Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Easy Grilled Polenta Recipe | Interview and Cooking with Erica Nedley
Erica Nedley has been a vegan cook since 1986. After graduating with a degree in physical therapy from Loma Linda University, she traveled nationally and internationally with her husband, Neil Nedley M.D., to his numerous speaking engagements. Dr. Nedley, an internal medicine specialist, shared in-depth information on health, nutrition, and mental performance with a variety of audiences, and Erica offered cooking classes based on the scientific data revealed in Dr. Nedley’s research.
Erica continued to hone her cooking skills while raising four boys in Ardmore, Oklahoma. As they would say goodnight, they would ask about the next day's breakfast menu and request favorites. As a result, the Brighten Up Breakfast cook book evolved and it became a reality a few years later. A mix of classic and contemporary, beautifully photographed, it contains more than 100 mouth-watering easy, kid-friendly and vegan recipes, over half of them gluten free.
Erica has a passion for cooking with fresh, wholesome ingredients, and sharing it with others. Her vision for this cookbook is that it will help many individuals and families move toward higher physical and mental performance through advanced nutrition.
You can order her book here:
OMEGA-3 BLAST SMOOTHIE
Getting in your brain-boosting omega-3 fatty acids was never so delicious. Hidden inside this delectable blended breakfast are six superfoods rich in this important nutrient. The dark color of the carob disguises the spinach for those having trouble eating their greens! SERVES 2
2⁄3 cup 100% orange juice
2½ cups fresh spinach, loosely packed
1 small frozen banana, sliced
1 cup frozen blueberries
2 Tbs hempseeds
1 Tbs walnuts (2 walnut halves)
1 Tbs carob powder
½ Tbs ground flaxseed
ADD ingredients to a high-speed blender and blend.
Nutritional data per serving: Calories: 214; Total Fat: 7g; Saturated Fat: 1g;
CITRUSY OAT GROATS Groats are whole, minimally-processed oats that have not been steamed or rolled, so they retain more of their nutritional value. Groats require a longer cooking time than rolled oats, so they are the perfect choice for slow-cooking. SERVES 4
1 cup oat groats, uncooked*
3 cups water
¼ tsp salt
1 tsp fresh orange zest
1 Tbs sweetener of choice
¼ tsp ground coriander
Like oatmeal (rolled oat groats), whole oat groats are a low carb and high protein whole-grain food source. However, because the bran layer is left intact, it takes longer for digestive enzymes to break it down. Slower digestion means stable blood sugar levels, and a longer-lasting, steady flow of energy that is necessary to maintain mental focus.22
1 PLACE oat groats, water, and salt in slow cooker overnight at a low setting.
2 MIX in orange zest, honey, and coriander in the morning. 3 SERVE with orange slices and fresh mint.
Nutritional data per serving: Calories: 125; Total Fat: 3g; Saturated Fat: 1g; Carbohydrates: 31g; Fiber: 4g; Sugar: 5g; Protein: 7g; Sodium: 145mg
GRILLED POLENTA WITH VEGGIES & SAUSAGE
On many mornings I have used leftover polenta from dinner the night before and simply dressed it with margarine to enjoy as a side with breakfast. When you add sausage and peppers to polenta it becomes a full meal in itself! SERVES 6
POLENTA:
4 cups warm water
1 tsp salt
11⁄3 cup polenta cornmeal
SAUSAGE & PEPPER MIX:
2 Tbs water
½ Tbs chicken-style seasoning
1 cup sweet onion, coarsely chopped 1 cup green pepper, coarsely chopped 1 cup sweet red pepper, coarsely chopped 1 cup fresh asparagus spears, coarsely chopped 3 cloves garlic, minced
1 cup sliced Italian Sausage Links - *You may also use store-bought vegan sausage.
* ½ cup tomato sauce
1 COMBINE water, cornmeal, and salt in a heavy saucepan. Bring mixture to a boil over medium-high heat, stirring constantly until thickened and bubbling. Be careful that the hot polenta does not spatter on you.
2 COVER, reduce heat, and simmer 20 minutes or until the grain is thoroughly cooked. Stir occasionally, watching that the bottom doesn’t burn.
3 GREASE a 8½x11 - inch glass dish. Spread the polenta about ½ inch thick, then cover with plastic wrap, smooth the top, and refrigerate to set, about 2 hours (or overnight).*
4 CUT polenta into 12 rectangles. Brush both sides lightly with oil, then grill on both sides until brown and crisp. 5 MIX water and seasoning in a saucepan and sauté the vegetables until tender crisp. Stir in sausage slices. 6 PLACE two pieces of polenta on each plate and top with sausage and vegetable mixture. Drizzle with tomato sauce. Serve immediately.
*For an impressive presentation, pour the hot polenta into a clean, greased soup can or bread tube. When set, slide it out and slice ½ inch thick to grill.
Nutritional data per serving: Calories: 185; Total Fat: 4g; Saturated Fat: 1g; Carbohydrates: 27g; Fiber: 4g; Sugar: 4g; Protein: 11g; Sodium: 675mg
371 - Lasagne di polenta...se la fame ti tormenta! (primo piatto facile e alternativo con polenta)
2017 - IlBoccaTV - Lasagne di polenta...più nessuno si lamenta! (primo piatto facile e alternativo con polenta)
►Produzione: WEUSETV -
►Iscriviti al canale:
►Sito Web:
►NUOVO!! Instagram:
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►Merchandising (coming soon):
►Grazie a Katia Giovannetti per la cura del nostro blog (
►Grazie a Giulia Gori per i sottotitoli (sub eng, esp) (email: giuly_1201@hotmail.it, Linkedin:
►Big thanks to La Comba for the music of Tina Andrei
LA COMBA F.LLI SNC
LAMPADARI DISCHI RADIO TV
27, Piazza Grande - 57123 Livorno (LI)
tel. 0586 883431
►Big thanks to Dario Cappanera for the outro music:
Ingredienti per circa 4/5 persone (Livornese):
Polenta fredda
ragù avanzato
du' noci di burro
'n'ett'e mezzo di parmigiano
besciamella
sale e pepe vanto basta
Ingredienti per 4/5 persone (Italiano):
Polenta fredda
ragù avanzato
2 noci di burro
150 gr di parmigiano
besciamella
sale e pepe quanto basta
Ingredients for 4/5 persons (english):
cold polenta
advanced sauce
2 knobs of butter
150 grams of Parmesan cheese
bechamel
salt and pepper to taste
Ingredientes para 4/5 personas (Español):
polenta fría
salsa de avanzada
2 nueces de mantequilla
150 gramos de queso parmesano
besamel
sal y pimienta al gusto
Zutaten für 4/5 Personen (deutsch):
kalte Polenta
erweiterte Sauce
2 Butterflöckchen
150 Gramm Parmesan
Bechamel
Salz und Pfeffer nach Geschmack
Ingrédients pour 4/5 personnes (en français):
polenta froide
sauce avancée
2 noix de beurre
150 grammes de fromage parmesan
béchamel
sel et poivre au goût
Che cosa ne pensi di questi canali?..what do you think about this channels?
Questa ricetta ha più di 500 anni! Ricetta contadina toscana facile e deliziosa!
Questa ricetta ha più di 500 anni! Ricetta contadina toscana facile e deliziosa!
Ciao amici! In questo video vi presento un'antica ricetta toscana della zuppa. Deliziosa zuppa al cavolo nero, verza e fagioli è una soluzione perfetta per pranzo o cena per tutta la famiglia. La cucino molto spesso nel periodo autunnale ed invernale. Un piatto sano, saziante e totalmente vegetale! Questa deliziosa zuppa è adatta ai vegani e vegetariani. Basta tagliare le verdure e cuocere in pentola! Ho usato i fagioli freschi ma voi potete usare quelli già cotti per risparmiare un po' di tempo. Provate questa favolosa ricetta di zuppa toscana di verdure e fatemi sapere cosa ne pensate!
Ingredienti:
- 1 cipolla
- 2 spicchi d'aglio
- 2 carote
- 1 costa di sedano
- 1 mazzo di cavolo nero
- Mezza verza
- 250 ml di passata di pomodoro
- 4 pomodorini
- 1 peperoncino
- 1 rametto di rosmarino
- Sale, pepe
- Olio d'oliva
- Parmigiano (facoltativo)
#ricetteperfette
#zuppatoscana
#verdure
#minestrone
Cari Amici, se vi è piaciuto questo video, potrete contribuire a far crescere il canale:
Votate il video! ???? - Io ne sarò molto felice e aiuterà lo sviluppo del canale.
SCRIVETE UN COMMENTO o fatemi una domanda sulla ricetta. Sarò contento di rispondervi.
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359 - Scagliozzi (polenta fritta) con funghi misti, con e senza lardo..e ti senti gagliardo!
2016 - IlBoccaTV - 359 - Versione vegana e non (con lardo) degli scagliozzi (o polenta fritta) con funghi misti...prima mangiati e poi visti!
►Produzione: WEUSETV -
►Iscriviti al canale:
►Sito Web:
►Facebook:
►G+:
►Merchandising (coming soon):
►Big thanks to La Comba for the music of Tina Andrei
LA COMBA F.LLI SNC
LAMPADARI DISCHI RADIO TV
27, Piazza Grande - 57123 Livorno (LI)
tel. 0586 883431
►Big thanks to Dario Cappanera for the outro music:
►Grazie a Katia Giovannetti per la cura del nostro blog ( e a Giulia Gori per i sottotitoli in inglese (sub eng, esp).
Gli scagliozzi (chiamati anche sgagliozzi o scagliozze) sono un prodotto tipico di cucina foggiana da friggitoria anche presente nella cucina napoletana, in quella toscana, in quella barese e nella cucina messinese.
Sono fette di polenta, la quale generalmente viene lasciata a seccare qualche giorno dopo la preparazione per perdere un po' del suo contenuto d'acqua e poter essere fritta senza sciogliersi nell'olio bollente, tagliate a forma di piccoli triangoli, fritte in abbondante olio bollente e salate. Si vendono nelle friggitorie tipiche di Foggia.
A Bari è invece tradizione trovare questa preparazione in bancarelle allestite nel centro storico, in particolare nei giorni di festa (Natale o le due festività dedicate a San Nicola di Bari).
A Messina sono vendute esclusivamente da rivendite ambulanti e costituiscono un tipico cibo da strada locale.
La pietanza si può consumare da sola o accompagnata da pezzi di formaggio fuso, olive o varie salse. Il termine sgagliozzi rimanda all'etimologia di scaglia, pezzo grossolanamente tagliato; tuttavia, è bene ricordare che nel Sud Italia la parola scagliozza indica anche la moneta, quindi si può mettere anche in relazione con il colore dorato della pietanza.
Ingredienti per circa 8 persone (Livornese):
4/5 fettine di lardo
'na ventina di grammi di porcini secchi
'n mezzo bicchierozzo di vino bianco
funghi misti e porcini 'ongelati (freschi un c'erano)
nepitella, aglio
polenta diaccia
olio di semi d'araidi
sale e pepe vanto basta
olio di vello bono.
Ingredienti per 4/5 persone (Italiano):
4/5 fette di lardo
20/30 di grammi di porcini secchi
mezzo bicchiere di vino bianco
30/40 gr funghi misti e porcini (meglio se freschi)
nepitella, aglio
polenta fredda
olio di semi d'arachidi
sale e pepe quanto basta
olio extravergine.
Ingredients for 4/5 persons (english):
4/5 slices of bacon
20/30 grams of dried porcini
half a glass of white wine
30/40 gr mixed and porcini mushrooms (preferably fresh)
catmint, garlic
cold polenta
seed oil, peanut
salt and pepper to taste
extra virgin olive oil.
Ingredientes para 4/5 personas (Español):
4/5 rebanadas de tocino
20/30 gramos de porcini secado
medio vaso de vino blanco
30/40 gr setas porcini y mixtos (preferiblemente fresco)
hierba gatera, el ajo
polenta fría
aceite de semilla, de cacahuete
sal y pimienta al gusto
aceite de oliva virgen extra.
Zutaten für 4/5 Personen (deutsch):
4/5 Scheiben Speck
20/30 g getrocknete Steinpilze
ein halbes Glas Weißwein
30/40 gr gemischt und Steinpilzen (vorzugsweise frisch)
catmint, Knoblauch
kalte Polenta
Samenöl , Erdnuss
Salz und Pfeffer nach Geschmack
extra natives Olivenöl.
Ingrédients pour 4/5 personnes (en français):
4/5 tranches de bacon
20/30 grammes de porcini séchés
un demi-verre de vin blanc
30/40 champignons gr mixtes et porcini (frais de préférence)
cataire, l'ail
polenta froide
l'huile de graines, d'arachide
sel et poivre au goût
huile d'olive extra vierge.
Che cosa ne pensi di questi canali?..what do you think about this channels?
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken