Author Archives: Kimberly Crocker

Chicken or Veal Parmesan

1/4 cup Light Olive or Vegetable Oil  and 2 tsp butter for frying.
Heat Oil and Butter on low heat for 2 minute’s

  • 1 cup flour (or bread crumbs only)
  • 1/2 cup Semolina (optional)
  • 1/2 tsp dried rosemary
  • 1/2 tsp sage
  • 1/2 tsp oregano
  • (12 olives crushed optional)
  • 1 garlic clove minced
  • 1/4 tsp salt

Combine all above ingredients in a bowl. then add one at a time chicken or veal
4 Chicken breasts or Veal thinly sliced
2-4 slices of provolone cheese or 2 Tbsp Parmesan Cheese

Fry Chicken or Veal in pan for 3-4 minutes per side

Turn chicken or veal into bread crumbs, then add to hot oil and butter. Allow to fry about 3
minutes per side or until golden brown, remove from oil and place onto a paper towel until meat is cool.

Cover Chicken with choice of a “Red Sauce” or Marsala Sauce and place into oven (set at 350 F) for 30 minutes.
Take a slice of Provolone or grated Parmesan onto center of meat.  Place into oven (set at 350 F) for 15 minutes.

Chicken or Veal Parmesan served by itself or with pasta

Napolitano Sauce

  • 2 garlic peeled and coarsely chopped
  • ¼ cup Extra Virgin Olive Oil
  • One 28 oz can tomato sauce (1 ½ L)
  • 1/4 cup of water.
  • 1/4 cup milk
  • Add salt to taste. 1/4 tsp. salt
  • 20 leaves fresh parsley or 1 tsp dried parsley (add ONLY in the last 10 minutes of cooking sauce.) Reserve a few leaves for presentation of dish.
  • Parmesan Cheese (freshly grated)

Add olive oil and coarsely chopped garlic. Cover pan and allow to cook for 3 minutes on

Napolitano Sauce

MEDIUM heat, turning the garlic, as to not to burn.
Add tomato sauce,1 cup of water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh parsley leaves

Marsala Sauce for Veal or Chicken

OR Top off with “Marsala Sauce”Marsala Sauce
1/3 cup olive oil
1/2 onion diced
1-2 Portabella Mushrooms
1/2 tsp each: Sage, Pepper and Salt (if needed, add to taste.)
3/4 cup DRY Marsala (Use Sweet or SemiSecco Marsala for baked goods.)
2 Tbsp Fresh Parsley Chopped (or 1/2 Tbsp dried parsley) for presentation

Marsala Sauce
Return pan to medium heat and add olive oil, onions, mushrooms and seasonings. Cover pan and allow to saute for 5 minutes. ( May add heavy whipping cream and allow to simmer together for another 5 minutes.) Top off with chopped parsley for taste, color and presentation. Drizzle on top of the Veal.

Copuletta from Sardegna

Copuletas (copuletta) - Dolci e Torte
Copuletta is a delicious tea cookie that comes from the island of Sardegna in Italy.

Ingredients:
Cookie Dough
500 g of Flour
100 g di lard or butter
pinch of salt and Warm Water

Filling:
500 g crushed almonds
200 g sugar
2 egg whites
lemon zest of a whole lemon
1 tsp butter

Top off with powder sugar

Begin by soaking the almonds for a few minutes in boiling water and then remove the skin from the almonds. Toast them in the oven and then grind them coarsely in a mortar. Set aside

Next on a pastry board, or in the center of the table, pour flour and arrange into a mound; Melt a pinch of salt in warm water and pour it in the center of the flour, then gradually started to knead, adding in the lard or butter. When the dough is firm, let stand for 1 / 2 hour in a warm place.

Meanwhile, pour the egg whites in a bowl and beat on high mounting the eggs whites for about 30 seconds, then slowly add sugar. Lastly, FOLD in the chopped almonds and the grated rind of lemon.

Remove the resting dough and with a rolling pin extend dough into 2 sheets of equal size. With an upside down cup, make cut out circles of equal sizes. With a teaspoon, spoon the mixture of egg whites and almonds into the cut out circle, spacing the mounds, with the second sheet covers it all.

Pressing the edges with your fingers, so that every cake is thoroughly enclosed in pastry. Then lay down your copulettas, one by one, in a baking pan greased with butter and bake.

Finally, let cook over moderate heat for about 1 / 2 hour and serve the cakes dusted with powdered sugar and accompanied by a bottle of sweet and fresh I was born, to be served at a temperature of 10-12 ° C.

Savory Lemon Infused Chicken or Fish

   Clean lemon taste that entices your senses from the presentation, to smell, to taste. Simply by utilizing the lemon leaves  from a lemon tree or layer pan  and top chicken with lemon slices .  This recipe can be used for chicken, rabbit, fish, shrimp or calamari.

Layer pan: Lemon Slices, chicken, more lemon slices! DELICIOUS!

Combine in a bowl:

  • 1 cup of bread crumbs,
  • 2 minced garlic cloves,
  • 1 tsp salt,
  • 1 Tbsp parsly leaves.

Place chicken breasts and turn generously in bread crumb mix.

INFUSED LEMON SLICES

3 lemons sliced and set aside.
1 lemon halved and juiced
1/3 oil for frying
1 Tbsp butter
1/4 cup oil for cooking
1/2 cup water

In a skillet on medium heat, warm 1/3 cup oil and 1 Tbsp butter for 3 minutes.  Carefully, place chicken fillet into oil and allow to brown 2-3 minutes on each side.  In a separate pan, add 1/4 cup oil,  create a bed of layered lemon slices. Place chicken fillets on top of lemon slices. Layer chicken with lemon slices. Add 1/2 cup water and the juice of one lemon. Cover, and on low-heat allow the chicken to cook for 20 minutes.  Serve with chopped parsley sprinkled on top for presentation.

Lemon leafs infuse flavor into poultry, fish, meat

IF USING LEMON LEAVES:  3 lemon leaves per fillet or chicken wing.

Align lemon leaves and overlap 3 lemon leaves per fillet or chicken wing placing the chicken breast into the center.  Begin to wrap chicken.  (FYI fold or crumble leaves and then straighten them again before laying product onto leaves.  This will assist with the infusion of flavor.)

Layer food of choice for infusion of lemony taste from lemon leaf.

Wrap each chicken breast inside lemon leaves, making packages, and tied in the center with cooking twine about 18 inches long (45 cm).  Place each wrapped chicken into an oven safe pan with olive oil drizzled into the pan and drizzled over the lemon leaves. Put into the oven and bake at 375F or 170 C for 30 minutes.  For chicken wings bake at 400F or 180 C for 30 minutes. Beautiful presentation! Place each lemon leaf wrapped chicken onto a plate. Serve with tossed salad or couscous.

Bolognese

Original meat sauce from Bologna can be served on any pasta of choice served with Parmesan Cheese!

Can be used in Lasagna!

Original Recipe from Bologna, Italy

2 Carrot’s diced
2 Celery stalks diced
1 Onion diced
1/4 cup Olive Oil
1 pound ground meat
1/2 cup red wine (optional)
2 28 ounces tomato sauce (unseasoned)
1/2 cup milk
1 cup water
1 1/2 tsp salt

In a separate large pan combine vegetables, meat and oil and cook over medium heat for 5 minutes, using a wooden spoon to break to pieces the

Sofritto! The base for Bolognese and Lasagna Recipes

ground beef and to combine with vegetables. Add wine and cover for 5 minutes. Reduce heat to Medium low, add sauce, milk, water and salt, cover with pan lid slightly tilted for vapor to escape. Allow to simmer for 20-30 minutes. Add basil leaves allow to cook another 10 minutes. Remove from heat.

 

Serve with favorite pasta and top with Parmesan Cheese!

Consider using this recipe in Lasagna recipes. Add 1 extra 28 oz (700 ml) of sauce for a count of 3 + 1 cup of water!

Lasagna Recipes in Eat Know How

Lasagna & Meatballs   http://eatknowhow.com/2011/03/05/lasagna-with-meatballs/

Southern Italian Lasagna  http://eatknowhow.com/2010/03/17/southern-italian-or-tuscan-lasagna/

Simple Lasagna (meatless) http://eatknowhow.com/2010/11/03/simple-lasagna/

Vegetarian Lasagna (meatless)   http://eatknowhow.com/2011/03/05/vegetarian-lasagna/

Sigari Marocchini (Moroccan Cigars)

Warm oven to 350 F or 170 C.
1 medium onion diced
1 pound or 500 grams of hamburger meat
1 tsp cinnamon
1/2 tsp pepper
1/2 tsp ginger
2 eggs slightly beaten
1 tbsp freshly chopped parsley or 1 tsp dried parsley

Sigari marocchini di pasta fillo

Finally chop a medium size onion.  Place pan on medium low heat for saute, add oil and onion to pan, when onion is translucent add meat stir with wooden spoon breaking pieces of meat until it is brown. 

Sigari marocchini di pasta fillo

Add cinnamon, pepper and ginger to meat. In a separate bowl, whisk 2 eggs  until slightly beaten.  Incorporate the egg into the meat and seasonings until the egg is cooked, about 4 minutes of stirring.  

Sigari marocchini di pasta fillo

Remove the pan from the stove and allow the meat to cool down.  Meanwhile, finally chop the parsley and add it to the meat stirring it. 

To prepare the “Cigars” cut the Fillo dough into 3 rectangles of similar size.  Brush each rectangular dough with melted butter.  Place one heaping tablespoon of meat onto each rectangular Fillo about 1/2 inch from the edge of the dough. Sigari marocchini di pasta fillo

Fold the length of dough inward and begin to roll each “cigar”, brushing with the melted butter.  Place each “cigar” onto a cookie sheet lined with wax paper.  Bake the Moroccan Cigars in the oven on the middle rack  for approximately 35-45 minutes, until golden on all sides.