From Beef Braciole to Chicken Piccata: six recipes made by the characters of The Bear

Click here to read the Spanish version.

It was last year’s series of the year and everything seems to indicate that it will also be a success in 2023. The second season is scheduled to premiere in early summer. With this new batch, which will consist of 10 episodes, the series starring Jeremy Allen White hopes to revalidate its critical and public success. And as these five months that are still to come could be very long, we have compiled some of the recipes that appear in the series, many of them shared by Matty Matheson (chef and actor who plays Fak) and Courtney Storer (culinary producer of ‘The Bear’) on their social networks.

If you were one of those who started preparing Chicago Italian when we published the recipe, now you have the opportunity to try other dishes from your favourite series.

Chicken Piccata

In episode 5, Carmy explains step by step how to prepare this chicken recipe. So we’ve written it down for you so you can make it at home.

Ingredients:

• 1 cup flour
• 4-6 boneless/skinless chicken breasts
• Olive oil for the frying pan
• 500 g unsalted butter
• 4 lemons halved
• 2 tablespoons of Pareil capers
• 6 cloves garlic, chopped
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 1 tablespoon chopped parsley
• 1 tablespoon salt
• 1 tablespoon roasted black pepper

Preparation:

1. Heat the olive oil in a non-stick frying pan.
2. Season the flour with salt and ground black pepper. Coat the chicken in the flour mixture on both sides.
3. When the pan is hot, add the olive oil and chicken. Cook over medium-high heat until golden brown. After 2 minutes, add 1 tablespoon of butter. Turn and add more butter to continue browning (3 minutes per side). Remove and allow to cool. Repeat with the rest of the chicken.
4. Lower the heat to medium and add the chopped garlic and capers. Add a little white wine and reduce for about 3 minutes, then add the chicken stock and lemon juice.
5. Add the chicken again and add another 3 tablespoons of butter to make the sauce smoother. To finish, garnish with the parsley.

Spaghetti Pomodoro Classic Recipe

This classic recipe also has a place in the popular series. In fact, it plays an important role in one of the episodes (if you haven’t seen it, no spoilers). It’s a simple dish that has many versions, and here’s how to make it in the series ‘The Bear’.

Ingredients:

• 2 cans of crushed tomatoes
• 6 tablespoons unsalted butter
• 1 onion
• Tomato paste
• Chopped garlic
• Olive oil
• Crushed red pepper
• Salt
• Roasted black pepper
• Basil
• Spaghetti

Preparation:

1. In a frying pan, heat the olive oil, butter, broken onion and a pinch of salt over medium-low heat for 4 minutes.
2. Add the garlic and stir to combine.
3. Add the crushed red pepper and tomato paste and stir for 2 minutes.
4. Then add the crushed tomato and mix well.
5. Cook for about 45 minutes on a very low heat, stirring to prevent it from burning.
6. Then add a little salt (and you can whisk if you want to make it softer).
7. Put the pasta in boiling salted water and cook until al dente.
8. Add the cooked pasta to the sauce pan and cook until everything is well integrated.
9. Finally, sprinkle with the chopped basil and mix. You can add a little parmesan and a pinch of black pepper.

Hot Dogs Chicago Style

This is one of the typical foods of Chicago, the city where the series is set. Therefore, it is often referred to as a local hot dog, so get ready to make it at home!

Ingredients:

• Sausages
• Yellow mustard
• Green seasoning
• Tomatoes
• Yellow onion
• NY Gherkin
• Celery salt
• Green peppers
• Poppy seed muffins
• Potatoes

Preparation:

1. Finely dice the onion and cut the tomato into half moons.
2. Boil the hot dogs in salted water.
3. Steam the hot dog buns (pro tip: put a metal strainer on top of the pot in which you are steaming the hot dogs to make a small steam basket).
4. Cover with all the ingredients and finish by adding celery salt.
5. To prepare the potatoes, first cut them into slices.
6. Add the potatoes to a pot of boiling salted water.
7. Once cooked, drain them and place them on a baking tray.
8. Put the fries in the freezer while you prepare the oil.
9. Fill half a pot with oil and heat thoroughly.
10. Add the fries, and fry until golden brown. Season with salt.

Coca Cola Braised Short Ribs from Sidney

This recipe can be read in the recipe itself at the end of the first season. Many people have been encouraged to make it at home and share it on social media.

Ingredients:

• 6 whole ribs
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2/3 cup chopped onion
• 2/3 cup diced carrots
• 2 tablespoons tomato paste
• 2 glasses dry white wine
• 2 glasses Coca-Cola
• 1/4 cup thyme
• 1/4 cup parsley
• 2 pieces of bay leaf
• 2 cups of beef stock
• Vegetable oil

Preparation:

• Preheat the oven to 220º.
• Season the ribs well with salt and pepper.
• In a large pot over medium-high heat put two tablespoons of vegetable oil.
• Add the rib pieces and brown them well. To avoid burning, return the ribs to the exact point they were at before turning them over.
• Add the onion and carrots and cook until just tender to the point of caramelisation. This should be between 7 and 10 minutes.
• Deglaze the pan with the white wine and let the wine simmer for a couple of minutes (or until the alcohol is consumed).
• Add the Coca-Cola, thyme, parsley, bay leaves and beef stock to almost cover the meat.
• Place the pan in the preheated oven for 3-4 hours. Halfway through roasting, turn the veal pieces. When you prick 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 the remaining solids from the cooking liquid into an airtight container and place in the refrigerator overnight.
• Once cool, remove the solidified fat from the top and bring the rest to the boil in a frying pan.
• Simmer for about an hour until a fairly thick sauce forms.
• Once this is ready, reheat the ribs in the sauce and serve with risotto.

Beef Braciole

This traditional Italian dish appears in episode 6 when they do a flashback and the whole Berzatto family appears to prepare their typical Sunday Braciole. Carmy repeats this recipe again in the last episode, although this time it doesn’t work as well. Here are all the details to see if it works better for you.

Ingredients:

• 1.5 kg veal, 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
• Handful of toasted pine nuts
• Handful of chopped sultanas (optional)
• 1 pinch of chopped parsley
• 3 tablespoons minced garlic
• 1 tablespoon grape seed oil
• 1 jar tomato sauce
• 2 red peppers
• 1 onion, quartered

Preparation:

• Preheat the oven to 250º. Meanwhile, season the meat with salt and pepper.
• Place it on a tray and add each ingredient on top. First the Serrano ham, then the breadcrumbs, Parmesan, pecorino, pine nuts, sultanas, parsley and garlic.
• Form into a sort of tight log and fasten with sticks about 10 cm long (cut into sections after rolling if necessary to fit into the pan for browning and braising).
• Heat the grape seed oil in a saucepan over medium heat. Add the braciole and brown for about 3 minutes on each side.
• Remove the braciole and place in a baking dish.
• Add the tomato sauce, peppers and onion. Cover and leave in the oven until the meat is tender, about 1.5 hours.
• Remove the toothpicks and pour the sauce over the braciole.

Chocolate Cake

If you want to try the chocolate cake that appears in the series, there is a coffee shop in Chicago that makes it just like it is. In fact, one of the owners of Loaf Loung is Sarah Mispagel-Lustbader, a pastry chef who worked as a consultant during the filming. You can try it for almost €7 a slice.