It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew. The crux of it is a highly hydrated, no-knead, no-stretch dough. That's right. Zero kneading, zero stretching. It's just about the easiest bread you can imagine making. All it takes is a bit of time. WHY IT WORKS An overnight rest at room temperature precludes the need for any kneading. A high hydration dough spreads itself out into the pan before baking. Extremely high oven temperatures lead to better internal structure and a crust that crisps while the interior crumb stays moist. SPECIAL EQUIPMENT: 12-inch cast iron skillet INGREDIENTS 500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour 15 grams (.5 ounces, about 1 tablespoon) kosher salt 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast 325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water 1/4 cup extra-virgin olive oil, divided 4 ounces pitted green olives, sliced 1/4 cup roasted pistachios, roughly chopped or lightly pounded in a mortar and pestle 2 tablespoons fresh rosemary leaves, very roughly chopped Coarse sea salt DIRECTIONS 1. Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times the volume of the dough to account for rising. 2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl. 3. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball. 4. Pour half of oil in the bottom of a 12-inch cast iron skillet or large cake pan. Transfer dough to pan, turn to coat in oil, and position seam-side-down. Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F. 5. At the end of the 2 hours, dough should mostly fill the skillet up to the edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet. Spread olives and pistachios all over the surface of the dough and press down on them with your fingertips to embed slightly. Drizzle with remaining olive oil. Sprinkle with rosemary and coarse salt. 6. Transfer skillet to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. Using a thin spatula, loosen focaccia and peek underneath. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving.
Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, richness, and tartness all into one. WHY IT WORKS Fried chicken cutlets topped with a rich butter sauce. Japanese panko bread crumbs form a coating that becomes shatteringly crisp but still light and tender, not dense and tough. The pan sauce whips up quickly after frying, so the cutlets don't have to wait long. SPECIAL EQUIPMENT: Large skillet INGREDIENTS 1 cup all-purpose flour (5 ounces; 140g) 3 large eggs, beaten 2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large 2 ounces (60g) grated Parmigiano-Reggiano cheese 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 cup dry white wine (120ml) 1 1/2 tablespoons drained capers (15g) 5 tablespoons unsalted butter (70g) 2 tablespoons fresh juice from 1 lemon (30ml) 1 1/2 tablespoons minced flat-leaf parsley DIRECTIONS 1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly. 2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets. 3. Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer. 4. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary. 5. Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat. 6. Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.
This crepe-style manicotti dish features tender thin pancakes rolled around a rich and creamy veal ragù, layered with tomato sauce, and baked until bubbling and browned. WHY IT WORKS Béchamel makes a creamier, richer, and silkier sauce than the ricotta cheese called for by a lot of other recipes. Crepes made with milk instead of water have a better, more well-rounded flavor. Browning only half the veal ensures great flavor, while the rest is left soft and tender. SPECIAL EQUIPMENT: 9- by 13-inch baking dish, 10-inch nonstick pan or crepe pan, hand blender or countertop blender (optional) NOTES: The ragù and tomato sauce can both be prepared up to 5 days in advance and kept refrigerated. The entire dish can also be assembled in the baking dish up to 1 day in advance and kept refrigerated until ready to bake; the baking time will be longer if the manicotti is cold from the fridge, so adjust accordingly. INGREDIENTS For the Ragù: 3 tablespoons (45ml) extra-virgin olive oil 1 large (9-ounce; 275g) yellow onion, minced 1 medium (5-ounce; 150g) carrot, minced 4 medium cloves garlic, minced 2 fresh rosemary sprigs, stems discarded and needles minced 2 pounds (900g) ground veal, divided Kosher salt and freshly ground black pepper 1 cup (240ml) dry white wine 1 cup (240ml) whole milk 1 bay leaf For the Crepes: 2 cups all-purpose flour (10 ounces; 280g) 4 large eggs 2 1/2 cups (600ml) whole milk Kosher salt Unsalted butter, for the pan For the Béchamel: 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) all-purpose flour 2 cups (480ml) whole milk Kosher salt and freshly ground black pepper Pinch freshly grated nutmeg To Assemble: 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided Parmigiano Reggiano, for grating DIRECTIONS 1. For the Ragù: In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, and garlic and cook, stirring frequently, until softened and beginning to turn golden, about 6 minutes. Add rosemary and half of veal and cook, stirring and scraping the bottom of the pot frequently, until well browned, 8 to 10 minutes; make sure to break up veal into tiny bits as you go. Season with salt and pepper. 2. Add remaining veal and cook, breaking it up into small bits while scraping bottom of pot, until just cooked through, about 5 minutes. Add white wine and cook, scraping up any browned bits from bottom and sides of pot, until raw alcohol smell cooks off, about 5 minutes. Add milk and bay leaf, bring to a simmer, then lower heat and cook at a bare simmer, stirring occasionally, until ragù is thick and meat is tender, about 30 minutes. Discard bay leaf and season with salt and pepper; keep warm. 3. Meanwhile, Make the Crepes: Line a large plate or baking sheet with parchment paper. In a medium bowl, whisk together flour, eggs, milk, and a large pinch of salt until smooth. Heat a 10-inch nonstick or crepe pan over medium-high heat. Add a small pat of butter and cook until melted, swirling to fully coat pan. 4. Add a ladleful of batter (about 3/4 cup; 175ml) to pan and immediately swirl to form a large, thin pancake. Cook until top of crepe begins to look dry and bottom is starting to brown, about 1 minute. Using a spatula, make sure crepe is free of pan, then flip with a spatula or your fingertips. (You can also toss and catch the crepe if you feel comfortable doing that.) Cook until second side is lightly browned, then transfer to parchment-lined plate or baking sheet. 5. Continue making crepes with remaining batter, adding more butter to pan each time and stacking crepes as you go. Set aside. 6. For the Béchamel: In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added. 7. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 4 minutes. 8. Season with salt and pepper. Add nutmeg. If any lumps form, whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Keep béchamel warm and press plastic wrap against its surface to prevent a skin from forming. 9. To Assemble: Preheat oven to 350°F (177°C). Mix 1 1/4 cups (300ml) béchamel sauce into veal ragù. In a 9- by 13-inch baking dish, spread 1 cup (240ml) tomato sauce in an even layer. 10. Working with 1 crepe at a time, set a crepe on a work surface and spoon a generous amount of ragù in a line slightly off center. Roll up crepe to form a stuffed tube and carefully transfer to baking dish. Continue filling and rolling crepes and arranging them alongside each other in baking dish until dish is full. You will likely have several crepes (this recipe intentionally makes extra to allow for a few duds and mistakes) and a small amount of ragù left over, which can be reserved for another use. 11. Spoon remaining béchamel in an even layer on top of rolled crepes, then top with an even layer of remaining tomato sauce. Grate Parmigiano Reggiano all over. 12. Bake manicotti in oven until heated through and lightly browned on top, about 25 minutes. Serve.
Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven? WHY IT WORKS Using fresh pasta sheets instead of dried manicotti shells makes for easier stuffing and better texture. Combining the spinach with arugula and draining it very well gives the filling more flavor. Drying the ricotta on towels before combining it with the spinach ensures that the filling doesn't become too watery as it bakes. SPECIAL EQUIPMENT: 9- by 13-inch baking dish, salad spinner NOTES: Look for ricotta cheese that contains no gums or thickeners. The ingredients should include only milk, salt, and either vinegar or a starter culture. Our favorite widely available brand is Calabro. INGREDIENTS 1 pound (450g) high-quality ricotta cheese (see note above) Kosher salt 1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles 8 ounces (225g) fresh spinach, washed 8 ounces (225g) fresh arugula, washed 12 ounces (340g) shredded low-moisture mozzarella cheese, divided 4 ounces (120g) grated Parmigiano-Reggiano, divided 1 large egg 1 medium clove garlic, minced 1 teaspoon freshly grated nutmeg Freshly ground black pepper 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided Small handful minced fresh parsley or basil leaves DIRECTIONS 1. Adjust oven rack to center position and preheat oven to 375°F (190°C). Line a large plate or a rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel. Spread ricotta on top and cover with more paper towels or another clean kitchen towel. Let drain for 5 minutes, then remove towels and transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of the ricotta off the towels.) Set aside. 2. If Using Fresh Pasta: Bring a large pot of salted water to a boil over high heat. Working in batches, add pasta squares to boiling water, 6 at a time. Cook for 30 seconds, then, using tongs, transfer to a clean kitchen towel to drain, laying them out in a single layer. Repeat until all pasta squares are cooked, reserving boiling water for step 4. Set aside, keeping squares separated from each other. Continue with step 4. 3. If Using No-Boil Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Place noodles in a 9- by 13-inch casserole dish. Using a ladle, transfer just enough boiling water from the pot to cover noodles. (Keep remaining boiling water to boil spinach and arugula in step 4, adding more if water level gets too low.) Let pasta sit, agitating occasionally, until pliable but not mushy, about 5 minutes. Drain pasta, then dry on a clean kitchen towel. Cut each noodle in half crosswise to make twelve 4- by 4-inch squares of pasta. Set aside, keeping them separated from each other to avoid sticking. Wipe casserole dish dry. 4. Add spinach and arugula to boiling water and cook just until wilted, about 20 seconds. Drain greens into the bowl of a salad spinner set in the sink. Run under cold water until thoroughly chilled, then spin in salad spinner to dry. 5. Spread greens over a clean kitchen towel or a double layer of paper towels and roll into a tight tube, pressing to remove excess moisture. Transfer to a cutting board and roughly chop. 6. Add greens to bowl with ricotta. Add half of mozzarella, half of Parmesan, egg, garlic, and nutmeg. Season with a large pinch of salt and a few grinds of black pepper, then fold with a wooden spoon or spatula to combine. 7. Spread half of tomato sauce in an even layer in casserole dish. Working with 1 square of pasta at a time, place a few tablespoons of ricotta mixture in a row along the center of the square, then roll it up. Place roll, seam side down, in casserole dish. Continue until all of pasta and filling are used up. 8. Spoon remaining sauce over manicotti, keeping it tidy along the center of each row of rolls. Sprinkle remaining mozzarella cheese over sauce. Sprinkle all over with remaining Parmesan. Cover tightly with foil. 9. Place in oven and bake for 30 minutes. Remove foil and continue baking until cheese is well browned and bubbly, about 15 minutes longer. Remove from oven and let rest for 10 minutes. Sprinkle with parsley or basil and serve. 10. Manicotti can be prepared through step 8 and refrigerated for up to 3 days before baking. Bake as directed in step 9.
Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies. WHY IT WORKS Spicy salami and sweet honey are perfect partners. Sweet and spicy flavors are in perfect balance. SPECIAL EQUIPMENT: wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above) NOTES: For best results, bake your pizza using a KettlePizza and Baking Steel setup. INGREDIENTS 1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough 1 (14-ounce) can whole peeled San Marzano tomatoes Kosher salt 12 ounces fresh mozzarella, torn into rough chunks and drained 4 ounces grated Parmesan cheese 6 to 10 ounces sliced hot soppressata or salami 1 small serrano chili, thinly sliced 12 to 15 fresh basil leaves 4 tablespoons extra-virgin olive oil 4 tablespoons honey DIRECTIONS 1. Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside. 2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert. 3. When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel. 4. Preheat broiler to high. Spread a thin layer of crushed tomatoes over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, followed by 1/4 of Parmesan, 1/4 of sliced soppressata, 1/4 of chilies, and 1/4 of basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil. 5. Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone or steel for remaining pizzas. 6. Drizzle pizza with 1 tablespoon honey, slice, and serve. 7. Repeat steps 3 through 6 for remaining pizzas.
The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world. WHY IT WORKS A spicy, cheesy square pizza with crispy chalices of pepperoni. Read the Whole Story Using the food processor for dough very rapidly builds up an elastic gluten network for good texture. Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust. Layering the cheese under the sauce prevents the crust from getting soggy. Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges. SPECIAL EQUIPMENT: Food processor (recommended), rimmed baking sheet, pizza wheel NOTES: All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands. INGREDIENTS For the Dough (see note above): 17.5 ounces bread flour (500g; about 3 1/2 cups) 1/2 ounce salt (14g; about 1 tablespoon) 1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons) 0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan 11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons) For the Sauce: 2 tablespoons (30ml) extra-virgin olive oil 9 medium cloves garlic, roughly chopped 1 tablespoon (about 4g) dried oregano 2 teaspoons (about 3g) dried red pepper flakes, or more to taste 1 (28-ounce; 800g) can whole peeled tomatoes 1 teaspoon (about 4g) sugar Kosher salt To Assemble and Bake: 1 pound (450g) sliced deli-style mozzarella cheese 12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above) 4 ounces (115g) ground Pecorino Romano cheese DIRECTIONS 1. To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below. 2. To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below. 3. To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below. 4. Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce. 5. For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly. 6. Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F. 7. To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp. 8. Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.
Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill). WHY THIS WORKS: Coarsely ground pork is packed with Italian spices and spiked with balsamic vinegar before it rests 12 hours in the refrigerator for maximum flavor and juiciness. Bell peppers get vinegary and smoky as they marinate and cook on the grill. NOTE: For a faster version, use 1 1/2 pounds store-bought Italian sausage, removed from its casing. INGREDIENTS For the Sausage: 1 1/2 pounds coarsely ground pork 1/2 tablespoon cracked black pepper, plus 1/4 cup for crusting, divided 1/2 tablespoon kosher salt 1/2 tablespoon onion powder 3 cloves garlic, very finely minced (about 1 tablespoon) 1/2 teaspoon fennel seed, lightly toasted and ground 1/2 tablespoon dried basil 1/8 teaspoon dried oregano 1 teaspoon sweet paprika 1/2 teaspoon cayenne pepper 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped fresh parsley 1 1/2 tablespoons balsamic vinegar 4 (1/2-by 2- by 2-inch) squares mozzarella cheese For the Peppers: 4 large bell peppers, seeds and stems discarded and cut into chunks 2 tablespoons olive oil 2 tablespoons sherry vinegar To Serve: 4 crusty rolls 1/4 cup chopped fresh basil 1/2 cup ricotta cheese 1/2 cup homemade or store-bought red sauce DIRECTIONS 1. Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours. 2. The next day, place remaining 1/4 cup black pepper on a plate. Remove Italian sausage from the refrigerator. Form four equally divided portions around a nugget of mozzarella, creating patties with thick, flat sides. Make sure they are sealed very tightly around the mozzarella. Roll the edges of the patties through the black pepper to crust. Set aside on a large plate. 3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 4. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes. 5. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate. 6. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.
Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).
WHY IT WORKS
Lightly dredging the chicken in flour helps it brown quickly, prevents it from overcooking, and also gives it a silky, velvety texture. Unflavored gelatin adds a restaurant-quality viscosity to the sauce, making it rich and glaze-like.
Soy sauce rounds out the savory flavor of the sauce and underscores the mushrooms perfectly. SPECIAL EQUIPMENT: Large skillet NOTES: Good, drinkable-quality Marsala wine can be found for very cheap, so please try to avoid Marsala "cooking" wine (which has added salt and preservatives and doesn't taste nearly as good), if at all possible. INGREDIENTS 1 1/4 cups (300ml) Marsala wine (see note above) 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth 1 packet unflavored gelatin (2 1/2 teaspoons; 10g) 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total) Kosher salt and freshly ground black pepper About 1 cup all-purpose flour (5 ounces; 140g), for dredging 1/4 cup (60ml) extra-virgin olive oil, plus more if needed 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced 4 medium shallots (6 ounces; 165g), minced 2 medium cloves garlic, minced 1 teaspoon (about 3g) minced fresh thyme leaves 3 tablespoons (45g) cold unsalted butter, cut into cubes 1 teaspoon (5ml) soy sauce White wine vinegar, sherry vinegar, or fresh lemon juice, to taste Minced fresh parsley, for garnish DIRECTIONS 1. Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside. 2. Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate. 3. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain. 4. Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point. 5. Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed. 6.
Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.
