Pavarotti Chicken Recipes

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PASTA SUBITO BY LUCIANO PAVAROTTI



Pasta Subito by Luciano Pavarotti image

I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.

Provided by Mike G.

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large tomatoes, ripe, peeled, seeded and chopped
1/4 cup flat-leaf Italian parsley, coarsely chopped
3 leaves fresh basil, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 lb spaghetti

Steps:

  • First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
  • Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
  • Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

PAVAROTTI CHICKEN



Pavarotti Chicken image

This recipe should start as 'Raise unsexed baby chickens for 6 months. When roosters become too loud for their immediate environment, carefully cull. Behead, pluck and gut.' Our roosters are free range chooks who are used to flying, foraging and generally having a very nice life. They are MUCH bigger than your typical commercially raised chicken - almost twice the size of a large commercial chicken and they have a much more gamey taste. Unfortunately singing with full throated joy like Pavarotti is not appropriate in suburbia, and when even a dark garden shed cannot contain the sound, it is reluctantly time for silence.

Provided by Missy Wombat

Categories     Chicken

Time 1h35m

Yield 1 whole chicken

Number Of Ingredients 8

1 whole chicken, preferably freerange
1/2 cup olive oil
salt and pepper
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon dried herbs
1 -2 sprig fresh thyme
1 -2 onion, peeled but whole

Steps:

  • Clean chicken.
  • Preheat oven to 350 deg F/180 C.
  • Mix oil, paprika, curry powder and mixed herbs together and carefully pour all over the chicken.
  • Ensure that the chicken is thoroughly coated and rub the mix in if necessary.
  • Add thyme and onion to interior of chicken.
  • Roast in the oven until done.
  • [Our chickens take about 1 1/2-3/4 hours but they are the size of a small turkey!]
  • Serve.

Nutrition Facts : Calories 3019.3, Fat 248.4, SaturatedFat 54.9, Cholesterol 690, Sodium 655.1, Carbohydrate 18.6, Fiber 6.2, Sugar 5.6, Protein 173.9

BAKED GNOCCHI WITH CHICKEN



Baked Gnocchi with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
  • Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
  • Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Nutrition Facts : Calories 598 calorie, Fat 35 grams, SaturatedFat 16 grams, Cholesterol 177 milligrams, Sodium 984 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 39 grams

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What kind of diet does Luciano Pavarotti eat?
He has been adhering to a 1,800-calorie-a-day diet that is high in lean protein like chicken and veal and includes lots of salads. Asked to describe a typical day at home before a performance, Mr. Pavarotti did so with characteristic precision: ''At 11:45 I make a little veal with vegetables. Then at 3:45 I have a piece of prosciutto.
How old is Luciano Pavarotti and his wife?
Mr. Pavarotti, 53 years old, lives in his hometown of Modena, in north-central Italy, with his wife of 27 years, Adua, and three daughters: Lorenza, 25, Cristina, 23, and Giuliana, 21. He maintains an apartment in Manhattan with a sprawling, custom-designed kitchen.
What kind of sauce to use for Panarottis?
Tomato-based sauce with red onions, garlic and a hint of chilli, tossed with fettuccine. Replace mince, steak, chicken and mayo with vegan alternatives at no additional cost.
How to make chicken parmesan in a broiler?
Whisk in 1/2 teaspoon salt and the nutmeg. Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

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