Saturday, December 5, 2015

Authentic Homemade Italian Cooking

Authentic Homemade Italian Cooking
By John Pellicano
Published by New Holland, HB $40.00

“All the recipes in Authentic Homemade Italian Cooking are from our family vault of secrets handed down from our Nonna Domenica in Italy (who celebrates her 100th birthday in 2016), to my mother Maria, and then to me.”
– John Pellicano

When cooking Italian food you need passion, love, adventure, imagination and great taste and this is what John Pellicano and his family have in abundance. Discover this family’s traditional, homemade Italian food as John shares recipes handed down through the family by his Nonna in Italy.

Authentic Homemade Italian Cooking covers entrées, pastas, pizzas, sauces, mains and desserts and includes well-known classics such as Bolognese and lasagne as well as mamma’s special pasta and veal saltimbocca. Prepare to be transported to the Mediterranean with each turn of the page.

Last night I made the Chicken Marsala dish and it was delicious, so full of flavour. And so simple to make. The publishers have kindly allowed me to reproduce the recipe here. 
I warmly recommend the recipe, and the book !

Reproduced with permission from Authentic Homemade Italian Cooking by John Pellicano, published by New Holland, HB $40.00.

Chicken Marsala
Serves 4

60 plain flour
Pinch of salt and pepper
1⁄2 teaspoon oregano
1 kg chicken escalopes, 8 x 125 g slices
4 teaspoon butter
4 teaspoons olive oil
250 g mushrooms, sliced
120 ml marsala wine
120 ml sherry


1. In a shallow bowl mix the flour, salt, pepper and oregano.

2. Coat the chicken pieces in the flour.

3. In a large frying pan melt the butter and oil over a medium heat. Place the chicken into the pan and lightly brown, turning chicken pieces to cook both sides.

4. Add the mushrooms, marsala and sherry. Simmer for 10 minutes turning the chicken occasionally.

5. When the marsala and sherry have reduced, turn the heat off.

6. Serve.


John Pellicano is a Sydney-based chef and food lecturer. With over 20 years’ experience in the food industry, it has long been John’s dream to publish a book about building an outdoor and sharing his secrets of cooking pizza effectively. In this book he shares his family secrets to making pizza dough and producing the best sauces for the pizza base. John lives in with his wife Cassandra and their son Alexander.   

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