Roman-Style Chicken with Peppers (Pollo alla Romana con i Peperoni) - Lunch with Gianni
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- Опубліковано 2 лип 2024
- Pollo alla Romana con i Peperoni: Chicken Roman-Style is a luscious dish of juicy chicken, crisp prosciutto, and sweet peppers that some folks think is even better the next day. It's an easy one pan dish you can get on the table in about half an hour.
I use the classic Italian cooking method of insaporire by cooking the chicken and peppers separately to develop their flavors and then marry them at the end. The dish develops distinctive yet complex flavors. It was so good I ate the whole thing instead of giving some to my friend as I planned. But don't worry! I'll make it again and she'll definitely get some next time.
Serve some polenta, rice, or a flat pasta like fettuccine on the side to absorb the sauce and you're ready to eat.
Buon appetito!
➡️ Recipe: gianni.tv/roman-style-chicken...
00:00 Intro
00:48 Prep and cooking
28:45 Gianni's Olive Oil
33:07 Plating and Tasting - Навчання та стиль
The boss is back !!
Oh no, another Boss from Jersey?
@@GianniNorthBeachTV no Gianni, there's only one Boss, that's YOU
I just returned from Rome. Had this dish for the first time there, and wanted the recipe. There are a few on UA-cam, but I have to say, yours "looks" the most authentic. Hope to try soon!
Good morning Gianni. I have been under the weather for a while, but i'm back. Your presentation is a real inspiration to get in the kitchen. I made "our Sugo" this past Sunday 12/2/23. Again thanks for all the wonderful recipes that you present. An old kid from N.Y.C., down in Tx...
That looks fantastic Gianni!
Over here on the east coast in Western New York State, it's just starting to warm up. I just planted my San Marzano tomatoes and herbs with seeds from Italy, hoping for a beautiful garden this year!
Ciao John. I'm jealous. I haven't had a garden since I lived in Providence. Luckily the produce in my neighborhood produce markets keeps me satisfied every season.
Chicken Roman Style is one of favorite dishes: simple, quick and layered with flavors.
--Gianni
I thought San Marzano tomatoes had to come from San Marzano, am I wrong?
Ciao. OK let's go deep here. You are not wrong, but it's complicated.
San Marzano is a strain of plum tomato named for the town and surrounding area 22 miles southeast of Naples where they are grown, Agro Nocerino-Sarnese. They are grown in rich, volcanic soil from Vesuvius and in a mild Mediterranean micro-climate.
To get the DOP designation (Denominazione d'origins Protetta, roughly translated protected designation of origin) they must be grown in the designated area and must adhere to the regulations for their cultivation, harvesting and canning. When canned the tomatoes must be peeled and either packed whole or filleted. Crushed or diced on the label is a give-away, they are not DOP.
Look for DOP (I call them "dope tomatoes") on the label or the yellow & red starburst seal on the side of the can, a guarantee that the tomatoes are the real deal.
Thanks for asking. Keep on cooking.
--Gianni
Can I buy seeds from
Italy online? If so, where? Thank you.
It's so good to see you back, Gianni. Thanks for this recipe; I'll definitely try it. I make your Sunday Sugo all the time (thanks to you) and have demonstrated how to make it with the growing next generation of the Cantergiani family here in Texas.
Ciao John. Thanks, I'm happy to be back in the kitchen. Proud of you passing it on to the young ones. When I gather with family we're 3 generations celebrating our family food traditions we inherited from our ancestors who immigrated from southern Italy in the early 1900s. Nothing better than sharing a delicious meal with all of us around the table. My niece in Jersey is one of the younger generations kitchen stars.
Keep on cooking!
--Gianni
Another awesome video! Great job! You are a Jack of all trades, working camera and still cooking up wonderful dish all at once without missing a beat! Thank you for these wonderful videos/recipes!
Grazie Anthony. Yeah, you know what they say about Jack. If I had to choose I hope I could be a master of cooking and leave the video to my expert producers. Oh this pandemic we have to do whatever it takes for now. Thank you for your support. I love the diversion in my kitchen.
--Gianni
Just stumbled upon your channel the food you show are awesome authentic Italian dishes
Welcome to my kitchen. I hope my recipes work for you. Let me know.
--Gianni
I can only imagine how good it smells and taste!
I ate the whole thing ! Ha Ha . . .next time my friend, next time ! . . . . You inspire me to get the freshest ingredients . . take my time . . .enjoy . . .share . . . smell a vision . . .not without being able to have a plate full of the dish too . . . thank you for sharing !
Made this dish today and it was AMAZING; definitely a keeper.
Brava Jeannette! Thanks for letting me know.
Keep on cooking!
--Gianni
Grazie, Gianni! I’ve been making your eggplant parmigiana casserole recipe and spicy Italian pork chops for my family the pas guest.. now I have another recipe to drool over! You’re the best! Keep posting and be well.
Thanks for your support Scott. I really appreciate when my dishes work for someone.
Keep on cooking!
--Gianni
Thanks Gianni great recipe looks delicious .
It is. Give it a try.
--Gianni
another great recipe that I will make. your recipes are staples in my kitchen, Gianni!
Nice to see you back. Thanks for sharing!
Thanks James. I'm having fun and eating well.
--Gianni
thanks for the upload. love your mise en place and clean setup to cooking.
You were gone so long I feared the worst. I’m headed to the store for the ingredients. It’s wonderful to have you back !!
Ciao Pedro. When we stopped posting for almost 4 years many thought I had passed. Lucky for me, not so! We just took a long break. I'm back in kitchen and still cooking up a storm.
Let me know how the dish turns out for you.
Buon Appetito!
--Gianni
Excellent recipe!!!! Grazieeeeeee🇮🇹❤️🇮🇹
I cooked it for dinner tonight! It is a delicious dish indeed. Reminds me of Marcella Hazan-inspired recipes my (Indian) mother used to cook for me growing up. Thank you Gianni. Love your channel.
Ciao. I learned a lot from Marcella. I even got to spend some time in the kitchen with her years ago. She gave me an autographed copy of The Classic Italian Cookbook that I still use 30 years later. I call her the Julia Child of Italian cooking, introducing America to Italian food traditions and authentic dishes.
--Gianni
I love this guy
Thank you. You all keep me going back into the kitchen.
--Gianni
Good to see you back!
Love it, you relax me.
I love the way you cook. I can imagine how good that dish is the next day after the marriage of all those flavors is complete. Get the bread ready too lol
You got that right. Crusty bread wipes the dish clean, maybe that last bite is the best bite.
Goodness, this looks delicious!
Wonderful recipe, can’t wait to try it
Ciao. Let me know how it turns out for you.
Keep on cooking!
--Gianni
Oh yeah, can’t wait to try this out:)
Just brought a ton of lasagne home from work.
Excellent video as always!!!!!
Thanks Gianni I am making this this week
Ciao Todd. Let me know how it turns out for you. I hope you like it. I sure do.
Keep on cooking.
--Gianni
Very nice!! 🇮🇹
Gianni is the best cook ❤️
we love your stories,
I can’t begin to tell you how darn happy that you are back!! Every 3 months or so I would goggle you to see if I could find out if you were ok or to see if maybe you passed away (sorry) but could not find anything and then one day poop THERE YOU WERE, handsome as ever and cooking up a storm!!!! I was soooooo happy to hear that voice. Welcome back my friend, you were really, really missed! My favorite recipe is Eggplant 💋💕
Ciao Renee. Thanks for your support. As you know my producers and I stepped away for 3 and a half years. Continued interest from those who missed my cooking videos brought us back. With the pandemic lock-down I'm cooking and shooting the episodes on my own. Hope you like the Lunch with Gianni episodes. I may have another eggplant recipe coming up soon.
--Gianni
My fav is the Pasta Primavera with early Spring vegetables. I can hardly wait until fresh asparagus arrives.
Ciao Jeannette. Spring vegetables are just hitting their prime here in the Bay Area. Have you seen my pasta primavera video?
gianni.tv/pasta-primavera-bow-tie-pasta-with-early-spring-vegetables/
Keep on cooking.
--Gianni
Looks great! Definitely making that this week!
You won't be sorry Alexander. Totally worth the effort.
love this dish gianni, i knew you where from newark, i was from elizabeth,n.j.....retired to florida...miss all the great italian pizzaria's from jersey.
Oh my goodness! You make everything look delicious! Gianni, you’re one of my favorite cooks on UA-cam! So glad you’re back! 👍🏼💕🙏🏼✝️😊
Grazie. I am so happy you like my cooking. A new Lunch with Gianni episode coming soon.
--Gianni
I looks wonderful ! I hope your trip to Rome went well!
Great to have you back, Gianni!
So good to see you back with us Gianni! I love your quaint kitchen....it suits your lifestyle... lucky lady whoever it is that is getting this tonite
Ciao. Yeah my kitchen isn't big or fancy but it does suit me well. I love cooking there with pots and pans that my mother and her sister my Aunt Florence who lived downstairs from us used. Memories of them and our family food traditions inspire everything I cook. By The way I didn't part with a single eggplant ball.
--Ganni
Yeaaaaaaah! Welcome back!
Thanks Michal. You really gave that "a" key a workout!
--Gianni
I'm making it tomorrow
Great dish Gianni!! Ciao!!
Nice job Sir.
I swear, I could smell the oregano in it! And by separating the chicken, you preserved the moisture in it, once you put it back with the San Marzano and pepper sauce, another great tip for us, Gianni, Thanks!
Ciao Paul. You nailed the essence of this dish. Enjoy.
--Gianni
@@GianniNorthBeachTV Thanks, Gianni, I have enjoyed it, it worked out as your directions were clear. Keep up the good work, and all the best!
Excellent Paul. I'm pleased my recipe worked for you.
Keep on cooking!
---Gianni
Hey Paesano! I love your channel! God bless you! Keep it up!
Grazie Bruno. Did you see today's episode: Eggplant Balls?
--Gianni
Gianni, love your new lockdown videos, wonderful recipes. Hello from Belfast Ireland :)
Ciao Michael. Yes the Lunch with Gianni videos have been a welcome creative diversion for me during the pandemic. I hope things are improving in Belfast.
--Gianni
yumm all that i love ! we love your stories ! i am having white wine with it . Love the T- Shirt
It looks very delicious! The red color of tomatoes is a wonderful color.
I want to eat now! From Japan💛
I agree. I too love the color of ripe tomatoes. Try this recipe and you'll be eating in about 30 minutes, stove to table.
From San Francisco to you.
--Gianni
⭐️⭐️⭐️⭐️thank you
Yummy
Great episode. "Chicken & Peppers Roman Style" has just earned a spot on one of my "must make" recipe list.
Gianni, on a side note. Do you think one day you could do a show on the classic Italian restaurants that used to be in San Francisco and which no longer exist? I would love to hear about "Caesar's Italian Restaurant" (Bay and Powell) and what happened to their recipe catalog. If you could ever get their house Italian salad dressing recipe, you would be golden. It was sort of creamy. And their "Scalone"...yum!
Thank you and keep up the great work. Ciao and buon appetito!
Grazie. I've been searching for Caesar's "holy grail" for years but without success. There aren't many Caesar insiders around North Beach and the couple who are here aren't talking. But I'm an optimist. You never know what the future will bring. There's one guy who knows a lot. He may crack one of these days.
--Gianni
Have a fun Birthday 🎂
I like chicken parts, skin and bones , browned and cooked in sauce for 30 minutes for white, 60 for dark( which can take it without drying out).
Welcome back, Paisan!
Grazie. I'm having fun sharing delicious dishes from my kitchen again.
--Gianni
Omg missed you gianni!!! Nice to see you again! Been a fan of your spag pomodoro recipe from way back!
Ciao Edmon. I'm having fun back in the kitchen cooking. Shooting the video too is a challenge but my producers are great supports. I love their passion to try to maintain acceptable video and audio quality.
--Gianni
@@GianniNorthBeachTV i scrolled back and still can't get over it, your San Marzano Marinara Tomato Sauce, Italian Recipe.
please stay safe and take care always Gianni, Salut! :)
I want a Gianni vs Pasquale Iron Chef match
Hello good Sir. You’re the best!!!
Grazie David.
--Gianni
Yup, you’ve lived in Jersey. Those of us who’ve lived there call it “Jersey”, not New Jersey.
And P-Town! My favorite town on the Cape.
Wow, looks so good. Now I’m hungry, 11:30PM, in S Jersey. The dish is similar to Chicken Cacciatore, right, though I add onions and mushrooms in my Cacciatore.
It's similar to cacciatore. I have that recipe on my website too. But the real difference here is the method. The chicken is fully cooked in the hot oil. It's moist and retains it's golden exterior when briefly bathed in the sauce unlike long braising in most cacciatore recipes.
--Gianni
Hi Gianni!👋☺
Hi glad to see your video I was going into Gianni withdrawal. Think I am going to make this when I get home from work in a couple days. Greetings from Jersey hope you are staying safe
Ciao Sal. All's well here and I hope the same is true for you. It's been 11 days since my 2nd Moderna shot. Cook this one it will be an enjoyable return to your kitchen.
--Gianni
Gianni on the spot, I made numerous of your dishes and girlfriend think’s I’m an expert 😍
Glad to be of service. Keep on cooking!
--Gianni
love the T - Shirt
Ciao Mia. I always bring a few t-shirts back with me from Italia. Love them.
Ok I'm definitely trying this one. Wonder what kind of cocktail would go good with it.
Ciao William. Negroni, Aperol Spritz? Those 2 get me perked up for some food.
@@GianniNorthBeachTV I am familiar with negroni's, thank you my friend
Salute!
6:52. Thank you for mentioning cross contamination and two separate tongs! I’ve always wondered about that. You’re the first person to address this issue.
Ok, back to the video.
As old stove I periodically cook at Knights of Columbus club house, I cooked choke the priest pasta for our Chaplin.
Where have you been? I've been looking for you on the net. Thought you were dead.
Nope I'm still alive and cooking! Happy to be back in my kitchen.
Do you use extra virgin olive oil to sear the chicken? Is it hot enough?
Yes, I used EVOO. It was hot enough. I had to increase the amount because of the large size of the pan, 14 inches, I used so the low rim didn't block the view for the video. Normally when cooking the dish I would use my 10 inch cast iron pan using less oil for cooking the chicken and then cooking the peppers.
--Gianni
Stayed subbed, glad to see your back
Grazie. Thanks for sticking with me. Did you see today's episode--Eggplant Balls?
--Gianni
@@GianniNorthBeachTV I did , and I want to try that one to. I am learning quite a bit from your channel, and enjoy the stories that go along with it. The stories are great.
I take after my father that way. He loved to tell stories and I do too. Some we loved and some not so much. That taught me a lesson. Keep them short just in case. Sometimes I do.
--Gianni
Looks delicious. I wouldn't waste the top and bottom of them peppers though.
You're right. My sister reminded me that our Mom would not be happy with me. I will try to use the whole pepper from now on.
--Gianni
@@GianniNorthBeachTV cooking like a boss Gianni!
Grazie Mark.
That's good olive oil.
We adore you very much!
Please, when you travel to see your love one's and friends, we would love to meet them! (Via video)
Also would love to go to Italy with you.
So please video all of these fun adventures for all of us who have to stay home. Please. 😍
Please stay well and safe.
My husband and I would love to share a glass of wine with you someday.
As Soon as the Pandemic is a thing of the past, we will be spending sometime in Sausalito, Ca.
So we would love to keep in touch!
Grazie. I was able to share videos from Italia in past trips to Italia. They're on the website: Talking with the owners of my favorite family osterie in Perugia & Napoli, market tours and cooking from Ortigia are some. I hope to share more video from the east coast coming up soon and if it's safe to go from Italia in the fall. There are also posts of cooking with 3 generations of the Jersey family.
Let me know when you're in the Bay Area.
--Gianni
@@GianniNorthBeachTV We have been watching your past videos.( they are fantastic!)
We will let you know when we will be coming to visit San Francisco and Sausalito.
We can not wait to meet you in person!
🍷🍷cin cin
Stay safe and be well!
Be sure to get vaccinated before your travels Gianni. Be careful, we're glad to have you back!
Thanks Karl. I got my 2nd Moderna shot exactly 2 weeks ago.
Stay safe.
--Gianni
Gianni, what olive oil is that on the right?
Ciao. It's last November's press of the Sicilian Partanna, a versatile extra virgin olive oil that's always in my kitchen. It's available at Palermo Deli on Vallejo in North Beach and from several online vendors.
--Gianni
Da sempre un consumato chef di cucina italiano. Sei così entusiasta di andare a Roma, cosa faremo?
Ciao Roy. Sono solo un cuoco casalinga. Cosa farò a Roma? Mi divertirò con gli amici.
I'm just a home cook. What will I do in Rome? Have fun with friends (Roman & American).
Next trip we have an apartment in Testaccio where we will live as our neighbors do and cook up a storm. Every day we'll gather at favorite restaurants and bathe in all the history and beauty Rome has to offer.
--Gianni
@@GianniNorthBeachTV I remember next to the subway by the Spanish Steps there was a Gypsy boy trying to play the accordion for some money. He did not have any songs to play but was trying out the keys. I played the accordion when young and knew "Freight Train Boogey" which was an easy piece to play. So I spent the day at the subway entrance teaching my young friend how to play that tune. Hopefully, he made a little more money. The memories of so long ago...
You're a good man Roy.
--Gianni
Can I be your neighbour too ????