Italian | Saveur

Carbone’s Cherry Pepper Ribs

Mario Carbone — Sat, 22 Jul 2023 06:53:08 +0000

Photography by Anthony Mair; Courtesy of MGM Resorts International

At New York City’s Carbone—and its younger Las Vegas outpost in Aria Resort—Berkshire pork spare ribs from Heritage Foods are brushed with a sweet, garlic glaze, finished over a wood fire, then topped with a mixture of fresh and pickled chiles. “I love this dish because it’s completely non-traditional to the Italian-American menu,” says chef Mario Carbone. “It’s a curveball that we throw, but somehow, once it hits the table, it looks perfectly at home.”

Fresh cherry peppers come into season in late summer and often can be found at farmers markets and Italian grocery stores. (If you can’t track them down, though, thinly sliced green jalapeños will get the job done.) Pickled cherry peppers are available year-round in well-stocked supermarkets and online. The individual components of this recipe can be made a day or more ahead of time, and the final step is a quick and easy one, making Carbone’s cherry pepper ribs an impressive flex for outdoor entertaining. At his restaurants, the ribs are served over a bed of coleslaw, but any crunchy fresh salad would make a fine accompaniment. — Kat Craddock

Note: Slow cooking the meat in a layer of plastic wrap seals in its flavor and moisture, mimicking the effect of sous vide cooking. However, if you prefer not to cook in plastic, you may also omit this layer and bake only aluminum foil. We tested a plastic-free version and found the ribs still came out tender and juicy.

Yield: 4–6

Time: 12 hours

Ingredients

For the brined ribs:

1½ cup kosher salt
⅓ cup sugar
1 medium lemon, halved crosswise
1 whole garlic head, halved crosswise
2 Tbsp. whole black peppercorns
1¾ tsp. crushed red chile flakes
One 4-lb. pound rack spare ribs

For the spice rub:

2 Tbsp. whole fennel seed
1½ tsp. crushed red chile flake
⅓ cup light brown sugar
2 Tbsp. garlic powder
2 Tbsp. onion powder
1½ tsp. dried oregano

For the roasted garlic gaze:

1 cup olive oil, plus more
Garlic cloves from 1 large head, peeled
½ cup sugar
½ cup red wine vinegar

For serving:

½ cup fresh cherry peppers, stemmed and thinly sliced
½ cup sweet or hot pickled cherry peppers, stemmed, seeded, and quartered
Shredded cabbage or coleslaw (optional)

Instructions

To a large pot over high heat, add 2 quarts water and the salt and sugar. Bring to a boil, remove from the heat, and stir until the salt and sugar have dissolved. Add 2 quarts cool water, the lemon and garlic halves, and the black peppercorns and chile flakes, then transfer the brine to a large enough container in which to submerge the meat. Add the ribs to the brine, cover tightly, and refrigerate for at least 6 and up to 24 hours.
Meanwhile, make the spice rub: In a spice grinder or small food processor, grind the fennel seeds and chile flakes to a fine powder. Transfer to a small bowl, stir in the brown sugar, garlic and onion powders, and oregano, and set aside.
Make the roasted garlic glaze: Preheat the oven to 300°F. To a small ovenproof pot or baking dish, add the olive oil and garlic, adding more oil as needed to fully submerge the cloves. Cover tightly with a lid or aluminum foil and bake until the garlic is golden and very tender when poked with a fork, about 1 hour.
Carefully remove the pot from the oven and set it aside to cool to room temperature. Transfer the garlic cloves to a cutting board and, using a chefs knife, smash and chop to a fine paste. Reserve both the garlic paste and the garlic-infused oil.
In a small pot over medium heat, stir together the sugar and red wine vinegar. Cook, stirring frequently, until the liquid has reduced in volume by half and is thick enough to coat the back of a spoon. Remove from heat, cool slightly, and stir in the roasted garlic paste. Set the glaze aside.
Cook the ribs: Turn the oven down to 275°F. Arrange a few long layers of plastic wrap over a large work surface. Transfer the ribs to the plastic wrap, discarding the brine. Sprinkle the spice rub all over the rack, turning a few times to completely coat. Wrap the plastic up and around the ribs tightly, then wrap tightly in aluminum foil.
Transfer the packet of ribs to a large rimmed baking sheet and bake until the meat is tender when poked with a knife, but not yet falling off the bone, about 2½ hours. Remove the tray from the oven and set aside without unwrapping until cool enough to handle, 15–20 minutes.
Meanwhile, preheat a grill, grill pan, or broiler to cook over (or under) medium heat.
Working over the baking sheet to catch any accumulated juices, remove and discard both the foil and the plastic wrap. Pat the cooked ribs dry with paper towels and transfer to a clean, dry cutting board.
Using a sharp chefs knife, cut straight down between each bone to divide the rack into individual ribs. Brush each rib lightly with the reserved garlic-infused oil. If finishing under the broiler, arrange the ribs in a single layer on a dry baking sheet.
A few minutes before you plan to serve the ribs, grill or boil them, turning occasionally, until lightly browned all over, about 10 minutes. Brush generously with the reserved glaze and continue cooking until the glaze is sticky and lightly caramelized, 5–7 minutes more. Transfer to a platter, top with fresh and pickled chiles, and serve the cherry pepper ribs hot, with coleslaw or shredded cabbage on the side, if desired.

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Bamonte’s Pork Chops with Pickled Peppers

SAVEUR Editors — Mon, 18 Mar 2019 22:21:08 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

Yield: 2–4

Time: 26 minutes

Two 1-in.-thick bone-in pork chops
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, divided
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock

Instructions

Preheat the oven to 425° F. Season the chops generously with salt and black pepper.
To a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the chops and cook, flipping once, until evenly browned, 5–8 minutes. Transfer the skillet to the oven and roast until the chops are just cooked through (145°F on an instant read thermometer), 18–20 minutes. Transfer chops to a plate and set aside (the meat will continue cooking as it rests).
Return the skillet to the stovetop over medium heat, add the remaining oil, garlic, and peppers, and cook, stirring frequently, until the garlic is golden, 3–4 minutes. Turn the heat up to high, stir in the wine and stock, and continue cooking until the liquid has reduced in volume by half, 3–4 minutes. Spoon the sauce and peppers over the pork chops and serve hot.

The post Bamonte’s Pork Chops with Pickled Peppers appeared first on Saveur.

Eggplant Caponata

SAVEUR Editors — Mon, 18 Mar 2019 22:35:59 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This silky, tangy eggplant dish is an iconic Sicilian specialty, typically served as an appetizer or side dish. Beautifully absorbent, eggplant does an excellent job of soaking up the sweetness of the caramelized onions and raisins and the briny pungence of the capers and olives. Eleonora Consoli, a cooking teacher in Sicily, includes the unexpected addition of chocolate in her signature version of the dish. This eggplant caponata recipe first appeared in our March 2011 issue with the story, “Home Cooking in Sicily,” by Nancy Harmon Jenkins.

Yield: 4

Time: 50 minutes

3 cups olive oil
2 lb. eggplant, cut into 1-in. cubes
1 large yellow onion, finely chopped
1 celery stalk, finely chopped
Kosher salt and freshly ground black pepper
3 Tbsp. tomato paste, thinned with ¼ cup water
1 cup canned crushed tomatoes
6 oz. green olives, pitted and finely chopped
½ cup golden raisins
½ cup white wine vinegar
¼ cup salt-packed capers, rinsed and drained
3 Tbsp. sugar
2 Tbsp. finely grated unsweetened chocolate
½ cup finely shredded basil
2 Tbsp. pine nuts

Instructions

To a large skillet set over medium-high heat, add the oil. Working in batches, add the eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer the eggplant to a large bowl and set aside.
Pour off all but ¼ cup of the oil (you can reserve it for another use) and return the skillet to medium-high heat. Add the onion and celery, season lightly with salt and black pepper, and cook, stirring frequently, until beginning to brown, about 10 minutes. Turn the heat down to medium, add the tomato paste, and cook, stirring continuously, until the mixture is a deep rust-brown color and the liquid has almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, bring to a simmer, and continue cooking until slightly reduced and just beginning to thicken, about 10 minutes. Stir in the olives, raisins, vinegar, capers, sugar, and chocolate; cook, stirring occasionally, until the sauce has thickened to the consistency of a loose paste, about 15 minutes.
Remove from the heat then pour the sauce over the eggplant. Add the basil and pine nuts, and stir well. Season to taste with more salt and black pepper, and set the caponata aside to cool to room temperature before serving.

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Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Strawberry Risotto

SAVEUR Editors — Mon, 18 Mar 2019 22:43:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz.

Yield: 4

Time: 35 minutes

3 cups chicken stock, preferably homemade
1 cup strawberries, washed and hulled
2 Tbsp. unsalted butter
1 cup arborio rice
¼ cup dry white wine
¾ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Instructions

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.
To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)
Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

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Introducing Your Favorite In-Home Pizzaiolo: You

Ellen Fort — Mon, 05 Jun 2023 16:01:45 +0000

Image Courtesy of Ooni

There’s nothing like a pizza hot from the oven—the cheese still bubbling atop a puffy, blistered crust. Until recently, that kind of pizza perfection was limited to restaurants with seasoned pizzaiolos and wood-burning ovens. My homemade pies were lackluster at best; conventional ovens, I learned, don’t get ripping-hot enough to achieve that crispy, chewy crust.

But a year ago, Ooni’s gas-fueled oven changed the game at my house—as it did for many cooks across the country. Suddenly I had the power to turn out beautiful pizzas on my back patio in record time. What was once a lost cause became an obsession as I perfected my dough’s hydration levels and fermentation time, and experimented with sauces and toppings.

There was only one hitch—subjecting myself to whatever extreme weather had landed on my doorstep didn’t always appeal. Enter the Ooni Volt 12, the first indoor pizza oven of its kind. It hit the market this spring and has quickly become my go-to rain-or-shine pizza partner.

At first glance, the Volt 12 resembles Ooni’s other products, with its black casing and gray accents. However, the Volt 12 has a triple-paned borosilicate glass door with a handle that remains cool to the touch—even when the inside of the oven is a roaring 850 degrees Fahrenheit. I found that the door (and the entire oven) is so well insulated that very little heat escapes at all, making it welcome in small kitchens prone to overheating.

The Volt 12 is also exceptionally precise. Whereas flames require close monitoring and are harder to control, the Volt 12’s electric heating coils are regulated via a temperature dial (we love a dial!). Additionally, there are adjustable heating elements both above and below the pizza stone. Whether I’m going full leopard on a Neapolitan pie or channeling my favorite New York pizzeria, the ability to turn things up or down mid-bake helps prevent soggy bottoms and charred tops.

Then there’s the stone. Forget preheating for an hour (while your house preheats, too): The Ooni Volt 12 reaches its maximum temperature within 20 minutes and quickly comes back up to temperature between pizzas. I also found the 13-inch stone to be quite roomy for my needs; a deep-dish pan fits easily inside. Its generous size offered more wiggle room when rotating the pizza as well, something that has to be performed with urgency and precision when cooking with an open flame. (Unfortunately, pizza-turning is a skill you’ll have to master on your own, regardless of how fantastic your pizza oven is.)

The built-in timer is also a welcome tool, particularly when I’m cooking on my second glass of wine, or when there’s commotion (cinders are not a crowd-pleasing topping at a pizza party, it turns out). Equally helpful is the oven light, which helps me watch the pizza’s progress, and the ability to instantly change the temperature or balance the heating elements.

Overall, the Volt 12 accomplishes everything it sets out to do, and more. Not only is it a perfect oven for indoor cooking—it is weather-resistant and portable (it even has handles), so it can come along on adventures—as long as there’s a plug. There’s also no chance of running out of propane or wood at an inopportune time, a particular type of agony that will stop pizza night in its tracks.

As I’ve realized over the last few months, a well-made pizza oven is an investment that pays off—in pizza, family fun, and happiness.

The post Introducing Your Favorite In-Home Pizzaiolo: You appeared first on Saveur.

Ravioli Nudi

SAVEUR Editors — Mon, 18 Mar 2019 22:45:40 +0000

CHRISTOPHER TESTANI

Ravioli nudi are an unexpected surprise: stripped-down ravioli, hence “naked” by name. The only tricky part to this simple recipe is using the least amount of flour needed to keep the dumplings intact as they cook. Avoid using pre-grated parmesan cheese which often contains added starches and preservatives.

Featured in: Our Best Recipes of All Time

Yield: serves 4

Time: 50 minutes

Kosher salt
1 lb. fresh baby spinach
½ lb. whole-milk ricotta, drained
4 large egg yolks
1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling
½ tsp. finely grated lemon zest
Cayenne pepper
Freshly grated nutmeg
Freshly ground black pepper
1 Tbsp. all-purpose flour, plus more as needed
¼ cup unsalted butter, melted

Instructions

Bring a large pot of generously salted water to a boil over medium-high heat. Add the spinach and cook until wilted and very tender but still bright green, 8–10 minutes. Drain the spinach, discarding the cooking liquid, then transfer to a clean kitchen towel; squeeze to extract as much liquid as possible. (If there is too much moisture on the leaves, the ravioli will fall apart during cooking.) Finely chop the spinach and and set aside.
In a large bowl, stir together the ricotta, egg yolks, Parmigiano-Reggiano, and lemon zest. Add the reserved spinach and toss to combine, then season to taste with cayenne, nutmeg, salt, and black pepper. Add the flour and stir gently just until incorporated.
Bring a large pot of generously salted water to a simmer over medium heat. With wet hands or a 1-tablespoon scoop, shape the spinach mixture into 1-inch balls. Drop one ball into the simmering water and cook until it floats to the top; if it holds its shape, continue with the remaining mixture. If the ball falls apart, add additional flour to the mixture, 1–2 teaspoons at a time, until it holds together in the water. Cook the dumplings in batches. As they float to the top, use a slotted spoon to transfer them to a large plate and tent with aluminum foil to keep them warm as you continue cooking the rest. To serve, drizzle with melted butter, top with additional Parmigiano, and serve warm.

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Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino

Benjamin Kemper — Wed, 26 Apr 2023 19:12:23 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray; Linens by Solino Home

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Too much asparagus might be the definition of a fancy problem, but there I was, looking down at three hefty bunches I impulse-bought on sale. My usual move when faced with a surfeit of veg is to blitz it into a puréed soup, but then I wondered—could asparagus be transformed into a silky, pastel-green sauce for pasta?

The answer, I discovered through trial and error, is a resounding “yes,” especially when you blend peas into the sauce and keep it nice and green by adding a handful of fresh arugula (asparagus, I remembered while testing, isn’t the prettiest shade when cooked).

Morels, shallots, lemon zest, Pecorino—these are the add-ins I wound up loving the most, since they play well together and all but scream spring. Enjoy this asparagus pasta recipe hot—and then (if you’re like me), enjoy it even more the next day straight from the fridge, with an extra squeeze of lemon juice and a generous drizzle of olive oil.

Yield: 4–6

Time: 50 minutes

1½ lb. asparagus (see footnote), bottom inch removed
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil, plus more for garnish
8 oz. mushrooms, such as morels, chanterelles, or shiitakes, cleaned, trimmed, and sliced ¼-in. thick (3 cups)
6 Tbsp. unsalted butter, divided
⅔ cup finely chopped shallots
2 cups packed arugula leaves
1 cup peas, fresh or frozen
1 lb. farfalle (bowtie) pasta
1 cup packed finely grated Pecorino Romano, plus more for garnish
2 tsp. finely grated lemon zest
¼ cup fresh lemon juice

Instructions

Peel the bottom half of the asparagus stalks down to the white flesh. Remove and reserve the tips, then coarsely chop the stalks.
To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add the mushrooms and asparagus tips and season with salt. Cook, stirring occasionally, until tender and browned, about 7 minutes. Add 2 tablespoons of the butter, stir until melted, then scrape into a bowl and set aside.
To the empty pot, add 2 tablespoons of the butter, the shallots, and asparagus stalks and turn the heat to medium. Cover and cook, stirring occasionally, until the stalks are al dente, about 8 minutes. Add 4½ cups of water and bring to a boil. Add the arugula and peas and boil for 1 minute more. Using an immersion (or regular) blender, process until it’s as smooth as possible. Add salt to taste (it should be assertively seasoned).
Add the farfalle, turn the heat to medium, and cover. Boil, stirring and scraping the bottom of the pot every 2 minutes on the dot to prevent sticking, until the pasta is nearly al dente, about 9 minutes.
Uncover, turn the heat to medium-high, and cook, stirring every 15 seconds, until the sauce has thickened and the pasta is al dente, 3–5 minutes more. Add the Pecorino, lemon zest and juice, remaining 2 tablespoons of butter, and half of the mushroom- asparagus mixture and cook for 1 minute more. Season with black pepper to taste.
To serve, divide the pasta among 4–6 bowls. Garnish each with the remaining asparagus-mushroom mixture, then drizzle with oil and sprinkle with Pecorino.

Note: Seek out asparagus that are ½ inch thick (thinner asparagus can be stringy, and thicker can be woody). Peeling the stalks in step 1 is essential as fibrous bottoms make for a far less creamy sauce.

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Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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Rao’s Famous Lemon Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:43:12 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman; Platter by Ivo Angel

A platter of this saucy, zippy lemon chicken goes out to nearly every table at Rao’s in New York City, the Italian American institution that’s famously hard to get into. All the more reason to whip up the old-school classic at home.

This recipe ran alongside Thomas McNamee‘s 1998 article, “The Hangout.”

Yield: 6

Time: 50 minutes

2 cups fresh lemon juice (from about 13 lemons)
1 cup extra-virgin olive oil, plus more for greasing
1 Tbsp. red wine vinegar
½ tsp. dried oregano
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Two 2½-lb. chickens, their legs, thighs, and wings separated and breasts halved on the bone
¼ cup coarsely chopped fresh parsley leaves

Instructions

Position a rack in the upper third of the oven and preheat to 450ºF. In a large bowl, whisk together the lemon juice, oil, vinegar, oregano, garlic, and salt and black pepper to taste.
On a greased baking sheet, generously season the chicken with salt and toss to coat. Arrange skin-side down and bake for 15 minutes. Turn the chicken pieces and continue cooking until the skin is golden and crisp and the juices run clear, about 10 minutes more. Preheat the broiler to high.
Transfer the chicken to the bowl with the lemon mixture and toss to coat, then use a slotted spoon to transfer back to the baking sheet and arrange skin-side up. (Reserve the remaining liquid.) Broil until sizzling and deep golden brown, 10–15 minutes. Transfer to a platter, then pour the remaining sauce over top. Sprinkle with the parsley and serve.

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