Grape Gourmet – Cucina Dello Zio

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Pasta – Cavatelli with Chicken and Rapini

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#Cavatelli w/ #chicken & #Rapini - dressed w/a little #RicottaSalata and BAM! Friggin' AMAZING!

Cavatelli con Pollo e Rapini
Cavatelli with Chicken and Rapini
by James Belardo

Italians love combining bitter with sweet and savory flavors and this recipe is a good example. Based on a classic, simple and delicious pasta dish, we’ve decided to use chicken. Cavatelli with Chickenand Rapini is a great way to introduce nutritious rapini into your meals. Rapini is preferable but broccoli-rabe or even broccoli will do.

#Cavatelli w/ #chicken & #Rapini tonite on #CucinaDelloZio

2 Chicken breasts cut roughly into 1-inch cubes
2-3 Cloves of garlic, crushed and minced
1/2 red onion sliced in slivers about 1.5 inches
1 bunch Rapini – chopped
2 roasted red bell peppers cut into small pieces
1/4 cup Extra-Virgin Olive Oil
3/4 cup of white wine
freshly squeezed lemon juice (1 lemon)
1/2 cup Chicken stock (try our homemade version)
Peperoncino Fiocchi (hot pepper flakes) (optional)
Salt and pepper to taste

Pasta (suggested)

Suggested Toppings and Garnish
Ricotta Salata (grated)
A sprig or two of Italian flat-leaf Parsley

Marinate the Chicken
1. In a large bowl, marinate the chicken in 3/4 cup of white wine and 1/4 cup of olive oil for about 1-3 hours.
2. In the last hour of marinade, add fresh lemon juice (1/2 lemon)
3. remove chicken from marinade and set aside. Save marinade as well.

1. Heat 1/4 cup olive oil in a large dutch oven or deep sauce pan over medium-low heat. Add onions, minced garlic and hot pepper flakes.  Cook slowly until the onions begin to turn translucent and the garlic softens (be careful not to burn the garlic, it will turn bitter).
#Cavatelli w/ #chicken & #Rapini - onions, garlic and Peperoncino flakes
2.Toss in the chicken cubes and let cook (covered) until the chicken looses it’s translucency, mix often. sprinkle salt and pepper onto the chicken as it is cooking.3. As the chicken cooks, reintroduce the marinade and let come to a boil.
#Cavatelli w/ #chicken & #Rapini - add marinated #chicken breasts, salt and pepper #Cavatelli w/ #chicken & #Rapini - don't waste the marinade
4. Once the chicken and marinade are boiling add 1/2 cup of chicken stock, let come to boil.
#Cavatelli w/ #chicken & #Rapini - 1/2 cup of #chicken #stock
5. Add two bay leaves, some salt and pepper, then allow the liquid reduce as you cook the pasta.
#Cavatelli w/ #chicken & #Rapini - add some bay leaves for flavor as the broth reduces
6. About 5-10 minutes before the pasta is ready and the juice has been reduced to about 1/2 the original volume add the rapini. Mix well and cook with cover sauce pan.
#Cavatelli w/ #chicken & #Rapini - add the rapini, mix well at let cook for a few minutes
7. As the rapini leaves begin to wilt, add the remaining 1/2 cup of freshly squeezed lemon juice, mix well, cover and let cook until the pasta is ready.
#Cavatelli w/ #chicken & #Rapini - add some freshly squeezed #lemon juice
8. When the pasta is almost ready, add the roasted red peppers and mix thoroughly.
#Cavatelli w/ #chicken & #Rapini - finally, add #roasted red #peppers #Cavatelli w/ #chicken & #Rapini - let simmer while pasta cooks :-)
9. Toss the the pasta directly into the rapini and mix well.
#Cavatelli w/ #chicken & #Rapini - cavatellli, meet your destiny
10. While plating, add grated ricotta salata on top with fresh chopped flat-leaf parsley.
#Cavatelli w/ #chicken & #Rapini - dressed w/a little #RicottaSalata and BAM! Friggin' AMAZING!


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

December 8, 2014 at 3:32 PM

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