Episode 1 – Local Chefs Rovezzi and Wang

Pollo alla Limone: Chris Rovezzi

  • Two 4 oz. boneless chicken breasts pounded thin
  • 2 cups fresh baby spinach
  • 3 whole eggs scrambled
  • small bowl of flour for dusting
  • 1 tablespoon minced garlic
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • 1/2 cup shredded mozzarella cheese
  • Juice of one large lemon
  • extra virgin olive oil
  • salt and pepper to taste
  • 5 to 6 grape tomatoes  or cherry tomatoes cut in half
  • 2 oz. butter

Coat the bottom of a medium size sautee pan with the oil and place it over high heat. Dredge the chicken in the flour and then place into the egg mixture.

When the oil is hot enough (you should see a tiny bit of smoke start to rise from the pan) place the two pieces of chicken in the pan and cook until egg turns golden…about 30 seconds. Flip the chicken and do the same on the other side.

Place the chicken on a baking pan or baking dish. Add another ounce of olive oil to the pan and place the spinach in the pan. Add a pinch of salt and pepper and saute the spinach just till it wilts. Turn the stove off.

Place the spinach on top of the chicken. Distribute the cheese over the chicken evenly and place baking dish into a 350 degree oven. The chicken should take 15 to 20 minutes to cook through.

While the chicken is cooking: Reheat the pan to high and add one more ounce of oil. Add the garlic to the hot oil; and just as it starts to turn white…NOT BROWN!!!…add the tomatoes, lemon juice and the wine. let the wine reduce for a few minutes and then add the chicken stock. Season with a bit of salt and pepper and let the sauce simmer for 2 minutes.

Remove the pan from the stove and add the butter whisking until it makes a smooth glossy sauce. Transfer chicken to serving plates and top with the sauce. Mangia!

 

Tuna Tartaki: Wilson Wang

  • About one pound of fresh Atlantic Tuna, cut from the fish market in two-inch –wide strips, about 12” long each.  One strip should be enough for four people.
  • Cut the tuna across the tender (the grain) in ¼” slices.
  • Heat a sprinkle of extra virgin olive oil in a pan, sear 5 slices of tuna ONE AT A TIME on both sides.
  • Place some shredded Darkun Radish in a Martini glass for color (put in cold water 5 to 10 minutes and dry before placing in glass).
  • Place the tuna slices in a vertical position along the outside of the radish, like you’re building an upside-down cone, each slice joining the others at the pinnacle.
  • Sprinkle as artistically as possible, some Miso Wasabi Dressing, or Japanese Mayonnaise.
  • Add black or orange caviar by sprinkling with an espresso spoon.
  • Add (to taste) some colorful, green scallions.

Rainbow Roll

  • Buy a pound of Japanese Sushi Rice.  Let sit in a pan of warm water until water remains clear.  This may take up to 10 times, rinsing and sitting.  Use 1 part water, 1 part rice.
  • Finally, when water is clear, leave the rice 30 minutes in water without heat.
  • Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky.
  • Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold).  This is a wafer-like rectangle of seaweed to place Sushi onto.
  • Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers.
  • Apply rice to Nori along the entire piece, corner to corner.
  • Flip the Nori over with rice facing down.
  • Place fresh crab strips along the center with slices of avocado on both sides.
  • Roll and pat.  Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode).
  • Top with strips of the following fish cut in ¼” slices:  White fish, Tuna, Atlantic Salmon (not smoked), Shrimp.  Alternate placement so as to create the true colorful “Rainbow” effect.
  • Garnish with avocado slices on top.
  • Add subtle amounts of black or orange Caviar and scallions.

 

 

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