Good Day Cafe: Mafaldine Pesto Trapanese by Chef Nick Accardi - New York News

Good Day Cafe: Mafaldine Pesto Trapanese by Chef Nick Accardi

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Chef Nick Accardi, owner of Tavola, comes to the Good Day Café to make pesto trapanese.

Mafaldine Pesto Trapanese

Serves 2

1/2 lb dry mafaldine pasta

3 plum tomatoes

15 basil leaves

1 tbsp flat leaf Italian parsley

1 clove garlic

1/2 anchovy filet

1 tbsp blanched almonds

2 tbsp grated pecorino romano cheese

4 tbsp olive oil

2 tbsp sea salt

Pinch ground black pepper

Cook pasta in 2 qt boiling water and add 2 tbsp sea salt to the water. In a mortar and pestle, add garlic, basil, parsley, black pepper, anchovy, blanched almonds, and sea salt and proceed to grind it together into a paste. Add tomatoes, which have been peeled, poached (in boiling pasta water) and rough chopped, and olive oil. Drain pasta and place in bowl. Add pesto to pasta and toss with grated pecorino romano cheese and serve.

Chicken Alla Romana

2 chicken cutlets

1 small baby artichoke, sliced

2 tbsp flour

1 tbsp butter

1 tbsp olive oil

1/2 lemon

1 tbsp flat leaf Italian parsley

1 tsp capers

1 clove garlic

1/2 anchovy filet

1/2 tsp sea salt

Pinch ground black pepper

Dredge the chicken in flour and brown in a pan with butter & oil, and remove. Add garlic, anchovy, and sliced artichoke to the pan and sauté until tender. Add chicken back to the pan, along with capers, lemon, parsley, salt, and pepper and cook until the chicken is done, about 5 minutes. Serve.

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