talian recipes

Comment by Loulou on April 21, 2008 at 12:56pm

Roma, this is great! Your presentation of the salt cod and potato pie is lovely.....I am looking forward to seeing the next reipe!!

Loulou

Comment by Jill McKeever on May 22, 2008 at 7:49am

Roma, you're doing a FANTASTIC job!
I really like how you have set up the recipes in this group.

The rice with fresh peas and Parmisan cheese sounds so good, I had to Stumble your blog this morning.

I'm really glad you're a member and a good friend to this community.

Comment by madame donna on May 27, 2008 at 5:47pm

Thanks for the invitation. I'm sure I'll learn a lot here.

Comment by Vani on June 2, 2008 at 6:27pm

Hi Roma, thanks for sending me this. Wonderful recipes with colourful pictures. Do send all your recipes.

Comment by ericabrooks on June 13, 2008 at 11:57am

Thanks for the invite. Your Braised Veal Shank Slice looks delicious. I can't wait to try it :)

Comment by madame donna on June 13, 2008 at 12:19pm

That combination of watermelon and tomato for gazpacho grabbbed my imagination! What a delightful mix.

You're doing a great job with this group. I'm enjoying everything I read.

Comment by Madhavi on June 16, 2008 at 1:23pm

Hi Roma, Thank you so much for invite me. I am a big fan of italian food :)))

Comment by Amieysa Fidaiy on August 5, 2008 at 9:12am

hi roma... thanks for your comment ya

Comment by MaryBeth on August 5, 2008 at 6:55pm

Thank you for the invite into your group.

Comment by Linda on January 16, 2009 at 2:56pm

This is a regional popular dish from my hometown. There is even a "Riggie Fest" here in the spring where restaurants compete for who has the best tasting riggie recipe! It is a benefit for the YWCA and very well attended. Several months ago, Rachael Ray even prepared and dished this up on one of her shows after her husband had played a gig here with his band and had tasted it at one of the restaurants.


So here is my favorite recipe. Some use heavy cream but I find that to be too laden with calories. You can make the sauce a couple days ahead of time and refrigerate until ready to use.


Or you can freeze it for later. Either way, this is a great crowd pleaser, and another great Super Bowl party recipe.
Chicken Riggies
This recipe serves 4-6

2 lbs. Boneless/skinless chicken breasts
1 ½ sticks of butter
6-8 hot cherry peppers, seeded (in jar with juice)
2 sweet green or red peppers
½ cup white wine
1 cup romano cheese
4-5 tablespoons marinara sauce
1 large or 2 small cooking onions, chopped or thinly sliced
1 can chicken broth
Spices to taste (Basil, parsley, garlic powder or salt)
2 lbs rigatoni

Cube chicken into bite sized pieces. Toss with flour to coat. In a large skillet or pan, sauté butter until melted and add onions; brown until golden. Remove onions with slotted spoon and place onions in a dish, leaving butter in pan. Add floured chicken to the pan and cook until golden. Add back the onions. Add 1 can of chicken broth and the marinara sauce (the sauce should be pinkish in color, not red), the hot cherry peppers (as many as you like), and sweet red or green peppers. (Using both gives it a prettier look.)
Also, add some of the hot cherry pepper juice to really spice it up. Mix well. Add the wine and 1 cup of romano cheese. Mix well. Let simmer for about 20-30 minutes. Add spices as you wish. Boil the rigatoni and toss with the sauce. Add extra cheese over the top.
Enjoy.

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