Ignazio’s Chicken Marsala and Tortellini with Pesto Sauce
When I read Daniela’s article on The Support of Il Volo about the porticoes of Bologna being nominated for recognition by UNESCO, I remembered that I did series on Cooking Il Volo Style and with Ignazio’s recipe I spoke about the Portico of San Luca. So, I decided to share this series with you again.
Today we will make Ignazio’s own recipe for Chicken Marsala. We actually have a video of him making it. But let’s start in Bologna where Ignazio was born. I decided to include a recipe from the Emilia-Romagna region.
Originally I made Gnocchi but in Daniela’s article Ignazio said on Sunday morning walks, with the family, in the center, under the portico there was lady who made fresh pasta and he said they would buy Tortellini from her. So, Tortellini it is!
Let’s begin with some history of Bologna where Ignazio was born and some history from Marsala where Ignazio moved to at the age of 10. Let’s start with Bologna.
Bologna is a city in northern Italy that is about a one hour drive north from Florence. Over the centuries, Bologna has acquired many nicknames: “La Grassa” (the fat) refers to its cuisine, in which the most famous specialties are prepared using rich meats (especially pork), egg pasta and dairy products, such as butter and Parmesan cheese.
To discover Bologna, we need to step back in time to the 6th century BC when it was known by the Etruscans as Felsina. It was one of the most important settlements in the Po Valley. Bologna has numerous archaeological remnants of an early civilization.
Eventually, Bologna fell to the Romans, a colony was set up and it was renamed Bononia. Its strategic position on the ancient Via Emilia road gave it a certain prestige in the area. During the Roman occupation of Bononia it is believed that as many as 20,000 people lived there.
When the Roman Empire declined in the 5th century AD, so too did the city. The city was sacked and variously groups such as the Goths, the Huns, the Lombards and the Visigoths occupied it. Bologna’s fortunes declined but, it managed to slowly regain its former political and economic stability.
During the 17th and 18th centuries, the city expanded and extended beyond the confines of its defensive wall. It was in the mid-18th century that the Portico of San Luca was built. The Emilia-Romagna region of Italy is known for its porticos. In all the cities the shops are covered by porticos so you can shop in any weather. Entire blocks are covered by porticos. The most famous being the Portico of San Luca. The history is quite long but briefly, the portico was built to protect the painting of the Virgin Mary and Jesus (which is believed to have been painted by St. Luke) as it is processed from the Basilica of San Luca on the top of the mountain to the Basilica of St. Peters in the city center. The Portico was built to protect the painting from the rain. This procession happens every May. The San Luca portico is the longest covered walkway in the world.
Let’s turn to Marsala where Ignazio moved to when he was 10 years old.
Marsala is a town located in the Province of Trapani in the westernmost part of Sicily. It is built on the ruins of the ancient Carthaginian city of Lilybaeum, and within its territory is the archaeological site of the island of Mozia, an ancient Phoenician town. (Mozia is a small island, formerly known as Motia and San Pantaleo in the Trapani province, in Sicily. It lies in the Stagnone Lagoon and is generally included as a part of the commune of Marsala.)
The Carthaginian army set out to conquer Selinunte in 409 BC and landed and camped near the site of the later Lilybaeum. In 397 BC when the Phoenician colony of Mozia on the southwestern coast of Sicily was invaded and destroyed by the Syracusan tyrant Dionysius I, the survivors founded a town on the mainland nearby, the site of modern-day Marsala, which they called by a Punic name meaning “Town that Looks on Libya.”
TEMPLE OF SELINUNTE
The First Punic Wars began here when the Punic army landed at Lilybaion in 265–264 BC, then marched across Sicily to Messina.
Many armies invaded but, with the arrival of Arabic Berbers at the nearby Granitola mount the rebirth of the town started. The town was renamed Marsala. The modern name, Marsala, likely derived from the Arabic (marsā llāh) “God’s Harbor.”
Since the end of the 11th century, the area has been conquered by Norman, Angevin and Aragonese troops. During this time, Marsala became wealthy, primarily through trade. However the blocking up of the harbor of Punta Alga, decreed by Emperor Charles V to stop Saracen forays, brought an end to this period of prosperity.
The development of Marsala wine at the end of the 18th century, headed by English merchant John Woodhouse, from Liverpool, who exported the fortified wine, triggered an economic expansion in Marsala. Other English and Sicilian businessmen followed his example, and it was in fact one of these men, Joseph Whitaker, who began excavating and piecing together the history of Marsala.
On 11 May 1943, in the lead-up to the World War II, the Allies invaded Sicily, and an Allied bombardment of the town permanently damaged its Baroque center and claimed many victims.
The history of Bologna and Marsala are long and rich and, it would take too long to talk about here. Take the time to look it up. It’s interesting!
Now to the recipe. The first recipe today is Tortellini with Pesto Sauce and I’m going to make this very easy for you.
Tortellini is a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth. For our recipe we are using Pesto Sauce but, many people make it with tomato sauce. It can also be made with a tomato sauce with mushrooms or meat. Tortellini originates from the Emilia-Romagna region of Italy, and it is particularly associated with Bologna. (Just a note Pesto Sauce has pine nuts in it so, if you are allergic to nuts or tree nuts perhaps you shouldn’t eat this.)
Tortellini with Pesto Sauce
Tortellini – there are different kinds of Tortellini. The most common is stuffed with cheese
Pesto Sauce in a Jar (Pesto Sauce has pine nuts in it so, if you are allergic to nuts or tree nuts perhaps you shouldn’t eat this.)
Boil the water for the pasta. Add a handful of salt to the water. This will prevent the Tortellini from sticking together. When the water boils, throw in the Tortellini and follow the cooking instruction on the package.
For Pesto Sauce just open the jar and add it to the pasta. It is not necessary to heat. The hot pasta will heat it.
Now to Ignazio’s Chicken Marsala!
It’s easy to make Ignazio’s chicken.
The ingredients are:
Chicken Cutlets (not too thinly sliced)
Just a pinch of Cinnamon
In a frying pan add olive oil, salt, Marsala Wine (be careful when you add the wine because it is alcohol and it could flare up) and a pinch of cinnamon. Keep the flame low until the Marsala is in the pan. Then slowly raise the flame but not too high. Dredge the cutlets in the flour and shake them off so you don’t have an excess of flour. When the liquid in the pan starts to bubble carefully, add the cutlets to the pan (you’ll see in the video when Ignazio added the cutlets, the liquid splashed back). Judge for yourself when it is done. Chicken cooks quickly.
Quick, easy, wonderful dinner! Don’t forget the wine. You can drink red or white wine with Tortellini and Chicken Marsala. In Sicily they drink De Bartoli wine from the De Bartoli Winery in Marsala. (I don’t know if we are related even though I know some members of my family went to Marsala in 1800 – 1850). For me it’s always Montepulciano d’Abruzzo wine. What can I say? My mother’s family is from Abruzzo!
By the way, I know Ignazio is Vegan but, I think he would be happy if we tried his recipe which he made for the guys when they lived in LA.
Credit to owners of all photos and videos.
Do you ever stand there staring like a deer in headlights when looking at the vast displays of olive oil to choose from? I know how to tell if it’s from Italy, but beyond that I am clueless. Well, I admit I was until I came across this great article that explains what to look for! Felice per la cottura! (Happy cooking!)
When it comes to quality olive oil, Italy certainly holds the world’s first place. Yet, do we really know how to recognize a truly good olive oil from a mediocre one?
Here are some simple rules to recognize a quality extra virgin olive oil.
First of all, always go for dark bottles that protect their content from light and avoid its oxidation.
Labels should give us basic information:
The olives’ geographical origin…
Where they have been pressed…
Where the oil has been bottled.
Checkmate to bad olive oil: here are some simple rules to recognize a quality extra virgin oil.
Acidity should always be lower than 3%.
Olives should always be cold pressed, which means the process should take place at less than 27 degree Celsius to keep flavors intact.
Color and clearness are important parameters to recognize a quality extra virgin oil.
It shouldn’t be too liquid, as it would mean it contains high quantities of polyunsaturated fats.
It should smell fresh, with hints of freshly cut grass, tomato peels, almonds, and artichoke leaves.
It should taste bitter and tangy, that is, rich in polyphenols!
Make sure its expiration date isn’t over 18 months from production and that price isn’t lower than 18 USD per litre (15 Euro).
If all these parameters are met, than you got yourself a great bottle of extra virgin olive oil! Try it also to fry: it’ll surprise you.
And of course, always check the label says 100% Italian.
Article credit to L’Italio Americano, and Varinia Cappelletti.
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