With spring on the doorstep, what better time to start discovering new recipes and dishes to inspire from Giancarlo Caldesi, celebrated chef of Caldesi in Campagna.
He has let us into a few secrets and put together some of his favourite recipes for you to try at home. So why not pop along to your local Maloney’s Budgens store, stock up on these ingredients and have a go at creating some real Italian dishes for your family and friends – or just simply for yourself?!
Pollo alla cacciatora
Serves 4 people
1 small chicken, cut into pieces
Plain flour, for dredging
6 tablespoons olive oil
200g lardo, finely chopped
3 sprigs rosemary, finely chopped
3 cloves garlic, peeled and finely chopped
200g wild dried porcini mushrooms, soaked in warm water for 15 minutes or fresh, rough chopped
2 tablespoons red wine vinegar
200ml white wine
500ml chicken stock
Toss the chicken pieces lightly in flour, pat off any excess. Heat 4 tablespoons of olive oil in a frying pan, when hot add chicken pieces and fry on both sides until golden. Lightly drain on paper towel and set aside.
Heat remaining olive oil in a non-stick frying pan with a lid, add chopped lardo, rosemary and garlic, cook over a medium heat for approximately 5 minutes. Add porcini mushrooms and cook for 2 minutes, add red wine vinegar, then add chicken pieces. Continue to cook until the chicken is thoroughly cooked through, season.
Once the chicken is cooked add white wine and chicken stock, bring to the boil, reduce the heat to a simmer, cover and cook over a medium heat for approximately 1 hour or until the chicken is tender and the juices have reduced and are thick and rich.
Salsa ai Formaggi Dimenticati
Sauce with forgotten cheeses
Generous pinch of salt
200g of cheeses such as Fontina, Gorgonzola, Pecorino, Asiago, Taleggio
150ml double cream
Freshly ground black pepper to taste
1 tablespoon grated Parmesan, to garnish
Fill a large saucepan with water. Add the salt and bring to boil over a medium-high heat.
Place the pasta in the water and boil until al dente.
While the pasta is cooking, slice the cheese into small pieces and place in a large saucepan.
Add the cream and bring to a gentle simmer over low heat. Add pepper to taste. Simmer, stirring often until the cheese is melted and the mixture is smooth.
Drain the pasta. Stir in the cheese mixture. Transfer to a serving bowl, garnish with Parmesan and, if desired, more pepper to taste.
Enjoy your little taste of Italy!