Jim Bero’s mob stories inspire these Italian recipes

This week on Healthy Cooking with your Friendly Italians, Jim and Marilyn Bero bring you recipes and stories from old time mobsters. They may have been cold-blooded killers but boy could they cook! Check out these recipes that include Chicken Marsala, Mussels in a Tomato Wine Sauce, Columbo Style Marinara Sauce, Gambino Style Shrimp Scampi, and Northern Italian Chicken Cacciatore. All classic Italian recipes kicked up with unique mobster techniques and stories to go along with them.CHICKEN MARSALA1 pound chicken breast, deboned and skinlessSlice in half with a long thin knife ( horizontally)Place between two sheets of plastic, pound thinSeason with salt and pepperDust with semolina flourHeat in saute pan 1 stick of butter, add pounded breast 1 minute per side, set asideAdd: 1/4 cup of Marsala wine, 1/8 cup of Grand Marnier liqueurRemove from burner, and ignitePlace back on burner Saute MushroomsHeat 1/2 pound of sliced brown mushrooms in 1 stick of butterSeason with salt and pepperAdd 1/8 sweet vermouth, cook 20 minutesAdd to Marsala wine mixture,add sautéed chicken,juice of one lemon, cook 2 minutes and serveMUSSELS IN A TOMATO WINE SAUCEIn a large pot heat 5 pounds mussels, washed and scrubbed , 1/4 stick of butter, 4 dried chili peppers, 1 tablespoon lemon 1/4 teaspoon black pepperPour water over the mussels to cover, bring to a boil, cover potRemove when mussels open ( about 15 minutes) set asidePour cooking liquid through a sieveIn a large frying pan heat 1/4 stick of butter, 2 mashed garlic cloves, cook for 2 minutesAdd: 1/2 cup of white wine, 1 tablespoon sweet vermouth, 1/2 cup diced tomatoes, 2 tablespoon parsley, 1/2 teaspoon dry oregano, 4 bay leavesCook for 10 minutes, add mussels , bake at 400 degrees for 5 minutesPour some of the strained boiling liquid over and serve with lots of Italian breadMARINARA SAUCE COLUMBO STYLE (to die for)Saute in 1/4 cup extra virgin oil 2 minced garlic cloves, low hear do not burnAdd: 1 28 ounce can roma tomatoes* squeezed or chopped, cook for 5 minutesAdd: 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoons dry basil crushed, 1 cup chicken stock, 1/4 teaspoon saltSimmer 30 minutes* San Marizano or Pomi are recommendedSHRIMP SCAMPI GAMBINO STYLE2 pounds raw shrimp (16 to 20 count) cleaned deveined and butterfliedPlace shrimp in a large flat oven proof panMix and spoon over the shrimp2 sticks of unsalted butter (softened), 3 minced shallots, 4 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley,1/2 cup bread crumbs ( panko), 1 egg yolk, 2 teaspoon Tabasco sauceSalt and pepper to tasteBroil till golden brown 3 to 5 minutesCHICKEN CACCIATORE NORTHERN STYLEIn a large frying pan heat 2 tablespoon oil medium heatAdd 1 3 pound chicken cut into pieces , cook 10 minutes turning to brown on both sidesAdd 1 each onion cut into 1/4 inch pieces, 1 pepper cut into 1/4 inch pieces, 3 minced garlic cloves, 2 minced shallotsCook for 10 minutesAdd: 1/2 cup dry white wine, 11/2 teaspoons red wine vinegar,salt and pepper to taste, 11/2 teaspoon dry basil, 11/2 teaspoon dry oreganoCover simmer 30 minutesServe over polenta and with crusty Italian breadFor an audio only version of this episode or to subscribe click here.