Here you'll find a collection of recipes contributed by Slow Food members, some of which were inspired by recent Slow Food events. Send your recipes to . And, don't miss the archived recipes from earlier events.
New Chicken Agrodolce

Sometimes called in scapece (central Italy) or in soar (Veneto), this sauce was historically used to preserve meat, vegetables and seafood. This particular dish is best just slightly warm, or even at room temperature, and makes a great dish for buffet tables or as a portable entrée on picnics. (Raisins in the sauce are optional, but are traditional and good.) The dish has been modified from Deborah Mele's original to use “chicken meatballs” made in croquette style instead of chicken breasts, but you can also use turkey, veal scaloppini or pork. Note quantities are only approximate and should be varied to taste.

Chicken Meatballs

2 lbs Ground chicken thighs
1 lb Chopped chicken breasts
1 cup Italian bread crumbs
¼ cup Parmesan cheese
2 Beaten eggs
1 Finely chopped onion
4 cloves Minced garlic
1 tbs Olive oil

Sauce

2 Thinly sliced onions
4 cloves Minced garlic
¼ cup Red wine vinegar
1 cup Water
1 tbs Sugar
6 sprigs coarsely chopped Parsley
½ cup Raisins (optional)
1 tbs Olive oil


Chicken Meatballs

Combine all ingredients in a bowl, including just enough bread crumbs to control consistency; form meatballs; roll in bread crumbs and fry in olive oil until golden. Place in a large serving dish so that there are a maximum of two layers.

Sauce

Add onion slices and sauté over medium heat until the onion is very soft. Add garlic and cook a few minutes more. Do not brown the garlic. Add water, vinegar, raisins and sugar and cook on low heat for about 30 minutes, or until sauce is reduced and thickened as desired. Pour sauce over chicken meatballs, add chopped parsley and mix thoroughly (but do not break up meatballs). Cover and refrigerate overnight, if possible. Remove in time to reach room temperature before serving.

Buon Appetito!




New Rabbit Fricassée

Recipe by Cliff Warren.
*Adapted from the book, The Food of France, Recipes by Maria Vilegas and Sarah Randell, Murdoch Books, 2006.

2 ¼ oz clarified butter (may be obtained by melting butter in microwave oven)
3 – 4 pound rabbit, cut into 8 pieces
½ - 1 pound of button mushrooms (crimini are best and smaller the better)
1/3 cup of white wine
2/3 cup of chicken stock
1 fresh bouquet garni (tied together)

Optional

½ cup heavy cream
2 egg yolks

Heat half of the clarified butter in a large saucepan, season the rabbit with garlic power, salt and pepper to taste, and brown in batches, turning once. Remove and set aside. Add remaining butter and brown the mushrooms (if using large mushrooms, quarter first).

Put the rabbit back into saucepan with the mushrooms. Add the wine and boil for a couple of minutes, then add the chicken stock. Place the bouquet garni in the center of the saucepan and cover the pan tightly. Simmer gently over the lowest possible heat for 40 minutes. Remove from heat and remove bouquet garni.

The rabbit is now finished and may be served using the natural light sauce poured over or with rice. Alternatively, the sauce may be thickened. After removing the rabbit from the saucepan and the saucepan from the heat, quickly stir into the sauce a mixture of the heavy cream and egg yolks. Return the saucepan to very low heat and cook, stirring for about 5 minutes until thickened slightly. Pour sauce over rabbit and mushrooms and serve.

Note: the same recipe can be used with chicken.




New Pumpkin Salad With Mint

Submitted by Leslie Karst.
This salad was the hit of 2006 Slow Food/Dante Society potluck at Thomas Farms. It can be made with other winter squash -- such as butternut or Hubbard -- as well.

1/3 cup olive oil
2 lbs. pumpkin or other squash, peeled and cut into 1/2 inch thick slices
1/2 cup coarsely chopped fresh mint
3 garlic cloves, sliced paper-thin
1/2 cup vinegar
1/2 cup sugar
pinch ground cinnamon
salt and pepper

In a large sauté pan, warm the oil over medium heat. Add the squash and cook, turning once, until tender and browned on both sides -- about 8 minutes. Remove to a serving platter and strew the mint and garlic slivers on top.

To the oil remaining in the pan, add the vinegar, sugar and cinnamon, and cook, stirring over high heat, until the sugar dissolves and the sauce thickens, 5 to 7 minutes. Season with salt and pepper and pour over squash. Serve at room temperature.