Just wanted to share this delicious Lemon Roasted Chicken recipe from Lidia Bastianich with you – Buon Gusto!

4 servings

lidiasitaly.com

INGREDIENTS
5-pound roasting chicken
2 lemons, zested and cut into quarters
1 ½ teaspoons kosher salt
3 tablespoons extra-virgin olive oil
3 medium onions, peeled, cut in sixths but left attached at the root end
2 sprigs fresh rosemary
1 cup dry white wine

INSTRUCTIONS
Preheat the oven to 375 degrees. Gently slide your fingers under the skin of the chicken breast to loosen it. Spread the grated lemon zest under the breast skin. Season the chicken with 1 teaspoon of the salt, and rub it all over with 1 tablespoon of the olive oil.

Set the onions and lemon quarters in a roasting pan, and toss with the remaining ½ teaspoon salt and 2 tablespoons olive oil. Stuff some of the lemon quarters in the chicken cavity, along with the rosemary. Set the chicken, breast side up, on the onions and lemons. With a paring knife, cut a small slit in the skin at the tip of the breast. Stick the drumsticks in the opposite sides’ slits, to keep the chicken together and hold its shape while roasting.

Pour the white wine into the pan, and roast the chicken, basting once or twice with the pan juices, until the meat between the thigh and breast reaches 165 on an instant-read thermometer and the skin is crispy and golden, about 1 hour and 20 minutes. Remove the chicken to a cutting board, and let it rest 10 minutes.

Fish out the onions from the pan, and set it in a sauté pan large enough to hold the chicken as well when it is cut into pieces. Strain the pan juices, pushing on the solids to extract all of the sauce, let the juices rest, then skim off any excess fat.

Carve the chicken into serving pieces, and return to the pan with the onions. Add the strained sauce, bring all to a boil, and serve.

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

Fragrant Spaghetti is a medley of Mediterranean herbs and lemon infuse spaghetti with bright flavors and aromas.

Serves 4-6

lacucinaitaliana.com

INGREDIENTS
1 LB. thick spaghetti
4 OZ. homestyle bread (any crusty bread)
1/2 CUP Grana Padano cheese, grated
2 OZ. mixed herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)
lemon
bay leaves
extra-virgin olive oil
salt

INSTRUCTIONS
For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.

Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.

In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.

Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.

The rhyme rings true: Sue Li’s Lemony Shrimp and Bean Stew recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered with browned leeks and plump, tender shrimp, she pairs smoked paprika with lemon juice for a bright and earthy edge. She says it serves four but, let’s be real, that’s just a suggestion.

Serves 2-4

New York Times

INGREDIENTS
1 tsp. fresh lemon zest, plus 2 Tbs juice
1 tsp. sweet paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 Tbs. unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and green parts sliced crosswise 1/2 inch thick
1 (15 oz) can cannellini beans, rinsed
2 cups chicken broth
2 Tbs. finely chopped fresh parsley
Toasted bread for serving

INSTRUCTIONS
Combine lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper. Serve with toasted bread.

Oaxaca Style Refried Beans recipe from Pati’s Mexican Table Season 6, Episode 9 “Oaxaca Breakfast: Messy and Delicious”

Serves 6

patijinich.com

INGREDIENTS
1 pound black beans rinsed
1 white onion halved
1 tablespoon kosher or coarse sea salt or to taste
A couple sprigs fresh epazote or cilantro
5 dried avocado leaves or some fennel seeds
3 dried chiles de arbol or crushed red pepper flakes
2 tablespoons lard or vegetable oil
1/2 cup white onion finely chopped
For garnish queso fresco
For garnish ripe avocado

INSTRUCTIONS
Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).

Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat
.
In a hot comal or skillet set over medium heat, toast the avocado leaves or fennel seeds and chiles de arbol or pepper flakes for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. If using, break the leaves into pieces. If using, remove the stem from the chiles and break into pieces without discarding the seeds.

Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles (or seeds and pepper flakes). Puree until a little chunky.

In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.

Pasta with Squash Sausage and Lettuce Cream: Sweet squash, hearty sausage and fresh mint make for the perfect winter pasta dish.

Serves 4

lacucinaitaliana.com

INGREDIENTS
5 large lettuce leaves
9 OZ. ricotta
1 onion
14 OZ. fresh sausage
extra-virgin olive oil
dry white wine
10 OZ. butternut squash
2 CUPS small pasta
mint

INSTRUCTIONS
Clean and boil the lettuce leaves, drain, squeeze and purée with the ricotta and a pinch of salt to obtain a smooth cream.

For the pasta: Chop the onion. Remove the sausage from the casing and cut into 1/2″ pieces. Heat 1 Tbsp. oil in a large pan over medium heat, add the onion and brown for 5 minutes. Then add the sausage; cook it by crushing and crumbling it for a couple of minutes. Add a splash of wine and cook for another 8-10 minutes. 

Dice the squash in 1/4″ cubes. Heat 1 Tbsp. oil in another pan and cook the squash for around 5 minutes.

Bring a large pot of water to a boil and add salt. Add the pasta, cook to al dente, drain it reserving 1 cup pasta cooking water. Spoon the pasta directly into the pan with the sausage; add the squash and stir, adding, if needed, a little cooking water. Top with the cream and mint leaves to taste.

Introducing the flavorful Spanish delight, Paprika Zucchini! This vibrant dish features tender zucchini infused with the smoky essence of paprika, creating a symphony of taste and color. Sauteed to perfection, the zucchini’s natural sweetness is enhanced by the bold flavor of paprika, resulting in a culinary masterpiece.

Serves 4

spainonafork.com

INGREDIENTS
2 zucchini
2 tbsp extra virgin olive oil
6 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Wash and pat dry the zucchinis, cut off about 1/2 inch from the ends, then cut each one into 2 inch pieces, cut each piece in half lengthwise and then into 1/2 inch thick slices

Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes

In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes

After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed

After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature

In Italy, you’ll often come across pastas with briny and salty aspects from a lot of pantry ingredients like anchovy paste and capers. Those flavors always take me back to Italy! I used them in my lemon zucchini spaghetti, and brightened it up even more with lemon, fresh herbs, aromatic ingredients like garlic and shallots, fresh zucchini… and cheese! The flavors all come together to become this really delicious pasta with a lot of flavor interest, and something about it just reminds me of summer in Italy. This lemon zucchini spaghetti would be so delicious paired with some grilled seafood – and a glass of prosecco!

Serves 4

giadzy.com

INGREDIENTS
1 lemon (thinly sliced and seeds removed)
3 tablespoons olive oil
2 shallots (sliced)
2 cloves garlic (smashed and peeled)
1 1/2 teaspoon kosher salt (divided)
1 teaspoon anchovy paste
1/4 cup capers (drained)
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total, halved and sliced 1/3 inch)
1/2 pound pasta, such as Spaghetti Chittara or Vermicelli Lunghi
1/2 cup freshly grated parmesan cheese
1/2 cup fresh dill
1/2 cup fresh basil (roughly chopped or torn)
1 cup crumbled feta or goat cheese

INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.

Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.

These Lemon Ricotta Stuffed Zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini. Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing.

Serves 4

sipandfeast.com

INGREDIENTS
4 medium zucchini
½ cup plain breadcrumbs
2 cups ricotta
½ cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
¼ cup parsley
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a ½ tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.

Chop a ¼ cup fresh parsley and mince 2 garlic cloves. Grate a ½ cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.

In a pan over medium heat saute the garlic in a ¼ cup of olive oil until lightly golden. Set aside the garlic and oil mixture.

In a large bowl mix the 2 cups ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, ¼ cup parsley and the garlic/oil mixture.

Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!