Friday, September 7, 2012

Another Yummy Italian Jewish Dish for the New Year

As we mentioned last month, Italian and Jewish cuisines have been nourishing each other for more than 2,000 years. This Sunday,September 9 at 2:30 p.m., James Beard nominated cookbook author Jayne Cohen will lead a lively discussion entitled Exploring Italian-Jewish Cuisine at the Museum.  Even if you don’t know how to turn on the oven, the stories, recipes, and history of Italian Jewish Cuisine will be heartwarming, and mouthwatering. The best part is that following the program, audience members are invited to a reception featuring Italian specialties and a guided tasting of kosher Italian wines and cheeses donated by Sentieri Ebraici Wines and Brent Delman, The Cheese Guy.

The panel will feature: food writers Cara De Silva and Alessandra Rovati; chef and food writer Silvia Nacamulli; and chef and restaurant owner Walter Potenza.

Here is another sneak peek at a fabulous recipe for Rosh Hashanah, courtesy of  Silvia Nacamulli.

Petti di Pollo al Melograno e Miele

(Chicken Breasts with Pomegranate and Honey)

from Silvia Nacamulli

Silvia writes: “this recipe originally came from my family in Rome. The honey is my addition to add another flavor of Rosh Hashanah, and to sweeten the pomegranate juice which sometimes proves too sour.


1 to 1 ¼ pounds boneless chicken breasts

3-4 pomegranates or about 2/3 cup bottled pomegranate juice (see recipe)

1 tablespoon honey

about ½ cup white flour

1 tablespoon olive oil or margarine

Salt to taste

about ½ cup pomegranate seeds

Ask your butcher to cut each chicken breast into 3-4 thinner slices; otherwise you can do it yourself with a sharp knife, cutting the chicken breast lengthwise into thinner slices.

To make pomegranate juice from fresh pomegranates: cut off the crown and then cut the pomegranate in half. Squeeze each half through a large hand-press juicer. If you are using ready-made pomegranate juice, choose a good quality one, preferably 100% pure, preservative-free juice made from concentrate. Do not use pomegranate molasses here.

Add the honey to the pomegranate juice and stir to combine.

Rinse the chicken, cut off any fat and pat dry with paper towels. Pour the flour into a shallow bowl and lightly dust each chicken fillet with the flour.

Heat the olive oil or margarine over low heat in large non-stick frying pan. When hot, add the chicken fillets, taking care that they don’t overlap. Sprinkle with salt, turn the flame up, and let them cook for 1-2 minutes on each side or until golden. Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each slice it absorbs the sauce well. Arrange on a large hot serving plate or plate individually, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish. Eat immediately!

TIP: If you want to cook this dish in advance and serve it later, then simply use half the amount of the pomegranate and honey mixture when you cook the chicken. Once cooked, keep it covered and just heat it up again for a few minutes in the frying pan, adding the remaining pomegranate and honey mixture diluted in about 1/3 cup water.

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