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My Idea of Heaven
Cooking School with Giuliano Hazan
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Some Recipes From the School
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Gratinéed Fennel with Parmesan Cheese
(From a yet unpublished cookbook by Giuliano Hazan)
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Ingredients:
- 3 large or 4 to 5 small fennel bulbs
- 3 Tbs. butter
- salt
- black pepper, freshly ground
- 1/4 cup parmigiano-reggiano, freshly grated
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Cut the fennel tops where they meet the bulb and discard them. Pare away any bruised or brownish parts from the bult and cut off a thin slice from the bottom. Cut the bulb in lengthwise slices about 1/4 inch thick and wash by soaking them in cold water.
Turn on the oven and set at 450 degrees farenheit.
Bring to a boil a pot of water large enough to comfortably accommodate the fennel slices. Place the fennel in the boiling water and cook until tender, about 5-10 minutes. Drain or lift the fennel out of the water carefully so as not to break the slices (some will inevitably break but you can still use them).
In one or more shallow baking dishes or sheet pans, place the fennel in a single layer. Season with salt and pepper, sprinkle with the parmesan cheese and dot with butter. Place in the preheated oven and bake until golden brown, about 10-15 minutes. Remove from the oven and serve at once.
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Fettuccine with Radicchio and Belgian Endive
(From "The Classic Pasta Cookbook" by Giuliano Hazan)
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Ingredients:
- Fettuccine, made from 3 eggs and 2 1/4 cups of flour
- 2 Tbs. butter
- 1 Tb. vegetable oil
- 1/3 cup yellow onion, chopped fine4 oz smoked slab bacon, cut from a 1/2" slice into strips 1/8" thick and 1" long
- 1 lb. radicchio, shredded
- 1 lb. Belgian endive, shredded
- salt
- freshly ground black pepper
- 1 cup heavy cream
- 1 Tb. parsley, finely chopped
- 1/2 cup parmigiano-reggiano, freshly grated
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Put the butter, oil and onion in a saute pan large enough to accommodate all the radicchio and endive (it's fine if it forms a heaping mound) over medium heat. Cook until the onion has turned a rich golden color.
Add the bacon and continue cooking until it becomes lightly browned but not crisp. Add the radicchio and endive, season with salt and pepper and stir until the vegetables are coated with the oil and butter. Lower the heat to low, cover the pan and cook, stirring occasionally, until the endive and radicchio has wilted completely and achieved an almost creamy consistency, about 15-20 minutes.
Bring 4 quarts of water to a boil.
Uncover the saute pan, raise the heat to medium high and let any liquid the vegetables have given off boil away. Add the cream and cook until it has reduced by half. Stir in the parsely and remove from the heat.
Add 1 Tb. salt to the boiling water, drop the Fettuccine and stir. When they are cooked al dente drain well, return the sauce to a low heat and toss the pasta in it with the parmesan cheese. Serve at once.
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Chicken Braised with Green Olives
(From a yet unpublished cookbook by Giuliano Hazan)
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Ingredients:
- an assortment of chicken legs, thighs and wings weighing about 3 pounds
- 8 ounces green olives, preferably Sicilian, julienned by cutting the flesh away from the pit
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, lightly crushed
- salt
- freshly ground black pepper
- 1/2 cup dry white wine
- 3 tablespoons red wine vinegar
- 5 anchovy fillets
- 2 tablespoons parsley, finely chopped
- 3 tablespoons lemon juice
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Put half the olives and the anchovy fillets in a food processor and chop very finely.
Choose a lidded saute' pan large enough to accommodate all the chicken in a single layer. Put the olive oil and the garlic cloves in the pan and place over medium high heat. Saute' until the garlic becomes golden brown then remove the cloves and discard them.
Raise the heat to high and pat the chicken pieces dry with a paper towel and place them in the pan with the skin side down. Brown the chicken well on all sides then transfer it to a platter and season it with salt and pepper.
Add the wine and vinegar to the pan and let it bubble away until it has reduced by almost half. Add the chopped olives and anchovies and return the chicken to the pan, turning them in the sauce. Lower the heat to medium low and cover the pan with the lid slightly askew. Cook, turning the chicken occasionally, until it is very tender when pricked with a fork, about 35 to 40 minutes. If all the liquid in the pan evaporates before the chicken is done add a little water.
When the chicken is done uncover the pan and, if the sauce is too thin and watery, raise the heat to let it reduce. With the heat on medium low, add the lemon juice, olive pieces and parsley and cook for 1 or 2 minutes longer. Remove from the heat and serve hot.
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