Homemade Sorrentinos Scarparo Sauce Recipes

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

CHICKEN SCARPARIELLO

Steps:

• Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
• In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
• To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

THREE-CHEESE SORRENTINOS WITH TOMATO-OLIVE SAUCE

Steps:

• For ravioli:
• Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.
• Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.
• For sauce:
• Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.
• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)

Steps:

• Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
• Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
• Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

CHICKEN SORRENTINO

Steps:

• Preheat oven to 400 degrees F.
• Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
• Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
• Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.