RECIPE: I saw Nick Stellino cooking (and talking!) in person last weekend REC: Gorganzola Chicken

RECIPE:
D

dawnnys

Well-known member
locally. He was just great! I just LOVE his stories, as well as his cooking.

He made this wonderful recipe, and while I am sure it is full of fat, once in a while it's ok.

I don't have a written-down recipe, but basically he said to pound the chicken and cook them 3/4 over med-high heat. Remove from heat, and add chopped radicchio, a little garlic, 1/4 cup gorganzola, and walnuts, I think.

Cook until done, and serve with mashed potatoes.

He also made a raisin-penne dish. I HAVE to get his book!

Can anyone fill me in on the exact portions of the chicken and/or the penne recipe? Thanks.

Did I mention that I LOVE Nick Stellino?! Such a nice and down-to earth guy. What a cutie.

P.S. He cut his pony tail (looks even better now) and lost 55 lbs.

 
Nick Stellino went to school here at ASU. I've met him before, and he is...

...a very gracious gentleman.

He's pleasant, passionate about food AND family, and generous with his time and talent.

Great guy, and a wonderful cook. I own two or three of his early PBS cookbooks, and the recipes are generally very good. He is a little heavy-handed with rosemary, but I'm sure that's just our taste. It's easy enough to back off a little on the rosemary, so that's what we do.

He has a recipe for whole chicken that he marinates in white wine overnight that we love. I'll dig it out and post it later.

Cool!

Michael

 
This might be the penne & raisin recipe Dawn...REC: Pasta alla Beccafico

kcts.org/weekend/kitchen/recipes/recipe_55.htm

 
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