Wow, Amazingly adorable!
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Chicken Scarp from my favorite Italian restaurant. Forgot the pic, sorry.
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Oh 
Just today someone was asking me about a recipe. I had started a thread on CH about it so all I had to do was copy the link. I just did “chowhound c oliver etc.” I think I’ll continue to do this on HC here on HO. Thanks, Robin.
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My pleasure I’m thinking we’ll have to have it as a new post on HC.
It’s a muggy, stormy evening. We’re in the mood for soup and salad.
Soft tofu will be cubed and gently mixed with salt, sesame oil and spring onions. Sesame seeds sprinkled on top. Miso soup to accompany.
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Upcoming, a British classic of bangers and mash.
Although, in this case, sausages from a local butcher flavoured with chilli, pancetta and local honey. And the mash will be sweet potato. Classic onion gravy to pour over, of course. You can’t have bangers & mash without onion gravy.
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"Soft tofu will be cubed and gently mixed with salt, sesame oil and spring onions. Sesame seeds sprinkled on top. Miso soup to accompany. "
I decided I wanted something more substantial and skipped the miso in favour of a century egg mashed with black vinegar, soy, sesame oil and a touch of sugar to accompany my tofu. The bloke said it smelt like gib stop - (plaster?- not sure of international names). Delicious as far as I’m concerned no matter what the aroma.
ETA: I really need to get my head around the quote reply feature on this forum!
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Jrv, what is in the Scarp at your favorite place? I have recreated the dish from a wonderful little place that my husband and I loved about 20 years ago. It is a bit different from the online recipes in that it used boneless, skinless breast, something I don’t use too often. It had artichokes, mushrooms, Italian sausage, cherry peppers and potatoes, along with lots of garlic, white wine, chicken stock and potatoes. It was so good that I never ordered anything else there. My husband never ordered it at the restaurant, but loves my re-creation of it. I always wonder how accurate my memory is, though. All the online recipes have bone-in chicken. Thanks.
Funny, I’ve been ordering this dish everytime I go to this restaurant for the past 20 years as well. This too is boneless skinless breast, cut into sizeable chunks, coated with flour pan fried and served with what sounds like the same sauce and served with only sausage. No potato or other vegetables at all just a plate of chicken and sausage in a brown sludge-ish gravy. The dish has very little curb appeal, but the richness of the balsamic and white wine, cut with the stock is so delicious, I love it.
I also make a version at home and while it’s good, I’ll admit I haven perfected the balance of flavors.
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Oh, thanks. I forgot, it also has artichoke hearts, wine, cherry pepper juice and is finished with a bit (okay, quite a bit) of butter. This is one place where I really think homemade chicken stock makes a difference. Since my little restaurant closed a few years ago and I moved from that area, I really don’t know how close I am to the original, but at least I can scratch that itch once in a while. It’s one of my husband’s favorites now.
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Just highlight the text you want to quote and it comes up automatically in your reply window.
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Like what lingua said
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I know this is in the cooking section, so most of my posts here are home cooked meals, but since “what’s for dinner” is sometimes a restaurant meal, occassionally I’ll slip in one of those. Sorry to disappoint, I’d love that recipe too.
Copy & paste. Just make a recipe file.
I think this is a great example of where cross-posting would help. Start a thread in HC and share the recipe. Much easier to save and little work required of the OP.
Chicken Scarpariello was originally made in Rao’s restaurant in NYC. Here is the authentic recipe:
http://www.raosrestaurants.com/recipes.html
No artichokes. No mushrooms. No chicken stock.
MAC MON: Lobster Bodies Tomato Sauce. Cooked lobster bodies saved from last feast, and defrosted. Sac removed, legs removed and set aside, bodies chopped in half lengthwise then across into 3 or 4 pieces. After a some cubed pancetta is rendered in EVOO, and lots of garlic begins to get golden lobster legs and body parts are added to the pan to roast a bit. Then the sauce “gets to going”.
Pomi diced tomatoes, pinches of S & P, about 1/2 t red pepper flakes, dried oregano, dried basil added, stirred, pan left uncovered. Medium simmer for 45 minutes ought to make a pretty tasty sauce for 1/2 lb of Tagilatelle. Definitely no onion in this sauce. To cheese or not to cheese. That isn’t a question for me. I like Romano here. Others may prefer to omit.
The question really will be, “To salad or not to salad?” That remains to be seen.
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Always ‘to salad’ @casa lingua
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Ha! Thanks for sharing that Gio, not a mention of balsamic in the original recipe. I guess my favorite version isn’t very authentic.
It really doesn’t matter, Jr. You like it. That’s all that matters in the long run.
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