Tag: Homemade Italian recipe


Dec
2016

Sausage & Parmesan Spinach Dip

categories: Homemade Italian, Party Time, Recipes, Sides

Ok, so to be honest, the first time I made this dip I added pancetta in addition to the sausage and it was totally amazing! I have been toying with this question, Are double meats acceptable? I have no clue, but I seem to do it often.

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First of all, if you have never mixed ricotta, mascarpone, and Parmigiano Reggiano, you have not lived! Exaggeration? Maybe… The creaminess is unbelievable and the blend of cheeses adds so much deliciousness. I use the trio quite often when looking for that punch of Italian!

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This dip should be at every party, everywhere. Here is the recipe…

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Sausage and Parmesan Spinach Dip
Ingredients:
1/2 lb.ground sausage
2 cups spinach
2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, chopped
1- 1/2 cup ricotta cheese, squeeze liquid out
1/4 cup mascarpone cheese
1/2 cup Parmigiano Reggiano + fresh grated for topping
salt/pepper to taste

Directions:
Preheat oven to 350 degrees.
Brown ground sausage in a pan. Remove to a plate.
Add olive oil, onions, and garlic to the pan and cook until softened and onions are translucent.
Throw in spinach at the end to wilt.
In a mixing bowl, combine cheeses, sausage, salt and pepper and mix well. Hold a little sausage back to crumble on top.
Bake 18-25 minutes or until cheeses are melted together and firm.
Top with fresh grated Parmigiano Reggiano and serve with your favorite baguette, crackers and vegetables!

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Enjoy! Ciao!

I am happy to be representing Parmigiano Reggiano as their US ambassador! Don’t forget to make sure you are using the only parmesan! Real Parmigiano Reggiano from Parma, Italy!


Feb
2015

Chicken Pancetta Pan Pasta!

categories: 20 Minutes or Less, Dinner, Homemade Italian, Recipes

If you are having company at your home this weekend…They are probably going to end up getting snowed in and spending the weekend!

Here in Western PA, the snow and cold have been relentless. The desire to leave the house is about a zero, and pantry- fridge raiding dinners are what’s in! My go-to option is a quick pan pasta!

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Depending on the what ingredients you have, your pan pasta can consist of rich vegetables, a meat, and definitely some beautiful greens! Simply boil your favorite fork pasta like penne, bow ties, or even rigatoni. Get the other ingredients cooked in a large pan and toss the pasta to coat! Don’t forget to top with fresh grated Parmesan and/or Locatelli Romano for a beautiful finish!

Chicken Pancetta Pan Pasta
(Serves 4-6)

Ingredients:
4 tbsp. Olive oil
4 cloves garlic
1/2 cup roasted red pepeprs chopped
3 medium 1-1/2 inch chicken breasts, cubed
3 slices of pancetta, chopped small and fried in a pan until crisp
1 lb. of your favorite fork pasta- penne, bow ties, rigatoni, etc.
3 handfuls of fresh spinach

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Directions:

Heat oil in a large deep frying pan.

Add garlic and cook until softened and golden.

Add chicken, and cook until no longer pink.

Meanwhile, add pasta to boiling water and cook until al dente, drain and toss in pan.

Mix in roasted red peppers and crisp cooked pancetta.

Add spinach and top with fresh grated Parmesan and Locatelli Romano

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Enjoy!
Ciao!


Jan
2015

Chicken Saltimbocca With Pancetta and Locatelli Romano!

categories: Dinner, Homemade Italian, Recipes

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Comfort Food, Football, Family, Friends, Quality Time…It must be Sunday! Make a beautiful chicken dish served over risotto! This recipe will wow your guests – because it looks totally complicated- but is surprisingly easy!

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Traditionally, Saltimbocca is veal rolled with a thinly sliced prosciutto. I prepared a variation using chicken and pancetta. The Italian Saltimbocca translates “jump in your mouth,” and it will! This dish is soooooo delicious!

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Chicken Saltimbocca
Makes 6 servings

Ingredients:
3 1-1/2 inch thick chicken breasts, split and pounded.
6 slices of pancetta, sliced at your thickness preference
2 cups of fresh spinach (or 1 package of frozen, thawed)
1/2 tbsp. Garlic salt , or 1 clove finely chopped
1/2 cup freshly grated Locatelli Romano cheese
4 tbsp. Olive oil
2 cups chicken broth
6 toothpicks +
Salt and pepper to taste

Directions:

Lay chicken cutlets on a flat work surface.

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Salt and pepper each to taste. (A few shakes)

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Add the sliced pancetta on top of each chicken cutlet.

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In a medium mixing bowl, mix the spinach, 1 tbsp. Olive oil, salt, pepper, and 1 clove of finely chopped garlic or 1 tsp. garlic salt.

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Top each slice of pancetta with 4-5 coated spinach leaves.

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Sprinkle each layered cutlet with fresh grated Locatelli cheese.

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Carefully roll each cutlet, starting at one end roll it up enclosing the layered ingredients.

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Secure with a toothpick. (Or 2)

Add 3 tbsp. Olive oil to a large, deep frying pan and add chicken rolls.

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Brown each side of the rolls, 2 minutes per side.

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Add 2 cups of chicken stock, bring to a boil, and cover with a lid. Cook 8-10 minutes or just until the juices run clear. Be careful not to overcook!

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Remove rolls from the pan, remove toothpicks, and serve with your favorite sides!

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I served this Chicken Saltimbocca over a lemon garlic and onion risotto! It was soooooo delicious!!

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Enjoy!
Ciao!


Jan
2015

Fontina Mac and Cheese! Winter Warmup Comfort Food!

categories: Dinner, Homemade Italian, Recipes, Sides

Baby it’s cold outside!! We just cannot get warm here in Western PA with temps dipping into the teens and single digits. Winter comfort food to the rescue!

Why not a classic mac and cheese? Imagine creamy melted fontina covered noodles, a crunchy Parmesan bread crumb topping, all flavorfully finished with a hidden kick of Sriracha, cayenne pepper, and paprika.

This quick and easy recipe is the perfect dinner or side dish! Surprise your family with a homemade classic!

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Fontina Mac and Cheese
Makes 10-12 side servings or 6 dinner portions(9X13baking dish)

Ingredients:

1 lb. of your favorite shells or macaroni noodles
1/2 cup – 1 stick of butter
1/2 cup flour
1/4 cup Sriracha sauce
1/2 tbsp. Cayenne pepper
Salt/pepper
2 cups whole milk
1 cup heavy cream
4 cups fontina cheese
1 cup Parmesan cheese + 1 cup for topping
2 cups plain Panko breadcrumbs
1 tbsp. Paprika

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, melt butter and whisk in flour to make a roux. (Thickening agent when making a sauce)

Add sriracha, cayenne pepper, salt and pepper.

Do not stop whisking. When thick and well mixed, add milk and cream.

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Continuously whisk 10-15 more minutes – it will bubble and become thicker.

Remove from heat and add fontina cheese and 1 cup of Parmesan cheese.
Mix well and blend until smooth.

Meanwhile, boil pasta until al dente and drain.

Mix cooked pasta with the cheese sauce.

Pour cheese noodles into a deep baking dish.

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Cover the cheese noodles with the breadcrumbs and an extra 1 cup Parmesan cheese. Sprinkle with paprika.

Cover the baking dish with aluminum foil and bake 30 minutes.

Remove foil and bake for an additional 15-30 minutes or until golden brown.

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Enjoy!
Ciao!


Dec
2014

Parmesan Crusted And Stuffed Chicken!

categories: Dinner, Homemade Italian, Recipes

Cheese adds depth to a dish with its creamy texture and thick flavors. Lately, my cheese of choice -other than Parmesan Reggiano, of course -is fontina. Because of its beautiful meltability, fontina cheese blends well with both spicy and sweet, and makes the most gooey, absolutely fabulous grilled cheese you have ever tasted!

My Parmesan Crusted and Stuffed Chicken dish, gives a plain chicken breast a whole lot of flavor. Each bite contains the juicy chicken, the creamy layered cheeses, the brown garlic butter breadcrumbs, and a surprise lemony bite! It is sure to be a family favorite! I can’t wait for you to try it!

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Parmesan Crusted and Stuffed Chicken

4 Servings

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Ingredients:
4 chicken breasts, butterflied and tenderized depending on the thickness
1/4 lb. fontina cheese – sliced in to 4 1/4 inch rectangles
1-1/2 cups grated Parmesan Cheese, divided in half
1 tbsp. Chopped Basil
Salt/pepper
1/4 cup Grated Pecorino Romano cheese
4 tbsp. Fresh squeezed lemon juice
3 tbsp. Olive oil
3 cloves of garlic, finely chopped
3/4 cup milk
1-1/2 cups Panko bread crumbs mixed with extra 3/4 cup Parmesan Cheese

Directions:
Rinse, cut off any excess fat, and butterfly the chicken breasts.

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Fill with fontina, Parmesan and Romano cheeses, sprinkle with basil, salt and pepper and close.

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Dip chicken in milk, flip to coat both sides, and cover each side in Parmesan breadcrumbs.

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Repeat with all four breasts.

In your largest frying pan, heat olive oil and 2 tbsp. lemon juice.

Add chopped garlic and stir allowing it to soften.

Brown each chicken breast approximately 4-5 minutes each side.

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Transfer the chicken to an olive oil coated baking dish. Top the chicken with the drippingsfrom the pan, any extra bread crumbs in pan and pieces of garlic.(This is the best part! Spoon it all on there!)
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Drizzle the remaining 2 tbsp. lemon juice plus extra if you really want a lemon flavor.

Bake 20-30 minutes or until the internal temperature reaches 165 degrees.

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Serve Parmesan Crusted and Stuffed Chicken with your favorite roasted vegetables! Enjoy!
Ciao!