the tygher and her roar (tygher) wrote in ofgooddatefame,
the tygher and her roar
tygher
ofgooddatefame

Goodfella's Dinner

I watch Martha. I occasionally get good recipes from the show .. usually from her guests, rather than from her. I haven't tried this one, but it looked delicious, and sounds pretty easy to cook up.

Paul Sorvino's Spaghetti with Pancetta and Peas
Serves 6

2 tablespoons olive oil
One (1/2-inch thick) slice pancetta, cut into 1/4-inch dice
12 frozen pearl onions, defrosted
1 pound spaghetti
Coarse salt and freshly ground pepper

1. Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside

2. Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.


Chicken Cutlets with Paul Sorvino
Serves 6

2 cups Wondra flour, for dredging
Coarse salt and freshly ground pepper
1/4 cup olive oil, for frying
2 large eggs, lightly beaten
2 cups dried breadcrumbs
6 chicken cutlets (about 1 pound) or 3 boneless skinless chicken breasts, halved horizontally and pounded 1/2-inch thick

1. Combine flour with salt and pepper in a shallow dish, and set alongside a shallow dish containing eggs, and another shallow dish containing breadcrumbs, Heat oil in a large skillet over medium-high heat. Working with one cutlet at a time, dredge in flour mixture, dip into eggs, and transfer to breadcrumbs, coating both sides completely. Gently place in hot oil. Cook until golden brown on both sides. Transfer to a paper towel-lined plate to drain. Repeat with remaining cutlets. Serve with sautéed broccoli rabe, if desired.


Broccoli Rabe for Paul Sorvino's Chicken Cutlets

2 bunches broccoli rabe, trimmed
Coarse salt and freshly ground black pepper
Olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes

1. Bring a large pot of water to a boil over medium-high heat; season generously with salt. Blanch broccoli rabe until bright green and tender, about 3 minutes.

2. Heat the oil in a large skillet set over medium-high heat. Add garlic, and cook until lightly golden. Add blanched broccoli rabe; season with red pepper flakes, salt, and black pepper; toss to combine. Transfer to a serving bowl. Serve immediately.

Note: Recipes courtesy of Paul Sorvino
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