Chicken Marsala & Mob Recipes .::. Healthy Cooking with your Friendly Italians Episode 31

This week, recipes and stories from the mob. They may have been cold-blooded killers but boy could they cook! Check out these recipes that include Chicken Marsala, Mussels in a Tomato Wine Sauce, Columbo Style Marinara Sauce, Gambino Style Shrimp Scampi, and Northern Italian Chicken Cacciatore. All classic Italian recipes kicked up with unique mobster techniques and stories to go along with them.


1 pound chicken breast, deboned and skinless
Slice in half with a long thin knife ( horizontally)
Place between two sheets of plastic, pound thin
Season with salt and pepper
Dust with semolina flour
Heat in saute pan 1 stick of butter, add pounded breast 1 minute per side, set aside
Add: 1/4 cup of Marsala wine, 1/8 cup of Grand Marnier liqueur
Remove from burner, and ignite
Place back on burner
Saute Mushrooms
Heat 1/2 pound of sliced brown mushrooms in 1 stick of butter
Season with salt and pepper
Add 1/8 sweet vermouth, cook 20 minutes
Add to Marsala wine mixture,add sautéed chicken,juice of one lemon, cook 2 minutes and serve


In a large pot heat 5 pounds mussels, washed and scrubbed , 1/4 stick of butter, 4 dried chili peppers, 1 tablespoon lemon 1/4 teaspoon black pepper
Pour water over the mussels to cover, bring to a boil, cover pot
Remove when mussels open ( about 15 minutes) set aside
Pour cooking liquid through a sieve
In a large frying pan heat 1/4 stick of butter, 2 mashed garlic cloves, cook for 2 minutes
Add: 1/2 cup of white wine, 1 tablespoon sweet vermouth, 1/2 cup diced tomatoes, 2 tablespoon parsley, 1/2 teaspoon dry oregano, 4 bay leaves
Cook for 10 minutes, add mussels , bake at 400 degrees for 5 minutes
Pour some of the strained boiling liquid over and serve with lots of Italian bread


Saute in 1/4 cup extra virgin oil 2 minced garlic cloves, low hear do not burn
Add: 1 28 ounce can roma tomatoes* squeezed or chopped, cook for 5 minutes
Add: 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoons dry basil crushed, 1 cup chicken stock, 1/4 teaspoon salt
Simmer 30 minutes
* San Marizano or Pomi are recommended


2 pounds raw shrimp (16 to 20 count) cleaned deveined and butterflied
Place shrimp in a large flat oven proof pan
Mix and spoon over the shrimp
2 sticks of unsalted butter (softened), 3 minced shallots, 4 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley,
1/2 cup bread crumbs ( panko), 1 egg yolk, 2 teaspoon Tabasco sauce
Salt and pepper to taste
Broil till golden brown 3 to 5 minutes


In a large frying pan heat 2 tablespoon oil medium heat
Add 1 3 pound chicken cut into pieces , cook 10 minutes turning to brown on both sides
Add 1 each onion cut into 1/4 inch pieces, 1 pepper cut into 1/4 inch pieces, 3 minced garlic cloves, 2 minced shallots
Cook for 10 minutes
Add: 1/2 cup dry white wine, 11/2 teaspoons red wine vinegar,salt and pepper to taste, 11/2 teaspoon dry basil, 11/2 teaspoon dry oregano
Cover simmer 30 minutes
Serve over polenta and with crusty Italian bread