Classic Italian meal worthy of the Borgias

Back in the 1400s, at the height of the Renaissance in Italy, the Borgias emerged as the original crime family, with patriarch Rodrigo Borgia rising to become Pope Alexander VI.

And on Sunday, Showtime debuts a series surrounding the famous clan and bearing their name.

Celebrity chef Todd English has teamed up with Showtime and Macy's Culinary Council to create a meal inspired by the epic family.

And he showed how to make it on "The Early Show" Tuesday.

Todd prepared three classic Italian dishes. The first was a baby artichoke salad with black truffles and grated parmesan cheese. Then came two dishes that could have been staples on the Borgia's table back in the 15th century. A dish called Cibreo, which is a chicken-based recipe, and a Parmesan Pudding with Pea Sauce.

RECIPES

Truffled Baby Artichoke Salad

With Crispy Parmesan Risotto Cake and Parmesan Crema

Serves 8

• 2 tablespoons olive oil
• 1 onion minced
• 1 pound arborio rice
• 1 cup white wine
• 4 cups chicken stock, warm (100-120 degrees)
• 4 tablespoons unsalted butter
• 1 cup parmesan cheese
• 2-3 teaspoons kosher or sea salt
• 1-2 teaspoons freshly ground black pepper

Heat olive oil in a large sauce pan over medium heat and sweat onions until they become translucent. Add rice and stir well to coat with oil. Cook rice 2-3 minutes, to get a good "sear". Add wine and 1 cup of chicken stock. Slowly "feed" the remaining stock 1/4 - 1/2 cup at a time, until rice is cooked through and soft. (Normally risotto is cooked al dente, be sure the rice is cooked through.) Fold in butter and parmesan cheese. Season with salt and pepper. Pour out onto a sheet pan - 1/2 inch thick - and refrigerate until cooled.

Cut into 3 inch rings and pan fry until browned and crispy on both sides. Place on sheet pan in 300 degree oven 10-12 minutes.

• 8 baby artichokes - clip outer leaves and peeled stem
• 1 shallot, minced
• 2 tablespoons canned black truffles, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons truffle oil
• 1 1/2 tablespoons grated parmesan cheese
• 2 teaspoons kosher or sea salt
• 1-2 teaspoons freshly ground black pepper

Shave artichokes lengthwise on mandoline. Place in a large mixing bowl and toss with remaining ingredients.

Parmesan Crema

• 2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon freshly ground black pepper

Heat cream in a medium sauce pan over high heat and reduce by half. Whisk in parmesan cheese. Season with pepper.

Place warm risotto cake in center of plate. Place a handful (about 1 cup) of artichoke salad on top. Drizzle with parmesan crema. Serve immediately.

Classic Cibreo

Serves 4 - 6

• 2 pints cherry tomatoes
• 1/4 pound chicken livers, chopped medium dice
• 1/4 pound chicken gizzards, chopped (optional)
• 1/4 pound cocks combs (optional)
• 1/4 pound rooster beans, (testicles- optional)
• 1 pound boneless chicken thighs
• 1 large white onion diced
• 3 tablespoons butter
• 1/2 cup extra virgin oil
• 4 - 6 cups chicken broth
• 6 sage leaves, julienned
• 3 - 4 rosemary sprigs
• 1 cup white wine
• 1/4 cup brandy
• 2 tablespoons sliced garlic
• 1 cup diced pancetta
• 4-6 egg yolks (1 per person- preferably duck eggs)
• 1 teaspoon lemon juice
• 1/2 cup all purpose flour
• Kosher salt to taste
• black pepper to taste
• 1 pound fresh fettuccini
• 1/2 cup freshly grated parmesan (optional)
• 1 tablespoon parsley

Method:

Soak the livers, cock combs, and rooster beans in milk at least 1 hour or overnight.

Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Season chicken thighs, cocks combs and gizzards with salt and pepper and generously dust with flour then place in skillet and sautee on all sides. Remove the meat from the pan and set aside. Add the onion, garlic, and pancetta to the pan and cook until the pancetta is rendered and the garlic is toasted (6-8 minutes.) Deglaze the pan with brandy and simmer until the alcohol is burned out. Add the white wine, sage, and 1 sprig rosemary and reduce by half. Add the chicken stock slowly one cup at a time, season with salt and pepper and return the meat to the pan. Let simmer over low heat for 2 - 3 hours or until cocks combs are very tender.

Pre-heat oven to 500 degrees. In a medium mixing bowl, toss cherry tomatoes together with 2 tablespoons olive oil, salt, and pepper, and place on a sheet pan with remaining rosemary springs and roast in oven for 25 minutes or until tomatoes are charred and skins are blistered. Remove from oven, set aside.

Taste the cocks combs for tenderness, once they are tender, add the livers and rooster beans to the pan and continue to simmer for 10 to 15 minutes.

To Serve:

Toss cibreo with fettuccine pasta and divide into separate serving bowls. Place egg yolk over the top in the center of bowl and garnish with the roasted tomatoes. Finish with fresh parsley and freshly grated parmesan cheese and serve.

For the recipe for Parmesan Pudding with Pea Sauce, go to Page 2.

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