“When the moon hits your eye,
Like a big pizza pie, that's amore.
When the world seems to shine,
Like you've had too much wine, that's amore.”
That’s Amore, sung by Dean Martin (sigh, oh Dino!), 1953.
According to another national food holiday calendar, February 7th is Fettuccine Alfredo Day; 9th is Pizza Pie Day; 13th is Tortellini, and Italian Food Day; 18th is Drink Wine Day. While I would love to regale you in the art of pizza making once again (yes, I can be quite obsessive about pizza), let’s just focus on Italian food.
In Italy, the most commonly used salad dressing is a simple mixture of extra virgin olive oil, red wine vinegar, salt, and pepper, referred to as "olio e aceto" which translates to "oil and vinegar". This simplistic dressing is used to compliment the ingredients within the salad itself, so the flavor of each item can actually be tasted. Typically, fresh herbs such as basil, oregano, rosemary, thyme, and parsley are served, at the table, in small bowls, so they may be added to a salad, if desired.
More complex dressings such as ranch, bleu cheese and thousand island overwhelm and mask the flavors of meats and vegetables. So, when ordering salad, at many a restaurant, one option offered, usually, is “oil and vinegar” which comes in separate bottles, and you add as much as you like, plus salt and pepper of course.
At any food store, Italian dressing is always on the shelf, along with the other dressings I have mentioned. Many years ago, a commercial pushed the use of bottled Italian salad dressing as a marinade; and it was posted on many food sites as well. Remember the shaker bottle that you added oil, water, vinegar and a packet of dressing mix to; I still have mine and it still comes in handy. Time to burst a bubble and take a look at what is in a typical brand name Italian salad dressing: VINEGAR, WATER, SOYBEAN OIL, CANOLA OIL, SUGAR, SALT, CONTAINS LESS THAN 2% OF GARLIC*, GARLIC, RED BELL PEPPERS*, ONIONS*, XANTHAN GUM, SPICE, OLEORESIN PAPRIKA, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS). *DRIED. Oh, that looks simply yummy, right? Not!
Now to compare the bottled brand to homemade. First ingredient is vinegar, but what type? I use balsamic which has a deep, rich flavor and scent. Soybean and canola oils? This is Italian dressing, so use extra virgin olive oil. Dried garlic? Nope, use minced garlic that has been preserved in, what else, olive oil; or mince your own. Where are the herbs? While I use crushed rosemary, basil, oregano, thyme and parsley; the bottled brand uses...none? While the manufacturer is using paprika to make the dressing "zesty", use a pinch of crushed red pepper flakes (aka cayenne pepper flakes). The onions and red bell peppers, oh mine are coming later on darlings, and you will so love it. Notice the manufacturer uses water; even when using that dressing packet mix, it asks for water. Well now, how else are you going to rehydrate all those dried ingredients?
Let’s get to a recipe that will be most enjoyable on February 13th while we all celebrate National Italian Food Day. Oh wait, the next day is Valentine’s Day; maybe serve it on the 14th instead, and savor the food, and much amore later on?
Italian Dressing Chicken
Ingredients:
4 (1/2 lb. each) boneless, skinless chicken breasts halves; or 8 (1/4 lb. each chicken cutlets)
2 cups olive oil
2 Tbsp. dried, crushed Italian herb mixture (basil, rosemary, oregano, thyme and parsley)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 each medium sized yellow, red and orange bell peppers; seeded and julienned
1 large red onion; peeled and julienned
Preparation:
If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them. Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb. cutlets. Place the chicken cutlets into a large plastic, sealable bag. Chicken cutlets? Yeah, it is an Italian thing, so just go with the flow.
To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a medium sized bowl; shake the bottle to mix or whisk in the bowl. Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag. Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.
Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4-inch lip on all sides). Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the jellyroll pan. Repeat with the next 4 pieces; wipe any residue out of the skillet. Place the pan into the oven and finish cooking the chicken off for seven minutes.
Sear Chicken.
Finish Cooking Chicken In Oven.
Here comes the real fun for serving this dish; the first choice is a piece of chicken with a side of the peppers and onions; do not forget to serve crusty bread on the side. Second choice, slice up the chicken into strips, place on a sub roll with peppers and onions for a new take on the old favorite of sausage with peppers and onions. This is a great substitute for people who do not eat pork or red meat, but do eat poultry. The chicken itself is so full of flavor from the marinade, fork tender and dripping with juiciness. The balsamic vinegar truly brings out the sweetness of the bell peppers and red onion, so no need to add any sugar as they do in manufactured bottled dressings.
This recipe makes 8 servings, but can be easily cut down for lesser portions, but why would you want to? Can the chicken be cooked on an outdoor grill? Of course, but make extra marinade, for basting, as the chicken grills. So, welcome February, celebrate National Italian Food Day, and enjoy the homemade!
Mary Cokenour
