Everyday Italian_ 125 Simple and Delicious Recipes Part 36

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

1.

teaspoon grated lemon zest (from about 1 lemon) teaspoon grated lemon zest (from about 1 lemon)

In a 13x9x2-inch Baking Dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken, and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

TURKEY TONNATO.

I freely admit that the tonnato tonnato preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce-and it's usually served cold preparation is an idea that takes some getting used to: It means that a meat, usually veal, is topped with tuna sauce-and it's usually served cold. But before you say "Ugh" and turn the page, But before you say "Ugh" and turn the page, please please give it a try. It's really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold. give it a try. It's really a wonderful combination of flavors. Instead of veal, I prefer the lighter taste of turkey paired with the relatively strong sauce, and I like this dish warm, not cold.

2 MAIN-COURSE SERVINGS.

1.

skinless boneless turkey breast (about pound) skinless boneless turkey breast (about pound)

2.

tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil

1.

tablespoon dried oregano tablespoon dried oregano

1.

tablespoon dried thyme tablespoon dried thyme

1.

tablespoon dried basil tablespoon dried basil

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

1.

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

2.

cups plus 1 tablespoon reduced-sodium chicken broth cups plus 1 tablespoon reduced-sodium chicken broth

4.

ounces canned tuna, packed in olive oil (do not drain) ounces canned tuna, packed in olive oil (do not drain)

1.

tablespoon fresh lemon juice (from about lemon) tablespoon fresh lemon juice (from about lemon)

1.

tablespoon drained capers tablespoon drained capers

1.

teaspoon anchovy paste or 1 anchovy fillet, drained teaspoon anchovy paste or 1 anchovy fillet, drained

cup mayonnaise cup mayonnaise

1.

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

Preheat the Oven to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into -inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices. to 375 degrees F. Place the turkey in a baking pan and rub the oil over the turkey. Sprinkle with the dried herbs and 1 teaspoon each of salt and pepper. Pour 2 cups of the broth around the turkey and bake until it is just cooked through, about 30 minutes. Let the turkey cool in the pan for 10 minutes, then transfer the turkey to a cutting board. Using a large, sharp knife, cut the turkey diagonally into -inch-thick slices. Return the turkey slices to the baking pan and coat with the pan juices.

In the bowl of a food processor, blend the tuna, lemon juice, capers, anchovy paste, and the remaining 1 tablespoon of broth until creamy, about 1 minute. Transfer the tuna mixture to a medium bowl, and stir in the mayonnaise. Season the tuna sauce with salt and pepper to taste.

Arrange the turkey slices on a platter and pour the tuna sauce over. Garnish with the parsley and serve.

AUNT RAFFY'S TURKEY STUFFING I'm not going to tell you that this is a traditional dish from Umbria; it's not. But it is is a traditional dish in my family. And family is what tradition is all about, isn't it? a traditional dish in my family. And family is what tradition is all about, isn't it?

6 SIDE-COURSE SERVINGS.

1.

medium Granny Smith apple, cored and cut into 1-inch cubes medium Granny Smith apple, cored and cut into 1-inch cubes