AFC TOMATO MUSHROOM CHICK’N MARSALA
Great dish all the way around for a great occasion: Father’s Day. Yes it’s time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!!
Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick’n, three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping!
Serves 8
Topping:
1 c. salted macadamia nuts
3 peeled garlic cloves
10 lg. fresh basil leaves, chopped
1/2 t. pink Himalayan salt
Place topping ingredients in food processor and pulse, then swipe insides of container, then pulse again till crumbly, but not mushy. We’re not making nut butter here. Set aside.
Don’t wait to chop the basil leaves in the processor; it will take too long, since the nuts get processed first, and you’ll end up with nut butter.
Tomato Sauce:
2, 26.46 oz. boxes DEI FRATELLI RUSTIC CUT TOMATOES in light puree
2 T. extra virgin olive oil
1 c. sweet Marsala wine – I used Florio brand
2 t. garlic paste or its equivalent
2 t. dried basil
1/2 t. ground allspice
2 t. ground fennel seed
2 t. liquid smoke
1 t. sugar
1/2 t. pink Himalayan salt plus to taste (you’ll need more)
fresh grind black pepper to taste
12 oz. sweet roasted peppers, cut into tongues (I used roasted mini peppers that I had on hand; use what’s convenient)
12 oz. can tomato paste mixed with juice of 1 lemon till smooth
salt and pepper to taste
1 c. coarsely cut fresh basil
1/4 c. additional sweet Marsala wine
Combine all sauce ingredients, except fresh cut basil and additional marsala wine, in large saucepan. Bring to soft boil, reduce heat and cook till done to your liking – or about 30 minutes.
Salt and pepper to taste, then set aside.
Before reheating to serve add fresh cut basil and additional marsala wine. Stir well and heat till very hot.
Mushroom Saute:
5 oz. fresh shiitake mushroom strips, washed
8 oz. crimini (baby bella) mushrooms, washed and sliced
8 oz. white button mushrooms, washed and sliced
2 T. extra virgin olive oil
1 t. pink Himalayan salt plus to taste
fresh grind black pepper to taste
1 c. sweet marsala wine
1 t. garlic paste or its equivalent
1/2 t. guar gum powder
6 lg. peeled garlic cloves, thinly sliced
Prep the mushrooms.
In extra-large skillet, over medium heat, melt olive oil.
Add all mushrooms at once, stirring to coat with oil.
Add salt and pepper then continue to cook over medium heat till water begins seeping from mushrooms.
Add marsala wine and garlic paste, stirring well. Bring to boil.
Tilt skillet to allow the pooling of liquid to the edge. To this pool add 1/2 t. guar gum powder and whisk briskly till dissolved and liquid thickens.
Immediately stir into the rest of the skillet, thickening all.
Add sliced garlic, stir to distribute, cook about 5 minutes, then remove from heat.
Salt and pepper to taste. Set aside.
Chick’n:
I used 2 different styles of chick’n by the same company:
10 oz. pkg. gardein meatless chick’n strips, almost thawed
10 oz. pkg. gardein chick’n scallopini, almost thawed and cut into finger size strips
2 T. extra virgin olive oil
salt and pepper
1/2 c. marsala wine
1 t. garlic paste
In extra-large skillet, over medium heat, melt olive oil.
Add chick’n strips and place evenly throughout pan.
Lightly salt and pepper, while cooking about 4 minutes each side.
Add marsala wine and garlic paste. Stir till dissolved, then cook till wine almost evaporates.
Remove from heat and set aside.
Pasta:
16 oz. dried small rigatoni – I used Garafalo brand (elicoidale)
lots of salt for cooking
2 T. extra virgin olive oil
zest and juice of 1 lemon (zest first, then cut and squeeze)
Cook in lots of sufficiently salted (like sea water) boiling water till tender, drain well. Transfer to large bowl or clean pot and drizzle with about 2 tablespoons extra virgin olive oil. Toss to coat, then sprinkle with fresh grind black pepper, fresh zest and juice of lemon. Toss again. Set aside.
Assembly Per Serving:
On individual serving plates layer: cooked rigatoni, marsala marinara sauce, sauteed chick’n, mushroom marsala, macadamia nut topping.
If desired top with a couple fresh basil leaves. Serve.
Notes: Made three large servings for tonight, then five lunch servings for the week for Steve.
CHEF DAVIES-TIGHT™ 