Southern Takes on Italian Classics

Get the best of both worlds with these Southern takes on classic Italian food. They say polenta. We say grits. They say pancetta. We say bacon. The language is different, but Italy and the South share some seriously tasty traditions. 

In this first recipe, we love the complex depth of flavor chicken livers lend (think dirty rice), but feel free to leave them out. Remember, the key to a creamy risotto is to stir, stir, stir. All that action releases the rice’s natural starches, which make the sauce thick and velvety.

Winter Mushroom Risotto

Ingredients

9 cups reduced-sodium chicken broth 
2 (8-oz.) packages fresh cremini mushrooms
6 fresh thyme sprigs
1 bunch flat-leaf parsley
2 1/2 ounces chicken livers or gizzards
2 tablespoons olive oil 
6 tablespoons unsalted butter, divided 
1 large yellow onion, minced
2 celery ribs, minced 
1 1/2 cups uncooked Arborio (short grain) rice
1 cup dry white wine 
1/3 cup freshly grated Parmesan cheese 
2 teaspoons chopped fresh thyme

See more: Southern Spins on Italian Food

Preparation

1. Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.

2. Sauté livers in hot oil in a Dutch oven over medium heat 5 minutes or until cooked. Remove livers, and finely chop. Add 4 Tbsp. butter and mushroom caps to Dutch oven, and sauté 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and sauté 10 minutes or until tender. Add celery, and sauté 5 minutes or until softened.

3. Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine, and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is 30 to 35 minutes.) Remove from heat.

4. Stir in livers, mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately.

This fast became a Test Kitchen favorite and our new go-to chicken and dumplings because it’s the easiest gnocchi we’ve ever made. Simply use a zip-top bag to pipe the pillowy mounds straight into the simmering water.

Chicken and Gnocchi

Ingredients

GNOCCHI
1 cup soft, fresh breadcrumbs
1/2 cup chicken broth 
1/4 cup freshly grated Parmesan cheese 
2 large egg yolks, lightly beaten 
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour 
Vegetable cooking spray

CHICKEN
2 fresh thyme sprigs
1 fresh sage sprig (optional)
Kitchen string
4 tablespoons butter 
2 carrots, thinly sliced (about 1 cup)
1 celery rib, finely chopped (about 1/2 cup)
2 garlic cloves, minced 
1/2 cup dry white wine 
1/4 cup all-purpose flour 
4 cups chicken broth 
1 Parmesan cheese rind (optional)
4 cups shredded cooked chicken 

See more: Hearty Meatball Recipes

Preparation

1. Prepare Gnocchi: Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended.

2. Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.

3. Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired.

4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.

Pancetta, or cured pork belly, is the same thing as bacon without the smoke. Find it in the deli case of most supermarkets. Native to Italy, San Marzano tomatoes are known for their sweet flavor. Consider trying them in place of regular crushed tomatoes in the sauce.

Baked Ziti with Sausage

Ingredients

12 ounces uncooked ziti pasta 
4 ounces pancetta or bacon, diced
1 large onion, chopped 
3 garlic cloves, chopped 
1 (1-lb.) package ground Italian sausage
1 cup dry red wine 
1 (28-oz.) can crushed tomatoes 
1/2 cup firmly packed torn fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper 
1 cup ricotta cheese 
1 (8-oz.) package shredded mozzarella cheese, divided 
Vegetable cooking spray 
1/2 cup grated Parmesan cheese 

See more: Quick Fix Suppers: New Takes on Italian

Preparation

1. Preheat oven to 350°. Prepare ziti according to package directions for al dente.

2. Meanwhile, cook pancetta in a large skillet over medium-high heat 3 minutes. Add onion and garlic, and sauté 3 minutes or until onion is tender. Add sausage, and sauté 5 minutes or until meat is no longer pink. Add wine, and cook 3 minutes. Stir in tomatoes and next 3 ingredients. Reduce heat to low, and cook, stirring occasionally, 3 minutes.

3. Stir ricotta and 1 cup mozzarella cheese into hot cooked pasta. Lightly grease a 13- x 9-inch baking dish with cooking spray. Transfer pasta mixture to prepared dish, and top with sausage mixture. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese.

4. Bake at 350° for 25 to 30 minutes or until bubbly.

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