- 1 year ago
Join Martha Stewart as she shares her favorite Italian chicken classics—Chicken Parmesan, Marsala, Piccata, and Cacciatore. From crispy, cheesy perfection to rich, wine-infused sauces and bright citrus flavors, these beloved dishes showcase the best of Italian cuisine. With Martha’s expert tips, you’ll master the art of making these comforting, restaurant-quality meals right at home.
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00:00Do you like chicken parmesan? I think everybody does. It's so good and it is really easy to make
00:06if you have the right ingredients and the right recipe. Everything for the recipe that I'm going
00:12to show you is right here on this tray, except for the olive oil. And this is it. I mean, mozzarella
00:19cheese, wonderful chicken cutlets, prepared tomato sauce, a little bit of parmesan cheese,
00:26breadcrumbs, and two eggs. And this recipe is to be made in 30 minutes or less, as all of our
00:36everyday food recipes are. And this is everyday cooking. This should be in everyone's repertoire.
00:43Just beat up two eggs. There. And now we are also going to mix in this pie plate. I have a cup of
00:56dried breadcrumbs and a half a cup of freshly grated parmesan cheese. And you know, once you
01:02get in the habit of grating your own parmesan cheese, you'll just buy a wedge and grate it fresh
01:07in the quantity you need it. It is really good and better than the pre-grated that you buy at the
01:14grocery store. But you can use that too, if that's what you have. Now the chicken cutlets are beautiful.
01:21These are straight out of the supermarket. You'll need eight of these. And I like to season
01:26each side with salt and pepper. Not too much, because the parmesan cheese has a certain amount
01:35of salt. You can take chicken breasts and slice them in half this way yourself into cutlets, or you
01:43can buy prepared cutlets. Now you dip each cutlet into the egg. Don't really soak it too much. Just
01:55coat it. And there you have a beautifully breaded cutlet. Oh, by the way, I have the nonstick skillet
02:04already heating up. And I'll need two tablespoons of olive oil for the first batch of cutlets, for the
02:11first four. Just let that get warm. And we have eight slices of mozzarella cheese, thinly sliced, and two
02:22cups of tomato sauce. And now into the hot skillet, add your breaded cutlets. And have a baking sheet
02:32one that has sides on it, just a regular kind of cookie sheet. And we're going to put the eight
02:41prepared cutlets into the baking sheet on a bed of the tomato sauce. So just let this tomato sauce
02:49spread itself out. And this is what you bring to the table. It's so easy and such a nice way to make
02:59chicken parmesan. About one to two minutes per side until it's a golden brown. Just gently turn. See how
03:08pretty they brown up? Golden brown. I'll let those finish. And I have some that are already cooked. And
03:20notice I've drained them on paper toweling so that there's less olive oil.
03:33And you can prepare the dish up to this point. You can do this even in the morning and just put it
03:38covered in your refrigerator. And then when you come home, preheat your oven. You're going to ultimately
03:45put it in the broiler. But just preheat your oven. Take this out of the refrigerator. Top each chicken
03:52slice with a thin slice of mozzarella cheese.
03:59You can vary this if you wanted to put a sun-dried tomato underneath how delicious that would be.
04:04But this is the authentic mozzarella topped chicken parmigiana. There. And this goes right into the broiler
04:18until the mozzarella is melted and lightly browned in spots two to four minutes.
04:23And we have one that's already done right here. Mmm.
04:38And look how good this looks.
04:42Cheese is melted. It's golden brown. Now how many pieces do you want? One, two, three.
04:49Serve this with
04:50just a simple pasta
04:52or just a green salad
04:55if you are on a diet.
05:01Well, today I promised that I would eat only a little tiny bite
05:05of everything I made.
05:07One of the occupational hazards of doing a show like this is
05:10we eat too much.
05:12But this chicken parmesan from Everyday Food is so good,
05:16I may eat the entire plate.
05:18If you've ever had chicken marsala at an Italian restaurant,
05:21you know how just delicious it is.
05:24But have you ever thought to make it at home?
05:25It's really very easy and a great way to turn ordinary chicken breasts
05:29into something special in under 20 minutes.
05:32I call it a quick cook.
05:34The first thing you have to do is butterfly the chicken breasts.
05:38Get skinless, boneless breasts.
05:40They should be about five ounces each.
05:41And then with a very sharp knife,
05:44just butterfly them, cutting through the flesh
05:48and flattening the breast out.
05:51What you're doing is really making the chicken breast
05:53all one thickness.
05:56Now these are very
05:58pristine chicken breasts.
06:00Beautifully
06:01skin, beautifully boned.
06:03And by flattening them like this,
06:07they will cook quickly
06:09and they will look almost like a chicken scallopini.
06:12They're very tasty.
06:14So here we have it.
06:17Now in this pan,
06:18we have some flour,
06:20regular ordinary flour,
06:22and two teaspoons of coarse salt.
06:26Mix that in
06:27and some freshly ground pepper,
06:29about half a teaspoon.
06:30And we're going to lightly bread the breasts.
06:36No egg.
06:37And what we're trying to do
06:38is just lightly cook these chicken breasts.
06:43So you see, very light.
06:46Perfect.
06:47We'll do all four.
06:49This is a meal for four.
06:50And you want to cook the chicken
06:52about two minutes on each side.
06:55And in the pan,
06:56I think I've put about,
06:58oh, two to three tablespoons
06:59of extra virgin olive oil.
07:02So while that's cooking,
07:03we have to slice the mushrooms
07:04because mushrooms are an integral part
07:07of chicken marsala.
07:09Trim off the stem end.
07:10We're going to cook these
07:11in the same pan
07:12that the chicken breasts are cooking in.
07:15So we're just going to slice them like this.
07:18So now I'm done with the mushrooms
07:19and the chicken we must test.
07:24You can just pick it up
07:26with a pair of tongs
07:27and turn it over.
07:31Right now,
07:32it looks like chicken scallopini.
07:36It's not very colored.
07:38You can make it darker than that
07:40if you like.
07:40We'll raise the heat a little bit
07:42and get the other side
07:42a little bit darker.
07:46Gorgeous.
07:47See how nice?
07:48So it's taking virtually minutes so far.
07:51So lower the heat.
07:54Hope you have a good exhaust
07:56in your kitchen.
07:57And just remove the chicken
07:59to a oven-proof dish.
08:02I just keep the dish
08:03right on top of the warm stove.
08:05And now,
08:06you can throw the mushrooms in.
08:07Now add two tablespoons
08:23of butter.
08:24So as the butter melts,
08:34the mushrooms will start
08:36to exude all their moisture
08:39and they'll cook
08:40and cook and cook
08:41until they shrink
08:42and turn that rich,
08:45dark golden brown.
08:50Wipe these.
08:51This took about
08:52five to seven minutes.
08:54So now comes the Marsala.
08:56Two cups of sweet Marsala wine.
08:59If you like,
09:02you could use one cup.
09:04But we're going to evaporate this.
09:06We're just being generous
09:07with our wine.
09:15And you might want to
09:17encourage a little
09:19further flaming.
09:22It's not a very alcoholic beverage.
09:24It's not like honey,
09:25actually.
09:25You won't get a huge explosion.
09:27Now scrape any of the brown bits
09:29from the bottom of the pan.
09:31Oh, there.
09:32We have a nice flame going.
09:33Lovely.
09:34And we're reducing
09:35the wine also
09:36at the same time
09:37as we boil it.
09:39Ooh, there.
09:40We're getting some pyrotechnics.
09:44Mmm, beautiful.
09:52There.
09:54And you can't get afraid of that
09:55because it's not going to hurt you
09:56and continue to
09:57reduce the wine.
10:00So while those are cooking,
10:00we're going to
10:01cut a lemon
10:03and we're going to use
10:04three tablespoons
10:05of lemon juice,
10:06part of the recipe
10:07for this lovely Marsala.
10:14That's about three tablespoons.
10:17And if you'd like,
10:19you can add
10:20about half of the recipes
10:21that we've researched
10:22have one clove of garlic
10:24peeled and minced
10:25and you can just add that
10:27to your sauce.
10:28Let that cook in
10:29and then add
10:31your lemon juice.
10:34Just keep cooking this,
10:35reducing it
10:36until
10:36the sauce is thick
10:40and
10:41most of the Marsala
10:44has evaporated.
10:45So now add
10:47your
10:47two tablespoons
10:49of butter.
11:02Pour this over your...
11:05How about
11:06just plain buttered
11:09fettuccine?
11:10What a great
11:13accompaniment.
11:14Now that's worth making.
11:16Sprinkle on your parsley.
11:23And here you have it.
11:25Our quick cook today,
11:27chicken Marsala
11:27in no time at all.
11:29Well, what do you
11:30want for dinner tonight?
11:31Would you like
11:32a really delicious
11:33lemon chicken?
11:34Something that's
11:34so easy to make.
11:36I am now just
11:37butterflying
11:38two whole chicken breasts
11:40that are boned and skinned
11:41or four halves.
11:43With the point of a knife,
11:45flare out
11:46the chicken breasts.
11:48And just making them
11:48as flat as can be
11:50before we pound them
11:51a little bit.
11:53And you can put
11:53another piece of plastic wrap
11:54right over the top.
11:57And we'll pound.
11:58I like
11:59these boneless
12:00chicken breasts.
12:01They're skinless,
12:02they're boneless,
12:02they're very healthy
12:03for you.
12:04And they are
12:05very easy to cook.
12:07We have a big skillet
12:09right over here.
12:09Now,
12:10choose the flat side
12:12of your pounder,
12:13your meat pounder,
12:14not this side.
12:15That's a tenderizer
12:16with all these bumps
12:17and it will actually
12:18break this plastic
12:19all up
12:19if you try to use it.
12:22And just
12:23pound like that.
12:25This is a nice
12:25large saute pan.
12:27We are going to add
12:28two tablespoons
12:29of olive oil
12:30and two tablespoons
12:31of butter.
12:32one,
12:36two,
12:37and just let that
12:39get nice
12:40and hot.
12:42And have a
12:43bottle of white wine
12:45open,
12:45maybe leftover
12:46white wine
12:47would be just fine.
12:48Nice,
12:49dry,
12:49flavorful white wine
12:50and some fresh lemon
12:52and some capers.
12:54And you can choose
12:54this kind of caper
12:56that's in a vinegar.
12:58It's a very
12:59simple,
13:00tiny caper.
13:01You can find
13:02the salt-cured
13:03capers.
13:04These are larger,
13:05very flavorful.
13:06And I think
13:07I'm going to use these
13:08and I'm just going
13:09to rinse them.
13:09Rinse off all that salt
13:10if you're going to use
13:11this kind of caper.
13:13I think that's enough
13:14for this particular dish.
13:16Let them sit in water
13:18and just soak off
13:19all that salt.
13:20You could also
13:21get the giant capers
13:23that are also
13:23in a brine.
13:25The same kind
13:26that are in salt
13:26come in a brine.
13:28These are okay too,
13:29but I prefer the ones
13:30that are preserved
13:31in salt.
13:32Okay,
13:32this is starting
13:33to get hot.
13:35Raise the heat
13:36a little bit.
13:38Nice and bubbly.
13:40Salt and pepper
13:40in our quarter
13:41of a cup of flour
13:42and now dredge.
13:47Just lightly.
13:48You don't want to
13:49really make a crust
13:51on this chicken.
13:52The whole idea
13:53is to make it healthy,
13:54make it light,
13:56make it filling.
13:58And if you're going
13:59to be making
14:00a dinner like this,
14:01make sure that you have
14:02a really great salad,
14:05some broccoli rabe,
14:07string beans,
14:09and before the butter browns,
14:11which it is just
14:13starting to do,
14:15gently lay in
14:17your chicken breasts.
14:19Now these take
14:20very, very short time
14:22to cook.
14:23Just about two minutes
14:24on one side
14:25and two minutes
14:26on the other.
14:28Adjust your heat
14:29so nothing burns.
14:36Peanut,
14:37minimal.
14:41And you'll need
14:41the juice of a lemon.
14:43This is a great squeezer.
14:44If you don't have
14:44one of these,
14:45you should find one.
14:46Soften your lemon
14:47by rolling it.
14:48Cut it in half.
14:51And you just put it
14:52in here and watch
14:52how easily
14:53it gets lots
14:55of juice out
14:56of a lemon.
14:58That's about two minutes.
14:59Let's see what
15:00they look like
15:00when we turn them over.
15:01See how beautifully
15:02they cook?
15:03And because they're
15:04all of a thickness,
15:06they are
15:07cooking very evenly.
15:09And I have a platter
15:13warming right here
15:14on the stove.
15:15Don't you love
15:16this new platter?
15:17Oh, it's from
15:18MarthaStewart.com.
15:19It's a beautiful,
15:20beautiful set of dishes.
15:21It's a red clay
15:23underneath
15:23and coated
15:24with the most
15:25beautiful color
15:26of blue.
15:26So I think
15:29we're done.
15:31You can just
15:32put this right
15:33on your platter.
15:36And now
15:37you can pour off
15:38any excess
15:39butter.
15:42I'm not pouring
15:43it down the sink.
15:44I'm pouring it
15:44into a
15:45Pyrex cup.
15:48And a half a cup
15:49of white wine.
15:53Two tablespoons
15:54more butter.
15:56the lemon juice
15:57and the capers.
16:04Raise the heat.
16:17Now decorate
16:18your chicken
16:20with these
16:20pretty lemon slices
16:21and really
16:24let the wine
16:24evaporate
16:25and it will
16:26thicken slightly
16:27here.
16:29So in about
16:30two minutes
16:30you've reduced
16:31the liquid
16:31nicely
16:32and we're just
16:33going to pour
16:34this over
16:34and the capers
16:35are just
16:36starting to
16:37open up.
16:39Look how
16:40beautiful
16:41this looks.
16:44Think your
16:44family's going
16:45to like it?
16:46I do.
16:48Our lemon
16:49chicken cutlets
16:50are so fast
16:50and so easy
16:51and so easy
16:51you could make
16:52them.
16:53Well,
16:53why not
16:53tonight?
16:54And watch
16:54it for
16:54great ideas
16:55on what
16:56to have
16:56for dinner
16:57tonight.
16:58Well,
16:59today I'd
16:59like to
16:59make some
17:00chicken
17:00cacciatore.
17:01Okay,
17:01good.
17:02Did you know
17:03what you were
17:03getting into
17:03when you wrote
17:04your letter?
17:05Are you kidding?
17:05I still think
17:06I'm dreaming.
17:08Please.
17:09I can't believe
17:10I'm here.
17:11Okay,
17:11first put the
17:12flame sort of
17:13like medium.
17:15I never use a
17:15measuring cup,
17:16so I'm going to
17:17just,
17:17you know,
17:18eyeball.
17:18Right,
17:19quarter cup
17:19of olive oil
17:20and you make
17:20that heat up
17:21just slightly,
17:21you don't want
17:22it to burn.
17:23Add one large
17:24yellow onion,
17:25diced.
17:29I like to
17:29add my
17:30seasonings
17:30before I
17:31brown my
17:32chicken,
17:32simply because
17:33it wraps
17:33around the
17:34chicken and
17:34coats it
17:35very nicely.
17:36I add
17:36fresh rosemary,
17:39about a quarter
17:39of a teaspoon.
17:40That's fresh
17:41dried.
17:41Fresh dried,
17:42right.
17:43This oregano
17:44here comes from
17:45my hometown
17:46in Italy.
17:46Oh,
17:46which is that?
17:47It should be
17:47not.
17:48about 40
17:48minutes from
17:49the city of
17:50Naples.
17:50I like to
17:51use about
17:51half a teaspoon
17:51of the
17:52imported oregano.
17:53Now,
17:53here I have
17:54made fresh
17:55parsley flakes
17:55and the
17:56reason why
17:56I like to
17:57add a half
17:58teaspoon
17:58fresh parsley
17:59flakes as
18:00opposed to
18:01the fresh
18:01parsley is
18:03that the
18:04dried parsley
18:05flakes coat
18:05whatever you're
18:06making,
18:07either the
18:07chicken or
18:07the fish or
18:08the meat,
18:09and you don't
18:10get those big
18:10chunks of
18:11parsley in
18:11your mouth.
18:12You dry
18:12your parsley
18:13and then you
18:14grind it up?
18:15Right.
18:15Now I like to
18:16add some nice
18:16fresh garlic.
18:18I usually
18:18use about
18:19three cloves.
18:20And you
18:20use a garlic
18:21press?
18:21The garlic
18:21press, right.
18:22I like it
18:23because instead
18:23of dicing it
18:24up, I feel
18:25like it really
18:25comes out with
18:26full flavor
18:27because you're
18:28breaking the
18:28garlic really
18:29nice.
18:29Now we want
18:30to add a
18:30little bit of
18:31salt, I
18:31would say
18:32about a
18:32quarter of a
18:33teaspoon.
18:33And I like
18:34a little fresh
18:35red pepper
18:36just to give it
18:36that little
18:37zest, you
18:38know, and
18:38not too hot
18:39where your
18:40lips will be
18:40burning, but
18:42just enough to
18:42give it that
18:43little pizzazz.
18:44So now
18:45are you ready
18:46for your chicken?
18:46Yes, you're
18:46definitely ready
18:47for the chicken
18:47right now.
18:48Okay.
18:52Beautiful
18:52chickens.
18:53Oh, it's
18:53beautiful.
18:53Oh, it's
18:54beautiful.
18:54Now just put
18:54them in?
18:55Yes.
18:55Now we want
18:58to brown this
18:59chicken.
19:00And as you
19:00can see, see
19:01the parsley
19:01flakes and the
19:02rosemary, how
19:03it just wraps
19:03around there and
19:04coats it so
19:05nicely.
19:06I thought it
19:06would be
19:06really nice if
19:07Eleonora showed
19:08us how she
19:08dries her
19:09parsley because
19:10to get these
19:12beautiful dried
19:13leaves and then
19:14reduce those
19:15dried leaves to
19:16this brilliant
19:17green seasoning,
19:19I think this is
19:19beautiful.
19:20So show us how
19:21you do that.
19:21What you do is
19:22you buy two
19:23nice bunches of
19:24fresh parsley.
19:24Okay, and
19:25you're using the
19:26curly parsley.
19:26Right, you
19:27could either use
19:27it curly or
19:28flat.
19:28What you want
19:29to do is take
19:30off the tops,
19:31the little
19:32flowers there,
19:32right.
19:33You want to
19:33wash the
19:34parsley leaves and
19:35dry them flat on
19:36a baking sheet with
19:37a paper towel
19:38underneath, making
19:38sure they're
19:39completely dry
19:39before you bake
19:40it.
19:41So these are
19:41nice and dry.
19:42Right, because
19:42if they're not
19:42dry and they're
19:43moist, you're
19:44not going to be
19:44able to crumble
19:45them after they've
19:45been baked.
19:46Set the oven
19:47about 350,
19:48about 8 to
19:4810 minutes
19:49until...
19:49So I'll put
19:50these in.
19:51I'll watch
19:51them for you.
19:52Do you do
19:55this with any
19:55other of your
19:56herbs?
19:56I also try
19:57that with fresh
19:58basil.
19:59And how does
19:59it work?
19:59Excellent.
20:00Oh, good.
20:01This is a
20:02homemade vinegar.
20:03It's hard to get
20:03this unless you're
20:04making homemade
20:05wine, because
20:05after it settles,
20:06I believe they
20:07make the vinegar
20:07out of it.
20:08So you want to
20:08add about a
20:09half a cup of
20:10the vinegar, and
20:10this really
20:11enhances the
20:12dish.
20:12Cacciatore
20:13means hunter
20:14style.
20:15Now, you have
20:16hunted for the
20:17vinegar, you have
20:18hunted in the
20:18Bronx for the
20:19chicken, you've
20:20hunted for your
20:21homegrown
20:22oregano, and
20:23you've done a
20:24lot of hunting
20:24for this dish.
20:26And it really
20:27also refers to
20:28sautéed or
20:29braised meats
20:29cooked with
20:30mushrooms and
20:30onions, as
20:31Eleonora is
20:32doing here, and
20:33of course, the
20:34fine tomato
20:35sauce that you're
20:35going to add at
20:36the end, right?
20:37Right, right.
20:37So you just let
20:38that cook for
20:39about 10 to
20:4012 minutes until
20:41it evaporates.
20:42You want the
20:42chicken to get
20:43seasoned in that
20:44red wine
20:45vinegar.
20:46Once that
20:46evaporates, then
20:47at that point, we
20:48can add our
20:49beautiful, beautiful
20:50red tomatoes.
20:51So you put them
20:52through the blender.
20:52Right.
20:53So what I do is I
20:53throw about half the
20:54jar in at a time.
20:55Do these plum
20:56tomatoes still have
20:56their skin on?
20:57Absolutely.
20:58Oh, maybe that's
20:59why the color is
21:00the way they are.
21:01Right, but what I
21:01do, when I don't
21:03want the skin, say
21:03I'm making some
21:04sauce on a sundae,
21:05I want to, with
21:06meatballs, and I want
21:07no skin, I will
21:08just pure it in the
21:09blender.
21:10So now you want
21:10them really chunky?
21:11I want it chunky, so
21:12I don't want to
21:12blend it too much, so
21:13maybe just about a
21:15second and that's it.
21:16We're done.
21:19So as you can see,
21:20they're nice and
21:21plumpy.
21:22Oh, so great.
21:23And there's still
21:23some of that skin.
21:24You need six cups?
21:25About six cups, about
21:26equal to like one and
21:27a half jars.
21:28Now we're ready to
21:29add the tomatoes.
21:32They're not watery?
21:34No.
21:35It's really beautiful.
21:36Okay, now we want to
21:37add a little bit more
21:38salt.
21:40Do you think I should
21:40check the parsley?
21:42Yes, I do.
21:42Okay, I have to go
21:43look.
21:44And oregano.
21:48Now, Eleonora, what
21:49do you think?
21:49That oregano smells
21:50delicious.
21:50Is that ready?
21:51No.
21:51That's perfect.
21:52Oh, it is?
21:52Yes.
21:53Okay.
21:54This needs to cook for
21:55about 20 minutes.
21:56This chicken cacciatore
21:57looks like it's about
21:58done.
21:59I think now we can...
22:00It's delicious looking.
22:01Yes.
22:01Now we can add our
22:02galleta olives about
22:03a half a cup.
22:05And you've taken the
22:06pits out?
22:06Yes, you want them
22:07pitted.
22:09And now we can add
22:11red pepper.
22:12I use the small red
22:13peppers.
22:14They're very tender and
22:15sweet.
22:15But they're sweet, okay.
22:16Right.
22:16But if you can't find
22:17these, you can buy the
22:18red bell pepper, which
22:19is just as good.
22:21There we go.
22:21I'm going to let that
22:21cook for a little while.
22:22And the basil.
22:22I like to just have my
22:23basil just like this.
22:26Right, good.
22:27I want to see it.
22:28I want to smell it.
22:29I want it to look
22:29beautiful.
22:30This is something I
22:31definitely don't want to
22:31hide in my dish.
22:32And then the next thing
22:33I would do is add my
22:34beautiful oyster mushrooms.
22:36And look how white and
22:36beautiful they are.
22:37So great.
22:39And this will be about
22:39two cups.
22:40What about the white
22:41wine?
22:41Is this the wine we're
22:42going to use?
22:42Okay, and at the end
22:43we're going to add our
22:44beautiful homemade wine
22:45from my neighbor.
22:46Boy, does that smell
22:47good.
22:47That's very strong.
22:48So how much?
22:49About a quarter of a
22:50cup.
22:50Okay, so here you are.
22:51Mmm, yum.
22:57Very rustic.
22:58Very rustic.
22:59And this is perfect for
23:00cooking.
23:01And that's what I use it
23:02for.
23:03Now how long does it
23:03cook with these last
23:05ingredients?
23:05The last ingredients
23:06takes about 10 minutes
23:07for the peppers to get
23:08tender and the olives to
23:10savor in the sauce and the
23:11mushrooms to get a little
23:13cooked.
23:13You don't want them
23:14shrinking in there too
23:15much.
23:16Okay, and that should be
23:17it.
23:17Now you like the dry
23:18pasta?
23:19I like dry pasta.
23:20I like campanella.
23:21It's got the ridges on
23:22it.
23:22It's very, I like the
23:23name of it, bellflower,
23:25which is beautiful.
23:26It's very pretty.
23:26Any salt?
23:27A little salt, right?
23:30And that's it?
23:31That's it.
23:32About one pound of pasta
23:33would be sufficient for
23:34this meal.
23:35While that finishes, why
23:36don't you show us how
23:37you sieve that parsley?
23:39Basically what you do
23:40is you just grind it with
23:41your fingertips.
23:44See, that's why it's
23:45important that it's
23:45completely dry.
23:46It certainly is dry.
23:47And like I said, it's
23:49perfect for a lot of
23:50things, even grilling
23:51chicken and baked clams.
23:54So then you put this
23:55through a sieve.
23:56Just put this here.
23:57And like what you want
23:58to do, just make sure
23:59that it's grinded down
24:00nice and fine.
24:03Look how beautiful that
24:05is.
24:06Absolutely perfection.
24:07And you have that in a
24:07jar, it's like having
24:08gold in the house.
24:10Green gold.
24:11That's it.
24:12I'll take this off the
24:14flame and we're going to
24:15have ourselves a little
24:17taste.
24:21And some sauce.
24:23This is so colorful.
24:25What else do you serve
24:26with your cacciatore?
24:28A nice glass of red wine.
24:29Oh, okay.
24:31I think after this,
24:32I'm going to do my
24:34a nice glass of red wine.
24:38Here's yours.
24:41And I like the wings.
24:45So I'll have a wing.
24:47Well, just as you shared
24:48your canned tomatoes with
24:49us, now you're sharing a
24:51wonderful recipe for
24:52chicken cacciatore.
24:53And if you'd like to know,
24:55I'm going to ask Eleanor
24:56to come back and share her
24:58pizza rustica with us for
25:00Easter or even for Christmas.
25:01I would love to.
25:02Thank you very much.
25:03Thank you for having me.
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