Recipes–Indian and Italian

 

Seven years ago my daughter gave me a blank book and inscribed: “This book if for recording your tasty recipes and special creations.  Maybe one day you will write a Parlato cookbook…” Many of the recipes I have been posting on this blog have come from this book; and I suppose that in the collection of recipes now online, I am writing the Parlato Cookbook.  In any case, here are two more that are really good. They are totally unrelated, but those of you who have been following my Recipes postings will know that there really is no particular theme to them, as in most cookbooks.  Nevertheless….

Quick Chicken Tikka

Chicken tikka – marinated, grilled chicken – is popular throughout South Asia; and I have created a simple adaptation:

* 4 med. boneless chicken breasts, cut into 1” pieces

* 1 cup whole milk yoghurt

* 1 lg. Tbsp. coriander seeds, pounded well in mortar

* 1 Tbsp. ground cumin

* 5 cloves, pounded

* 5 cardamom seeds, whole, pounded

* 2 tsp. garum masala (this is an Indian spice, easily available in Indian stories.  It is a mix of many spices, many of them sweet)

* 1 tsp. sugar

- Mix the spices well in the yoghurt

- Add the chicken pieces.  They should be well covered; if not, add more yoghurt and more spices

- Marinate overnight if possible; less is OK, but no less than 2 hrs.

- Bake in preheated 450F oven for 15 minutes.  The pieces should begin to brown slightly

- Broil for an additional 10 minutes.  The pieces should be well browned when done

- Serve with sweet mango chutney.

Clam and Sausage Pasta

The combination of clams and sausage may sound unusual, but if you think paella or gumbo where sausage and seafood are combined, you will get a flavor for the recipe.

* 3 dozen little neck or pasta neck clams

* 2 links mild Italian sausage

* 1 can Marzano Italian tomatoes (any canned tomatoes will do, but Marzano are the best I find)

* 6 lg. cloves garlic, chopped

* 4-5 Tbsp. olive oil

* 3 bay leaves

* 3-4 shakes hot red pepper flakes

* 1 lg. bunch parsley, chopped

* 1 small bottle clam juice (easily available in supermarket)

* 1 cup white wine

* 1 Tbsp. dried rosemary

* 1/2 lb. spaghettini (you should cook 1 lb.  This recipe is for two people with some sauce left over)

- Sautee the sausage in a large pot with 3 cloves of chopped garlic.

- When sausage is done, remove and set aside

- Sautee the 3 remaining garlic cloves, the rosemary, parsley, and hot pepper flakes in olive oil

- Add the tomatoes, wine, bay leaves, sausages, and clam juice, and cook for about 2 hr. or until the sauce has become thick, about the consistency you would serve over pasta.  Adjust for taste.  Add dried garlic if necessary and salt, also if necessary.

- Wash the clams well, and place them in a large pot with the cup of white wine

- With a tight lid, cook over high heat until all the clams have opened

- Remove and reserve clams on a warming tray, covered; and reduce the clam steaming liquid to about 1/2 cup

- Add the reduced clam liquid to the tomato sauce, cook for an additional 15 minutes or so.  The sauce should be rich, lots of tomato, clam, and sausage flavor.

- While the tomato sauce is in its final cooking stages, cook the spaghettini

- Plate the pasta, spoon over the tomato sauce, dividing up the sausages (cut into 2” pieces).  Divide the clams and place on the sauce.

- Garnish with some chopped parsley and ground pepper with a drizzle of olive oil and serve.