Ep 7: Charmed by Parm
Frank is pulling out all the stops for a few of his most fabulous guests with a truffled cacio e pepe appetizer and cheesy chicken parmesan entree. The chicken cutlet jokes are aplenty with Stuart Sanks, a legend in Denver’s drag queen scene. Bonanno Concepts president Nick Gray is along for the ride with a special cocktail and lots of wine.
FULL
Truffled Cacio e Pepe
Serves 2
Ingredients
3 Tbsp Truffle zest
½ tsp Fresh cracked black pepper
2 Tbsp Olive oil to finish
8 oz dried pasta (Frank’s Choice: Bucatini)
½ cup Water
2 Tbsp Unsalted butter
¾ cup Parmesan, freshly grated
Process
Place pasta in boiling water. If using fresh pasta, this should only take about 2 minutes. If not fresh, follow instructions on the box.
Place large sautee pan over medium heat, add water and fresh cracked pepper and bring to a boil.
Once water is boiling, take sautee pan off of the heat and slowly mount in the butter and then add cooked pasta and three tablespoons of the pasta water.
Toss to combine, sprinkle in half of the parmesan cheese and toss again, divide amongst two bowls.
Garnish with truffle, parmesan, and a drizzle of extra virgin olive oil.
Chicken Parmesan with Arugula Salad
Serves 2
Ingredients
2 cups Panko
1 cup Olive oil
8 oz Thinly sliced mozzarella, plus 4
4 extra oz thinly sliced mozzarella
½ cup Parmesan cheese
2 Boneless skinless chicken breasts
2 tsp milk
1 tsp Salt
1 tsp Pepper
4 Eggs
Process
Butterfly and pound the chicken breasts
Set up your breading station with a bowl and two plates. In the bowl, whisk eggs with 2 tsp milk, salt and pepper. On one of the plates, pour the panko. Leave third plate blank. That will hold the chicken once it has been breaded.
Coat each breast in the egg, then roll the chicken in the panko until thoroughly coated. Set breasts on third plate until ready to fry
Heat ½ inch of olive oil over a medium flame for 2 minutes, until hot. Cook each breast 5 minutes on each side
On a sheet tray, place enough pomodoro to thinly cover the bottom. Place cooked chicken breasts on top of pomodoro, top the chicken with more pomodoro sauce, then place both fresh and sliced mozzarellas on top. Sprinkle everything with parmesan cheese.
Place tray in a 350 degree oven for about 6 minutes, or until cheese is golden brown.
Plate and serve with additional pomodoro sauce and garnish with more parmesan cheese and olive oil.
Pomodoro Sauce
1 Large can San Marzano tomatoes
½ White wine
2 Tbsp fresh basil
2 Tbsp fresh oregano
1 Tbsp salt
2 Tsp pepper
1 Onion, diced
2 carrots, grated
3 cloves garlic, diced
2 cloves garlic, smashed
3 Tbsp olive oil
Process
Heat olive oil in a large skillet over a medium flame. Place onion, carrots and garlic in the oil and sweat for 3 minutes until onions are translucent.
Add herbs. Cook two minutes more, stirring constantly so as not to burn. Deglaze with healthy splash of good white wine, scraping any good bits from bottom of pot
Pour tomatoes into the mix, then fill the empty can half way with water and add to the sauce. Bring to a bubble, then reduce heat to a low, simmering for two hours
BUZZED
Garden cocktail (Pasta pairing)
Yields 1 Drink
Ingredients
Simple syrup
Lemon sparkling water or sparkling wine
Cucumber
Rosemary
Ice
Chicken Parm Pairing
Poggio Della Robinie Valpolicella Ripasso DOC Superiore 2016