In the Kitchen #3

It's another Rachel Ray recipe! Once again, even though we were attracted by the product photo, we were excited to try some new ingredients.

Pancetta, the dry looking meat in the deli case that I usually wrinkle my nose at, is bacon's Italian cousin! How can you NOT like that? And Marsala - it's wine! I'm familiar with Chicken Marsala, Veal Marsala...I thought that it was type of tomato sauce. And with my leftover wine, I've been advised that it marries quite well with dark chocolate.

The last mystery ingredient for Jason and I was a can of San Marzano Tomatoes. I didn't bother to check it on the internet before I went grocery shopping - certain that I would find it in the tomato aisle of the grocery store. NOT. It turns out that San Marzano tomatoes are a variety of plum tomato (fewer seeds and stronger taste than a roma tomato), and are known for making the best sauces. Also, if you are eating (or making) a true Neapolitan Pizza, it must contain San Marzano tomatoes.

If you would like to try out this recipe, you can find it HERE

What we eliminated:
-there is nothing in this recipe that we intentionally eliminated
-we used Italian flavoured diced tomatoes because we couldn't find canned San Marzano tomatoes
-we used boneless, skinless chicken breasts instead of chicken thighs

Things to do better next time:
-have the pancetta sliced in to thicker pieces
-put the bay leaf in at the right time - not too late

I also put in less rosemary than was called for - and I'm glad that I did.

Our rating:


Little bits about my life with MS

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