Chicken alla Milanese

By Matthew Luca

Chicken / Pollo alla Milanese

Serves 4

Ingredients
4 Medium sized Chicken breasts
150g Breadcrumbs
200g plain flour (seasoned with salt & pepper)
3 large eggs (beaten)
12 cherry tomatoes or 4 large plum tomatoes (cut, diced)
2 tablespoons tomato puree
1 tablespoon balsamic vinegar
Handful of chopped Basil
Handful of chopped Parsley
2 cloves Garlic
Bag of Spinach
Bag of rocket leafs
Half a lemon
Salt & Pepper
2 tablespoon grated parmesan cheese
500ml of olive oil
400ml water
Cling film


Method:
Pressing the chicken: Place Chicken breasts/fillets onto a chopping board and lay inside up, with a sharp utility knife score the chicken along the thicker parts being careful not to cut all the way through until fillets begin to flatten out.
Place fillets between two sheets of cling film allowing a 4 inch gap between each piece of chicken. Carefully using a rolling pin or meat tenderiser beat the chicken until flat or 1/2 inch thick and then turn over and beat the other side until a little bigger, being careful not to hit to hard and pierce the chicken.

The Marinade: In a large mixing bowl place the flattened chicken into the blow and add 4 tablespoons of olive oil, juice of half a lemon, season with salt and pepper and rub into the chicken until coated and then cover the bowl with cling film and rest in the fridge for 1 hour.

Coating: Line up 3 large bowls, 1) seasoned flour 2) beaten eggs 3) breadcrumbs,
remove the chicken from the marinade and cover each breast with flour, then egg wash followed by a coating of breadcrumbs and set aside.

Cook: Add 4-5 tablespoons of olive oil in to a large pan and place the chicken Milanese onto medium heat for 3-4 minutes cooking on each side until golden brown. If your unsure when the chicken is cooked you can use a temperature probe or cut the fillet to see if cooking is complete. When ready let rest on a board for 2 minutes before serving.

The Sauce: While the chicken is cooking in another pan cut the cherry tomatoes and place in a pan with a tablespoon of olive oil, and the balsamic vinegar, crushed clove of garlic and put on a high heat until the tomatoes begin to soften (1-2 minutes), then slowly add 400ml of water along with the tomato puree and some fresh basil, stir in the tomato puree to make a good sauce consistency, with a masher press the tomatoes into the sauce to release their natural taste into the sauce, cook for a further 2 minutes, stir and season to your liking with salt and pepper.

To accompany: In a 3rd pan place the spinach on a medium heat along with 1 clove of chopped garlic, 1 tablespoon of olive oil and some salt & pepper, begin to wilt down the spinach until its half wilted.

To Plate: Place some tomato sauce in the middle of the plate followed by a portion of wilted spinach, cut the Chicken Milanese in half and stack the 2 pieces on top of the spinach. to garnish add a few rocket leafs, a light shaving of parmesan cheese, Parsley and drizzle over a little olive oil.

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Make your own Pasta dough

By Matthew Luca

The true test of Italian cooking is the ability to make a good pasta dough, Pasta can be formed into a variety of shapes and styles and even flavoured using oils. When I learned how to make pasta the first time I would use a pasta rolling machine to make the sheets but my preferred method now is to use a long rolling pin just like Nona's in Italy have done for decades. This ensures you put your passion into the food and leaves you feeling humbled because it's something entirely hand crafted. As I say "Put the romance into the roll".

Ingredients
285g of 00 grade flour or pasta flour
1 teaspoon of fine table salt
3 Large eggs
2 tablespoons of Truffle Oil (Olive oil can be used as a substitute) I find the truffle oil adds a nice flavour and can be purchased from a good supermarket.

Method
In a large mixing bowl or work surface pour in the flour, make a well in the middle and add the eggs and oil.

Fold in the flour from the outside in towards the well and combine the mixture. begin to knead the dough together until it's strong and elastic when stretched. This may take up to 5 minutes. If the dough is to wet add a little more 00 flour, too dry add a drop more oil.

Cut the dough in half and form into 2 balls, wrap tightly with cling film and leave to firm in the fridge around 30 minutes until ready to use. Pasta dough will keeps for around 24 hours in the fridge or can be frozen for up to 4 weeks.

I have suggested to make 2 balls of pasta dough as it's easier to roll out the smaller amounts in the pasta machine or by hand. When rolling by hand ensure the surface is dusted with 00 flour and although time consuming it's fun, Pasta should be rolled each side until almost transparent and thin. You can then cut and fill ravioli's, tortelli, Pappardelle and tagliatelle etc by hand. Spaghetti will require use of a pasta machine. If rolling using a machine, ensure the rollers are coated with a light dusting of flour and roll from grade 6 down to 2.

To Cook:
Fresh pasta should be cooked on a light boil for around 10 minutes if done by hand, machine rolled pasta will cook in around 3-4 minutes if at grade 2, grade 1 will cook within 30 seconds to 1 minute but very thin.

Tips
To make smaller or larger amounts of pasta use the method of 1 egg per 100g of pasta flour.



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Focaccia with Rosemary and Garlic

By Matthew Luca

I Cant help but love the feeling and aroma baking focaccia brings to the home, you can involve the whole family in the process and although it may seem to take a while its a labour of love best treated with a relaxed an non-rushed approached. This classic Italian bread is so versatile any time of year and can be served or mixed with a variety of ingredients. At Christmas I would often bake a few extra and prove them near the open fire ready for the family to arrive on Christmas day.

Ingredients

500g strong white flour plus a bit extra for dusting

75g dried yeast

4 tablespoons of olive oil plus extra for drizzling

1 tablespoon of table salt

1 tablespoon of coarse sea salt

300ml warm water

Freshly chopped rosemary for sprinkling.
3 Cloves Chopped Garlic

Method

In a large mixing bowl sift in 500g of flour together with the yeast and mix.

Make a well in the centre of the flour and pour in the warm water, table salt and 4 tablespoons of olive oil and combine from the outside in and mix together until a sticky dough forms.

Lightly dust a worktop or dust another mixing bowl and knead the dough from outside to centre then press down firmly from fingers to the heel of your hand and repeat the process as many times as necessary to form an elastic type dough (10 minutes minimum).

Place the dough in a well oiled baking tray or large bowl and cover with cling film tightly and put in a warm area of the kitchen or perhaps over a radiator so that the dough begins to prove/rise for approximately 1.5 hours.

Preheat the oven to 220c (gas mark 7) and transfer the dough onto a baking tray if proved in a mixing bowl. shape the dough a little if required remembering to not press down too hard on the dough. Cover again with cling film and leave in a warm area again for a further 30 minutes.

Remove all cling film from the baking tray and sprinkle over some sea salt, Garlic and rosemary and with your finger tips lightly press down on the dough to form indentations. Bake for 20 minutes or until golden brown.

Once baked remove focaccia and place on a wire rack and carefully drizzle over some olive oil to form a glaze.

Best served warm and in slices along with some Olive oil and Balsamic vinegar for dipping.

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