Italian Kitchen

Italian Kitchen 

1-Chicken Parmesan

Ingredients :

I

• 1/4 cup Olive Oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 Garlic cloves , minced
• 2 bay leaves
• 1/2 cup Kalamata olives , pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1/2 cup flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh mozzarella , water drained
• Freshly grated Parmesan 
• 1 pound spaghetti pasta, cooked al dente

Directions :

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves ; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumps on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

2- Three Cheese Risotto

Ingredients :

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt and white pepper 
• 6 cups chicken stock 
• 2 teaspoons chopped garlic
• 1 pound arborio rice 
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese 
• 1/4 cup grated Romaino cheese
• 1/4 cup grated Asigo cheese
• 2 tablespoons chopped chives

Directions : 

In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

3- Fiesta Chicken Pasta

Ingredients :

    2 Cups rotini pasta, cooked
    1 tbsp Oil
    1 Pound boneless, skinless chicken breasts reduce into bite size pieces
    1/2 Cup Italian salad dressing
    1 tbsp Chili powder
    1/2 Cup salsa
    1/2 Cup sour cream
    1/2 Cup shredded cheddar cheese

Directions :

Warmth oil in skillet on med-high heat. Include chicken. Cook and stir 6 minutes. Add dressing and chili powder. Cook three minutes or until chicken is cooked through. Stir in salsa and sour cream. Toss pasta with chicken mixture. Top with cheese. Fiesta Chicken Pasta is prepared.

4-Eliche Arrabiata 

Ingredients :

2  cup(s) uncooked eliche pasta 

2  tablespoons olive oil 
2  teaspoon(s) finely chopped or grated garlic 
1  onion(s) chopped 
1  fresh red chilli(es) deseeded and chopped 
4  large ripe red tomatoes chopped 
1  cup(s) tomato puree 
salt and freshly milled black pepper to taste 
2  tablespoon(s) chopped fresh parsley 
½  teaspoon(s) dried oregano 
2  tablespoon(s) grated Parmesan cheese

Directions : 

cook the eliche pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.

For the arrabbiata sauce, heat the olive oil in a saucepan and saute the garlic, onions and red chilli on low-medium for about 2  minute(s) or till they are soft but have not changed color.

Add the chopped tomatoes and tomato puree. Bring to a boil and simmer for about 20  minutes or till the sauce has reduced and thickened. Season with salt and freshly milled pepper. Stir in the chopped parsley and oregano. Mix in the cheese and stir till it melts.

Toss the eliche pasta in the hot arrabbiata sauce till well heated through only at serving time.

5- Italian Meat Balls 

Ingredients :

1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
For the Sauce :
2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese


Directions :
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large pot of sauce.
for the sauce : 
In a large pot, sauté onion and garlic in olive oil.
Empty plum tomatoes into large bowl and squash with your hands.
Add all ingredients (including the meatballs ) to pot and simmer for 3 hours.


6- Gnocchi 

Ingredients : 

• 3 pounds russet potatoes 
• 2 cups flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil 

Directions :

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta . Once egg is mixed in, bring dough together, kneading gently until a ball is formed. knead  gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float  (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.( when the gnocchi are ready you can pour heated pasta sauce over them and sprinkle with the parsley )

7- Cioppino

Ingredients :

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 5 cups fish stock
• 1 bay leaf
• 1 pound manila clams, scrubbed
• 1 pound mussels, scrubbed, debearded
• 1 pound uncooked large shrimp, peeled and deveined
• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions :

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.Ladle the soup into bowls and serve.

8-Chocolate Zabaglione (Dessert) 

Ingredients :

• 1/4 cup whipping cream, or heavy cream
• 1/2 cup semisweet chocolate chips
• 8 large egg yolks
• 2/3 cup sugar
• 1/2 cup dry Marsala
• Pinch salt
• 1 pound fresh strawberries, hulled and quartered

Directions :

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat .Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.

9-Apple Crostata 

Ingredients :

For the pastry:

• 1 cup flour
• 2 tablespoons granulated or superfine suger 
• 1/4 teaspoon kosher salt
• 1/4 pound (1 stick) very cold unsalted salt, diced
• 2 tablespoons ice water

For the filling:

• 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
• 1/4 teaspoon grated orange zest
• 1/4 cup flour
• 1/4 cup granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice 
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions :

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas . With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest . Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.Combine the flour, sugar, salt,cinnamon, and allspice in the bowl of a food processor  fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle ,Bake the crostata for 20 to 25 minutes, until the crust  is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

10-Pandoro 

Ingredients :

Yeast Mixture:

• 1/4 cup warm water
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 egg yolk
• 1/2 cup all-purpose flour

Cake :

• 5 cups flour
• 8 egg yolks, plus 1 egg
• 3/4 cup sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup water
• 1 lemon, zested
• 2 cups confectioners' sugar
• 1/2 cup water

Directions : 

In a small bowl, combine the water, yeast, sugar, 1 egg yolk, and 1/2 cup flour, and blend well. Cover with a damp towel and let rise in a warm place for 2 hours, or until doubled in bulk.

On a clean work surface, mound 3 of the remaining cups of flour and make a well in the center. In a medium bowl, beat together 4 of the egg yolks, 1/2-cup sugar, the butter and 1/2 cup water. Add the yeast combination from above and mix well. Pour the entire mixture into the flour well and gradually mix the flour into the liquids to form a sticky dough. Knead the dough for 5 to 10 minutes, or use the dough hook attachment on an electric mixer. The dough should remain somewhat tacky, unlike bread dough.

Grease or oil a large bowl and add the dough, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 2 hours.

Punch down the dough and add the remaining flour, egg yolks, 1/2 cup water, egg , sugar and lemon zest and knead until blended, then knead for an additional 10 minutes on a floured work surface. Place in a greased or buttered bowl and cover with plastic wrap , then let rise for an additional 2 hours.

Butter and flour two pandoro molds or coffee cans. punch the dough down, divide it in 2, and roll each piece into a ball. Place one ball in each of the molds, and let rise for 1 1/2 hours.

Preheat the oven to 375 degrees F. Bake the pandoro for 35 minutes, until a skewer inserted in the center comes out clean. Let rest for 10 minutes, then unmold and let cool completely.

In a small bowl, combine the confectioners' sugar and water and stir well. Drizzle the pandoro with the mixture and serve in wedges.