Central Italy

  • 1/4 Cup Balsamic Vinegar

  • 2 tsp Dijon

  • 3/4 Cup Olive Oil

  • 1 Shallot

  • 2 Chicken breasts

  • 1/2 Bunch Fresh Parsley’

  • 2 Slices Bread

  • 2 Cornichons

  • 1 Clove Garlic, Minced

  • 2 Anchovies

  • 2 Tbsp Capers

  • 2 Tbsp Red Wine Vinegar

  • 1/3 Cup EVO

  • 1/4 Cup Raisins

  • 1/4 Cup Marsala Wine

  • 2 Cups Flour

  • 1/2 Tsp Baking Powder

  • 2 Tbsp Butter

  • 1 Cup Sugar

  • 2 Eggs

  • 1 Tsp Vanilla Extract

  • Zest of 1 Lemon and Orange

  • 1/4 Cup Almonds, Chopped

Our bagnetto salasa was too chunky and acidic because we let the bread soak for too long, and used too much bread, though it was still very good, it was overpoweringly acidic. The biscotti turned out as expected, though if anything a little bit more moist than desired as it did not have enough time in the second bake to completely dry out and become a biscuit.

Balsamic Grilled Chicken with Bagnetto Salsa

  1. Combine balsamic vinegar with ustard, oil, and minced shallot along with chicken breast, leave to marinade.

  2. Remove chicken from marinade after at least 1 hour of marination, and grill.

  3. Combine parsley, bread soaked in red wine vinegar, cronichons, garlin, capers, anchovies,, and olive oil in food processor, process until a chunky sauce forms, serve with sliced chicken.

Biscotti Di Prato

  1. Work butter and sugar together in a stand mixer, add eggs and vanilla and cream.

  2. Add zest of citrusses, raisins soaked in and drained from marsala wine, and nuts to the mixture.

  3. Add flour until a dough forms, cut into pieces and form a log, adding to parchment lined baking sheet with adequate space apart.

  4. Bake for 20 minutes at 350F, then remove, cool for 10 minutes, slice, and bake for another 5 minutes.

  5. Serve

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