Here are the recipes from our Italy class.  Please keep in mind that Chef JJ may have made a few minor changes…. please don’t hesitate to make a few of your own!  Happy grilling!

Chicken Cacciatore

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

12 whole chicken thighs
6 whole chicken breasts with skin and backbone, halved crosswise
2 tablespoons salt, plus more to taste
1 tablespoon black pepper, plus more to taste
1 1/2 cups all purpose flour, for dredging
9 tablespoons olive oil
3 large red bell pepper, chopped
3 whole onion, chopped
9 cloves garlic, finely chopped
2 1/4 cups dry white wine
3 28 ounce can diced tomatoes with juice
2 1/4 cups reduced-sodium chicken broth
9 tablespoons capers, drained
4 1/2 teaspoons dried oregano leaves
3/4 cups fresh basil leaves, coarsely chopped

Directions:

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering until the chicken is just cooked through.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Fabulous Focaccia

Recipe By: Chef JJ’s Back Yard
Serving Size: 1

Ingredients:

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 cups all purpose flour, possibly more
1 tablespoon kosher salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
2 tablespoons olive oil
1 whole onion, diced
2 cloves garlic, minced
10 whole Kalamata olives, pitted and quartered
1/4 cup Parmesan, shredded
1 tablespoon kosher salt
black pepper
2 tablespoons fresh rosemary

Directions:

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook until the onions caramelize. Preheat grill to 400 degrees F using indirect heat. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake until golden brown.

Vegetable Lasagna

Recipe By: Chef JJ’s Back Yard
Serving Size: 12

Ingredients:

10 1/2 ounces lowfat ricotta
1/2 cup kalamata olive, chopped and pitted
4 1/2 teaspoons fresh thyme, chopped
2 1/4 teaspoons dried basil
2 1/4 teaspoons dried oregano
1 tablespoon garlic, minced
6 cups marinara sauce
1 1/2 lb. whole-wheat lasagna
black pepper, to taste
3 small zucchini, diced
3 small summer squash, diced
1 1/8 cups roasted red pepper, diced
3/8 cups Parmesan, grated

Directions:

Heat grill to 375°F using indirect heat. Mix ricotta cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8″ x 11″ baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.