By Michele
Would you like to set off on a journey around the world, where cultures and foods are celebrated. If that’s the case, the Netflix series “Somebody Feed Phil” is for you!
I have been completely engrossed watching it. If you haven’t seen it, you are missing an extraordinary show about global cultures and their cuisine. Phil Rosenthal is the star of the show. You may or may not know that he was the creator, writer, and executive producer of the TV show Everybody Loves Raymond. In this Netflix series, Phil travels the world meeting people, visiting cultural sites, and eating in various restaurants featuring the eclectic cuisines of each country.
I was so captivated with this series that I ordered a copy of “Somebody Feed Phil the Book”, listed on the NYT best sellers' list. I tried some of my favorite recipes from the show that were now available in the book.
The first recipe that I was drawn to was Chicken with Preserved Lemons and Olives, from an episode that was filmed in Marrakesh. The ingredients that bathe the chicken include garlic, preserved lemon, saffron, ginger, parsley, cilantro, olives and onions. What’s not to love? I will say the recipe was a bit time-consuming, but the end result was absolutely scrumptious. It was a symphony of flavors and textures that really delighted my palate.
Let’s travel to Venice. Phil visited Da Arturo restaurant where Chef Ernesto Ballarin only offers meat entrees in his restaurant since its inception in 1968 - an anomaly in Venice. Phil tried his Braciola all’ Arturo and said it was the best pork chop he ever ate. It was breaded, pan-fried and finished with white wine vinegar. This recipe featured on the show and now in the book, was the most sought-after recipe of the series. Was it because the chop was breaded twice and fried? Or was it the white wine vinegar that it was finished in? I made this recipe and, at first bite, it was obvious that the white wine vinegar added something. I say “something” because it’s difficult to describe the flavor. What I can share is that the crunchy chop was savory with a hint of tang. It was indescribably delicious!
Lastly, a recipe featured on the series was from right here in the US, from Chicago, Illinois, and it caught my attention. Thankfully the recipe was in the book. On the show, Phil visited Chef Sarah Grueneberg, who owns and operates one of the best Italian restaurants in Chicago, Monteverde. The recipe I’m featuring is Prosciutto Butter. As Chef Grueneberg says, “who doesn’t love prosciutto and butter?” It can be used just on bread, folded into scrambled eggs, or mixed in with pasta. The Chef simply uses it on warm toasty bread, topped with thinly sliced radishes and dill. I share with you not only the recipe but how I used the prosciutto butter. Let me preface it by stating that the butter is creamy, rich and savory. I highly recommend you make it!
RECIPES
Chicken with Preserved Lemons and Olives
Braciola all’ Arturo
Prosciutto Butter
The toasted crostini were smeared with the prosciutto butter, topped with thinly sliced radish. I substituted the fresh dill, Chef Grueneberg enjoyed, for fennel fronds. Delish! It's now one of my go to appetizers!
Prosciutto butter was topped onto a grilled steak and a baked potato. The butter slowly melted over the steak and gave it a sweet and savory richness. The potato was equally wonderful making it a perfect pairing!
Lastly, gnocchi was mixed with sauteed onion, garlic and mushrooms. The prosciutto butter was folded into the mixture and topped with chopped fresh basil. The flavors melded together extremely well, proving once again how versatile the prosciutto butter is!
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