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Chicken Vesuvio
Yields: Enough for 2 people
This one isn't as simple a recipe as I normally like, but it's one my favorites. After eating it at a restaurant in Florida I asked for the recipe, and was surprised when they shared it with me.
8 tablespoons (1 stick) unsalted butter
2 teaspoons capers
2.5 teaspoons chopped garlic
2 teaspoons lemon juice
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon chopped parsley
1/2 teaspoon each of salt and pepper
1/2 teaspoon Tabasco
8 ounces of chicken breast, skinned and cut into strips
4 ounces of demi-glace, also known as Beef Glace de Viande. (this is the hard part. To make your own demi-glace is a lot of work, and it's expensive in gourmet shops. Alternatively
you can buy cheap packets of fake, instant demi-glace in the supermarket, but obviously the taste suffers). Here is another recipe, and another.
2 ounces white wine
1 ounce lemon juice (separate from the lemon juice above)
2 egg yolks
8 ounces perciatelli pasta (very thick noodles, try your Italian supermarket), cooked and drained
4 Italian plum tomatoes, heated and kept warm
Chopped parsley (for garnish)
10 to 12 snow pea pods, blanched (for garnish)
1/4 cup of grated Romano cheese
In a large saute pan, melt 4 tablespoons of the butter. Add capers, 1/2 teaspoon of the chopped garlic, 2 teaspoons of the lemon juice,
rosemary, oregano, parsley, salt, pepper, and Tabasco; Stir to make Vesuvio butter.
Start making your al dente perciatelli pasta!
Add chicken strips to pan and saute over medium heat until browned on both sides. Add remaining 2 teaspoons of chopped garlic, demi-glace,
wine, and the 1 ounce of lemon juice. Let mixture cook until reduced in volume by one-third. Whisk in remaining 4 tablespoons of butter.
Remove pan from heat; stir in egg yolks and continue stirring until sauce thickens. Add hot pasta and plum tomatoes.
Turn pasta out onto a serving platter. Garnish with parsley, snow peas, and red pepper. Top with Romano cheese.
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