I don't normally post my non-smoked or grilled cooks, just the particularly nice ones.
I think this one rates, and another member asked me to post it up.
Anyways, it is Italian Night at my house and I don't go halfway.
Menu
Chicken Parmesan
Parmesan Risotto
Roasted Italian Veggies
Caprese and Prosciutto Panino
Zepolle
Chicken Parmesan
Preheat oven to 425°
Pound chicken breast out flat, then brine for an hour, remove from brine and dry
Dredge breast is salted flour, dip in egg wash and then dredge in Italian bread crumbs
Refrigerate for at least a half an hour before cooking, then lightly brown breasts in hot olive oil, about 2-3 minutes per side
Lay in breasts in casserole dish and partially cover with tomato sauce
Then cover sauce with shaved Parmesan and Mozzarella cheeses
Bake until the Mozzarella is melting then hit with broiler to lightly brown the top of the cheese
Parmesan Risotto
Parmesan Risotto
Roasted Italian Veggies
Preheat oven to 425°
A mix of small new potatoes, zucchini, Baby Portabellas, Mini Bell Peppers, tomatoes and onions, all chopped into bite sized pieces
A mix of fresh herbs, Rosemary, Thyme and Oregano.
Olive Oil
Salt
Start by roasting the potatoes for 20 minutes.
Add the veggies, salt, herbs and olive oil, toss to coat evenly.
Place in roasting pan and roast till you've a light char on edges.
Toss again and repeat.
Caprese and Prosciutto Panino
Prosciutto wrapped cheese
Layered bites of tomato, fresh basil, mozzarella and Balsamic Vinegar Glace
Zepolle
Italian fried pastry (doughnut) traditionally served on St. Joseph's Day
Preheat deep fryer to 375°
2C flour
4t baking soda
2C Ricotta cheese
4 beaten eggs
1/2t vanilla
1T white sugar
1/2t salt
Powdered sugar for dusting
Combine everything but powdered sugar and mix
Deep fry one (1) heaping T at a time till nicely browned, drain well then dust with powdered sugar
Serve warm
I think this one rates, and another member asked me to post it up.
Anyways, it is Italian Night at my house and I don't go halfway.
Menu
Chicken Parmesan
Parmesan Risotto
Roasted Italian Veggies
Caprese and Prosciutto Panino
Zepolle
Chicken Parmesan
Preheat oven to 425°
Pound chicken breast out flat, then brine for an hour, remove from brine and dry
Dredge breast is salted flour, dip in egg wash and then dredge in Italian bread crumbs
Refrigerate for at least a half an hour before cooking, then lightly brown breasts in hot olive oil, about 2-3 minutes per side
Lay in breasts in casserole dish and partially cover with tomato sauce
Then cover sauce with shaved Parmesan and Mozzarella cheeses
Bake until the Mozzarella is melting then hit with broiler to lightly brown the top of the cheese
Parmesan Risotto
Parmesan Risotto
Roasted Italian Veggies
Preheat oven to 425°
A mix of small new potatoes, zucchini, Baby Portabellas, Mini Bell Peppers, tomatoes and onions, all chopped into bite sized pieces
A mix of fresh herbs, Rosemary, Thyme and Oregano.
Olive Oil
Salt
Start by roasting the potatoes for 20 minutes.
Add the veggies, salt, herbs and olive oil, toss to coat evenly.
Place in roasting pan and roast till you've a light char on edges.
Toss again and repeat.
Caprese and Prosciutto Panino
Prosciutto wrapped cheese
Layered bites of tomato, fresh basil, mozzarella and Balsamic Vinegar Glace
Zepolle
Italian fried pastry (doughnut) traditionally served on St. Joseph's Day
Preheat deep fryer to 375°
2C flour
4t baking soda
2C Ricotta cheese
4 beaten eggs
1/2t vanilla
1T white sugar
1/2t salt
Powdered sugar for dusting
Combine everything but powdered sugar and mix
Deep fry one (1) heaping T at a time till nicely browned, drain well then dust with powdered sugar
Serve warm
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