Jess Lewis
Bio
Engineer, Chef, Cookbook Author, Culinary Consultant, Agriculture Activist
Stories (2/0)
Gaddina Limuni Sicilianu (Sicilian Lemon Chicken)
Chef Notes: This farmhouse dish is a nod to my Sicilian heritage and the small farming village where my Grandmother grew up. From my visits when I was a little girl, I remember tons of fruit and olive trees, roaming chickens, and air wonderfully pungent with the scent of the Mediterranean. Olives, Sicilian lemons, and oregano are all quite prominent in this chicken recipe making it a perfect light, yet hardy, springtime dish. I recommend serving it with a shaved fennel salad and a nice dry rosé.
By Jess Lewis5 years ago in Feast
Fettuccine di Parma
Chef notes: The foundation of this recipe—and the sauce technique—is based on a well-known Roman dish, Cacio e Pepe, that is making a fast comeback in chef and foodie circles. It is known for minimal ingredients and, when perfected, its incredible yet simple flavor. The key to perfecting the sauce is to slowly add very finely grated cheese to the emulsified olive oil and pasta water BEFORE adding the pasta or any other addition. Trust me on this one. This allows the sauce to become creamy and blended, coating each strand perfectly once the pasta is added. This recipe is how to build on that basic pasta technique by adding color and depth of flavor with the rapini, a touch of brightness from the lemon, and texture with the crispy prosciutto.
By Jess Lewis5 years ago in Feast