A Taste of Italy

By April 23, 2014 March 4th, 2019 No Comments
Taste of Italy recipe from Gooseneck Vineyards
We all grow up thinking we can do it all. I will be the first to admit that being a working mom is a lot tougher than I thought. I couldn’t continue to do what I love without the help of the people around me.

For those of you who know me, know that I am obsessed with Italy and everything Italian. I want my kids to grow up speaking Italian, so when I looked for help, ‘fluent in Italian’ was a priority. Enter Nadia, an Italian chef turned my life savior. Not only does she take great care of my kids, she brings a little part of Italy with her in every dish she makes.
Did I also mention she insists on making everything from scratch? The look on her face when I gave her a chicken broth box to use for a soup recipe was priceless. Now, in addition to breastmilk, our freezer is full of homemade chicken stock. As fellow parents out there know, meals for kids, especially toddlers, need to be done quickly. Otherwise, you risk your house getting destroyed.

I want to share one of Nadia’s recipes in the hopes that you too will enjoy a taste of Italy.

Nadia’s Pollo con Funghi
Prep time 20 minutes. Cook time 15. Ready in 35. Serves 4.

1 lb organic thin sliced chicken
3 portobello mushrooms
1 bunch of parsley, chopped
1 onion, diced
4 tablespoons organic butter (divided)
5 tablespoons olive oil (divided)
2 tablespoons flour
1 tablespoon dried mushrooms
1 spring fresh rosemary, finely chopped
1 glass Gooseneck Pinot Grigio
1 lemon
handful of red chili pepper flakes
salt and pepper

Wash the chicken with the juice of 1 lemon and rinse with cold water. Drain all the water. Dice the chicken and add 2 tbspns of olive oil, rosemary, salt and pepper. Mix thoroughly and let stand for 10 minutes.

In a large frying pan, add the chopped onion, 2 tbsp of butter, and 3 tbsp of olive oil. Brown before the onion burns.

Add the chicken and continue to turn until it becomes golden. Add a small handful of chili pepper flakes, flour, mix well. Then add the glass of Gooseneck Pinot Grigio. Wait 5 min, add fresh mushrooms and continue stirring.

Meanwhile, reconstitute the dried mushrooms. When they become soft, add them along with the parsley and 2 tbsp of butter. Season with salt and pepper if needed.

Serve and enjoy with a glass of Gooseneck Pinot Grigio. Buon appetito!