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Modern Italian Cuisine

Jill Varmecky, owner and general manager of Gia Visto Modern Italian Cuisine in Monroeville, shares her recipes for Chicken Puttanesca with Orzo and Macaroons Dipped in Chocolate!
Jill Varmecky, owner and general manager of Gia Visto Modern Italian Cuisine in Monroeville, shares her recipes for Chicken Puttanesca with Orzo and Macaroons Dipped in Chocolate!

 
Chicken Puttanesca with Orzo
 
1 ½ cup orzo
¼ cup extra virgin olive oil
½ cup chopped fresh parsley
Salt and pepper
3 tsp minced garlic
1 pound chicken breasts
1 pint of diced tomatoes
¼ cup kalamata olives
3 TBSP capers
One large shallot, thinly sliced
3 sprigs fresh thyme
Crumbled Feta cheese
 
Bring 3 quarts of lightly salted water to a boil. Add 1 ½ dried orzo. Boil the orzo about 10 minutes, stirring occasionally. Drain orzo and serve immediately.
 
Clean chicken breasts, cut in half lengthwise, and gently pound with mallet.
 
In a large skillet, heat olive oil over medium heat. Cook chicken until golden, and cook through, 5 to  8 minutes. Transfer to plate. Add shallots and sauté until opaque. Add tomatoes, capers, olives, garlic, and fresh thyme. Return chicken to pan and heat together about 5 minutes. Add chopped parsley.
 
Serve chicken over orzo.
 
 
Macaroons Dipped in Chocolate
 
2 cups dried coconut
3 TBSP sugar
1 large egg white
Pinch of salt
Optional: ½ cup raspberries
6 ounces semisweet chocolate
2 tsp coconut oil or corn syrup
 
Preheat oven to 350. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined. Optional: add raspberries and pulse. Scoop TBSP sized coconut mixture onto parchment lined baking sheet. Bake until macaroons are golden brown about 30 minutes. Let cool. Melt chocolate. Add coconut oil or corn syrup. Dip macaroons in chocolate. Refrigerate until firm.

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