Ciao amici, ecco un piccolo assaggio della cena di stasera a casa Relleno.
Hello friends, here is a little taste of tonight's dinner at the Relleno house.
They wanted Italian, I can do that.
Menu
Garlic Herb Chicken/Shrimp with Asparagus, Fettuccine topped with Lemon Cream Sauce
Zucchini with Tomato Pesto
Caprese
Garlic Bread
Garlic Herb Chicken/Shrimp and Asparagus, Fettuccine with Lemon Cream Sauce
Lemon Cream Sauce
2c heavy cream
6T lemon juice
4t lemon zest
(As given the sauce is fairly bold on the lemon, for a milder lemon tang use a third less juice/zest and/or add another cup of cream.)
2T finely minced onion
1t finely minced garlic
Salt and white pepper to taste
Preferred thickener (optional)
In a small sauce pan add a tablespoon of olive oil and sweat the onion, when the onion is almost done add the garlic and finish the onions.
Deglaze the pan with the lemon juice and zest, and reduce till almost dry.
Add the heavy cream and bring to a slow boil. Then reduce to desired consistency.
(In lieu of reduction, you may opt to use a thickening agent.)
Add salt and white pepper to taste.
Hold on low heat, stirring occasionally .
Six boneless skinless chicken breasts wet brined for 18 hours, dried and seasoned with Italian Mix and granulated garlic.
Fried over high heat in olive oil till 165° and set aside.
1lb 31/40 count shrimp seasoned with Italian Mix and granulated garlic.
Lightly sauteed in butter and set aside
16oz Fettuccine cooked al dente, in the last three minutes of the boil add in 1lb of Asparagus chopped into two inch pieces.
Remove asparagus before straining pasta.
Plate pasta, add chicken whole or chopped, add shrimp and asparagus, top with sauce.
A little Pecorino Romano is a nice touch too.
Zucchini with Tomato Pesto
2lbs sliced zucchini, sauteed with a little butter.
Add 1/2 cup sun dried tomato pesto and stir to cover.
Caprese
Garlic Bread
Hello friends, here is a little taste of tonight's dinner at the Relleno house.
They wanted Italian, I can do that.
Menu
Garlic Herb Chicken/Shrimp with Asparagus, Fettuccine topped with Lemon Cream Sauce
Zucchini with Tomato Pesto
Caprese
Garlic Bread
Garlic Herb Chicken/Shrimp and Asparagus, Fettuccine with Lemon Cream Sauce
Lemon Cream Sauce
2c heavy cream
6T lemon juice
4t lemon zest
(As given the sauce is fairly bold on the lemon, for a milder lemon tang use a third less juice/zest and/or add another cup of cream.)
2T finely minced onion
1t finely minced garlic
Salt and white pepper to taste
Preferred thickener (optional)
In a small sauce pan add a tablespoon of olive oil and sweat the onion, when the onion is almost done add the garlic and finish the onions.
Deglaze the pan with the lemon juice and zest, and reduce till almost dry.
Add the heavy cream and bring to a slow boil. Then reduce to desired consistency.
(In lieu of reduction, you may opt to use a thickening agent.)
Add salt and white pepper to taste.
Hold on low heat, stirring occasionally .
Six boneless skinless chicken breasts wet brined for 18 hours, dried and seasoned with Italian Mix and granulated garlic.
Fried over high heat in olive oil till 165° and set aside.
1lb 31/40 count shrimp seasoned with Italian Mix and granulated garlic.
Lightly sauteed in butter and set aside
16oz Fettuccine cooked al dente, in the last three minutes of the boil add in 1lb of Asparagus chopped into two inch pieces.
Remove asparagus before straining pasta.
Plate pasta, add chicken whole or chopped, add shrimp and asparagus, top with sauce.
A little Pecorino Romano is a nice touch too.
Zucchini with Tomato Pesto
2lbs sliced zucchini, sauteed with a little butter.
Add 1/2 cup sun dried tomato pesto and stir to cover.
Caprese
Garlic Bread
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