Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This recipe takes an ancient method and turns it into fun for the whole family.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Few dishes are as satisfying, inviting, and uncomplicated as a beautifully roasted chicken. Redolent of sage and garlic and paired with simply prepared winter vegetables, it's a casual and cozy meal for four, a menu that's easy enough to serve on a weeknight or a busy weekend evening.
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