Monthly Archives: August 2015
Stuffed pasta is one of those dishes that looks impressive and therefore people assume it must be hard to make. Actually the truth is this is a simple recipe. Instead of cooking pasta and tossing it with a sauce, which is a more common preparation, large pasta shells are stuffed with a filling and then served as they are or baked and served. Serve one or two as an appetizer, perhaps before a classic Italian recipe like veal piccata or chicken Milanesa, or else serve several as the entrée, maybe with a green salad on the side.
The pasta shells take about 10 minutes to cook, while the pork filling takes double that time, so begin that ahead, and then you can have the pasta cooked (and still hot) when the filling is done. You can either pick up a package of ground pork or else make your own by running some pork neck through a food processor. The cooking time for either of these options will be the same. You could even consider using another kind of ground meat, such as beef, veal or chicken.
We are adding onion, garlic and tomato paste to the pork, and then serving the stuffed shells with fresh parsley scattered over the top, to add a splash of color and a complementary flavor. Although you might want to take a lot of care with presentation, these cool down fast, so do not worry about it if your presentation is not perfect, if you get a drip of sauce running down one pasta shell, or some have a little more filling that others. That all adds to the rustic charm! Swap the parsley for basil if you like, because either of those is good. Continue reading
This flavorful dish is named after the city of Milan in Italy. It is popular not only in Italy but also in Latin American countries where any kind of breaded meat is called ‘Milanesa’ or ‘Milanese’. This dish was actually introduced into South America by Italian immigrants in the late 1800s or early 1900s. The dish is made with thinly sliced chicken, beef, veal, or pork. There are even modern variants with tofu or eggplant. The meat is dipped into eggs and then breadcrumbs, along with garlic, herbs and/or other seasonings, then shallow fried.
Although sometimes mozzarella, tomato pasta and maybe also ham are added, to make ‘Milanese a la Napolitana’, our recipe is the basic chicken Milanese recipe. You will need chicken breast halves, along with eggs and panko (also known as Japanese breadcrumbs) for dipping. We are adding parsley and oregano, herbs which are often used in traditional Italian recipes, to add delicate flavor accents to the dish. A little lemon juice (fresh of course!) is sprinkled over the chicken Milanese just before serving.
The crunchy coating contrasts beautifully with the soft, moist chicken breast inside, and this is a dish that you cannot get bored with. Perhaps you will want to add it to your regular meal rotation, because it is something the whole family should enjoy. Serve it with pasta or potatoes, plus your favorite vegetables. Some people like to serve a little tomato sauce with their chicken Milanese, either the bottled kind or, preferably something homemade. Next time you want chicken for dinner, try this classic Italian recipe. Continue reading
The Italian province of Parma is famed for Parma ham, and also for this flavorful roasted pork recipe known as ‘Rosi di Parma’ locally. This name means it has a prosciutto and parmesan cheese filling. It is often made with beef but goes just as well with pork, which we are using here. Our recipe makes enough to serve 8 people or maybe even 10 if you have several side dishes. We recommend using the best quality Parmigiano-Reggiano and Prosciutto di Parma you can find, to ensure a wonderful and authentic flavor in the finished dish.
Not only this is a very tasty dish but it is also healthy. One serving gives you just 180 calories and 1g carbohydrate, along with 44% of your daily requirement of selenium and 15% of your daily requirement of calcium. Add some flavorful vegetables on the side and you can expect a really tasty meal. Because this is served in slices, it looks impressive, and would be a nice dish to prepare for a dinner party. Offer a selection of antipasti as your appetizer, and then bring out this elegant dish.
You will need a pair of pork tenderloins to make this, each between 1 and 1¼ pounds in weight. Trim off any visible fat then butterfly them. This is easy to do. You will need a sharp chef’s knife. Just cut through to the edge without cutting all the way through, then rotate the pork 180 degrees and repeat. When you open out the 2 flaps you have made, you will end up with a large rectangle of meat. You can then add Parma ham and parmesan cheese and roll it up. The meat is then coated in rosemary, garlic and sage, for an exquisite flavor, before being browned on the stove and then finished off in the oven. Continue reading
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