Jayni's Kitchen: John Bellome's Italian Recipes
THE BEST OF BROOKLYN: John Bellome's Italian Recipes
Arugula and Pear Salad
- one 5-ounce bag baby arugula, rinsed and drained
- 1/2 red onion, thinly sliced
- 1/4 to 1/3 cup extra-virgin olive oil, to taste
- juice of 1/2 lemon (about 2 tablespoons)
- salt & black pepper, to taste
- 1 red Bartlett pear, cored and diced
- 4-ounce package blue cheese crumbles, to tast
Place the baby arugula in a salad bowl. Add the slice onion. Drizzle the olive oil over the arugula and toss to coat the leaves. Add the lemon juice and toss again. Season the salad with salt and pepper. Taste and adjust seasonings if needed.
Arrange the salad on plates and top with the diced pear and blue cheese crumbles. Serves 4 to 6.
Recipe by John Bellome.
Chicken Piccata with Artichoke Hearts and Capers
- 1 pound chicken cutlets, 1/4-inch thick, or skinless, boneless chicken breasts, cut horizontally in half
- ½ cup all-purpose flour
- ¼ cup butter, divided
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup dry white wine
- ½ cup chicken broth
- one 15-ounce can artichoke hearts in water, drained and quartered
- 1 tablespoon capers, rinsed and drained
- lemon slices
- fresh chopped parsley
Prepare the chicken as directed. Place the flour in a shallow baking dish or pie plate. Coat the chicken with the flour and shake off the excess. Heat 2 tablespoons of butter and ¼ cup of olive oil in large skillet over medium heat. Add the chicken cutlets and cook for about 2 to 3 minutes each side, until golden. Transfer to warm platter and tent with foil.
Deglaze the skillet with lemon juice, white wine and chicken broth over medium heat. Simmer until the liquid is reduced by about half. Add the artichokes and capers and simmer for a few minutes more. Stir in the remaining 2 tablespoons of butter until melted.
Plate the chicken and top each serving with some of the pan sauce. Garnish with lemon slices and chopped parsley. Serves 4 to 6.
Wine recommendation by Jayni: 2009 Villa Antinori, Toscana Bianco.
Recipe by John Bellome.
Cannoli
- one 15 or 16-ounce carton whole milk ricotta cheese
- ½ cup candied orange peel, minced
- 1 tablespoon Cointreau, or other orange liqueur
- ¾ cup confectioners' sugar (powdered sugar)
- 1 teaspoon vanilla extract
- cannoli shells (large or mini shells)
Garnishes:
- pistachios (or other nuts), chopped
- dried fruit, chopped
- minii chocolate chips
- confectioners' sugar
Line a wire-mesh strainer with cheesecloth. Spoon the ricotta into the strainer and let drain in the refrigerator, about 1 hour.
Mince the candied orange peel and place in a small bowl. Stir in the Cointreau and let stand for a few minutes to soften the peel. In a large bowl, combine the drained ricotta and confectioners' sugar. Add the vanilla extract, candied orange peel and Cointreau mixture and mix well. If not serving immediately, store the filling in the refrigerator until ready to serve.
Spoon the filling into a pastry bag fitted with a large tip, or a large storage bag with one corner snipped off. Pipe the filling into one end of a canolli shell, filling halfway, then turn the shell and pipe filling into the other end to fill. Repeat with remaining shells.
Garnishes: To garnish, dip the ends of each cannoli into the garnishes of choice. Sprinkle the shells with confectioners' sugar and arrange them on a serving platter. Serve immediately.
Makes 8 to 10 large cannoli, or 12 to16 mini cannoli.
Recipe by John Bellome.