                      _DSC0125

  7. Saute garlic in 2 tablespoons of Extra Virgin Olive Oil until a pale brown_DSC0127

  8. Add wine, chicken stock, and butter and cook on medium heat ( salt and pepper to taste) _DSC0128

  9. Add cooked chicken and potatoes and cook until bubbly.

    _DSC0129

    Chicken Scarpariello

  10. You may add a few tablespoons of vinegar that peppers were packed in for extra tartness

  11. My Pickled Hot Cherry Peppers with black peppercorns, bay leaves and peeled garlic!    _DSC0131

Tomatoes, tomatoes, tomatoes!


2016-09-05 12.03.38

“Hi Teresa, I figured you would know where I can get bushels of tomatoes.”  “Oh sorry Teresa, we can’t! We are swimming in tomatoes here!” “Hello Teresa, I have brought you a bushel of tomatoes.” So.much talk of tomatoes!! What can I say it’s tomato season in the Hudson Valley!

I always teased my kids and told them I am just not any ordinary mamma but a pasta mamma!  To this day I still can’t get this vision that I have of a pasta mamma out of my head!  I am not quite sure how old I was, but one summer in Italy I came across what I believed was a pasta mamma.  Thank goodness it wasn’t anybody I was related to.  While we were on our way to visit my aunt, we came across a neighbor.  The neighbor upon seeing my dad, ran over screaming in her Neapolitan dialect to give my dad this really exaggerated big hug. It wasn’t because she was short, robust and splattered with tomato sauce that I took notice, but it was her apron!  Her apron had two conspicuously placed well-worn patches across her chest! Mind you the apron was intact except for those two patches.  While my parents were all smiles greeting this woman, my brother and I just stood there looking on with puzzled looks on our faces. Why this well-endowed woman would want to bring more attention to herself by wearing that apron was beyond us!  Unabashed she stood so proud wearing that remarkable apron bragging about the number of jars of tomatoes she had just canned.

I keep thinking about that woman lately every time the subject of tomatoes comes up in discussions this past week. The Hudson Valley farmers as I am sure many of the farmers from where you are from are also busy harvesting tomatoes.  If you don’t have the luxury of picking your tomatoes out of your own garden, I hope you are all taking advantage of those beautiful vine ripened tomatoes from your local farmers.  I just called my co-packer who makes the 825 MAIN Marinara Sauce to order more pallets.   They work with the local farms in our area.  They told me, “Teresa, have a little patience for we are swimming in tomatoes and we are busy!”.

I remember when I was a little girl, my mom, her five sisters and Nonna, would be gathered together wearing aprons (thankfully with no patches across their chests) and their hair tied up in kerchiefs at this time of the year.  My grandfather would start the fire in the pit while all the girls were busy preparing the tomatoes.  Such a happy chore with all of them laughing and singing while sorting, cutting, straining, cooking, pouring, and jarring.  I remember hearing the joyful pop of the lids as the sauce cooled and witnessing the satisfaction on everyone’s faces.

In Italy, my father’s sisters would do the same thing. There were times that we would be in Italy during tomato harvest and the canning of the delicious tomatoes. The tomatoes were so different in Monte di Procida.  The Mediterranean sun is strong and growing tomatoes in the volcanic soil yields the sweetest juiciest tomatoes! All my aunts had their own wood fired ovens to bake bread, pizza and to seal all of those jars of tomatoes.  The ovens were located in cantinas and a whole side of the building was designated for the ovens made of blocks and concrete. The cantinas were free standing buildings away from the house.   My Zia Gilda would bake so much bread that she even had customers!  A summer treat was pizza! The pizza that came out of those wood fired ovens was incomparable to anything I have ever eaten. The crust had a touch of char covered with a few really ripe garden  tomatoes, a basil leaf, sea salt, extra virgin olive oil and fresh mozzarella. The pizza was unbelievably delicious! Mind you, my Zia would only make the pizza with the extra dough left over from the bread.    She never thought much of this pizza.  I couldn’t understand why she wouldn’t make more of it! But she would often tell me that bread was her first priority.  The pizza was just a little snack. I am still searching for a comparable pizza!  The typical NY pizza we are accustomed to is not the same.

In a town not too far from my dad’s town of Monte di Procida is the ancient town of Baia where Julius Caesar had a villa there (The Castello Aragonese di Baia is open to the public now with museums). The mineral springs in Baia attracted the elite during the Roman Empire.  Most of the ancient town is under water now as a result from a volcanic eruption.  A couple of years ago my brother, sister and I met in Italy.  We decided to go to a historic pizzeria in Baia. What was unusual about this pizzeria was that it was located inside the town bread oven. Yes, you read right!  It was a bread oven so huge that there was a pizzeria built inside of it.  During the Roman Empire it was used to bake bread for the whole town.   We sat inside of this huge hollowed out oven and ate pizza and imagined Caesar eating pizza here.

Only joking about Caesar eating pizza.  The Pizza Margherita became famous in 1889, 28 years after the unification of Italy.  History has it that when Queen Margherita of Savoy, the wife of King Umberto I, visited Naples, a chef and his wife created a pizza resembling the colors of the Italian flag, tomato, mozzarella and basil! To this day it is still called Pizza Margherita!

Sadly, I don’t own a wood fired oven.  Using the garden cherry tomatoes, the pizza comes out pretty good minus the char.  I have that wood fired oven on my bucket list. I did get Jim, my husband, to make me a fire pit, though!  So I am getting closer.

I hope you enjoy the following pizza recipe as much as as my family and I do.  I used the delicious tomatoes from the garden! No worries if you don’t have a garden, just be sure to visit  farm markets to get those delicious tomatoes that are all the rage.  There is nothing like fresh vine ripened tomatoes.  Even though I am in the business of selling tomato sauce, I won’t lie to you there is nothing like a fresh tomato right off the vine.  Don’t get confused with those grocery store, hot house tomatoes, though! I also have available the jarred 825 MAIN Pizza Margherita Sauce for those months of the year when we can’t get those super delicious garden tomatoes. Even tough I don’t can my own tomatoes, Continue reading

Pasta w/ Tomato Basil Cream ala 825 MAIN

tomato basil cream pic

 Ingredients:

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 2 jars of 825 MAIN Pizza Margherita Sauce
  • Salt  to taste
  •  1 cup Heavy Cream
  • Fresh Basil, Chopped
  • 1-1/2 fresh pasta

Preparation:

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and  saute for a minute or so. Pour in 825 MAIN Pizza Margherita Sauce and add salt  to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream.  Check seasonings. Stir in pasta and chopped basil and serve immediately.