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.

Parmesan Pudding with Pea Sauce

Parmesan Pudding

• 1 1/2 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 cup milk
• 2 cups cream
• 2 teaspoons kosher salt
• 1 cup grated Parmesan cheese
• 1 egg yolk
• 1 whole egg

Pea Sauce

• 1 1/2 cups fresh or defrosted frozen sweet peas
• 3/4 cup chicken broth
• 3 tablespoons heavy cream
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• pea shoots (for garnish - optional)

Preheat oven to 325 degrees

Spray a loaf pan with vegetable spray (or a thin layer of butter) and line with parchment paper

Preheat oven toe 350 degrees. Butter a miniature (3 X 6) bread pan and line it with parchment paper.

Melt butter in a medium sized saucepan and whisk in the flour. Continue whisking until the mixture is bubbling and has the consistency of mashed potatoes. Slowly whisk in the light cream.

Off the heat, slowly add the milk, heavy cream, egg, and egg yolks, whisking well after each addition. Add the Parmesan cheese, stirring until fully incorporated. Stir in the salt and pepper.

Pour the pudding into the prepared pan and place the pan in a large pan filled with enough water to come half way up the sides of the bread pan. Cover with aluminum foil, gently place in the oven, and bake from about 2 hours. When the pudding is done, it will be somewhat firm and a knife inserted in the center will come out clean.

Let cool, then cover and refrigerate overnight.

To make the pea sauce: place the peas, chicken broth, cream, salt, and pepper in a blender and blend until smooth. Place in a small saucepan over very low heat and cook until warm - about 2 minutes.

To serve: unmold the pudding onto a cutting board. Cut into 6 to 8 sliced and place each slice in the center of a heatproof plate. Place plates in the oven and heat until the pudding is just warm, about 2 to 3 minutes.

Pour the sauce around the pudding sliced and garnish with the pea tendrils.