Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 37 BROCCOLI RABE FRITATINE Written by Molly Shuster Savory and economical, fritatines come together quickly—just the thing you need in your repertoire for busy weeknight dinners. Serves 2 to 4 ½ cup plus 4 tablespoons extra-virgin olive oil, divided 4 cloves garlic, peeled and thinly sliced 1½ pounds cherry or grape tomatoes Kosher salt and freshly ground black pepper, to taste 4 cups ½-inch cubes crusty Italian bread, such as pane pugliese or ciabatta ½ bunch broccoli rabe, trimmed, blanched, and finely chopped 5 large eggs, lightly beaten 4 slices provolone Heat oven to 350°F. Warm ¼ cup olive oil in a medium saucepan over medium heat. Add garlic and cook until softened and just beginning to turn light golden. Add tomatoes and cook, stirring occasionally, until they begin to burst and the juices have thickened slightly, 6 to 8 minutes. Season with salt and pepper and keep warm over low heat. Toss ¼ cup olive oil with the bread cubes and spread into an even, single layer on a large baking sheet. Bake, tossing halfway through, until golden and crisp, 10 to 12 minutes. Set aside to cool. Crush to create rough, chunky breadcrumbs. Mix breadcrumbs, broccoli rabe, and eggs together in a medium bowl and season with salt and pepper. Heat 2 tablespoons olive oil in an 8-inch nonstick skillet over medium heat. Add half of egg mixture and spread into an even layer. Cook, without disturbing, until bottom has set and begun to cook through, 2 to 3 minutes. Place 2 slices of provolone on top, then fold half of egg mixture over cheese, much like an omelet. Don't worry if it's messy or broken. Partially cover and cook over low heat until the cheese has melted and egg has cooked through, about 2 minutes. Transfer to a plate, wipe out skillet, and repeat with remaining olive oil and egg mixture. Serve alongside warm tomatoes. PROSCIUTTO-AND- PROVOLONE-STUFFED CHICKEN Written and styled by Molly Shuster Photographed by Lauren Volo To ensure a golden, crispy crust, don't overcrowd the pan when frying the chicken breasts. Add the olives to the sauce just before serving to preserve their bright color. Serves 4 LEMON-OLIVE SAUCE: 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced ¹⁄ ³ cup fresh lemon juice (from 1 to 2 large lemons) STUFFED CHICKEN: ¹⁄ ³ cup all-purpose flour 1 cup plain breadcrumbs 2 large eggs 4 boneless, skinless chicken breasts Leaves from 2 to 3 thyme sprigs 4 slices prosciutto 4 slices provolone Kosher salt and freshly ground black pepper, to taste ¼ cup extra-virgin olive oil TO SERVE: 1 cup pitted Castelvetrano olives, roughly chopped LEMON-OLIVE SAUCE: Heat olive oil in a medium skillet over medium heat. Add garlic and cook until softened, about 2 minutes. Add lemon juice and cook 1 minute. Leave sauce in skillet and set aside. STUFFED CHICKEN: Heat oven to 350°F. Place flour and breadcrumbs on two separate plates. Beat eggs in a shallow bowl large enough to turn the chicken in. Pat chicken breasts dry. Using a sharp knife, carefully cut a slit through middle of each breast, leaving opposite side intact to form a pouch. Sprinkle thyme leaves inside pouch. Stuff chicken breasts with prosciutto and provolone, folding as necessary to ensure fillings lie flat. Dredge stuffed breasts in flour, submerge in egg, coat with breadcrumbs, and season with salt and pepper. Heat olive oil in a large cast iron or heavy- bottom skillet over medium-high heat. Cook chicken in batches until golden and crisp, about 3 minutes per side. Place in oven and bake until chicken is cooked through and cheese melts, 5 to 8 minutes. TO SERVE: Add olives to lemon sauce and reheat until warmed through. Serve chicken with sauce pooled alongside. Prosciutto-and- Provolone-Stuffed Chicken

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