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It was last year’s series and everything seems to indicate that this 2023 will also succeed. The premiere of the second season is scheduled for the beginning of the summer. With this new batch, which will be made up of 10 chapters, the series interpreted by Jeremy Allen White hopes to revalidate critical and public success. And because these next five months can be a very long one, we’ve compiled some of the recipes that appear on the show, many of which are shared by Matty Matheson (chef and actor who plays Fak) and Courtney Storer (food producer of ‘ The Bear’) on their social media.
If you’re one of those who already started making Chicago Italian when we posted the recipe, now you have the opportunity to try other dishes from your favorite series.
In Chapter 5, Carmy explains step by step how to prepare this chicken recipe. We therefore leave it to you in writing so that you can do it directly at home.
- 1 cup flour
- 4-6 boneless/skinless chicken breasts
- Olive oil for the frying pan
- 500g unsalted butter
- 4 lemons cut in half
- 2 tablespoons of capers Same
- 6 minced garlic cloves
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon chopped parsley
- 1 tablespoon of salt
- 1 tablespoon roasted black pepper
- Heat the olive oil in a non-stick skillet
- Season the flour with salt and ground black pepper. Coat the chicken in the flour mixture on both sides.
- When the pan is hot, add the olive oil and the chicken. Cook over medium/high heat until golden brown. After 2 minutes, add 1 tablespoon of butter. Flip and add more butter to continue browning (3 minutes on each side). Remove and let cool. Repeat with the rest of the chicken.
- Reduce heat to medium and add minced garlic and capers. Add a little white wine and reduce for about 3 minutes. Then add the chicken broth and lemon juice.
- Add the chicken again and add another 3 tablespoons of butter to make the sauce smoother. Finally, garnish with parsley.
Classic Spaghetti Pomodoro
This classic recipe also has a place in the popular series. In fact, in one of the chapters, he plays an important role (if you haven’t seen him, we won’t do spoilers). It’s a simple dish that has many versions, and here’s how to make it in ‘The Bear’ series.
- 2 cans of crushed tomatoes
- 6 tablespoons unsalted butter
- 1 onion
- tomato paste
- Chopped garlic
- Olive oil
- powdered red peppers
- roasted black pepper
- Heat the olive oil, butter, chopped onion and a pinch of salt in a skillet over medium-low heat for 4 minutes.
- Add the garlic and stir to incorporate everything.
- Add crushed red pepper and tomato paste and stir for 2 minutes
- Then add the crushed tomato and mix well.
- Cook for about 45 minutes over very low heat, stirring to avoid burning.
- Then add a little salt (and you can beat if you want to make it softer).
- Put the pasta in boiling salted water and cook until al dente.
- Add the cooked pasta to the pan and cook until everything is well incorporated.
- To finish, sprinkle with chopped basil and mix. You can add a little parmesan and a pinch of black pepper.
Chicago Hot Dogs
It is one of the typical dishes of Chicago, the city where the series takes place. This is why, on numerous occasions, reference is made to the hot dogs from here. Go ahead and make them at home!
- yellow mustard
- green seasoning
- yellow onion
- NY pickle
- celery salt
- Green peppers
- Poppy seed buns
- Cut the onion into thin cubes and the tomato into half moons.
- Boil hot dogs in salted water.
- Steam the hot dog buns (pro tip: place a metal colander over the top of the pan you’re cooking the hot dogs in to create a small steamer basket).
- Cover with all the ingredients and finish by adding celery salt.
- To prepare the potatoes, first cut them into slices.
- Plunge the potatoes into a pot of boiling salted water.
- Once cooked, drain them and put them on a baking sheet.
- Put the fries in the freezer while you prepare the oil.
- Fill half a saucepan with oil and heat it well.
- Add fries and fry until golden brown. Season with salt.
Braised Ribs with Sydney Tail
This recipe can be read on its own at the end of the first season. Many people were inspired to do it at home and share it on social media.
- 6 whole ribs
- 1 teaspoon black pepper
- 1 teaspoon of salt
- 2/3 cup chopped onion
- 2/3 cup diced carrots
- 2 tablespoons of tomato paste
- 2 glasses of dry white wine
- 2 glasses of Coca-Cola
- 1/4 cup thyme
- 1/4 cup parsley
- 2 pieces of bay leaf
- 2 cups meat broth
- Vegetable oil
- Preheat the oven to 220º
- Season the ribs well with salt and pepper.
- In a large pot over medium-high heat, add two tablespoons of vegetable oil.
- Add the ribs and brown them well. To avoid burning, put the ribs back in the exact place they were before turning them over.
- Add the onion and carrots and cook until soft, about to caramelize. It will last between 7 and 10 minutes.
- Deglaze the pan with the white wine and let the wine simmer for a few minutes (or until the alcohol is gone).
- Add the Coca-Cola, thyme, parsley, bay leaves and veal broth until almost all the meat is coated.
- Put the dish in the preheated oven for 3-4 hours. Halfway through cooking, turn the pieces of veal over. When you pierce the meat and there is no resistance, the ribs are ready.
- Remove the ribs from the pot and place them in an airtight container. Let them rest overnight.
- Strain any remaining solids from the cooking liquid and pour into an airtight container to refrigerate overnight.
- Once cold, remove the solidified fat from the top and strain the rest in a pan until it is about to boil.
- Cook over low heat for an hour until a fairly thick sauce forms.
- Once cooked, reheat the ribs in the sauce and serve with risotto.
This traditional Italian dish appears in Chapter 6 when they make a backtrack and the whole Berzatto family appears to prepare their typical Sunday Braciole. Also, Carmy repeats this recipe again in the final chapter, although this time it doesn’t come out as well. Here you have all the details to see if it works better for you.
1.5 kg beef, cut into thin strips
salt and black pepper
12 thin slices of serrano ham
2 cups seasoned panko breadcrumbs
½ cup grated parmesan
½ cup grated pecorino
A handful of toasted pine nuts
A handful of chopped golden raisins (optional)
1 pinch of chopped parsley
3 tablespoons minced garlic
A tablespoon of grapeseed oil
1 tub of tomato sauce
2 red peppers
1 onion, quartered
- Preheat the oven to 250º. And meanwhile, season the meat with salt and pepper.
- Place it on a tray and see each ingredient added on top. First the serrano ham, then the breadcrumbs, parmesan, pecorino, pine nuts, raisins, parsley and garlic.
- Form a kind of tight trunk and hold it with toothpicks about 10 cm. (Cut into sections after rolling if needed to fit in pan for browning and braising.)
- Heat the grapeseed oil in a saucepan over medium heat. Add the braciole and brown for about 3 minutes on each side.
- Remove the braciole and place it in a suitable ovenproof container.
- Add tomato sauce, peppers and onion. Cover and leave in the oven until the meat is tender, about 1h30.
- Remove the chopsticks and pour the sauce over the braciole.
If you want to try the chocolate cake that appears on the show straight away, there’s a cafe in Chicago that makes it as is. In fact, one of the owners of the local Loaf Loung is Sarah Mispagel-Lustbader, a pastry chef who worked as a consultant during filming. You can try it for almost €7 a portion.