Tag: Italian

Italian, Poultry, Savory

Chicken Piccata

priyamhc09

Chicken Piccata is a classic Italian dish and husband is a huge fan. He likes it extra briney, which means lots of a capers! So, this recipe is certainly not “classic” or “traditional”, but it is the way I like to make it. Give it a try and let me know what you think!

Ingredients:

2 chicken breasts, thin sliced (not to thin, and definitely not the thick ones)

1 tbsp of butter

1 tbsp of oil

Flour for dredging the chicken, plus 1 tbsp for making the sauce

1 small shallot, sliced

1/2 tsp of dried parsley

1/4 cup lemon juice

1 tsp of chicken broth concentrate or 1/2 cup broth

salt and pepper to taste

Capers, as much as you like

Method:

Heat oil and butter in a skillet. While the butter melts, season chicken with salt and pepper and dredge in flour.

Once the butter has melted, add the chicken to the pan and fry till one side is golden brown.

Flip the chicken to cook on the other side and add in the shallots and chicken stock concentrate ( in the picture it looks like anchovy paste, but that is because my concentrate comes from a tube !). The concentrate will start to brown and become granular. Don’t worry! Just keep stirring it around with the shallots. I also like to keep the chicken on one side of the pan and make the sauce on the other, this allow the chicken to get its own heat and prevents the sauce from making the chicken too soggy.

Add in 1 tbsp of flour and the parsley and bit more oil if you think the pan is drying up.

Finally, add the lemon juice and 1/2 water (or 1/2 cup broth, if you were not using the concentrate)

Keep stirring on medium-low heat till the sauce thickens and the chicken is cooked through. You may need to add a bit more water if the sauce thickens too much. Season the sauce with salt and pepper half way through the cooking process (this will take about 6-8 mins).

Add the capers at very end, stir for a few more minutes.

Plate the chicken and pour the sauce all over it. Serve hot!

Classics, Italian, Pastry, Treats

Tiramisu

priyamhc09

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An Italian classic, perfect for hot summer nights !

Ingredients:
2 cups boiling-hot water
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
dark chocolate shavings for garnish

Method:

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.

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Beat cream in a large bowl until it holds stiff peaks.

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Fold mascarpone mixture into whipped cream gently but thoroughly.

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Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.

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Spread remaining mascarpone filling on top and dust with chocolate shavings. Chill, covered, at least 6 hours.

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Italian, Quick Dinner

Sausage Spinach Saute

priyamhc09

A hearty, speedy skillet dinner.  With hints of Italian flavors, this dish would pair really well warm, crusty garlic bread on a cool summer evening.  With just a few ingredients that don’t even need to be fresh (i.e canned and frozen will work) and you can have dinner on the table in less than an hour.  Here is what you will need.

Ingredients:

1 lb of spicy Italian sausage

16 oz bag of thawed frozen spinach

1 medium onion sliced

1 can of white beans

1 Tbsp of olive oil

1 tsp of chopped garlic

A dash of nutmeg

salt, pepper and red pepper flakes to taste.

Method:

In a skillet add the sausage links and fill with a little bit of water and 1 tbsp of olive oil.  Cook the sausage till cooked through and the casing in lightly browned.

Remove the sausage, and to the same pan add the remaining oil and add the garlic.  Saute till fragrant and then add the onions.  Saute till pale golden.

Then add the spinach and the beans and saute till the spinach wilts down.

Season with nutmeg, salt, pepper and red pepper flakes and then toss in the sausages.

Plate up hot, straight from the skillet with some garlic bread !!!!!

Classics, Italian

Eggplant Cutlets

priyamhc09

A baked version of an Italian classic.  I love making this when I am craving something salty and crunchy and greasy–but the best part about these cutlets are they are vegetarian and healthy.  Pairs perfectly with a bowl of tomato soup.  Ofcourse you could turn it into eggplant parm or even stack it up on a sandwich.  I like it as is with a side of spicy marinara dipping sauce !

Ingredients:

Eggplant cut into rounds, salted and set aside so that the water can drain out

1 or 2 eggs depending on how many cutlets you want to make

1/4-1/2 cup flour

1 cup of italian style breadcrumbs

Methods:

This is as easy as it gets !!!

Once the water has drained out from the eggplant, pat it dry.

Create a breading station, starting with flour, egg, and ending with breadcrumbs.

Note:  I like to season the flour with a good amount of salt and pepper and the eggs with red pepper flakes.

Dip eggplant in flour, shake off excess flour and then dip in egg and them in breadcrumbs.

Once all the cutlets are made you could either freeze them for later use (which I frequently do since fresh eggplant will go bad quickly)

If you are making them immediately, preheat oven to 400F and spray both sides of the cutlets with some cooking spray and bake for 20-25 mins till golden brown and crunchy !

Serve hot !