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Title: Chicken and Sausage Scarpariello
Categories: Italian, Chicken, Sausage, Main dish
Yield: 10 Servings
3 lb Boneless chicken breasts
3 lb Sweet Italian sausage
2 lb Red/green peppers, sliced
2 md Onions, sliced
x Salt/pepper
1 sm Bottle sliced hot cherry
-peppers and juice
1/2 t Oregano
1/2 c Olive oil
Grill sausage and chicken breasts on a barbecue grill or broil in the
oven, until slightly less than fully cooked. In a large skillet, heat
olive oil and saute garlic, onions, green and red peppers, oregano,
salt and pepper until mostly cooked. Cut sausage and chicken into
bite-size pieces. Combine meats with peppers and onions. Add hot
peppers and juice, stir, and continue to cook 10-15 minutes or until
chicken is fork tender.
Compliments of the RecipeSource.com
Title: Chicken Scalloppine
Categories: Italian, Chicken, Main dish
Yield: 4 Servings
1 lb Chicken cutlets, sliced thin
1 T Flour
1 sm Onion, sliced
1/2 c Dry white wine
1/4 lb Mushrooms, sliced
3 T Butter
2 ea Garlic cloves, sliced
Pinch of sage
Pinch of nutmeg
1/2 c Tomato puree
1 T Stuffed green olives, sliced
Salt/pepper
Saute mushrooms in 1 T of butter, set aside. In same pan, saute
garlic in 2 T butter until light golden in color, then discard
garlic. Add chicken to pan and saute until brown. Sprinkle chicken
with flour, salt, pepper, sage, and nutmeg. Add onions, wine, and
tomato puree. Cover and cook about 20 minutes or until tender. Stir
several times while cooking. When chicken is tender, add mushrooms
and olives. Cook additional 5-7 minutes. Add a bit more wine if sauce
becomes too thick during cooking.
Compliments of RecipeSource.com
CLASSIC LASAGNA BOLOGNESE
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh pasta sheets cut into 4×17 inch strips
1 cup grated Parmigiano Reggiano cheese
1 Bechamel sauce recipe
1 Bolognese sauce recipe additional
grated cheese for the Bechamel sauce
Bechamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper
Gently heat the milk over a low flame but do not boil. While the milk
is heating put the butter into a sauce pot and slowly melt over low
heat.
When the butter is melted whisk in the flour gradually to avoid lumps and
gently cook this roux. Using a wire whisk, very slowly begin to pour the hot
milk into the roux, a little at a time.
Avoid lumps by going very slowly.
When all the milk has been added, add the seasoning, turn the heat very
low and cook for 20 minutes.
When finished allow to cool somewhat before using in the lasagna recipe.
Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water
Heat the oil and butter together, over low heat, in a heavy bottomed
pot.
Add the onion, celery and carrot and cook till wilted. Add the meat
and, breaking up the meat with a fork or spoon, cook gently and stirring
frequently.
Season the meat with salt and pepper, add the wine and
allow the wine to cook completely down to almost dry before adding the
tomatoes and water.
Adjust the heat to a slow simmer and, being careful not to
cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir frequently to avoid scorching the bottom of the pot and keep an eye
on this simmering pot. When the sauce has cooked for several hours and the
excess water has cooked off, remove from the heat and allow to cool before
assembling the lasagna.
Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta
Bring the 12 quarts water to the boil. Before cooking the pasta have
all the equipment and ice water ready for the cooking and chilling
process.
Add the salt to the pasta pot, re-boil and begin to blanch or par-cook
the pasta in batches.
Cook each batch for 2 to 3 minutes in rapidly
boiling water before using a large wire strainer to scoop out the cooked
pasta, submerge in the ice water and then resume cooking another batch of
pasta using the same method. Small bathes ensure uniform cooking and
cooling.
When the pasta sheets have cooled in 1 or 2 minutes, remove them from
the water and place them on paper towels to dry. When all the pasta has
been cooked in this manner the lasagna may be assembled.
Assemble and bake the lasagna:
Pre-heat the oven to 375 degrees f.
Spread some Bechamel on the bottom of the baking pan. Top with a
layer of pasta sheets.
Spread a thin layer of meat sauce on top of the pasta, top with a layer of
Bechamel, evenly sprinkle on some grated Parmigiano cheese and top with
another single layer of pasta.
Do this layering process until all of the ingredients have been used
and making sure that the final and top layer is Bechamel sauce with
Parmigiano sprinkled on.
When the baking dish is completely filled the lasagna is ready to be
baked. Place into the oven and bake for 45 minutes until the top
has begun to brown and the edges are crispy.
Two variations:
Southern style:
1 pound Mozzarella cheese thinly sliced
1 pound Ricotta cheese
4 egg yolks
2 tablespoons ground black pepper
2 pounds pasta
1 recipe meat sauce
1 cup Parmigiano cheese
No bechamel
Combine the yolks and the ricotta cheese to make a mixture that will
be used in place of the bechamel sauce. When assembling, ad some sliced
mozzarella to the layering technique and be sure that the final layer
is one of mozzarella cheese. Bake using the same directions.
Vegetarian style:
2 pounds pasta sheets
1 pound Mozzarella cheese
1 pound Ricotta
4 egg yolks
1 pound fresh Crimini mushrooms, thinly sliced
1/2 pound zucchini, thinly sliced
2 pounds fresh spinach leaves, well washed
2 cups tomato sauce made in a similar slow cooked fashion but
meatless and with the addition of basil leaves
1 cup Parmigiano cheese
1/4 cup olive oil
Salt and pepper
The layering technique is the same here as in the previous recipe.
The vegetables must be cooked first. Saute the sliced mushrooms in 1
tablespoon of olive oil, season with salt and pepper and cool.
Saute the zucchini with 1 tablespoon of olive oil, season and cool.
Cook the spinach leaves in the same fashion but cool by placing on
paper towels to absorb the excess moisture.
Assemble in the same fashion alternating pasta, ricotta, mushrooms,
spinach, tomato sauce, Parmigiano, zucchini, mozzarella and
pasta.
Finally ending with a top layer of mozzarella. Bake similarly
at 375 degrees until golden and crisp.
Cool all three lasagnas for 20 minutes before serving.
Serves 12-18 servings, using a 10 x 17-inch baking dish
Compliments of the RecipeSource.com
