Traditional Italian dinner favorites get a tasty makeover with inimitable Western flair
Written byStephanie DeanFebruary 18, 2011
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1 of6Dan Goldberg
Chicken Stew with Olives and Lemon
The bright flavors of Italian salsa verde--olives and lemon--add Western flair to this chicken stew. The succulent texture and robust flavor of boned, skinned chicken thighs stand up well to braising in this dish.
Instead of loading pasta shells with lots of cheese, use less and combine it with delicate ribbons of fresh vegetables. A mandoline will give you the most delicate veggie ribbons, but you can also use a vegetable peeler.
Try your favorite local blue cheese in this tasty risotto. Though Carnaroli and Arborio rices are traditional for the dish, we discovered that less-expensive sushi rice, such as Nishiki, works just as well.
L.A. chef Mark Peel of Campanile revs up classic meatballs with mushrooms and fresh-cracked fennel. For a small group, serve half the sauce (with half the pasta), then freeze the rest for dinner another night.