Mama Mia! Tickets to Italy may be expensive, but Frankie’s dishes are anything but. Enjoy Italy, for under $2.
Gnocchi With Prosciutto and Peas—
• 2 to 3 medium russet potatoes, washed
• 4 slices prosciutto
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 2 1/4 cups flour, plus more for dusting
• 3 butter packets (2 tablespoons unsalted)
• 1 small shallot, diced
• 1 cup heavy cream
• 1/4 cup grated Parmesan
• 1 cup frozen peas
• Salt and pepper, to taste
1. Preheat oven to 350 degrees.
2. Place potatoes on a sheet tray and cook until easily pierced with a fork, about 60 minutes. Remove potatoes from oven, let cool until easy to handle. Peel potatoes and let cool.
3. Line a sheet tray with parchment paper. Place prosciutto on parchment. Bake until crispy, about 8 to 10 minutes. Set aside.
4. Grate potatoes until fine. Make a well in the center of the potatoes, add egg, Parmesan and ricotta cheese. Whisk egg and cheese together until blended. Using your hands, gently mix with the potatoes. Add flour 1/2 cup at a time while folding together. Do not over work, this makes the dough heavy.
5. Dust work surface with flour. Form dough into a 1-inch-thick round. Cut into 1-inch strips. Roll each piece into a log. Cut into 1-inch pieces. Using the back of a fork, slightly press gnocchi and roll down to make ridges. At this point you could freeze the gnocchi if you want to.
6. Bring a large pot of water to a boil. Add a generous amount of salt. Cooking in batches, drop gnocchi into water and cook for 1 minute; gnocchi should rise to the surface when done.
7. In a large skillet on medium-high heat, add butter. Saute shallots until tender, about 3 minutes. Turn down heat, add heavy cream, simmer for 1 to 2 minutes until slightly thickened. Stir in peas and Parmesan, simmer for 1 minute. If sauce is too thick, add 1/4 cup of pasta water at a time. Add gnocchi and toss. Salt and pepper to taste. Divide between 4 plates. Top with crumbled crispy prosciutto.
Crispy Pan-Fried Chicken (aka Chicken Milanese)—
• 2 (4-ounce) skinless chicken breasts, thinly sliced
• 1/2 cup Italian breadcrumbs
• 1 tablespoon grated Parmesan
• Zest of 1 lemon
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 mustard packets (1 tablespoon)
• 2 mayo packets (1 tablespoon)
• 1/4 cup vegetable oil
• 3 cups arugula
• Juice of 1/2 lemon
• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons shaved Parmesan
1. On a large plate, mix together breadcrumbs, Parmesan, zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
2. Butterfly chicken and gently pound to 1/4 thick and even. Place in a bowl and add mustard and mayo and toss until fully coated. Dredge in breadcrumb mixture, gently pressing down to adhere breadcrumbs.
3. n a skillet on medium-high heat, add oil. When hot, add chicken and fry for 1 to 3 minutes on each side. Remove to a towel-lined plate.
4. In a small bowl, add arugula, tomatoes, lemon juice and 1/2 teaspoon salt. Toss. Plate chicken, top with arugula mixture and shaved Parmesan.
White Bean, Sausage, and Spinach Soup—
• 2 tablespoons vegetable oil
• 9 ounces ground sausage
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 3 celery stalks, chopped
• Kosher salt
• Black pepper
• 1 (15-ounce) can white beans
• Rosemary sprig
• 4 cups chicken stock
• Parmesan rind
• 4 cups baby spinach, roughly chopped
• 1 teaspoon chili flakes
1. In a large stock pot on medium heat, add oil and brown sausage. Remove and set aside. Add onions, carrots, celery, salt, pepper, beans, rosemary sprig, chicken stock and Parmesan rind. Increase heat to medium-high, bring to a simmer, cover and cook for 15 to 20 minutes, until vegetables are tender.
2. Remove rind and rosemary sprig. Using an immersion blender, blend half of the soup, leaving it chunky. Add cooked sausage, spinach and chili flakes. Stir until spinach is wilted. Serve.