Month: November 2016


Nov
2016

Chestnut & Parmigiano Reggiano Stuffing!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes, Sides

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

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We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts.  I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal!  Here is the recipe…

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Chestnut Stuffing
Ingredients:
2 cups chestnuts
2 loaves white bread, cubed
1 stick butter
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
salt/pepper
1/2 cup chicken broth
1/2 cup Parmigiano Reggiano, fresh grated
1 cup pulled turkey

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

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Enjoy!
Ciao!

 

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador.  Remember, Parmiginao Reggiano is the only parmesan = )


Nov
2016

Chicken and Sausage Ricotta Parmesan!

categories: Dinner, Homemade Italian, Recipes

Even during busy weeks I cook delicious meals for my family by keeping the ingredients simple! We have had chili the last two weeks, once per week, because it is easy and I can throw it together and let it cook while I’m working.

I always have ricotta and parmesan cheeses in my refrigerator, what a great combination. So the possibilities begin with, I can make a lasagna, manicotti… This time I wanted to try layers of our favorite flavors!

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Brady wanted chicken and Bella wanted sausage. Brady has always loved Italian sausage, but since we have run out of the Signorino family sausage stash, he won’t eat the bought stuff. Spoiled?

I decided to make a layered dinner with chicken, sausage, ricotta, tomatoes, and basil. Only a salad on the side. It was delicious! I used my traditional breading, panko breadcrumbs, parmigiano reggiano, herbs, salt and pepper. Its perfect! Here is the recipe…

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Chicken and Sausage Ricotta Parmesan
Ingredients:
1-1/2 lb. thin boneless, skinless chicken breasts
1/2 lb. spicy Italian sausage
4 cloves garlic, finely chopped
1 cup Panko breadcrumbs
1/2 cup fresh grated Parmigiano Reggiano + fresh grated for topping
salt/pepper
1 tbsp. basil, finely chopped or dry 1-1/2 tbsp.
1 tbsp. garlic olive oil
1 cup fresh ricotta cheese
1/2 cup fresh diced tomatoes, or roasted tomatoes
Parsley for garnish

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Directions:
Preheat oven to 350 degrees.
In a pie plate, mix Panko breadcrumbs, 1/2 cup Parmigiano Reggiano, salt/pepper and chopped basil.
Rinse and dry chicken breasts.
Dip into egg, and coat with breadcrumb mixture.
Meanwhile, remove sausage from casing and brown and drain.
Using the same pan, brown breaded chicken breasts until golden and almost cooked through.
Top chicken breasts with a layer of ricotta, sausage, and tomatoes.
Bake for 6-10 minutes or until the internal temperature of the chicken reaches 160 degrees.
Remove and top with fresh grated parmesan and parsley.

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Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano from Parma, Italy as their US Ambassador. Remember, Parmigiano Reggiano is the only parmesan = )


Nov
2016

Garlic Rosemary Roast Beef!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes

A beautiful carved roast beef doesn’t have to be a menu item reserved for fancy buffets. Whether you are building roast beef sandwiches for the game or a roast beef dinner with all of the trimmings, you can serve a rustic beef full of flavor. Cook a delicious roast beef at home with this quick and easy recipe!

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I love my roast beef pretty rare, but it can be cooked longer to a medium to medium well doneness. I have paired the beef with roasted tomatoes and a lemon rosemary aioli in this recipe.

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My go-to sandwich roasted tomatoes are tomatoes, sliced into wedges, drizzled with olive oil, topped with salt and pepper and roasted until they begin to shrivel and wrinkle. The tomatoes add a burst of flavor and pair well with the tang of the aioli. Enjoy this delicious recipe!

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Garlic Rosemary Roast Beef

Ingredients:
2 tbsp. olive oil
4 cloves of garlic, chopped + 2 sliced in half
Salt/pepper
1-1/2 tbsp. rosemary leaves
3 lb. beef top sirloin roast
Rolls
Roasted Tomatoes

Lemon Rosemary Aioli
1/2 cup mayonnaise
2 cloves garlic, finely chopped
1 tbsp. lemon juice
2 tsp. spicy mustard
2 tsp. rosemary, finely chopped

Directions:
Whisk together olive oil, chopped garlic, salt/pepper, and rosemary leaves.
Add the roast to a large Ziploc bag and add liquid.
Let the roast sit for a few hours or overnight.
Remove the roast from the refrigerator and let stand at room temperature for 30 minutes.
Heat oven to 350 degrees.
Coat the roast with excess liquid and transfer to the rack of a baking pan.
Roast 90-120 minutes, until the internal thermometer reads 130 degrees.
Remove from oven and transfer to a cutting board, let cool before carving.
Grill the bread with butter, Spread the Aioli, Build the sandwich with sliced roast beef and roasted tomatoes.

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Enjoy!
Ciao!

 


Nov
2016

Garlic Ricotta and Roasted Brussels Sprouts Pizza!

categories: Dinner, Homemade Italian, Lunch, Recipes

This is cooking stripped down to the bare bones. No need for fancy herbs, spices, or ingredients. The best brussels sprouts are tossed with olive oil salt and pepper and roasted until crisp on the edges.

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My Brady ,7-years-old, will not eat brussels sprouts even if they are “candied”. My mommy description that should win the war. Technically? Yes, they caramelize, thus that makes them candied. So I was making him a pizza and ended up making a second with ricotta and Brussels sprouts! This combination is delicious!

Here is the recipe…

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Garlic Ricotta and Roasted Brussels Sprouts Pizza

Ingredients:
2 cups brussels sprouts
2 tbsp. olive oil
Salt/pepper
1/3 lb.thick pancetta, cut into small cubes

For the ricotta base mix,
2 cups fresh ricotta cheese
3 cloves garlic, finely chopped
salt/pepper

Your favorite prepared pizza dough or shell.
Parmigiano Reggiano for topping. (I used 14 month aged)

Directions:
Preheat oven 400 degrees.
Clean and slice brussels sprouts in half.
Toss with olive oil, salt and pepper.
Roast until browned to desired likeness and remove from pan.
Meanwhile, cook pancetta bits in a pan until crispy.
Add the pancetta to the brussels and mix well.
Cover the pizza shell with ricotta mixture.
Add brussels sprouts/pancetta layer.
Top with fresh grated Parmigiano Reggiano cheese.

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Enjoy!
Ciao!

Always make sure you are buying Parmigiano Reggiano from Parma Italy, the only Parmesan. Parmesan Princess is happy to represent Parmigiano Reggiano as their US ambassador.

In this recipe I used 14 month aged Parmigiano Reggiano. It is younger and creamier, a perfect finish to this amazing dish.