Vodka prawn pappardelle

Pancetta, diced	½ cup
Shallot, diced	1 large
Water	1 cup
Marinara sauce	3 ½ cups
Vodka	¼ cup
Prawns, large, uncooked, frozen, shells removed	¾ pound
Tomatoes, stewed	14.5 ounces
Garlic, crushed	2 tablespoons
Butter	2 tablespoons
Cream, heavy	½ cup
Cheese, Parmesan, grated	¼ cup +
Cream cheese	2 ounces
Salt
Pepper, freshly ground
Basil leaves, torn	½ cup +
Tomatoes, sun dried, chopped	¼ cup
Pine nuts, toasted	¼ cup
Pappardelle pasta, cooked dente	3 cups

Note: This recipe uses an Instant Pot (IP).

1. Press Sauté, and then press Adjust to select the Normal setting. 
2. After the IP reads “Hot,” add the pancetta, and cook, stirring frequently, for 1 minute. 
3. Add the shallot, and cook 2 minutes, stirring often. 
4. Press Cancel/Keep Warm, add the water, and stir with a wooden spoon, breaking up any browned bits stuck to the bottom of the pot. 
5. Add the shrimp, stewed tomatoes, marinara sauce, vodka, garlic, and butter, stirring to combine well. 
6. Secure the lid, press Manual, and set the timer to 7 minutes; use the quick-release method to release the pressure, and remove the lid. 
7. Stir well for 1 minute, scraping the bottom of the pot to release any stuck bits. 
8. Stir in the cream, Parmesan, and cream cheese, in succession, stirring until well incorporated between each addition. 
9. Stir in the basil and sun-dried tomatoes. 
10. Add the pasta to the pot, toss well to coat with the sauce, and divide among serving bowls. 
11. Top with toasted pine nuts, additional basil and Parmesan, and serve!

Recipe heavily adapted from http://pressureluckcooking.com/recipe/instant-pot-rigatoni-alla-vodka/

Pan-roasted chicken with green olives & garlic

Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Pancetta, cut into ½-inch wide strips	3 ounces
Chicken, whole, cut into eight pieces	4 pounds
Salt, kosher
Pepper, freshly ground
Garlic, peeled, crushed	24 cloves
Thyme	6 sprigs +
Rosemary	3 sprigs
Wine, dry white	1 cup
Olives, green, pitted	½ cup
Butter, unsalted	6 tablespoons
Arugula & baby spinach mix

1. Preheat the oven to 450°F; ensure a rack is mounted in the lower third. 
2. In a large enameled cast-iron casserole, heat 1-tablespoon oil over moderate heat. 
3. Add the pancetta and cook, stirring occasionally, until golden, about 5 minutes. 
4. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. 
5. Rub the chicken with the remaining 2-tablespoons oil, and season with salt and pepper. 
6. Add half of the chicken to the casserole, skin side down, along with half of the garlic, thyme, and rosemary. 
7. Cook over moderately high heat, turning, until golden brown all over, about 5 minutes. 
8. Transfer the chicken to a large plate. 
9. Repeat with the remaining chicken, garlic, thyme, and rosemary. 
10. Return all of the chicken and aromatics to the casserole. 
11. Roast the chicken in the oven until the breasts are just cooked through, about 15 minutes. 
12. Transfer the breasts to a platter. 
13. Roast the legs 10 minutes longer, until cooked through. 
14. Transfer the chicken and garlic to the platter; discard the herb sprigs. 
15. Pour off all of the fat from the casserole. 
16. Add the wine, olives, and pancetta and cook over moderately high heat, scraping up the browned bits until the wine is reduced by half, about 2 to 3 minutes. 
17. Whisk in the butter, and season with salt and pepper. 
18. Spoon the sauce over the chicken and top with arugula and spinach. 

Recipe mildly adapted from Food&Wine Magazine, August 2016.

Chicken saltimbocca with asparagus

Asparagus, thick	1 pound
Chicken cutlets, pounded 1/8-inch thick	8
Salt
Pepper, freshly ground
Sage	16 leaves
Pancetta	8 slices
Flour, all purpose	Dusting
Olive oil, extra virgin	¼ cup
Vin santo (dessert wine)	1 cup
Stock, chicken	½ cup
Butter, unsalted	4 tablespoons
Parsley, chopped	2 tablespoons

1. In a large saucepan of salted boiling water, cook the asparagus until tender-crisp, about 3 minutes.
2. Drain and cool under running water; drain and pat dry.
3. Season with salt and pepper, and place two sage leaves on each cutlet.
4. Wrap each cutlet in a slice of pancetta, pressing to adhere.
5. Spread the flour in a shallow dish.
6. Dredge the chicken in the flour, dusting off any excess; transfer to a baking sheet.
7. Set a rack over another baking sheet.
8. In a large skillet, heat 2 tablespoons oil.
9. Add half of the chicken, and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
10. Transfer the chicken to the rack, and repeat with the remaining oil and chicken.
11. Add the vin santo and stock to the skillet, and boil until reduced by half, about 4 minutes.
12. Whisk in the butter.
13. Pour half the sauce into a bowl.
14. Add half the chicken and asparagus to the skillet, and cook over moderate heat until hot, about 2 minutes.
15. Season with salt; stir in half of the parsley.
16. Transfer the chicken and asparagus to plates, and pour the sauce on top.
17. Repeat with the remaining sauce, chicken, asparagus, and parsley.

Recipe from Food&Wine Magazine, April 2014.