Mangia, Amore: Chicken of the Sea

Independent Films, Health, Documentaries

In under 3 minutes, Italian chef Riccardo Costa, born and raised in Bologna, shows how to prepare Chicken in Tuna Sauce, a favorite Old World dish, from his cookbook VECCHIA CUCINA, available now on Amazon.com.

Transcripts / Production notes / Scripts

MANGIA, AMORE with RICCARDO COSTA

Buon giorno, I’m Riccardo Costa.

Today, we’re gonna prepare Chicken cutlets with Tuna sauce.

You need: a blender, (olive) oil, salt, pepper, chicken breasts, capers, oregano, lemon, carrot, onion, tuna, anchovy, egg and white vinegar.

We cut the onion in half.

In boiling water, we put a pinch of salt, a pinch of pepper, half the onion, the carrot and chicken breasts, and we let it cook for about 15 minutes.

Let’s blend the remaining ingredients together: half of the onion, the egg, anchovies, tuna, capers, oregano, lemon juice, a tablespoon of white vinegar and half a cup of olive oil.
[THEN BLEND]

As a last touch, we add a pinch of pepper and a pinch of salt, and we blend it for another 40 seconds.

Now that the chicken is done, we slice it nice and thin. We arrange the slices on a plate.

And we pour the tuna sauce on top of the slices.

This plate can be served cold, or at room temperature.

Mmmm...delicious, with a nice glass of St. Francis Cabernet.

See more of Riccardo’s Recipes in his cookbook, VECCHIA CUCINA, available now at Amazon.com.

Segment music by Goat 12

© Blitz Entertainment

Tags

• Mangia Amore chicken cutlets tuna olive oil Mediterranean meat sauce Bologna Italy Italian cuisine cooking chef beef pork cookbook Riccardo Costa Blitz Entertainment Andre Hereford