Food and Recipes

Sunrise Chef: Pietro DiMatteo

Sunrise Chef: Pietro DiMatteo

Chef Pietro DiMatteo grew up in Italy but came to the Lehigh Valley to pursue his dream of owning his own restaurant.  His passion for delicious, quality food is obvious as he butchers his own meat and makes all recipes from scratch.  DiMatteo joined 69 News at Sunrise to show off some of the treats you'll find at The Vineyard in Fountain Hill.

Steamed Italian Clams
This recipe serves about two people

2 dozen fresh little necks clams
2 cloves garlic, sliced
1 large lemon, sliced in four quarters
2 -4 tablespoons of olive oil
½ cup of clam juice
2 tablespoons of parsley
Pinch salt

Wash the clams thoroughly
Heat oil in a large saucepan (with a cover) over medium heat and cook garlic until lightly browned.
Add clam juice and cook for a few minutes to combine the flavors. Add the clams with the four quarters of lemon and a pinch of salt to the pan.
Cover pan for about 5-7 minutes until the clams open.

Pappardelle with Italian Sausage

This recipe serves about two people

1/2lb of fresh Pappardelle pasta
16oz homemade Italian sausage (remove casing)
2 shallots, sliced
16oz can of San Marzano tomatoes
1 cup of water
2 cloves of garlic, sliced
2-4 tablespoons of olive oil
Pinch of oregano
Salt and pepper to taste
4 fresh basil leaves, sliced

Sauté sliced shallots and garlic; cook until lightly brown.
Crumble sausage and add to the pan
Sauté with olive oil over medium-high heat until brown, about 12 minutes.
Add entire can of tomatoes (and liquid); stir in basil, oregano, salt/pepper, water
Cover and simmer over medium heat until thickened, about 5-10 minutes. Meanwhile, you can start boiling your water for the pasta.
In a large pot of boiling water add a pinch of salt, add pappardelle and cook until al dente (just a couple minutes for fresh pasta.) Drain well and serve with sauce over top.

Chicken Caprese
This recipe serves about two people

2 boneless skinless chicken breast
1 cup of flour
16oz can of San Marzano tomatoes
1 cup of chicken stock
2 shallots, sliced
2 cloves of garlic, sliced
2 tablespoons of capers
Pinch of oregano
Salt and pepper to taste
6 tablespoons of olive oil
8 ounces mozzarella cheese, cut in thin slices
4 fresh basil leaves sliced

Pour 3 tablespoons of olive oil into a large saucepan over medium-high heat for 2 minutes
Cut chicken breast in half and dust with flour and then pan-sear chicken breasts in the olive oil, add salt and pepper to taste.
Set aside once cooked
In another large saucepan, sauté the remaining oil, garlic, and shallots; cook till lightly brown
Add the can of San Marzano tomatoes and chicken stock, cover and simmer over medium heat until thickened, about 5 minutes.
Add a pinch of Salt, pepper, oregano to taste.
Add the chicken breast to saucepan and simmer over medium heat until thickened, about 7-10 minutes
Finally, place mozzarella on top of chicken and put saucepan in the broiler until cheese melts.
Sprinkle slices of basil over top of dish.

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Allentown, PA 18102





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