Below are some original recipes I’ve created for the main character of my upcoming novel COLD FEET.
Nina Marinelli and Jodi Sansone have been best friends since their days as Delta Gammas at Berkeley. Now in their early 30s, they are the successful restaurateurs behind San Francisco’s Michaelangelo’s Gourmet Pizza Grotto. Nina is the foodie, Jodi is the whiz kid MBA and together their kitschy classy bistro is fast becoming a North Beach classic.
Each chapter will feature a recipe from Michaelangelo’s Pizza Grotto’s menu. All will be original recipes created by me or one of my friends (Mama B, I’m looking at you and your amazing Eggplant Parm, Meatballs and Marinara!)
Below are my original recipes which will be featured in Cold Feet! I will be adding more over time.
Enjoy and Manga miei amici!
LEMON LINGUINE
(Serves 2)
From the Novel Cold Feet by Amy Lamare
For the Marinade:
1/3 cup olive oil
3/4 cup lemon juice
1/2 of a whole head of shallot, chopped
1 whole head of garlic, chopped
3 tablespoons freshly ground black pepper
1 tablespoon orange peel
1-2 teaspoons salt
3 stalks fresh rosemary, off the stalk, of course.
2 large chicken breasts
Whisk the marinade together in a bowl and pour into a zip lock bag. Add the chicken, let air out of bag and seal. Massage the marinade into the chicken and refigerate for 6-24 hours, massaging the marinade into chicken occasionally.
PREPARATION:
Linguine
1 large Roma tomato
grated pecorino romano or parmesan cheese
1/2 stick of butter
generous amounts garlic, chopped.
Place 2 stalks fresh rosemary in bowl of water, set aside
Fresh basil leaves
COOK CHICKEN in saute pan, reserving marinade in bag, 10 minutes on one side, then drain juice off. Flip it and add 1/2 the marinade, cook 10 minutes on that side. Add the wet stalks of rosemary at the first 10 minute mark. Cook 20-30 minutues, until not pink inside.
Be cooking the linguine while chicken is cooking. 11 minutes to al dente.
Dice the roma tomato up finely.
Remove cooked chicken from pan, keeping the rosemary.
Rinse out pan
Put rosemary back in pan, add the chopped garlic and 1/2 stick of butter. When butter is melted, add linguine and toss garlic and butter throughout. Remove the rosemary stalks.
Divide the linguine up on 2 plates and toss with the romano/parmesan cheese–the more cheese the better! Place the chicken breast on top of the linguine and sprinkle the diced roma tomato over the chicken and pasta. Place 2 fresh basil leaves on top of the chicken and serve!
For you non-meat eaters, I would think a white fish would be really good prepared this way as well, sea bass, sole, mahi mahi, etc.
