A Typical Valter's Family Sunday Dinner Recipe Fennel Crusted Duck Breast in our Cognac and Grape Sauce

NANA IN PORCHETTA SAVINESE

Tecumseh Farms Organic Smart Chicken Breast Scaloppine Served with Oyster Mushrooms, And Mozzarella in a Marsala wine Sauce

POLLO NASSI

Tecumseh Farms Organic Smart Chicken Breast Sautéed with Caper Berries, Lemon Juice, and Oyster Mushrooms, Served with Risotto in a Lemon Butter Sauce

POLLO DELLA CASA

Tecumseh Farms Organic Smart Chicken Breast with Artichokes, Capers, And Mushrooms in White Wine and Lemon Sauce

PICCATA DI POLLO AL LIMONE

Compart Natural Duroc Pork Tenderloin Scaloppine with Apples and Figs in a Fresh Grape

LA MIA COTOGNATA

Compart Natural Duroc Pork Tenderloin Scaloppine with Porcini Ragu' and Green Peppercorns, Served in a Chianti and Port Sauce

SCALOPPINE DI MAIALE ALLA CHIANTIGIANA

PENNE ALL'ARRABBIATA

SPAGHETTI CARBONARA

Our Special Sweet Italian Sausage, Grilled Calamari, Mussels, Clams, Scallop, and Shrimp, Served with Sautéed Spinach

SALSICCE E MARE

Butterflied, Pan-fried Center Cut Compart Natural Duroc Pork Tenderloin Served with Fresh Tomato Sauce, Mozzarella, and Basil

PIZZA CARNE

Homemade Lasagna Served With my Mother's Special Meat Sauce

PASTA AL FORNO VERA

Fresh Homemade Potato Dumplings Served in a Mixed Mushroom Cream Sauce

GNOCCHI BOSCAIOLA

Fresh Homemade Ravioli in a Four Cheese Cream Sauce with Asparagus

RAVIOLI 4 FORMAGGI

Sampler of Our Daily Homemade Gnocchi and Ravioli

TUTTA PASTA DI VALTER

Cannellini Beans, Mix of Mushrooms and Truffles

ZUPPA COTTA

Cannellini Beans Soup with Homemade Capellini

PASTA E FAGIOLI ORIGINALE

Tomato Carpaccio, Arugula, Carrots, Avocado, Croutons, Artichokes, Raw Portobello, Bell Peppers, and Fresh Burrata In Avocado Dressing

CHOPPED AGNELLI SALAD PER VITTORIO

Mixed Greens Served in Valter's EVOO and Balsamic Dressing with Shaved Fontina Cheese

INSALATA MISTA ALL'ITALIANA

Traditional Caesar Salad for TWO, Prepared Table Side

CAESAR SALAD FOR TWO

Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat (about 1/4 inch spacing). This helps render the fat and crispen the skin.

Prepare duck

In a small bowl combine the toasted crushed fennel seeds, minced garlic, chopped rosemary, coarse sea salt, and 1 tsp freshly ground black pepper. Stir in 1 tablespoon olive oil to make a paste.

Make rub

Rub and rest: Rub the porchetta-style fennel paste evenly over the skin and exposed edges of each duck breast, pressing into the scores. Cover loosely and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors meld and to take the chill off before cooking.

Place a heavy skillet (cast iron recommended) over medium heat and let it get hot for 2 minutes. Place the duck breasts skin-side down in the cold skillet (do not add extra oil — the skin will render its fat). Reduce heat to medium-low. Cook skin-side down for 8–12 minutes until most fat is rendered and skin is deep golden-brown and crisp. Spoon out excess rendered fat into a heatproof bowl as needed, leaving about 1 tablespoon in the pan.

Cook duck

Flip and finish: Flip the breasts and cook flesh-side for 3–5 minutes for medium-rare (internal temp 55–58°C / 130–136°F). Adjust time for desired doneness. Remove duck to a cutting board, tent loosely with foil and rest for 6–8 minutes before slicing. Reserve the pan and any fond for the sauce.

With the duck removed and the skillet over medium heat, pour off all but about 1 tablespoon of the rendered duck fat. Add 1 tablespoon butter to the pan. When it melts, add the finely minced shallot and sauté 2–3 minutes until translucent and slightly browned, scraping up browned bits (fond) from the pan.

Prepare sauce base

Carefully add the cognac to the hot pan. If confident and safe to do so, tilt the pan slightly or ignite briefly to burn off the alcohol (flambé) — otherwise cook 1–2 minutes to evaporate alcohol. Scrape up any remaining browned bits.

Deglaze with cognac

Add the halved grapes and cook 2–3 minutes until they start to soften and release juices. Add the white wine and chicken/duck stock. Stir in balsamic vinegar, brown sugar (or honey), and fresh thyme. Bring to a gentle simmer and reduce for 4–6 minutes until slightly thickened and saucy.

Add grapes and liquids

Swirl in the remaining 1 tablespoon cold butter to enrich and gloss the sauce. Taste and season with salt (about 1/2 tsp) and 1/4 tsp freshly ground black pepper, adjusting to taste. If you prefer a smoother sauce, press the sauce through a fine-mesh strainer, return to the pan and reduce slightly more; otherwise leave slightly chunky with grape halves for texture.

Finish and season

Slice duck: After resting, slice each duck breast on the diagonal into 1/4–1/2 inch slices. Arrange slices on warm plates or a serving platter.

Plate and sauce: Spoon the warm cognac and grape sauce over the sliced duck or serve alongside in a small jug. Garnish with chopped fresh parsley and a light grind of black pepper.

Serve suggestion: Serve immediately with roasted potatoes, polenta, or seasonal vegetables. Leftover rendered duck fat may be reserved for roasting vegetables.

duck breasts (skin-on), about 6–7 oz / 180–200 g each

coarse sea salt

freshly ground black pepper

fennel seeds, toasted and crushed

garlic, minced

fresh rosemary, finely chopped

olive oil

seedless red grapes (halved) or mixed red/black grapes

shallot, finely minced

unsalted butter

dry cognac (or brandy)

dry white wine

low-sodium chicken or duck stock

balsamic vinegar

brown sugar or honey

fresh thyme leaves

salt

extra butter (to finish sauce, optional)

fresh parsley, chopped (for garnish)

optional: roasted potatoes or polenta to serve

Slice each chicken breast horizontally to make 2 thin cutlets (scaloppine). Place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness. Pat dry with paper towel.

Prepare and pound

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper (adjust proportionally if using more chicken). Set up a dredging station: flour in one shallow dish; whisk eggs with 2 tbsp milk in a second bowl.

Heat a large skillet over medium-high heat with 1 tbsp olive oil and 2 tbsp unsalted butter. Dredge each cutlet in flour, shaking off excess, then dip in egg wash, then lightly back in flour (this double-dip gives a light crust).

When the pan is hot and butter begins to foam, sear cutlets 2–3 minutes per side until golden-brown and just cooked through. Work in batches if needed to avoid crowding. Transfer seared cutlets to a warm plate and tent with foil.

In the same skillet, add any browned bits remain and reduce heat to medium. If pan is dry, add 1 tsp olive oil. Add minced shallot and cook 1–2 minutes until softened and translucent.

Add the minced garlic and 1 tsp fresh thyme leaves; cook 30 seconds until fragrant. Add the oyster mushrooms (8 oz) and sauté 4–6 minutes until they release their liquid and begin to brown. Season lightly with a pinch of salt and a few grinds of black pepper.

Raise heat to medium-high and carefully pour in 3 fl oz dry Marsala wine to deglaze the pan. Scrape up browned bits with a wooden spoon. Let the Marsala reduce by about half, 2–3 minutes.

Add 3 fl oz chicken stock and bring to a gentle simmer. Cook 2–3 minutes to meld flavors and slightly reduce.

Lower heat to medium-low and stir in 2 tbsp heavy cream. Simmer gently 1–2 minutes until the sauce slightly thickens. Whisk in 1 tbsp cold cubed unsalted butter, one cube at a time, to finish the sauce and give it a glossy sheen. Taste and adjust seasoning; add up to 1/2 tsp lemon juice if desired to brighten the sauce.

Return the seared chicken cutlets to the skillet, nestling them into the mushroom–Marsala sauce. Spoon sauce and mushrooms over the tops of the cutlets.

Top each cutlet with equal portions of fresh mozzarella (about 1 oz per cutlet). Cover the skillet with a lid or transfer to a preheated 375°F (190°C) oven briefly, or use the pan lid on low heat, until the cheese melts, about 2–4 minutes.

Sprinkle with chopped fresh parsley. Spoon extra sauce and mushrooms over each serving and serve immediately.

boneless skinless chicken breast

all-purpose flour

fine sea salt

black pepper

eggs

milk

oyster mushrooms, trimmed and torn into bite-size pieces

shallot, finely minced (or small yellow onion)

garlic cloves, minced

dry Marsala wine

low-sodium chicken stock

heavy cream

unsalted butter (cold, cubed for finishing)

fresh mozzarella, sliced or torn

fresh parsley, chopped

lemon juice (optional, to taste)

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2-inch. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Measure and prepare all ingredients: warm the chicken stock for the risotto, zest and juice the lemons, clean and tear oyster mushrooms, mince shallots and garlic, cut cold butter into tablespoon pieces for sauce finish.

In a medium saucepan over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add 1 minced shallot and sweat until translucent (2–3 minutes). Add 1 cup Arborio rice and stir to coat the grains for 1–2 minutes until edges look translucent.

Sweat shallot and toast rice

Pour in 1 cup dry white wine and stir until mostly absorbed. Reduce heat to medium-low. Add warmed chicken stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente.

Deglaze and simmer

When rice is just cooked, stir in 1 tbsp grated Parmigiano-Reggiano, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste. Keep risotto warm on very low heat, stirring occasionally.

Finish risotto

Lightly dredge the seasoned chicken breasts in 3 tbs flour, shaking off excess. In a large skillet over medium-high heat, warm 2 tbs olive oil. When hot, add the chicken and sear 3–4 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a warm plate and tent with foil to rest.

Dredge and sear chicken

Reduce heat to medium and add 2 tbs unsalted butter to the same skillet. Add the 8 oz oyster mushrooms and cook, stirring, until they release moisture and become golden, about 4–5 minutes. Add the minced shallot and 2 minced garlic cloves and cook 1–2 minutes until fragrant.

Sauté mushrooms

Pour 1 cup dry white wine into the skillet to deglaze, scraping up browned bits. Reduce by about half (2–3 minutes). Add 1 cup chicken stock and bring to a simmer, reducing slightly for 3–4 minutes until sauce is slightly thickened.

Deglaze and build sauce

Stir in 3 tbs caper berries (drained), 3 tbs fresh lemon juice and 1 tsp lemon zest. Simmer 1–2 minutes to combine flavors.

Add caper berries and lemon

Remove skillet from heat and swirl in the 2 tbs cold unsalted butter, one piece at a time, to emulsify the sauce into a glossy lemon-butter finish. Return the chicken briefly to the pan to warm and coat with sauce (about 30 seconds). Stir in 2 tbs chopped parsley, adjust salt and pepper to taste.

Finish with butter and herbs

Spoon a bed of lemon Parmigiano risotto onto each plate (about 1/2 cup risotto per serving). Place 1/2 lb equivalent of chicken per 2 servings—adjust as serving size below—sliced or whole atop the risotto.

Spoon oyster mushroom and caper berry lemon-butter sauce over the chicken and around the risotto. Finish with a drizzle of 1 tsp extra-virgin olive oil, a sprinkle of microgreens or parsley, and a lemon wedge on the side.

Tecumseh Farms organic skinless boneless chicken breasts

Kosher salt

Freshly ground black pepper

All-purpose flour (for dusting)

Extra-virgin olive oil

Unsalted butter

Oyster mushrooms, cleaned and torn into bite-size pieces

Shallot, finely minced

Garlic cloves, minced

Dry white wine

Low-sodium chicken stock

Caper berries, drained (or large capers if unavailable)

Fresh lemon juice

Lemon zest

Cold unsalted butter (for finishing, cut into tbsp pieces)

Fresh flat-leaf parsley, chopped

Arborio rice

Low-sodium chicken stock (warmed)

Grated Parmigiano-Reggiano

Fresh lemon zest

Salt

Extra-virgin olive oil (for finishing)

Microgreens or additional chopped parsley

Lemon wedges

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or slice horizontally to make 4 even cutlets (about 4 cutlets total). Pound gently between plastic wrap to an even thickness of about 1/2 inch.

Prepare the chicken

Season both sides of each cutlet with 1/2 teaspoon salt and 1/2 teaspoon black pepper (reserve remaining salt and pepper for adjusting at the end).

Place flour in a shallow dish and dredge each seasoned cutlet, shaking off excess. Set the dredged cutlets on a plate while you heat the pan.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, add 2 cutlets (do not crowd). Cook 3 minutes on the first side without moving, until golden-brown, then flip and cook 2–3 minutes more until cooked through (internal temperature 165°F / 74°C). Transfer to a warm plate and tent with foil. Repeat with remaining 1 tablespoon butter, 2 tablespoons olive oil and remaining 2 cutlets. Keep all cooked chicken warm while preparing the sauce.

Lower heat to medium. In the same skillet, add the chopped shallot and sauté 1–2 minutes until fragrant and translucent, scraping up browned bits from the bottom of the pan.

Add the sliced mushrooms and cook 4–5 minutes until they release moisture and begin to brown.

Add the minced garlic and cook 30 seconds until aromatic—do not let the garlic burn.

Pour in 1 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape any fond. Bring wine to a simmer and reduce by about half, 3–4 minutes.

Add 1 cup low-sodium chicken broth, the quartered artichoke hearts, and 2 tablespoons drained capers. Simmer gently 3–4 minutes to warm the artichokes and meld flavors.

Stir in 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Taste and add the remaining salt and pepper as needed (up to the reserved amounts).

If you prefer a slightly richer, silkier sauce, reduce heat to low and whisk in 2 tablespoons heavy cream. Cook 1 minute to combine. Turn off the heat and swirl in 1 tablespoon cold unsalted butter (optional) to finish the sauce and give shine.

Return the cooked chicken cutlets to the skillet, spooning the sauce, mushrooms, artichokes and capers over the top. Warm through 1–2 minutes—do not boil, to keep the chicken tender.

Sprinkle 2 tablespoons chopped fresh parsley over the dish and adjust final seasoning with lemon juice or salt if desired.

Serve the PICCATA DI POLLO AL LIMONE immediately, spooning extra sauce over each portion. Recommended accompaniments: cooked pasta, mashed potatoes, or crusty bread to soak up the sauce.

Tecumseh Farms organic boneless skinless chicken breasts

Black pepper

All-purpose flour (for dredging)

Olive oil

Shallot, finely chopped (or small sweet onion)

Cremini or white mushrooms, sliced

Marinated artichoke hearts, quartered (canned or jarred, drained)

Capers, drained

Dry white wine (such as Pinot Grigio or Sauvignon Blanc)

Low-sodium chicken broth

Fresh lemon juice (about 1 large lemon)

Heavy cream (optional, for a silkier sauce)

If the tenderloin is whole, slice into 8 thin medallions (about 1/4" thick). If using pre-sliced scaloppine, pat each piece dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Prepare pork

Place the flour in a shallow dish. Lightly dredge each seasoned pork slice in flour, shaking off excess. Set the dredged slices on a plate.

Dredge

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil is shimmering, add pork slices in a single layer (work in two batches if necessary). Sear until golden, about 1.5–2 minutes per side for thin scaloppine. Remove seared pork to a warm plate and tent with foil.

Sear

Return skillet to medium heat. Add remaining 1 tbs butter. Add minced shallot and cook briefly until translucent, about 1–2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add the thin apple slices and cook, stirring, 2–3 minutes until they begin to soften but still hold shape. Add quartered figs and halved grapes, stir and cook another 1–2 minutes until figs start to release juices but are not fully collapsed. Sprinkle in chopped thyme.

Cook apples and figs

Pour the white wine (or vermouth) into the hot skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the alcohol reduce for about 30 seconds. Add the chicken or pork stock, apple cider vinegar, honey, Dijon mustard, and lemon juice. Stir to combine and let the mixture simmer gently 2–3 minutes so flavors meld and the sauce slightly reduces.

Add the cotognata (quince paste) to the pan in small pieces and stir; it will melt into the sauce, adding body and sweet-tart quince character. Simmer 1–2 minutes until the cotognata dissolves and the sauce thickens slightly. Taste and adjust seasoning with 1/4 tsp salt and a pinch of pepper as needed.

Incorporate cotognata

Off the heat, swirl in 1 tbs cold cubed butter to emulsify the sauce and give it a glossy finish.

Mount sauce

Return the seared pork scaloppine to the skillet, nestling them among the apples, figs and grapes. Spoon sauce over the pork and warm together over low heat for 1–2 minutes to reheat the meat and marry flavors (do not overcook).

Return pork to pan

Arrange scaloppine on warmed plates or a serving platter. Spoon fruit and sauce over each piece. Garnish with a few fresh thyme sprigs and, if desired, a small cube of cotognata on the side.

Plate

Serve immediately with a starch that soaks up the sauce (polenta, mashed potatoes, or buttered egg pasta) and a simple green salad. Leftover sauce can be refrigerated up to 2 days.

Nana In Porchetta Savinese

Pollo Nassi

Pollo Della Casa

Piccata Di Pollo Al Limone

La Mia Cotognata

Scaloppine Di Maiale Alla Chiantigiana

Penne All'arrabbiata

Spaghetti Carbonara

Salsicce E Mare

Pizza Carne

Pasta Al Forno Vera

Gnocchi Boscaiola

Ravioli 4 Formaggi

Tutta Pasta Di Valter

Zuppa Cotta

Pasta E Fagioli Originale

Chopped Agnelli Salad Per Vittorio

Insalata Mista All'italiana

Caesar Salad For Two