Pollo Panini

Spaghettini Pomodori

Pollo alla Gratella

Hazelnut Mousse Cake

Pesce del Giorno

Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch (helps them cook evenly). Mince the garlic. In a small bowl combine 1.5 tbs olive oil, minced garlic, smoked paprika, dried oregano, salt, pepper, and lemon juice. Rub the mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Pound and season

Heat a skillet or grill pan over medium-high heat until hot. Add a thin film of oil or use the remaining rubbed oil on the chicken. Cook the chicken breasts 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into 1/4-inch slices.

Cook the chicken

Halve the ciabatta rolls horizontally. In a small bowl combine mayonnaise and Dijon mustard. Spread the mayonnaise-mustard mixture on the cut interior of both top and bottom halves. Lightly butter the outside cut faces of the rolls to help them crisp when pressed.

Prepare bread and spread

On the bottom half, arrange sliced mozzarella in an even layer. Top with the sliced cooked chicken, tomato slices, fresh basil leaves, and optional roasted red peppers, arugula, or red onion if using. Drizzle 1 tsp balsamic glaze over the tomato and basil (save remaining tsp for the second sandwich or to finish). Place the top half of the roll over the fillings.

Layer the sandwich

Heat a panini press, grill pan, or heavy skillet over medium heat. If using a skillet, place a heavy pan or cast-iron skillet on top of the sandwich to press. Place the sandwich buttered-side down on the hot surface and close the press or apply weight. Grill 3–5 minutes until the bread is golden brown and crisp and the mozzarella is melted. If using a skillet method, check after 2–3 minutes and flip once, pressing down and cook another 2–3 minutes. Remove and let rest 1 minute.

Press and grill (panini style)

Slice the panini in half on the diagonal. Drizzle remaining balsamic glaze over the cut face if desired or serve on the side. Serve hot.

Finish and serve

If using roasted red peppers, drain and pat dry; arrange in a thin layer on top of the chicken. For baby arugula or red onion, add them raw during the layering step for brightness and crunch. Adjust quantities to taste.

boneless skinless chicken breasts

olive oil

garlic

smoked paprika

dried oregano

salt

black pepper

fresh lemon juice

ciabatta or focaccia rolls

fresh mozzarella

ripe tomato

fresh basil leaves

balsamic glaze

mayonnaise

Dijon mustard

butter (softened)

sliced roasted red peppers

baby arugula

red onion thinly sliced

Pour 4 liters of water into a large pot, bring to a rolling boil. Add 1 tablespoon coarse salt once boiling.

Bring water to a boil

Add 12 oz spaghettini and cook until al dente according to package times (usually 6–8 minutes). Reserve 1.5 cups (360 ml) of pasta cooking water, then drain the pasta and set aside.

Cook spaghettini

While the water heats, heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add 4 thinly sliced garlic cloves and 1 finely chopped shallot. Cook gently, stirring, until fragrant and softened but not browned, about 2–3 minutes.

Sweat aromatics

Increase heat to medium-high, add the 1 lb chopped ripe tomatoes and 8 oz halved cherry tomatoes to the pan. Stir to combine and let them release juices, about 4 minutes.

Add tomatoes

Stir in 1 tablespoon white wine (or stock) and scrape any browned bits from the pan. Add 1 teaspoon tomato paste if using, 1 teaspoon sugar (optional), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Lower heat to medium and simmer until tomatoes break down into a saucy consistency, about 6–8 minutes. Adjust seasoning to taste.

Deglaze and season

Return the drained spaghettini to the pot or place the pasta directly into the sauté pan with the tomato sauce. Add 1 tablespoon unsalted butter and 1/2 cup reserved pasta water to start. Toss vigorously over medium heat, adding more reserved pasta water a few tablespoons at a time as necessary to achieve a glossy, lightly sauced coating that clings to the pasta (about 1–2 minutes).

Emulsify sauce with pasta

Remove from heat. Stir in 1/2 cup grated Pecorino or Parmigiano and the torn fresh basil leaves (about 1/2 cup). Toss to combine; if sauce seems dry, add up to 1/4 cup more pasta water. Finish with 1 tablespoon extra-virgin olive oil drizzled over the top.

Add cheese and basil

Divide the spaghettini among warm bowls, garnish with additional grated cheese and basil if desired, and serve immediately.

Serve

spaghettini (or thin spaghetti)

water

coarse salt (for pasta water)

extra-virgin olive oil

garlic cloves, thinly sliced

shallot, finely chopped

ripe tomatoes (roma or plum), cored and roughly chopped

cherry tomatoes, halved

tomato paste (optional, for body)

white wine (or vegetable/chicken stock)

sugar (optional, to balance acidity)

freshly ground black pepper

red pepper flakes (optional)

unsalted butter

fresh basil leaves, torn

grated Pecorino Romano or Parmigiano-Reggiano

extra-virgin olive oil (to finish)

Pat the chicken thighs dry with paper towels. If very thick, butterfly or lightly flatten them with a meat mallet to an even thickness of about 1/2 inch (1.2 cm) so they cook evenly.

Trim and prepare

In a bowl, whisk together the extra-virgin olive oil (6 tbs), lemon juice (3 tbs), minced garlic (4 cloves), chopped rosemary (2 tsp), thyme (1 tsp), smoked paprika (1 tsp), salt (2 tsp) and black pepper (1 tsp) until emulsified.

Make the marinade

Place the prepared chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat completely. Refrigerate for at least 45 minutes and up to 4 hours. If marinating longer than 2 hours, bring chicken to near room temperature for 20–30 minutes before grilling.

Marinate the chicken

Prepare a gas or charcoal grill for medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking.

Preheat grill

Shake off excess marinade and place the thighs skin-side down on the hot grill. Grill with the lid closed when possible for 6–8 minutes until the skin is nicely charred and releases easily. Flip and grill for another 5–7 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Total cook time depends on thickness; do not press down on the chicken so juices remain.

Grill the chicken

Transfer the grilled chicken to a plate, tent loosely with foil, and rest for 5 minutes. Resting allows juices to redistribute and ensures tender meat.

Rest the chicken

Slice or serve whole: Arrange the rested chicken on a warmed platter. Squeeze lemon wedges (4 each) over the top to brighten flavor. Sprinkle chopped parsley (2 tbs) and, if desired, a pinch of flaky sea salt (1 tsp) to finish.

Serve with sides: Offer grilled seasonal vegetables (about 3 cups) or a simple salad and crusty bread. Leftover chicken can be chilled and used cold in salads or sandwiches for up to 3 days.

boneless skin-on chicken thighs

garlic cloves (minced)

fresh rosemary (finely chopped)

fresh thyme leaves (or 1 tsp dried)

sweet smoked paprika

fine sea salt

lemon wedges

fresh parsley (chopped)

flaky sea salt (optional)

grilled seasonal vegetables (zucchini, peppers, onions) - optional

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides or spray with baking spray.

Prepare and preheat

Whisk together the all-purpose flour, ground toasted hazelnuts, baking powder and salt in a bowl until evenly combined.

In a separate large bowl, whisk the eggs and granulated sugar until pale and slightly thickened (about 3–4 minutes by hand or 2 minutes using a mixer). Add the vanilla extract and melted cooled butter and fold gently to combine.

Fold the dry ingredients into the egg mixture in two additions, using a spatula to keep as much air in the batter as possible without overmixing. The batter will be relatively loose but aerated.

Pour the batter into the prepared springform pan and smooth the top. Bake for 18–22 minutes or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and cool in the pan on a rack for 10 minutes, then release the springform and transfer the sponge to a rack to cool completely. Once cooled, if needed, trim the dome to create an even layer that will fit the mousse ring or pan.

Bloom the gelatin: sprinkle the powdered gelatin over the cold water in a small bowl and let sit for 5–8 minutes until spongy.

Warm the milk and half of the sugar in a small saucepan over medium heat until it just begins to steam (do not boil).

While the milk warms, whisk the egg yolks with the remaining sugar in a metal or heatproof bowl until smooth.

Temper the yolks: slowly pour about 1/3 of the hot milk into the egg yolks while whisking continuously to raise their temperature. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens slightly and coats the back of the spoon (about 3–5 minutes). Do not let it boil.

Remove the custard from heat and stir in the bloomed gelatin, whisking until fully dissolved. Add the hazelnut praline paste (or hazelnut-syrup mixture) and mix until smooth. Stir in the vanilla and salt. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.

Meanwhile, whip the cold heavy cream in a chilled bowl to soft peaks. The cream should be smooth and billowy but still foldable.

When the hazelnut custard is cooled but still pourable (around room temperature, not set), fold about one-third of the whipped cream into the custard to lighten it. Then gently fold in the remaining cream in two additions until the mousse is homogeneous and airy. Do not overfold.

Place the cooled hazelnut sponge back into the 9-inch springform pan or a mousse ring set on a parchment-lined tray. Pour the mousse over the sponge, smoothing the top with an offset spatula. Tap lightly to remove large air pockets. Chill in the refrigerator for at least 4 hours, ideally overnight, until the mousse is set.

Make the glaze: place the chopped dark chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just reaches a simmer. Pour the hot cream over the chocolate and let sit for 1 minute, then stir gently from the center until fully smooth and glossy. Stir in the butter and sea salt until incorporated. If the glaze is too thick, warm slightly; if too thin, let it cool a few minutes.

Remove the chilled mousse cake from the pan or ring carefully. If you used a springform, release it; if using a ring, run a hot towel around the ring to loosen then lift off gently. Place the cake on a wire rack set over a tray to catch excess glaze.

Pour the chocolate glaze over the top, starting at the center and working outward to create an even coat. Use an offset spatula or spoon to nudge glaze over the edges for a smooth finish. Allow excess to drip off.

Transfer the cake to a serving plate and decorate with toasted hazelnut halves around the edge or in the center. Optionally sprinkle a small pinch of flaky sea salt over the glaze. Chill the cake 15–30 minutes for the glaze to set before serving.

all-purpose flour

finely ground toasted hazelnuts

granulated sugar

large eggs (room temperature)

unsalted butter, melted and cooled

baking powder

fine salt

vanilla extract

whole milk

egg yolks

plain powdered gelatin

cold water (for blooming gelatin)

hazelnut praline paste or finely ground toasted hazelnuts blended with a little syrup

heavy cream (35% fat), cold

dark chocolate (60–70%), chopped

heavy cream

toasted hazelnuts (halved) for garnish

Pat the fillets dry with paper towels. Place on a plate and sprinkle both sides with the kosher salt, black pepper and lemon zest, pressing gently so the zest adheres. Let rest at room temperature for 10–15 minutes while you prepare the marinade and vegetables.

Pat and season fish

In a small bowl whisk together 4 tablespoons extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, chopped oregano (or thyme), and red pepper flakes. Reserve 2 tablespoons of this herb-garlic mixture for finishing the dish after cooking.

Prepare marinade

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add fillets skin-side down if skin-on (or presentation-side down if skinless). Sear without moving for 3–4 minutes until nicely browned and releasing easily. Carefully flip and cook 2–3 minutes more until the fish is opaque through and registers about 125–130°F (52–54°C) for medium; cook to 140°F (60°C) if you prefer well done. Remove fillets to a warm plate and tent loosely with foil.

Sear fish

Keep the skillet over medium heat and add the remaining 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the white wine and stir, scraping up any browned bits from the pan. Let the wine reduce by half (about 1–2 minutes). Stir in the reserved herb-garlic mixture and capers. Cook 30–60 seconds to marry the flavors; taste and adjust salt/pepper as needed.

Make pan sauce

Return the fish to the skillet, spoon the sauce over the fillets and heat gently for 30–45 seconds so the fillets warm and absorb flavor. Remove from heat and drizzle the remaining 2 tablespoons of extra-virgin olive oil over the fish and sprinkle with the remaining chopped parsley.

Finish fish in sauce

If serving with vegetables, preheat oven to 425°F (220°C). Toss halved baby potatoes with 1–2 tablespoons olive oil and a pinch of salt and roast cut-side down on a rimmed baking sheet for 20 minutes. Add cherry tomatoes and sliced yellow bell pepper, toss, and return to oven 10–12 minutes until potatoes are tender and tomatoes blister. Toss with torn basil before serving.

Roast potatoes and vegetables

Alternatively, after removing fish, pour a little more olive oil into the skillet, add cherry tomatoes and sliced pepper, cook over medium-high heat 4–5 minutes until softened and lightly charred, then finish with a splash of lemon juice and torn basil.

Pan-roast quick veg (alternative)

Plate one fillet per person over a bed of roasted or pan-roasted vegetables (if using). Spoon the pan sauce and capers generously over each fillet. Garnish with lemon wedges and extra parsley. Serve immediately.

Pollo Panini

Spaghettini Pomodori

Pollo Alla Gratella

Hazelnut Mousse Cake

Pesce Del Giorno