Cooking up an Italian Life: Simple Pleasures of Italy in Recipes and Stories


Chicken Paillard Salad with Tomatoes and Basil

Serves 4 to 6

A paillard, a French term that is often seen on Italian restaurant menus, is a thinly pounded piece of meat or chicken. It cooks fast and is ...

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Chicken Paillard Salad with Tomatoes and Basil

Serves 4 to 6

A paillard, a French term that is often seen on Italian restaurant menus, is a thinly pounded piece of meat or chicken. It cooks fast and is usually highly seasoned due to the larger surface area.

  • 2 1/2 to 3 pounds skinless, boneless chicken breast halves Salt and ground black pepper
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1/4 cup plain dry bread crumbs Olive oil
  • 2 tablespoons lemon juice
  • 1 bag (10 ounces) washed mixed greens
  • 2 medium-large tomatoes, cut in wedges
  • 1 bunch scallions, all parts, sliced
  • 1 cup slivered fresh basil leaves

Lay the chicken breasts on a work surface. With a scaloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.

Glaze a large sauté pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the middle. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.

In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently. Note

The scallions may be replaced with 1/2 cup of minced fresh chives. Note

To prepare the salad when tomatoes are not in season, replace the basil with 2 teaspoons rubbed dried sage, sprinkling it over the chicken breasts after the salt and pepper. Replace the tomatoes with 1/2 cup recipe-ready, sun-dried tomatoes. Add 2 peeled and sliced navel oranges.

wine note


Soave Classico, a white wine from Veneto, works with the acidity levels and citrus flavors in this meal. It is full of fruit on the palate but finishes bone dry.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
As every serious cook knows by now, fresh ingredients whether grains, vegetables, seafood, poultry, meat or herbs are the mainstays of Italian cooking. The recipes in this collection, flavored by engaging (though not terribly original) stories about the author's own culinary adventures in Italy, are variations on that deservedly popular theme; in addition to a tasty Chicken Noodle Soup with Spinach and Basil, there's a hearty Beans, Greens, and Sausage Soup that can be prepared in a snap. Some of the pasta dishes are predictable, especially those featuring meat sauce or clams, but others are more adventurous a ziti dish, for instance, uses cauliflower, ripe olives and toasted bread crumbs, while Radiatori with Chick-peas, Kale and Herbs is boldly seasoned with thyme and sage. Sanders (Prevention's Low-Fat, Low-Cost Cookbook; Slim Snacks) also offers up appetizers, including a variety of crostini toppings, and salads. In addition to more decadent dessert ideas ranging from Watermelon Wine Granita to Roman Cheesecake, she promotes the Italian notion of simple, ripe fruit as an elegant and healthy coda to any meal. There's no shortage of Italian cookbooks for Americans, yet in her missionary zeal, Sanders often writes as if she is introducing us to something new. Even so, these straightforward recipes can be easily prepared for a family, even after a busy day. (Apr.) Copyright 2001 Cahners Business Information.
Library Journal
Sanders, a cookbook author and food writer, loves Italy and Italian food, and readers of her charming new book will find her enthusiasm infectious. Each chapter includes several stories about her visits to Italy (she and her husband were married in the Church of Santa Croce in Florence) and explorations of Italian cooking ("What I Learned About Life from the Risotto King of Milan"), as well as boxes on basic techniques and preparations, and useful sidebars on every page. Recipes are generally simple but appealing Red Snapper in Spicy Tomato Broth, Sage Pork Tenderloin, Balsamic Grilled Chicken with Tomatoes and easy variations are suggested for many of them. Similar in spirit to Lori de Mori and others' Italy Anywhere (LJ 9/15/00), this is recommended for most collections. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780970298133
  • Publisher: PergolaWest, Incorporated
  • Publication date: 4/28/2001
  • Edition description: 1ST
  • Pages: 272
  • Product dimensions: 7.66 (w) x 9.53 (h) x 0.86 (d)

Read an Excerpt

"First Things First"

My husband Walter's close encounter with Italian bureaucracy gave him a surprising insight. After four years of unwedded bliss, Sharon and I decided to get married. And because Florence was at the core of our relationship, we wanted the ceremony to take place where we had met. So we began to plan a wedding at the Church of Santa Croce. It was to take place immediately after we finished the small tour we were conducting through Tuscany.

One would think that lining up a small, modest wedding ceremony-even in Italy-would be an easy task. No. It was a two-headed monster. We had to work through imposing bureaucracies of both the church and the Italian government. Anyone who has dealt with Italian authorities will confirm that the Italians have perfected the art, science, and process of bureaucracy. There is a ritualistic formality, a pomposity linking the self-perceived authority of the bureaucrat with the act of officially stamping a document with the appropriate bollo, or stamp of approval.

When Sharon and I started the process of arranging to marry in Italy, we were astounded by the intricacies. Because we were living in the U.S. at the time, we had to have all necessary documenti translated and stamped for approval by "connected" bureaucrats stateside. There were different officiale for the religious and secular functions.

We accumulated all the necessary documents: birth certificates, baptismal papers, first communion records, confirmation notices, parish affiliations, voter registrations, proof of a felony-free life, on and on. We had them all duly translated and stamped by the designated officials. Of course, there were fees at every turn. When all was said and done, we had assembled nearly two pounds of official documentation. I packed it all for final approval in Florence.

The church stuff was a snap. The clerics at Santa Croce carefully reviewed the information and stamped their approval on the stack of documentation. At the Commune di Firenze--the city hall of Florence-the story was different. A week before our wedding, I arrived bright and early at the Commune offices housed in the glorious but imposing Renaissance Palazzo Vecchio. I must put "bright and early" into the context of a government employee's day. The hours are not exactly grueling. Start at 8:30 A.M. and finish at 1:00 P.M., Monday through Friday; take off the entire month of August, as well as every imaginable civil and religious holiday.

Promptly at 8:30 A.M., I took a seat in the waiting room, placing the bulging packet of documenti on my lap. The minutes ticked by. Finally, at 8:50, my guy paced through the waiting room. I swear I could smell the cappuccino on his breath as he authoritatively boomed "buongiorno" to his administrative assistant.

Another ten minutes passed before I was ushered into his spacious office. His massive desk was as neat as a pin, save for an open briefcase and a three-tiered rack of rubber stamps-there must have been 75 of them-poised for action at the front of his desk.

He welcomed me and inquired as to my request. I cheerfully explained about the pending marriage, the Chicago-based official translations of all pertinent documents, and my eagerness to present them all for his kind and authoritative approval.

He motioned for the packet and I handed it over. He opened it, neatly spread the documents across his desk, and carefully perched a pair of reading glasses on the end of his nose. He focused intently on the array. For 20 minutes, he diligently examined the stamps and signatures on each document. Then he gathered them together, put them back into the envelope, slipped off his glasses, looked at me somberly and sighed.

"I'm so sorry," he said. "But you lack a number of critical documents. In their absence, I have no choice but to withhold the city's approval of your wedding."

I was dumbfounded, but I kept my cool. I produced an officially generated checklist of required documents and explained that every document on the list had been presented. A wry smile, a slight shrug of the shoulder, was his official response.

"Very well," I said. "I will return with all the required papers." There was nothing else to do. The wedding was less than five working days away. I couldn't hope to gather anything from the U.S. within that period. But without the Commune's approval, the Church would not allow us to get married.

As the days passed, I grew more and more concerned. Padre Franchi was booked. The food and wine had been ordered. Our friends were all invited. Planning in desperation to appeal to the bureaucrat's sense of romance, I returned to his office on Friday, the last business day before our scheduled vows. I had spent the morning running errands and arrived at the bureaucrat's door later than I had hoped, at 12:40 P.M. The administrative assistant remembered me and I sought her help in making sure that the official would see me before leaving for lunch.

She ushered me in immediately. The official welcomed me again. The massive desktop was clear, his briefcase already packed. He looked as if he was ready to make an early exit.

He motioned for the bundle. I presented it. It contained the very same papers-only reordered for appearance's sake. Before I could enter my plea for mercy, he had rushed through the stack, not even taking the time to spread them out as he had done before. He looked up at me and beamed. "Very impressive, in fact you have presented more documentation than you actually need."

With newfound haste, he stamped and signed all the papers, presented me with an invoice payable at the cashier on the ground level, and while ushering me out the door wished me a long and happy marriage blessed with many children. Out in the dazzling sunshine in Piazza Signoria, dazed but triumphant at the positive turn of events, I bobbed in a river of Florentines flowing by me on their way to lunch. Suddenly I understood.

Nothing, absolutely nothing, is allowed to interfere with mealtime in Italy.

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Table of Contents

Taking Time to Smell the Pasta
Soup and Egg Meals
Bread and Pizza Meals
Pasta Meals
Vegetable, Bean, and Grain Meals
Fish and Shellfish Meals
Chicken and Turkey Meals
Pork and Beef Meals
Appetizers and Desserts for Special Meals
Capturing Summer Flavors for All Meals
International Conversion Chart
Selected Bibliography
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