LIDIA BASTIANICH PASTA SAUCE RECIPES

CHICKEN PIZZAIOLA | LIDIA BASTIANICH - RACHAEL RAY SHOW

Chicken Pizzaiola | Lidia Bastianich - Rachael Ray Show image

Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich's Pizzaiola recipe.

Provided by Lidia Bastianich

Number Of Ingredients 18

Ingredients

4 boneless
skinless chicken breasts (about 2 pounds)
trimmed of fat and gristle
Kosher salt
1 cup buttermilk
1 ½ cups panko breadcrumbs
¾ cup freshly grated Grana Padano
1 teaspoon dried oregano
preferably Sicilian
on the branch
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
plus ¼ cup leaves and whole sprigs for garnish
5 tablespoons extra-virgin olive oil
2 cups prepared fresh Tomato Sauce
4 slices low-moisture mozzarella
4 roasted cherry tomatoes
for garnish (optional)

Steps:

Season the chicken breasts with salt, and place in a releasable plastic bag
Pour in the buttermilk, and marinate in the refrigerator for 2 hours
Drain the chicken, and preheat oven to 400˚F
Line a baking sheet with parchment paper
In a medium bowl, combine the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons olive oil, and ½ tablespoon salt
Stir until thoroughly combined
Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides
Set the breaded chicken breasts on the parchment paper, arranged so they don’t touch each other
Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes
While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and puree until smooth
Season with salt
Pour the puree into a small saucepan, and warm it over low heat
When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes
Spread the tomato emulsion on plates, top with the chicken and a roasted cherry tomato, if using, and serve

CLASSIC MARINARA SAUCE RECIPE - NYT COOKING

Classic Marinara Sauce Recipe - NYT Cooking image

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Total Time 25 minutes

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps:

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http//schema.org, Calories 94, UnsaturatedFatContent 7 grams, CarbohydrateContent 6 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 275 milligrams, SugarContent 3 grams

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When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

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CLASSIC MARINARA SAUCE RECIPE - NYT COOKING

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Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

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