The Geometry of Pasta - Chicken Soup with Canederli (Bread Dumplings)

A few months ago I received a complimentary copy of a cookbook called The Geometry of Pasta by Jacob Kenedy and Caz Hildebrand.  I'm going to be honest, when I first saw that this cookbook didn't have any beautiful photos I was a little disappointed.  After going through every recipe in the book I was really excited about it.  There were pasta shapes and types that I've never heard of before and there are some great illustrations as well.  I decided that I wanted to try something different and so I decided to make the bread dumplings.  It is kind of like an Italian Matzoh Ball - at least I'm guessing that it's similar because I actually never had a Matzoh Ball! I slightly altered the recipe since I didn't have all the ingredients on hand and decided to make this last minute.  However, the dumplings were light and were packed with flavor even without the pancetta.  The recipe called for day old bread and I didn't have any so I substituted them for plain breadcrumbs. It worked out just fine.  I also added a tablespoon of garlic to the onions when I cooked them in 2 tablespoons (instead of the 3 that the recipe called for).  I don't feel bad about altering the recipe because the cookbook stated that this is just one variation of these little dumplings and I'm sure we can all think of ways to make them our own.  

I made the Canderli in chicken soup.  It was the best soup I ever made!!!  I have a little confession to make.  Every time I make chicken soup I add a couple of bouillon cubes because the soup always seems a little weak.  Well I solved that problem this time. Here's how (it's more of a method than a recipe so use what you have on hand and the chicken pieces that you like - the more chicken and bones you have the more flavor your stock will be).

To make the stock:

In a 8-10 quart stockpot cover 1 whole chicken (cut into pieces), 3 legs and 3 thighs and some chicken wings and backs ( that I put in the freezer for this purpose) with cold water.  Add 2 large carrots cut into 3 large pieces, 2 large ribs celery, cut into 3 large pieces, 1 large onion quartered, 4 cloves garlic (unpeeled), scallions (because I had to use them up), 4 dried bay leaves, fresh thyme, fresh parsley, salt, pepper and a large freezer bag of chopped plum tomatoes I froze in the summer. Bring the pot to a boil and then reduce heat to simmer.  After about an hour or so pull out all the chicken and removed it from the bones and shredded it.  I put the bones back into the soup with some tomato paste (again, I had an open can I wanted to use up) and cooked it for another 1 1/2 - 2 hours. Strain the stock and skim off the fat (it will be easier to skim it once it settles and starts to congeal). It cooked for a total of 3 hours and it was SO worth it! The result was such a flavorful stock and I can't imagine not doing this all the time! 

To make the Chicken Soup:

In a small soup pot saute 1 small diced onion, 1 diced carrot, and 1 diced rib of celery and saute in extra virgin olive oil.  Add as much stock as you want and add some of the reserved shredded chicken.  Add some chopped fresh parsley and let cook while you prepare your dumplings. 

Canederli:

Ingredients:

1/2 medium onion, very finely chopped
3 1/2 tablespoons butter (I only used 2 tbsp)
3-4 slices day old bread (5 1/2 ounces weighed without crust) (I used 1 cup breadcrumbs)
1/3 cup all purpose flour
2 eggs
Scant 1/2 cup milk
1 1/2 ounces pancetta, finely chopped or 2 2/3 ounces Italian Sausage, skin removed broked up, optional
2/3 cup grated Parmesan cheese
3 tablespoons parsley, finely chopped
a grating of nutmeg
chives, finely chopped (optional)


Directions:

Gently fry the onion in the butter until soft, then leave to cool.  Mix togetehr well with all the ingredients to make a soft sticky dough (which won't be entirely smooth).  Season with salt and pepper.

Take a small lump of dough, roll in flour and test to see if it holds together when dropped in boiling water.  If it fails, add a bit more flour to the mixture and try again.  When satisfied that you are on safe ground, roll golfball-sized spheres of dough with generously floured hands.  Refrigerate for at least an hour before cooking.  Cook in the broth at a gentle simmer.  They will take about 20 minutes.  Serve in broth with a scattering of Parmesan atop.

My Notes:  I didn't put any meat in the Canderli since I used chicken soup and I only needed to refrigerate them for 15 minutes (if even) and they cooked up right away.  I let them cook for 15 minutes but I really don't think they needed that since it's just breadcrumbs.  They Canderli didn't taste as good the next day so I suggest you only cook what you will eat at that time. 


For a Printable Version of this recipe, click here.

The Geometry of Pasta - Chicken Soup with Canederli (Bread Dumplings)

A few months ago I received a complimentary copy of a cookbook called The Geometry of Pasta by Jacob Kenedy and Caz Hildebrand.  I'm going to be honest, when I first saw that this cookbook didn't have any beautiful photos I was a little disappointed.  After going through every recipe in the book I was really excited about it.  There were pasta shapes and types that I've never heard of before and there are some great illustrations as well.  I decided that I wanted to try something different and so I decided to make the bread dumplings.  It is kind of like an Italian Matzoh Ball - at least I'm guessing that it's similar because I actually never had a Matzoh Ball! I slightly altered the recipe since I didn't have all the ingredients on hand and decided to make this last minute.  However, the dumplings were light and were packed with flavor even without the pancetta.  The recipe called for day old bread and I didn't have any so I substituted them for plain breadcrumbs. It worked out just fine.  I also added a tablespoon of garlic to the onions when I cooked them in 2 tablespoons (instead of the 3 that the recipe called for).  I don't feel bad about altering the recipe because the cookbook stated that this is just one variation of these little dumplings and I'm sure we can all think of ways to make them our own.  

I made the Canderli in chicken soup.  It was the best soup I ever made!!!  I have a little confession to make.  Every time I make chicken soup I add a couple of bouillon cubes because the soup always seems a little weak.  Well I solved that problem this time. Here's how (it's more of a method than a recipe so use what you have on hand and the chicken pieces that you like - the more chicken and bones you have the more flavor your stock will be).

To make the stock:

In a 8-10 quart stockpot cover 1 whole chicken (cut into pieces), 3 legs and 3 thighs and some chicken wings and backs ( that I put in the freezer for this purpose) with cold water.  Add 2 large carrots cut into 3 large pieces, 2 large ribs celery, cut into 3 large pieces, 1 large onion quartered, 4 cloves garlic (unpeeled), scallions (because I had to use them up), 4 dried bay leaves, fresh thyme, fresh parsley, salt, pepper and a large freezer bag of chopped plum tomatoes I froze in the summer. Bring the pot to a boil and then reduce heat to simmer.  After about an hour or so pull out all the chicken and removed it from the bones and shredded it.  I put the bones back into the soup with some tomato paste (again, I had an open can I wanted to use up) and cooked it for another 1 1/2 - 2 hours. Strain the stock and skim off the fat (it will be easier to skim it once it settles and starts to congeal). It cooked for a total of 3 hours and it was SO worth it! The result was such a flavorful stock and I can't imagine not doing this all the time! 

To make the Chicken Soup:

In a small soup pot saute 1 small diced onion, 1 diced carrot, and 1 diced rib of celery and saute in extra virgin olive oil.  Add as much stock as you want and add some of the reserved shredded chicken.  Add some chopped fresh parsley and let cook while you prepare your dumplings. 

Canederli:

Ingredients:

1/2 medium onion, very finely chopped
3 1/2 tablespoons butter (I only used 2 tbsp)
3-4 slices day old bread (5 1/2 ounces weighed without crust) (I used 1 cup breadcrumbs)
1/3 cup all purpose flour
2 eggs
Scant 1/2 cup milk
1 1/2 ounces pancetta, finely chopped or 2 2/3 ounces Italian Sausage, skin removed broked up, optional
2/3 cup grated Parmesan cheese
3 tablespoons parsley, finely chopped
a grating of nutmeg
chives, finely chopped (optional)


Directions:

Gently fry the onion in the butter until soft, then leave to cool.  Mix togetehr well with all the ingredients to make a soft sticky dough (which won't be entirely smooth).  Season with salt and pepper.

Take a small lump of dough, roll in flour and test to see if it holds together when dropped in boiling water.  If it fails, add a bit more flour to the mixture and try again.  When satisfied that you are on safe ground, roll golfball-sized spheres of dough with generously floured hands.  Refrigerate for at least an hour before cooking.  Cook in the broth at a gentle simmer.  They will take about 20 minutes.  Serve in broth with a scattering of Parmesan atop.

My Notes:  I didn't put any meat in the Canderli since I used chicken soup and I only needed to refrigerate them for 15 minutes (if even) and they cooked up right away.  I let them cook for 15 minutes but I really don't think they needed that since it's just breadcrumbs.  They Canderli didn't taste as good the next day so I suggest you only cook what you will eat at that time. 


For a Printable Version of this recipe, click here.

Chicken Braciolettini with Mushroom and Wine Sauce

Blogging has become a bit of an addiction for me. I don't mean my own blog (if you notice I've been slacking there a bit) but reading blogs. Currently I have 265 blogs in my google reader. I know, it's insane. What's even more insane is that I comment on a lot of them. Not every time but I have at least commented a few times on every blog I read. I want people to know that what they are doing isn't for nothing and someone is out there is reading....especially since I've learned recently that even though I may get lots of positive feedback there will always be a few people who are unhappy and will let me know. The point I'm trying to get to is that when I read all 265 of those blogs, I come across a lot of cookbook suggestions.I started jotting them down and came up with a nice Christmas wish list. Lucky for me, I got most of them! Tonight I made a recipe from one of those cookbooks, The North End Italian Cookbook by Marguerite DiMino Buonopane. Out of all the cookbooks I received, this one reminds me the most of old school Italian cooking and so of course, it reminds me of my grandmother.  I know she'd like this recipe as long as I left out the butter.  She claimed she was allergic but I'm not so sure that was true.   Nanny was funny like that.                                                                                                                                         The dish was delicious and I only made some minor changes.  I used two cloves of garlic instead of one, I used chicken cutlets instead of breasts, used half the amount of butter, and used a little less Romano cheese than called for.  Since I used cutlets the chicken wasn't as big so I didn't think I needed that much cheese.  Next time I'll use half the amount of wine because it was really strong and I had to dilute it with chicken stock.   That's why it's always very important to taste as you go along and you can't hold a recipe to timing and  amounts.  Using a different size pot or pan could  change the cooking time, using a different brand of stock or wine could change the flavor as well.


Chicken Braciolettini with Mushroom and Wine Sauce
by Marguerite DiMino Buonopane

Serves 6 (If using small chicken cutlets like I did, you'll want to serve two per person)

Ingredients:

6 large boneless chicken breasts
1 large garlic clove
freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese
1/4 pound shredded mozzarella or fontina cheese
1/4 bunch fresh parsley, chopped (reserve 1 tablespoon for garnish)
6 thin slices prosciutto or ham
1 stick (1/2 cup butter)
1/4 cup oil
1 cup Madeira or Marsala wine
1/2 pound whole button mushrooms or thinly sliced large mushrooms

Directions:

1.  Have butcher pound the meat slightly to break the tendons, or use the flat side of a heavy meat cleaver to do so yourself. 

2.  Lay the flat pieces of chicken on a smooth clean surface.  Using a garlic press, squeeze the garlic clove.  With your fingertips, transwer these particles to the cutlet pieces.  Sprinkle black pepper, grated cheese, shredded cheese, and parsley all over the chicken.  Cover each breast with a slice of prosciutto or ham.  Roll each breast jelly-roll style, carefully tucking in all loose ends.  Secure with toothpicks (use the same number for each breast).

3.  Heat the oil and the butter in a large skillet over medium heat.  Add the chicken breasts and brown well all over.  With a slotted spoon, transfer the chicken to a baking pan.  Bake for 20 minutes in a preheated 350 degree oven or until the chicken is cooked moist-tender.

4.  To make sauce, drain the fat from the skillet and return unwashed pan to stove an medium heat, scraping all browned bits from bottom of pan with a wooden spoon.

5.  Raise the heat to high and pour in the wine, stirring well.  Add the mushrooms and cook 1 more minute, shaking skillet.  If the sauce appears to thin, sprkinkle with some flour and cook, stirring well until reaches your desired thickness.  If more sauce is desired, add some chicken broth and more wine.

6.  Remove the chicken from the oven, carefully remove all toothpicks, and transfer to a warm serving platter.  Pour the hot sauce on top.  Sprinkle with the reserved tablespoon of chopped parsley.  To serve cut meat in thick slices and coat with sauce and mushrooms.

Author's Note: If using small pieces of chicken breasts, it will not be necessary to bake the chicken.  Simple cook in skillet as directed, transfer to a warm platter, and prepare sauce.

My Note: If using chicken cutlets, make sauce then add rolls back to sauce, toss to coat.  Put cover on and allow to cook for approx 10 minutes (depending on thickness of chicken) to cook chicken through. 

I didn't slice the chicken since they were small but served two over a bed of risotto topped with the mushroom sauce. 

Chicken Braciolettini with Mushroom and Wine Sauce

Blogging has become a bit of an addiction for me. I don't mean my own blog (if you notice I've been slacking there a bit) but reading blogs. Currently I have 265 blogs in my google reader. I know, it's insane. What's even more insane is that I comment on a lot of them. Not every time but I have at least commented a few times on every blog I read. I want people to know that what they are doing isn't for nothing and someone is out there is reading....especially since I've learned recently that even though I may get lots of positive feedback there will always be a few people who are unhappy and will let me know. The point I'm trying to get to is that when I read all 265 of those blogs, I come across a lot of cookbook suggestions.I started jotting them down and came up with a nice Christmas wish list. Lucky for me, I got most of them! Tonight I made a recipe from one of those cookbooks, The North End Italian Cookbook by Marguerite DiMino Buonopane. Out of all the cookbooks I received, this one reminds me the most of old school Italian cooking and so of course, it reminds me of my grandmother.  I know she'd like this recipe as long as I left out the butter.  She claimed she was allergic but I'm not so sure that was true.   Nanny was funny like that.                                                                                                                                         The dish was delicious and I only made some minor changes.  I used two cloves of garlic instead of one, I used chicken cutlets instead of breasts, used half the amount of butter, and used a little less Romano cheese than called for.  Since I used cutlets the chicken wasn't as big so I didn't think I needed that much cheese.  Next time I'll use half the amount of wine because it was really strong and I had to dilute it with chicken stock.   That's why it's always very important to taste as you go along and you can't hold a recipe to timing and  amounts.  Using a different size pot or pan could  change the cooking time, using a different brand of stock or wine could change the flavor as well.


Chicken Braciolettini with Mushroom and Wine Sauce
by Marguerite DiMino Buonopane

Serves 6 (If using small chicken cutlets like I did, you'll want to serve two per person)

Ingredients:

6 large boneless chicken breasts
1 large garlic clove
freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese
1/4 pound shredded mozzarella or fontina cheese
1/4 bunch fresh parsley, chopped (reserve 1 tablespoon for garnish)
6 thin slices prosciutto or ham
1 stick (1/2 cup butter)
1/4 cup oil
1 cup Madeira or Marsala wine
1/2 pound whole button mushrooms or thinly sliced large mushrooms

Directions:

1.  Have butcher pound the meat slightly to break the tendons, or use the flat side of a heavy meat cleaver to do so yourself. 

2.  Lay the flat pieces of chicken on a smooth clean surface.  Using a garlic press, squeeze the garlic clove.  With your fingertips, transwer these particles to the cutlet pieces.  Sprinkle black pepper, grated cheese, shredded cheese, and parsley all over the chicken.  Cover each breast with a slice of prosciutto or ham.  Roll each breast jelly-roll style, carefully tucking in all loose ends.  Secure with toothpicks (use the same number for each breast).

3.  Heat the oil and the butter in a large skillet over medium heat.  Add the chicken breasts and brown well all over.  With a slotted spoon, transfer the chicken to a baking pan.  Bake for 20 minutes in a preheated 350 degree oven or until the chicken is cooked moist-tender.

4.  To make sauce, drain the fat from the skillet and return unwashed pan to stove an medium heat, scraping all browned bits from bottom of pan with a wooden spoon.

5.  Raise the heat to high and pour in the wine, stirring well.  Add the mushrooms and cook 1 more minute, shaking skillet.  If the sauce appears to thin, sprkinkle with some flour and cook, stirring well until reaches your desired thickness.  If more sauce is desired, add some chicken broth and more wine.

6.  Remove the chicken from the oven, carefully remove all toothpicks, and transfer to a warm serving platter.  Pour the hot sauce on top.  Sprinkle with the reserved tablespoon of chopped parsley.  To serve cut meat in thick slices and coat with sauce and mushrooms.

Author's Note: If using small pieces of chicken breasts, it will not be necessary to bake the chicken.  Simple cook in skillet as directed, transfer to a warm platter, and prepare sauce.

My Note: If using chicken cutlets, make sauce then add rolls back to sauce, toss to coat.  Put cover on and allow to cook for approx 10 minutes (depending on thickness of chicken) to cook chicken through. 

I didn't slice the chicken since they were small but served two over a bed of risotto topped with the mushroom sauce.