APRIL 24, 2016: my first glorious US book tour in USA
What a wonderful and different springtime I have had this year! I am back from the most exciting book tour in the US where I have visited old and new friends and presented my cookbook at 4 different locations. Also, I have taken with me a little bit of Umbria: a hand-woven cloth by the Brozzetti Atelier, a Deruta plate by Franco Mari, several bottles of fragrant San Potente olive oil and Scacciadiavoli Sagrantino wine.
JUMP TO RECIPE
My wish was not only to talk about my book and food philosophy, but to be an ambassador of our marvelous region and its many talents. This has been so appreciated that I have even appeared in an article by Rita Cipalla on the Italo Americano.
During a month-long visit, I have been involved in a whirlwind of activities thanks to the dedication of many friends who hosted me in their homes and helped me arranging all events. Also, many more friends have joined the events traveling often from far away. I was overjoyed to see you and I am so grateful to all of you for your enthusiasm and generosity!
In Seattle I have given a presentation at the Seattle Perugia Sister City Association , had a book signing at Caffe Umbria at Pioneer Square and joined the students of Percorso Italiano language school (see below the video of both Italian class and presentation).
In Boise (ID) I was hosted by the splendid Heather of A Merry Feast Travels, the Italian American Club and a Tavola Boise for more talks, olive oil tasting and pasta demonstrations.
In Palm Springs I was hosted by my friends Jack and Angene and I held an outdoor pasta session 😀 thanks to the support of Just Fabulous, the only bookshop in California where my books are on sale.
In Nashville, where I was hosted by my friends Wes and Linda, Nick Pellegrino honored me at his brand new restaurant Mangia Nashville. He cooked a brilliant dinner based on my cookbook which was served with a perfect selection of Umbrian wines. I was almost moved to tears when I realized he had made my own meal gluten-free so I could taste the entire menu! Over 80 people attended, we ate and danced and had a fabulous time.
Now I am back home and it’s good to be with my family again, but I miss my lovely friends, it’s been such an incredible experience to be with you! I wish I had more place for all the photos but even if you are not in this page Deena, Alexei, Mary, Tammy, Jan, Mimi, Jeff, Kimberly, Patti, Sid, Duane, Margie, Marilyn, Heather, Josh, Norma, Cindy, Vicky, Michelle, Becky, John, Corrie, Beth, the list is long…. you are all in my heart!
In fact, I hope to repeat my book tour next year in the early spring. If you wish to host me and have ideas for venues for public events like the ones described above, please do send me an email. I am building up a list and start planning next fall.
Now life is back to normal and busy as usual, but I always take the time to cook wholesome food from scratch. Even when I have hardly any time. I can always find and easy recipe, just ask me, I’ll be happy to share.
Balsamic and Sage Chicken Scaloppine
Classic scaloppini (scaloppine in Italian) are thin slices of meat or chicken cooked in a blazing hot pan and deglazed with balsamic vinegar or lemon juice and/or white wine. Because they are tender, delicious and ready within minutes they are popular as a quick weeknight meal and also found in many trattorie in Italy.
The traditional recipe is made with slices which are dredged in flour before cooking. Here, I have adopted a method which is similar to the velveting technique used in Chinese cooking. Provided that you have enough time to marinate, this method is simpler, cleaner and very effective.
Recipe
Ingredients
To tenderise the chicken:
- 300 g (10 oz) boneless, skinless, organic, thinly sliced chicken breast fillets or boneless thighs
- 2 teaspoon cornstarch
- 1 1/2 tablespoon water
- 2 teaspoon olive oil
- 1 large garlic clove cut into 2-3 pieces
To finish
- 10 g (2 teaspoon) butter
- 1 tablespoon extra-virgin olive oil
- one handful fresh sage leaves
- 3 tablespoon white wine
- 2 tablespoon balsamic vinegar glaze or normal balsamic vinegar with combined with 1/3 teaspoon dark brown sugar
- a sprinkle of brown sugar
- salt and black pepper to taste
Directions
Velveting and marinate
At least twenty minutes before cooking, place the chicken in a bowl, sprinkle lightly with salt and mix it with 1 and 1/2 tablespoon water. After 10 minutes most of the liquid will be absorbed into the chicken, if not, mix everything again and wait a few more minutes.
Add cornstarch, garlic and olive oil and mix well to incorporate, then set aside for at least 20 minutes. For best results marinate the chicken several hours or overnight.
Mise en place and cooking
The chicken in this recipe must cook very quickly. You want to flash-cook IT on fierce heat and serve it the very minute is ready. Before cooking,
- Slice the chicken as thin as possible without shredding it, no more than 0.5 cm (1/4 inch).
- Pour the wine in a small cup as it might flambé.
- Have your side dishes and the dinner table ready.
- Place all ingredients near the cooktop.
Heat a skillet on high then add butter, olive oil and 3-4 sage leaves. As soon as the butter starts melting, about 20 sec., add the chicken slices and brown, about one minute per side. You might need up to 2 minutes per side if the slices are thick. Season with salt and pepper.
Add wine and continue cooking over high heat until slightly reduced, about 1/2 minute. Turn the slices once to coat them in the sizzling wine. Add the balsamic vinegar and a small pinch of brown sugar (or half teaspoon honey) or the balsamic glaze then shake the skillet to coat the chicken slices or turn once more.
Transfer the chicken onto a plate, decorate with additional fresh sage leaves and serve immediately.
I like these scaloppine accompanied by an arugula salad simply dressed with extra virgin olive oil and fresh lemon juice or with steamed/blanched greens saute in olive oil, garlic and fennel seeds or with the zucchini carpaccio. Also, you could take a few new potatoes, pierce them all over with a fork and microwave until tender – 5 to 10 min depending on size – then split and drizzle with your best olive oil.
I also like to adda handful of thinly sliced radicchio or baby spinach just before turning the heat off. The slightly bitter leaves absorb the cooking juices and balance beautifully the sweetness of the dish.
Never ever, will scaloppine and pasta will meet on the same plate in Italy 🙂 .
Serves 2.
Buon appetito!
What a lovely review! Xo
As wonderful as it was to follow your US tour via FaceBook, this is far lovelier. The whole experience encapsulated with photo and word, together. And as always, an utterly delicious recipe to cap it all off. You are a wonder, Letizia … thank you for all your energy and creativity. And yes, I do hope to get you to Vermont next year. 🙂
thank you Sarah, so much of my energy and motivation is due to the kind words and enthusiasm of my friends!
Too bad you didn’t come to DC, Letizia! But anyway it looks like you had a wonderful time! And I want to pick your book–is it available on amazon.com or iBooks?
H Frank! I do plan to come to DC next year, hopefully we can meet! I don’t have a digital version of the book but the printed one is indeed available on Amazon, please see here
Thanks for the link. And yes, let’s definitely meet up!
Frank I will certainly contact you if I happen to be in your area. I have an invitation by some close friends who are musicians and live in Takoma Park so there is a high chance that this will happen!