Alison Conklin Photography
You can find Jay’s Local Chef Anthony Pietrobon at his parents’ home for supper every Sunday. “It is a long-standing tradition with my family,” says Pietrobon. “My father was always in the kitchen when I was growing up. He is a wonderful cook, and now I look forward to having dinner with both of my parents and siblings every week.” Pietrobon says there is just something so special about having all 15 family members sitting around the table, sharing great food and conversation. “The fact that I don’t have to cook also helps,” he laughs.
Pietrobon has been in the restaurant business for the past 15 years. He worked the front and back of the house, spent time in the culinary sector of the healthcare industry and helped open a restaurant in Virginia. At Jay’s Local in Allentown, Pietrobon contributes to the café’s pop-up programs, which help local culinary entrepreneurs learn how to open their own restaurants. “While my expertise is more on the business development side, Anthony has been playing an integral part working with local food-based startups to ensure they have an understanding of everything needed to operate a successful kitchen,” says owner Lyell Scherline, noting that Pietrobon assists with everything from food costing to purchasing, to creating menus, to sourcing products, to conducting inventory.
When he isn’t cooking at Jay’s Local or sharing Sunday supper with his family, Pietrobon makes pasta al limone e peperoncino quite often. “It is super easy and takes less than 30 minutes,” he says. “Pan-seared chicken thighs, cooked pasta of your choice, a little white wine to deglaze the pan, with some Calabrian chilis and lemon juice to brighten it up, and you’re all set.” It is one of his favorite go-to easy recipes.
Pietrobon admits his mind is always thinking and working on great pairings and new recipes. “We just started with our own gelato that we’re making in-house,” he says. “We have five flavors right now, and we’re trying to come up with a more unique, signature kind of flavor. So that’s when my mind starts thinking of flavor profiles that go together, and then it’s just a matter of how you can manipulate those tastes. Whenever my mind starts to wander, you can guarantee that is what I am always thinking about.”
285 American Bangor Rd., Bangor | 610.671.6735 | smokinpasty.com
Pasta al limone e peperoncino
INGREDIENTS
4 boneless skinless chicken thighs
1 lb. spaghetti
1 lemon (zest and juice)
½ cup dry white wine
1 Tbsp. Calabrian chili paste (to taste based on heat level) or 2 tsp. crushed red pepper flakes
3 cloves minced garlic
Fresh grated Parmesan cheese to taste
½ bunch fresh parsley
4-6 quarts water
½ cup pasta water
CHEF ANTHONY'S RECOMMENDATIONS
Calabrian chili paste goes best with this dish, but crushed red pepper flakes are just as good.
Barilla and De Cecco are great pasta brands. Feel free to use whichever brand you prefer.
Verdicchio wine pairs well with this dish for cooking and drinking. Any dry white wine will do, such as pinot grigio and sauvignon blanc.
Shrimp, salmon, clams or any milder fish can be substituted for the chicken. Grilled proteins also go well.
INSTRUCTIONS
Preheat oven to 350 degrees.
Boil 4-6 quarts of water in a large pot.
Season chicken with salt on both sides and sear in a sauté pan over medium heat until golden brown on both sides.
Remove pan and finish in oven until internal temperature reaches 165 degrees.
Cook pasta for 2–3 minutes less than cooking instructions on box.
Reserve ½ cup pasta water before draining.
Add white wine and lemon juice to deglaze sauté pan.
Add chili paste and garlic and stir to combine.
Add ½ cup pasta water to pan.
Add pasta to pan and allow sauce to thicken and finish cooking the pasta.
Finish with fresh grated Parmesan cheese, lemon zest and ½ bunch chopped parsley once sauce adheres to pasta.
Slice chicken and serve on top of plated pasta.
Published as “Beyond the Menu” in the September 2024 edition of Lehigh Valley Style magazine.
