Flavours Of Italy

Conchiglie with Tomato & Basil

1 1/2 lbs ripe vine tomatoes, peeled, seeded & coarsely diced
8-10 cloves garlic, peeled and finely sliced
1/4 cup red onion, chopped
1/3 cup extra virgin olive oil
2 tablespoons unsalted butter
Salt to taste
Black pepper to taste
1/4 cups fresh basil, coarse chopped + leaves for garnish
1/4 cup shredded mozzarella cheese
8 oz medium-size shell pasta
Imported Parmigiano Reggiano cheese to sprinkle

Heat olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.

Cook pasta according to package directions and drain. Serve pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella. Serves 4

Chicken Marsala

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 tablspoons oil
4 tablspoons butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned.

Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate. Serves 4

Meat Ravioli with Bolognese Sauce

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 teaspoon fresh rosemary, chopped (1/4 teaspoon dry)
1 teaspoon fresh sage, chopped (1/4 teaspoon dry)
Salt to taste
Pepper to taste

24 beef-filled ravioli, cooked according to package directions
2 cups mozzarella cheese, shredded

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

Place cooked ravioli in a single layer in a large baking dish. Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce. Place ravioli in a broiler until cheese is melted and bubbly. Serve immediately. Serves 4

Pesce in Acqua Pazza

A light entrée for a summer evening shared with family and friends. It combines tender, flaky white fish and a flavorful broth that includes fresh tomatoes, basil, oregano and garlic.

8 6-8 oz fish fillets such as tilapia or cod
2 tablspoons fresh chopped garlic
1 1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 cup extra virgin olive oil
12 each plum tomatoes, cut into 1” pieces
24 basil leaves, coarse chopped
2 tablspoons chopped fresh oregano (2 teaspoon dry)
2 tablspoons chopped flat leaf parsley
3 cup vegetable or chicken broth
Salt and pepper
1 cup white wine

Place garlic, onions, celery and carrots in food processor. Pulse until coarsely chopped. Heat oil in a large skillet. Add chopped vegetables and sauté until they begin to soften. Add tomatoes. Cook until the tomatoes are fully cooked. Add wine and cook 1 minute more. Add chopped herbs and broth, then bring to a simmer.

Season both sides of fish fillets with salt and pepper and add to simmering sauce. Sauce should barely cover fish. Cook until fish starts to flake and is cooked throughout.

Transfer fish to a shallow bowl and pour sauce over and around fish. Top with a drizzle of extra virgin olive oil and chopped parsley. Serves 8

Chicken Castellina

Sauce
1/4 cup pancetta (or bacon), diced
6 tablespoon butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 oz cornstarch
1/4 cup Parmesan cheese, grated
1/2 cup smoked Gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 teaspoon pepper
1/4 cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2” pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
1/4 cup white wine

Fresh parsley, chopped (for garnish)

Sauce - Sauté pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. Remove from heat and let stand uncovered.

Chicken - Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley and serve. Serves 4