Chicken Pizzaiola with Mushrooms and Peppers

Chicken Pizzaiola isn't as well known as the steak version, but let me tell you, it's amazing! The dish consists of well seasoned, pan-seared chicken, mushrooms, peppers, and garlic all in a delicious oregano heavy plum tomato sauce.
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[@SipandFeast]

Make sure to try this Chicken Cacciatore as well! It's similar but uses chicken pieces and these amazing oil-cured olives. kzbin.info/www/bejne/o6iak6qHjMZog7M

[@Tommy-yo5pp]

how about a manicotti cheese

[@rneustel388]

Sounds delicious!

[@STEVEN-STEELE]

I am gonna give this a go. I hope adding onions long cut like the peppers isnt gonna bother the dish. I just enjoy the combo of peppers mushrooms and onion. Cooked with the peppers of course. Regardless the dish looks very good . One could just about take left overs the next day and put them on a thick sauce supporting sub style bread. Heating it up 1st and adding a bit more of the red sauce or EVOO. If its dried any. Looks killer Thank you

[@twoshady518]

@@STEVEN-STEELE worked in an italian restaurant. we added onions and deglazed with sherry. called it a boneless cacciatore

[@alexandermoran5275]

I would love to see you make some arancini

[@Tempestni02]

Love cooks like you, honest, critical of your cooking execution and doesn't try to hide anything...means you're passionate..signs of a great cook!

[@SipandFeast]

Thanks very much! I got nothing to hide haha. I'm not a culinary school grad or pro chef. Just a home cook that loves cooking this type of food for the family.

[@Tempestni02]

@@SipandFeast Like myself buddy! Best of luck and keep up the good work! Remember many great cooks/chefs are self taught like Raymond Blanc for example. Look him up 😉👍🏻

[@RLKmedic0315]

Made this last night, only thing I did different was adding in 1/2 of a diced onion and just a small bit of anchovy paste. It was absolutely delicious, easy to make and it was a big hit with my daughter and her friends who came for dinner. Highly recommended (but I do think the onions are required :) )

[@dee_dee_place]

I'm a garlic fan myself, so I added extra. I didn't use onions, at all. The best thing about this recipe is it's so versatile you can change it up to satisfy your tastes without compromising the basic ingredients. Favolosa Ricetta!

[@faithsrvtrip8768]

I have some oil-packed anchovies I need to experiment with. Bobby Flay always wins when he makes his anchovy bread crumbs. The British celebrity cook, Nigella Lawson, talks about anchovies in her book "Cook, Eat, Reapeat" with love and devotion.

[@RLKmedic0315]

@@faithsrvtrip8768 as long as you do not go overboard the anchovies are a wonderful flavor enhancer.

[@cherylzaccone9685]

"only" that changes the entire recipe?

[@RLKmedic0315]

@@cherylzaccone9685 I don't think the additions suggest here are that extreme. I get what you are saying, and I agree, many suggestions change so much they make a totally new recipe. But my adding some chopped onion and some anchovy pastes (or a couple smashed anchovies) simply deepens the flavors of the dish and does not really change anything. You should really try adding the paste to tomato sauces, it's a game changer

[@jamesinnc619]

Made this today using bone-in skin-on chicken thighs. It was outstanding! I would serve this to company. You can't have too many good chicken recipes. Thank you for this great recipe and video.

[@SipandFeast]

Really glad you enjoyed it.

[@anotherjoe5675]

What really attracted me to this recipe was finishing with fresh basil and special olive oil... Just happened to have a small bottle of garlic and herb infused evo in the pantry... Do not omit this step!... Awesome!...

[@samsiryani9023]

Thank you sir, I’ve been watching your videos before I cook Sunday’s dinner since I cook for the family every Sunday. You made my life that much better for your great cooking videos and recipes, brother love you for being a great teacher.

[@SipandFeast]

Thank you very much!

[@gabriellakm]

He looks humble too. His wife must love him. Good luck and best wishes to his sweet son and family. Loving his channel

[@SipandFeast]

Thank you very much!

[@Thommadura]

To freeze saved Tomato Paste - use a Plastic Sandwich bag - and put the Leftover Paste in it AND then SMASH IT DOWN to a thin layer in the bag - that way you can break off the amount you need and not lose any.

[@inhousevideo]

Having grown up in a New York Italian American household I must say your recipes are right on the money

[@SipandFeast]

Thanks! I appreciate the compliment from a fellow New Yorker.

[@SarahLovesU2]

Long time watcher first time maker - and wowza!!! My fiancé is Italian American and looooves Italian food. I wanted to make something different. Saw your Steak Pizzaiola recipe and thought - wonder if he has a chicken one? Sure enough it brought me here! So I made this on Sunday. I asked my fiancé if he liked it and he said “oh yeah!” in a way like he was swooning - like how he reacts to good food in a restaurant. I wish I hadn’t waited so long to try your recipes, but I will be doing it now! Thanks so much for sharing your brilliant creations so we can enjoy them too ❤

[@BigboiiTone]

I really like the hand crushing way of prepping tomatoes. It allows for great control over the texture/consistency of your sauce. I've noticed the PBS chefs doing it that way lately too. Not sure if it's a thing or I'm just noticing it now.

[@priayief]

Simple. Well-explained and honest. Thanks.

[@SipandFeast]

Thanks so much!

[@alexhurst3986]

I really appreciate it when KZbin chefs don't edit their mistakes and instead teach why it was a mistake and how to fix/not do it in the future. As Chef John would say "That's just you cooking".

[@dee_dee_place]

I was sitting here trying to figure out what to make for dinner tonight & this recipe came up on my feed. Thanks, Jim. UPDATE: Jim- I didn't have any defrosted chicken so I used frozen snow crabs instead. I didn't bread anything of course. I did tweak the recipe a bit: I added store-bought marinated artichokes with the mushrooms, I added bay leaves, I used chicken stock instead of wine, & I added a little pasta water at the end so that I had more sauce when I mixed the pasta into the skillet. My Friend- This recipe was quick & fabulous. I have enough for leftovers tomorrow (I made just 2 servings). Thank You!

[@SipandFeast]

That all sounds great! Glad you enjoyed it.

[@dee_dee_place]

@@SipandFeast It was even better the next day. I have a new fab recipe in my arsenal. Thanks again, My Friend.

[@beejay5356]

I just found your channel about a week or 2 ago. I am extremely impressed by your perspective and cooking style. For someone like me, you've made it easy for me to execute great dishes. I feel confident making the dishes. Thank you for the knowledge and honesty. Keep up the great work! I would take your cooking class any day!

[@SipandFeast]

Thank you very much! I try to be real and include the errors like I almost made in this one. One day I plan to offer classes.

[@touchedouche8806]

Nice. Real life prepping. Most people are not classically trained. And cooking at home….. it doesnt matter, its still delicious.

[@forearthbelow]

A definition of insanity is: watching this man's excellent videos of such brilliant food at 7.30 in the morning 😨😨😨😂

[@SipandFeast]

Lol. Hope you made something good after watching it!

[@forearthbelow]

@@SipandFeast hahahahh I had some pasta fazool based on my mother's recipe - she is from Amalfi - which in mum and dad's house we fried for breakfast with a fried egg on top, served with slices of hugely buttered wholemeal toast and a glass of cold milk. The breakfast of kings!!! Yes, saw your vid for this: mum's is knuckle of pork as a main ingredient but will try the parm rind next time I do a batch. LOVE your work, wishing you huge success with your channel! Greetings from London, regards Tony!!

[@SunnyCarnivore]

Haha; i'm watching at 7:20am

[@forearthbelow]

@@SunnyCarnivore hahahahh seems like a popular time of the day to TORTURE ourselves , all the best from London !!!

[@vbachman6742]

Not crazy, just a great way to start the day. I just harvested all of my basil to save it before winter hits & chopped it fine in my food processor with olive oil to freeze. Great way to preserve it and it tastes almost fresh in sauces.

[@mondoenterprises6710]

2 or 3x I might clear my fond in a dish like this to avoid any burning. Nicely done!

[@timothyduzenski1386]

This is really where a food mill shines as the best tool. Of course if anyone wants it more rustica then just hand crush. But using an electric blender really doesnt leave any of the structure behind. Its slices through all the cells releasing all the water instead of extruding the tomatoes. Just a tip.

[@BM-gu1pf]

I made this today and it was delicious. Added extra paste and peppers with a little more wine to give us additional sauce. Chicken came out very tender. Yesterday I made your baked pasta dish. Plenty of leftovers for the week. I really enjoy your videos.

[@femalism1715]

Back in the 60s/70s, my Mom had a 5-star Italian restaurant in Toronto (Canada). Chicken pizzaiola was on the menu! Her recipe was a little different but I'm sure the same great taste comes shing through! Thank you for the stroll down memory lane. I'm going to prepare this for dinner tomorrow!

[@SipandFeast]

Glad to bring you back!

[@noodles9270]

I love his style of cooking, its exactly how I like to eat and also try to make myself.

[@Gdwmartin]

Looks awesome ! Fascinating that there aren’t any onions in the dish! Great idea for the times I run out.

[@jaygotteiner8144]

I love your recipes. I make them the day before to reheat for Shabbat. I may be unique that way. Of course no pork or dairy with meat. BUT I can use vegan cheese instead of the real stuff and I use beef or chicken instead of pork. Thanks!!!

[@SipandFeast]

Thanks for liking the recipes!

[@princesstiffany1925]

I absolutely love your channel...I made this dish for my family and they licked their plates clean. Literally...My son loves pasta, tomato based sauces and you given me more options to change it up for my son..Thank you. Can't wait for future recipes....

[@anthonydolio8118]

You always make me think of my childhood by something you say or do. Thanks.

[@900lbgorilla]

This was beyond my expectations, so good.

[@1Bamarider]

Found your channel recently… I like both your older and newer styles… tried this tonight.. came out great!

[@tericandeloro4082]

Hi Jim! 🙋🏻‍♀️ as usual, I’m starting my day early so I can plan tonight’s supper. And also as usual, this has been my first stop! I just love your channel and have binge watched many a morning…I can’t seem to get enough of your recipes, and I love the way you go through every single step, making it look easy! Thank you so much for that step! So at the end of this video, you suggest using a VERY good olive oil. I can’t seem to catch the name of the one you show. Can I please have it along with any other brand names you have found meet those HIGH standards? Thank you for that!! 😊

[@SipandFeast]

Thank you so much for watching and happy to hear you're enjoying the recipes! My go-to good extra virgin olive oil is Frantoia. It's in the shop linked in the video description.

[@joc9128]

You have great recipes

[@SipandFeast]

Thanks very much!

[@mariacosta2072]

I agree!!

[@ms22401gal]

All these years when I made that I did not know it was pizzaiola. But, then again, I grew up in an Italian American household and you ate whatever Mom and/or Dad put in front of you. No worries, though, because it was always delicious. I like to cook my chicken and or pork or for a real treat braciole for quite a while so that the acid in the tomato sauce starts breaking down the meat fibers. The sauce and meat become one. Boneless pork ribs in tomato sauce is unbelievably delicious. With some pasta, salad and veggies, Madonna!, what a feast.

[@beanie7547]

I’m so glad I found your channel. I have my last teen daughter at home who wants more then anything to be Italian and I get her to eat everything when answering her question of if it’s Italian. Yes is always the answer. 😂 I have many recipes of yours on the menu. Thanks.

[@SipandFeast]

Thanks very much and welcome to the channel!

[@alexcrompton9509]

I like how you show the food after you chop it to show how it should look

[@SipandFeast]

Thanks very much. I appreciate the feedback.

[@faithsrvtrip8768]

I love mushrooms . . . it's hard to explain but I'm addicted!

[@rneustel388]

This looks so good, and it needs some great bread to sop up the sauce. Love that brand of evoo!

[@SipandFeast]

Thank you! 100% on the crusty bread!

[@patrickcannady2066]

Turano Baking Co. Pane Turano FTW!

[@Iceland874]

This sounds beyond delicious! Making it this weekend. Thanks!

[@jacquiyou]

Love your cooking and I have learnt so much from your channel. Be blessed

[@sthornton1426]

Take any next dayleftovers and put it on some good bread and melt some mozzarella or provolone...really good.

[@susannebreisch1810]

I hate to admit that I never heard of this. I guess it is similar to a cacciatore? Anyways, love your pacing, so we get through the mechanics. And then, the finer points - take care during the procedure. Watch the heat, doneness, etc I think you've got a great format. I get so bored with other chefs/cooks, who go on endlessly while waiting for things to happen. Thank you so much! I am new to your channel so I am very excited to see what other dishes you have, and your wonderful suggestions and tips. Thank you very much!!! Do you ever venture beyond Italian/Italian-American dishes. For example, could you try a sweet and sour chicken? Thanks again.

[@lesleystandish3922]

Adding this one to my to make list! Can't wait to try this one next week! Thanks 😊

[@SipandFeast]

Thank you Lesley. Hope you enjoy it and would love to hear how it turns out!

[@pnwgentleman]

Great recipe, new to me. Great video, very well done. I really liked that you talked about the possibility of too much heat. I love that you had the confidence to mention that, and I think that really helps viewers learn how to get better. When it all goes perfect, not as much to learn. Much better when you explain how to know when to correct and give some options, like clean the pan. Awesome! I was wondering if the garlic went in too early as that can burn and go bitter early. Could you go tomato paste first, then garlic, the wine?

[@SipandFeast]

Hey you can go paste first. But in order to extract the flavor from the garlic it's best to saute it first imo. Thanks for liking the video!

[@patjeudy5250]

Truth about Rao's. Upscale meals at an upscale price. Still amazing!!! Love you bro!!! Jim is 🔥 🔥 🔥 🔥

[@laurawilliams9672]

I'm a new fan! I literally just stumbled across your channel while avoiding the "my family asks me to make this every day!" nonsense cooking options. I am still exploring; I've obviously come late to the party! I just wanted to leave a sincere and emphatic "THANK YOU!" for showing proper knife-handling skills! I can't watch half the videos available these days because I cringe at seeing what will someday result in a partial amputation. Keep the good recipes coming!

[@SipandFeast]

Thanks very much and welcome to the channel!

[@mattyslicks]

This was delicious. The family loved it. Just a tip for everyone. If your cooking skills aren't the best, butterflying the chicken, pounding it, dredging in flour, crushing tomatoes, slicing garlic peppers, mushrooms etc. The prep time is going to be significantly longer than 15 minutes. Plan accordingly.

[@SipandFeast]

I try to make my times accurate, but you're right it will depend on knife and prepping skills. Anyway thanks and I'm glad you enjoyed it!

[@chrismiller3288]

Made this for the first time and my wife and I just loved it!! GREAT flavor and substitute for chicken cacciatore. We served it over ziti any other suggestions what to serve with? Thanks for the recipes and keep them coming, just love your channel!

[@jeffgoodrich8474]

I played this video as I was creating the meal verbatim. This was the first time I made it and it was delicious! Totally Love the way you went step by step! I’ll definitely be adding this to the monthly menu!!

[@ddtuss2585]

I used to get this at a little restaurant that has since closed down. It was delicious. The served it over pasta

[@jimramm7360]

Made this recipe tonight. Now I’m not a major league cook but definitely hit a home run tonight. Thanks for your recipe

[@georgekelly9797]

Love to watch your videos and the great dishes you cook. Lived on LI most of my life , raised my children there. I come to LI to visit my daughter and granddaughter. I have a suggestion just for information. Can you do part of a video on how you clean the wooden cutting board and the plastic one. I don’t know if I’m doing it right. Be well, be safe. Caio

[@SipandFeast]

Thanks for liking the videos. I'll add a part on cleaning the boards into a video. For the wood I clean with a teaspoon of bleach mixed in 1 quart of water then rinse off and dry. For the plastic ones I put in the dish washer.

[@georgekelly9797]

@@SipandFeast Thank you, it was helpful. Now I'm going to make a chicken parm hero, your way.

[@scotmclean5124]

God bless you for what you do. Madonn'. 🙂

[@kristinecongram8234]

Made this tonight, holy moly SOOOO good. Served with a simple garlic aioli spaghettini. Family all had seconds. Will definitely add to the meal rotation, thank you so much!! 😊

[@SipandFeast]

Great to hear and thanks for the feedback.

[@doreenlorenzo2501]

Thank you! I'm always looking for good Italian recipes.I am glad I found your channel.

[@SipandFeast]

Thank you and welcome to the channel!

[@2Wheels_NYC]

Perfect! Maybe the V-Day dinner Sunday🤔🤔

[@SipandFeast]

Thank you man! You can make this one a few hours in advance and it tastes even better.

[@lauracooks4926]

Long islander living in Fla. Hard to get presliced cutlets here. Miss NY butchers

[@DesertRainReads]

This looks both simple and delicious, my kind of recipe. Only thing I would do differently is caramelize the peppers. Other than that, I am absolutely going to try this. Thank you for sharing this amazing recipe.

[@SipandFeast]

Thanks very much. Hope you enjoy it.

[@DesertRainReads]

@@SipandFeast I am sure I will, looking forward to trying it.

[@JB43186]

With a family member who dislikes olives, this recipe is a great chicken cacciatore substitute.

[@dchoi7737]

Explaining very well!

[@crabstick250]

My mom used to make this all the time mmmmm

[@eleanorbertuch135]

Excellent directions

[@SipandFeast]

Thank you!

[@petesusi]

Another good one (all your vids are good !). I’m glad that you mentioned that the hard sear on the chicken was fine (in fact, it was probably a good thing). Beginning chefs in culinary school are coached to sear things just beyond their comfort level - as 4 out of 5 chefs in training tend to under sear everything. Read up on the Maillard reaction if you are interested in learning more about the chemistry at play.

[@michaelbarbato8403]

You needed to put the cooked chicken in with the sauce while it stewed and cooked as makes the chicken absorb sauce and turns super tender

[@EinundzwanzigPanzer]

What would you recommend serving this with? Just bread or some sort of side dish?

[@SipandFeast]

I always like a salad or a green veggie with something like this.

[@p.m.bradley9049]

Never thought of a dish like this! Will try it soon. Thanks, sounds delicious.

[@MariVictorius]

I would love to have that pan!

[@warptek]

Thank you, paisano.

[@robertortiz8540]

Sip and Feast, Ogni volta che ti guardo cucinare ho fame.

[@SipandFeast]

Thank you for the compliment!

[@whitewolf6730]

How very interesting abd delicious looking.

[@rikkilleen3169]

Ain't nothing wrong with a peasant dish. Peasants hold up the world.

[@alshob]

much better soundtrack, and great presentation of recipes. cheers & thanks for sharing

[@GolDreadLocks]

Amazing! Everytime I hear/think of steak pizzaiola, I think of Marie on Everybody Loves Raymond, cooking it for Raymond! By using chicken, it makes it more affordable when you have a large family like I do! Thanks for this recipe, I will be adding it to my repertoire! BTW, how many recipes on average do you make in a day?

[@jeffmaltby6185]

Yeah and I think that was more like the Bragioli style , the stuffed and rolled up method. A friends ex made this at a dinner back in 2000 and I wish I got her recipe , best damn stuff I ever had. It had bacon or prosciutto wrapped around the tender beef and a decadent tomato sauce . ( dish was baked )

[@SipandFeast]

Thanks! I too remember steak pizzaiola was frequently mentioned on Raymond. I make lots of recipes in a week. I shoot photos for my website every week and then film 1-2 videos a week for KZbin. Videos take the most time.

[@johnsudar5567]

Ha-ha: me too, I think of Marie also, and then that brings to mind the meatball episode in which Marie sabotaged poor Debra by placing a label for basil on a bottle of tarragon.

[@GolDreadLocks]

@@johnsudar5567 Yes, that was a great one too!

[@annadisieno7025]

You are an amazing cook

[@CharlottePrattWilson]

You are my new favorite cook! Thank you for the luscious recipes!

[@tjmiller8086]

I really like Italian cooking, but on dishes like this what do you serve it with? Pasta? What type? Polenta? BTW love your channel, envious of your ingredients, live in Northern KY cannot get somethings you have brand wise. I order my olive oil off-line, etc.

[@sandraford8505]

I make this with pork chops . Put it in over on low temp Serve over rice .😋😋

[@dorothyyoung8231]

Leftover tomato paste? Spread it on parchment paper and roll it up, like fruit leather. Stick the roll into a ziplock and store it in your freezer. When you need to use it just peel off the amount you want and continue with your recipe. The thin layer of tomato paste thaws almost instantly in your pan.

[@thomaslandato3953]

Just did this recipe and got the same burnt pan that you did. Couldn't figure out why until I realized that mushrooms leave a coating on the pan as you fry them. This coating begins to burn the instant the water leaves the mushrooms. Nothing will stop it from burning after that point...not even adding fresh oil. It seems I have to clean the pan after the mushrooms are done. Great recipe BTW!

[@SipandFeast]

I guess maybe a separate pan would be better then, though I think it was more of me leaving the heat too high. Thanks for still liking the recipe.

[@patjeudy5250]

Love this one Jim!! Dude!!! I love all your videos!!!!!!!

[@SipandFeast]

I very much appreciate it!

[@michaelk9943]

Just when I finally start losing weight… I discover your channel lol 😂 such good stuff!

[@SipandFeast]

Yeah this is 100% not a health channel lol. Thanks for liking the videos!

[@tke2414]

I know it was a joke, but that being said, there is nothing really fattening or unhealthy in this meal. Eat a salad with it so you don't overeat and it's all good. It's all whole foods. Nothing processed. A little bit of flour is probably the worst thing and it's just a little bit of flour. The hard part for me would be to not add some nice crusty bread to it which is where the weight gain would come from.

[@spy1422]

The recipe is so good. Family loved ot

[@SipandFeast]

Great to hear!

[@frankallen8440]

I've just discovered you. This looks great. Easy, quick, and tasty. Guess what's on the menu for Sunday. Thanks for sharing.

[@SipandFeast]

Thanks very much! Hope you enjoy it!

[@ricktantlinger7016]

Hey Jim, Really LOVE your channel. Where did you get this all-clad pan that you are using for the Chicken Pizzaiola with Mushrooms and Peppers. Rick

[@dr3754]

a really beautiful, family friendly dish. i haven't made this in awhile, i'm due. i think for around christmas.

[@SipandFeast]

Thanks very much!

[@mrjoecurr6147]

I just found this and was going to try a TOFU version for a veggie family member - what would you serve as a side? Traditional pasta or something else?

[@ned711]

Another great job!

[@jacruick]

Saving to make in future ! YUMMMMM !

[@ArtandAlgorithms]

Love your channel! Do you have a cookbook or a Master class? IJS! I would definitely buy both.

[@SipandFeast]

Hopefully within 1 year we will have a cookbook. In the future we might start doing live classes in a rented house in out east Long Island. So many plans!

[@milagroperez6053]

As always very delicious recipe thank you 😊

[@sharontillotson2622]

Can’t wait to try this all your recipes looks so delicious and you explain how to make it look so easy and not at all complicated fabulous as always.Thanks from Shar from Canada.😊😊

[@SipandFeast]

Thanks and I hope you enjoy it!

[@joebranston738]

Love these videos.

[@islandgirl7908]

Fabulous looking dish! I also like the Serve With options you provided. Will be making this very soon!

[@SipandFeast]

Thanks very much! I'll be adding those options to the description from now on. Appreciate the feedback and hope you enjoy it!

[@j-boy9256]

Saw the picture in the group message today and it looks Delicious....

[@islandgirl7908]

This is a must make dish! Made this tonight & it was beyond delicious! Thank you for sharing your recipe.

[@rosanapasquini8714]

Looks awesome

[@jacobgarner2274]

Stationed in Texas from CT thanks for showing me how to make all the stuff I used to order out

[@SipandFeast]

Thanks man! Hope you're enjoying the videos!

[@liquidthens]

I subscribed because this channel has an Italian trucker vibe with a high-end production value look to it. Love the videos. Maybe construction worker.

[@SipandFeast]

Italian trucker haha. I did work in construction for a few years.

[@jamesdepaul3410]

Excellent dish and method of cooking

[@SipandFeast]

Thanks very much!

[@headshotcombo]

Liking the channel. Iv made the wife about 5 of your dishes now we love everyone of them so far...

[@SipandFeast]

That's great to hear! Really appreciate you watching and making the recipes!

[@Truckngirl]

Simple yet elegant.

[@SipandFeast]

Thanks very much!

[@SmartCooking4You]

Looks delicious 😋thanks for sharing...

[@panaddaratchford7941]

Like it will try this weekend thanks.

[@SipandFeast]

Thanks! I hope you enjoy it!

[@charlesfridge1210]

Sorry to bother with such a trivial question but do you have a link for the All-Clad pan you sear the chicken in? Big fan of All-Clad! Yeah! That chicken looks yummy!

[@SipandFeast]

Hey I got it at Home Goods. I think it is a discontinued roaster pan. Thanks for liking the video.

[@iraAlbucher]

Thanks for your videos. Great recipes for sure. But my mom used to use a little grated cheese when serving, like the icing on the cake

[@SipandFeast]

Yes cheese is definitely served on the side.