The Best of Fine Cooking — Real Italian 2017

main dishes

orecchiette with roasted

broccolini, burst tomatoes,

and italian sausage

Quick and easy, this flavorful dish is perfect for a

weeknight. Serves 4

1/4 cup plus 3 Tbs. olive oil

2 Tbs. lemon juice; more to taste

Kosher salt and freshly ground black pepper

12 oz. Broccolini, trimmed

12 oz. orecchiette

1 lb. fresh hot Italian sausage

1/2 medium red onion, thinly sliced, about 1 cup

1 lb. grape tomatoes

1 Tbs. finely chopped garlic

1/2 cup white wine

1/2 cups whole-milk ricotta

Extra-virgin olive oil, for serving

1/4 cup thinly sliced fresh basil

Position a rack in the center of the oven and heat the

oven to 450°f.

In a small bowl, whisk together 2 Tbs. of the olive oil, the

lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.

on a large rimmed sheet pan, toss the Broccolini with

the 3 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, transfer

to the oven, and roast until the Broccolini is tender-crisp

and browned in places, 12 to 15 minutes. Remove from the

oven and chop into 1-inch pieces.

Meanwhile, cook the pasta according to package

directions until al dente. Drain, reserving 1 cup of the

pasta water, and return to the pot. Add the lemon juice

mixture and toss.

Meanwhile, in a large skillet, heat 1 Tbs. of the olive

oil over medium-high heat until shimmering. Add the

sausage and sauté, breaking the sausage into smaller

pieces, until the sausage is browned, 7 to 8 minutes.

Transfer the sausage to a plate and drain the fat from

the pan. Add the remaining 1 Tbs. oil and the onions

and sauté until golden brown, about 3 minutes. Add the

tomatoes and garlic and continue to cook until some of

the tomatoes start to burst, 2 to 4 minutes. Add the wine

and scrape the bottom to deglaze the pan. Transfer the

mixture and the Broccolini to the pot and toss, adding

pasta water to loosen, if necessary. Season to taste with

salt, pepper, and more lemon juice. Transfer to a large

serving bowl or divide among 4 bowls, top with the

ricotta, a drizzle of extra-virgin olive oil, and the fresh

basil and serve.

Capers, lemon juice, and parsley are the signature

ingredients of this classic Italian dish. Serve it with

orzo, rice, or over angel hair pasta. Serves 4

8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick)

chicken breast cutlets (about 11/2 lb.)

Kosher salt and freshly ground black pepper

2 to 3 Tbs. extra-virgin olive oil; more as needed

3 Tbs. capers, rinsed and chopped

2 medium cloves garlic, thinly sliced

3/4 cup lower-salt chicken broth

2 Tbs. fresh lemon juice; more as needed

1/4 cup chopped fresh flat-leaf parsley

1 Tbs. unsalted butter

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper.

Heat 1 Tbs. of the oil in a 12-inch heavy-duty skillet over

medium-high heat. When hot, add as many cutlets as will

fit in a single layer and cook until lightly browned on both

sides and just cooked through, 1 to 3 minutes per side.

Shingle the chicken on a platter and tent with foil. Repeat

with the remaining chicken, adding another tablespoon of

oil between batches if the pan seems dry.

Reduce the heat to medium and add the capers, garlic,

and the remaining 1 Tbs. oil to the pan. Cook, stirring, until

the garlic softens and becomes fragrant, about 1 minute.

Add the chicken broth and lemon juice, raise the heat to

high, and cook, stirring, until the mixture reduces by about

half, 3 to 4 minutes. off the heat, swirl in half of the parsley

and the butter and season with more lemon juice, salt,

and pepper to taste. Drizzle the sauce over the chicken

breasts, sprinkle with the remaining parsley, and serve

immediately.

chicken piccata

cover recipe

54 REAL ITALIAn 2017