Chicken and Spinach in an Asiago Cream Sauce

1 1/2 C Asiago, freshly grated
2 chicken breasts, trimmed and pounded to uniform thickness
1/4 lb prosciutto, in thin strips
1/2 package frozen spinach, thawed and drained
1 C Parmesan, freshly grated
2+ C cream
1 t dijon
1/2 t thyme
1/4-1/2 t paprika
4 cloves garlic, minced
3 shallots, thinly sliced
4 T butter
3 T olive oil
1/2 C sun dried tomatoes, thinly sliced

Heat olive oil over high heat while sprinkling both side of the chicken with salt and pepper.  When the oil is hot add the chicken and sear until browned on both sides without over cooking.  Remove the chicken and set aside.

Add the butter, shallots, and garlic to the skillet, scraping to loosen the brown bits left from the chicken.  Reduce the heat to medium and stir for a minute or two before adding the prosciutto.  Cook for several more minutes, stirring frequently.

Add the cream and reduce to a simmer.  Add in the thyme, paprika, and some extra black pepper, then add in the spinach and sun dried tomato.  Simmer for several minutes to blend the flavor then start adding in the cheese.  The amounts are very approximate, so adjust the amounts of cheese and cream until you have a nice creamy sauce; remember that the sauce will thicken as it cools.

Slice the chicken into strips and add to the skillet and toss to warm and mix flavors.  Adjust the seasoning to taste and serve with pasta or rice.

Torta Rustica

This is one of those dishes that looks almost as good as it tastes.  With a mix of vegetables, cheese, and ham in a golden crust it makes a great center piece for a special occasion, and with a few sides it'll feed a small army.

 

Ingredients:

2 batches of Pie Crust
olive oil
6 cloves garlic, finely chopped
1 medium onion, finely chopped
8 oz mushrooms, cleaned and sliced
2 t dried oregano
2 t dried basil
1/2 t black pepper, freshly ground
1/2 t crushed red pepper, or to taste
10 oz chopped frozen spinach, thawed and dried
12 oz full fat ricotta
Salt to taste (roughly 1/2 t) plus more for the eggplant
2 red bell peppers
1 eggplant (roughly 1 1/4 lb)
1 lb ham (I prefer 8 oz prosciutto and 8 oz black forest ham)
1 lb provolone, freshly grated
1 1/4 C pitted olive either black or a mix of black and green (do NOT use canned), chopped
4 T chopped Italian parsley (optional)
1 egg, beaten for egg wash

Heat olive oil over medium high heat and saute the onions and garlic for several minutes, then reduce heat to medium and add in the mushrooms, basil, oregano, pepper, red pepper flakes, and salt to taste (roughly 1/2 t, but keep in mind the salt level of other ingredients like ham and olives).  Cook for roughly 10 minutes, stirring occasionally, until the mushrooms and onions are fully cooked and somewhat dry.  Remove from heat and mix in the ricotta and spinach as well as the parsley if using, then set aside until assembly.

 

Cut the eggplant into roughly 1/4 inch slices and place them in a colander.  Sprinkle heavily with salt to draw out the moisture.  After 20 or 30 minutes remove and pat thoroughly dry.  Brush the eggplant on both sides with olive oil and roast in a 425 F oven for 10 minutes a side.  This will probably have to be done in two batches.  Set aside until assembly. 

Roast the red bell pepper under the broiler until evenly charred, then wash off the skin and slice in to strips.  Set aside until assembly.

Up to this point these steps can be done the day before and refrigerated.

Heat the oven to 400 F, and roll out roughly 3/4 of the pie crust dough into a 15 inch circle.  Place this dough into a lubricated 9"x3" spring form pan, making sure it goes up the sides and a little over for sealing to the top crust without cracks, especially where the sides meet the base.  Add half the filling ingredients in this order: ham/proscuitto, spinach and mushroom mixture, roasted bell pepper, eggplant, then the cheese and olives.  Repeat that order again for the rest of the filling.  This will completely fill the spring form pan and may mound up a little over.  Roll out the remaining pie dough to cover the top and crimp to seal the top to the sides.  Brush with egg wash, then cut slits to vent the top.

Bake at 400 F for 20 minutes (start checking it at 15).  Cover the top with aluminum foil to prevent over-browning, and bake for an additional 40 minutes.  Remove the foil and you may wish to give it several more minutes if the top isn't browned enough.

Remove and allow to rest for at least 30 minutes before removing the the outside of the spring form pan.  This is most easily done by placing the pan on something slightly smaller than the pan and lowering the outside of the pan.

Slice and serve either warm or at room temperature.