A friend brought me a few lbs of wild chanterelles yesterday. So I told him I'd cook him up an old school Dego dinner for the 49er game tonight.
I had pork lion, so I sliced into 1/2" pieces, then pounded it flat.
Dipped in flour, then an egg wash, then cracker meal, and put in the refrigerator while I got started.
I opened a #10 can of Stanislaus 711, which are the best crushed tomatoes on the planet.
Got them into the pot with a bunch of basil and garlic, and a few dego sausages I had on hand.
Got the garlic, onion, parsley, Basil chopped, along with some gabagool, a hot dego sausage and pancetta. Gave it a quick sweat down then mixed it in with some old stale sourdough bread to make a dressing. After the dressing cooked and cooled off enough to handle.
I pulled the breaded cutlets out of the refrigerator and got to rolling.
I rolled a handful of dressing, pine nuts, and a chunk of Fontaine cheese. Held them together with toothpicks, and browned them in evoo. Then I spooned some sauce onto a pan, place the rolled up cutlets and baked to 15 minutes until done. I couldn't stop there, I had some provolone, so what the heck, I cover each cutlet with a slice, once melted. I spooned on some red sauce , and topped it with blistered cherry tomatoes and a touch of balsamic vinegar, and a little pecorino Romano cheese.
Wah la!!!
Amp'd up football food.
A served it with a green salad, should've made up some pasta, likely will with the leftovers tomorrow night.
Here's all the pictures I took,I was running a little behind so I didn't take ad many as I was hoping to, sorry .
Mangia!!!
Go 9ers.
So freak'in good!!!
I had pork lion, so I sliced into 1/2" pieces, then pounded it flat.
Dipped in flour, then an egg wash, then cracker meal, and put in the refrigerator while I got started.
I opened a #10 can of Stanislaus 711, which are the best crushed tomatoes on the planet.
Got them into the pot with a bunch of basil and garlic, and a few dego sausages I had on hand.
Got the garlic, onion, parsley, Basil chopped, along with some gabagool, a hot dego sausage and pancetta. Gave it a quick sweat down then mixed it in with some old stale sourdough bread to make a dressing. After the dressing cooked and cooled off enough to handle.
I pulled the breaded cutlets out of the refrigerator and got to rolling.
I rolled a handful of dressing, pine nuts, and a chunk of Fontaine cheese. Held them together with toothpicks, and browned them in evoo. Then I spooned some sauce onto a pan, place the rolled up cutlets and baked to 15 minutes until done. I couldn't stop there, I had some provolone, so what the heck, I cover each cutlet with a slice, once melted. I spooned on some red sauce , and topped it with blistered cherry tomatoes and a touch of balsamic vinegar, and a little pecorino Romano cheese.
Wah la!!!
Amp'd up football food.
A served it with a green salad, should've made up some pasta, likely will with the leftovers tomorrow night.
Here's all the pictures I took,I was running a little behind so I didn't take ad many as I was hoping to, sorry .
Mangia!!!
Go 9ers.
So freak'in good!!!
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