Expert: Joan - 11/4/2009

Question
Hello Joan, I am having 6 for dinner Saturday.  After drinks and appetizers I am having a lasagna and a salad and garlic bread.  My worry is how to do the lasagna. I don't want to be in the kitchen cooking when company comes.  Do I make the lasagna Thursday or Friday and refrigerate it?  My worry is how to re-heat without overcooking it.  What temperature and how long do I take it out of the fridge before reheating?  Also I am going to bake some chicken just in case my lasagna is not enough.  Same question here if I prepare and cook the chicken parts and refrigerate again how to reheat without drying it out.  Thank you so much for any info you can give me.

Answer
Hi Barbara,
Wow - dinner sounds great! I wish I could be there :)

1st the Lasagne: Yes you can prepare it Thursday of Friday and go straigt from refrigerator to oven. Or better yet, You can prepare your sauce and then assemble the Lasagne the night befor and refrigerate it. Lasagne keeps well and actually tastes better when let to "settle" for a day or so.  I cook my noodles "Al-Dente":

Definition: Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.

So as to not become mushy when reheated.  I reheat my Lasagane in a 325 - 350 degree oven.  I cover the top with foil so as not to burn.  I remove the foil for the last 10 minutes of cooking so that the cheese on top becomes golden brown and slightly crispy. The best test is to slide a knife into the middle of the Lasagne and if it comes out warm to touch, then the Lasagne is heated. If the knife is cold then give it 10 more minutes.  Left over Lasagne freezes well and reheats nicely in the micrwave on high for 3-5 minutes.  Be sure to slightly cover it or it will splatter all over your microwave oven. I use Saran Wrap.

2nd- Chicken.  I will attach my Chicken Cacciatore recipe. This save well and is actually better reheated the second day. Refrigerate in the pot that it was cooked in and reheat on stove-top when ready to store.  You may store it in the refrigerator and when the chicken "marinates" so to speak, it the sauce it is actually better tasting.

Let me know if this helps? Best of Luck and enjoy your friends and supper!

Regards,
The Italian Mama

Grandma Crelli’s Chicken Cacciatore

Ingredients:
  2-3 Bunches of fresh curly or Italian Parsley
  1 Organic Frying Chicken cut up OR 6-8 Organic Chicken Thighs (the latter gives better flavor).
  Salt and Pepper
  2 cups of Oyster or White Mushrooms
  3 Cloves of minced Garlic that are minced with a hand Garlic Press
  ½ to 1 cup fresh whole Basil Leaves
  1 medium diced Onion
  ¼ Cup Extra Virgin Olive Oil
  2 large cans of Progresso Whole Tomatoes (do not cut or break up)
  1 large can of Progresso Tomato Puree (I use nothing but Progresso for flavor)
  ¼ cup pitted and sliced Black Olives (Calamati are the best)
  1 TBS Dry Oregano
  ¼ Tsp Rosemary
  2 TBS Roasted Parsley (see below)
  1/4 cup DRY White Wine
  1 Red Bell Pepper (seeded and cut into 6-8 ¼ inch pieces)

Cavatelli Pasta – as we discussed – fresh is best but I like Celestano when I can not get homemade Cavatelli.

Okay- here is the longest part.  Cleaning and Roasting the Parsley! However, if you store it in a jar or zip lock baggie this Green Gold can last you up to six months and can be used in any dish.  It is especially good on garlic bread and has a nutty aroma when roasted. ~ Careful in last minutes not to burn. It should break apart in fingers. It “makes the dish”…

On Roasting Parsley:   Oven set at 350 degrees.
Thoroughly wash your parsley and allow draining in colander.  Place on paper towels to COMPLETELY dry.  The parsley must have no water on it.  The latter is very important or it will wilt and not roast.  Time shakily PICK each leaf of parsley from the stalk.  There must be no stalks, (you can save and freeze the stalks for soup or gravy bases).

Once Parsley is completely dry, spread a single layer on a cookie sheet (I repeat this step 3 times so as to not over crowd), and place in preheated oven for 10 – 12 minutes.  Remove the roasted parsley and SIEVE it into a bowl with a fine mesh sieve and wooden spoon. Allow to cool and store in a container or jar.  (Makes about ¼ cup to be used over time).




  

Page 2 Grandma Crelli’s Chicken Cacciatore

Preparation (the fun part):
Heat Olive Oil in Large skillet. Salt and pepper both sides of Chicken and Sauté in Onions, Oregano, Rosemary, and Parsley, brown well on both sides, making sure the herbs coat both sides of the chicken.

Add Mushrooms. Use a Garlic Press and Press 3 cloves of Garlic over ONE side of Chicken.  A press must be used for the intense garlic flavor of the dish.

When well Browned place the Chicken in a Large Pot.  I like using non metal pot so as to retain flavor and non-metallic taste.  RESERVE OLIVE OIL as it is GOOD to dip Garlic Bread into.

To the Large Pot add Tomatoes and Puree.  Cover and simmer 30 min to an hour (depending on how tender you like your chicken).  I sometimes simmer for 2 hours!

15 minutes before chicken is done. Break up the tomatoes a bit with a wooden spoon.  Then add Fresh Basil, Olives, Red Bell Pepper and Wine.  

Serve over Cavatelli and top with grated Parmesian cheese.  This dish is good served in Pasta Bowls with a Spoon, fork and knife.  The Spoon gets up all the great sauce.

The weather is turning cold and this is a perfect time for Cacciatore. ENJOY!  Let me know how it turns out.

Always,
The Italian Mama~Joan