1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)
Instructions:
Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later.
Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off.
Put the angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.
The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
www.recipecove.com
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Saturday, October 11, 2008
Baked Eggplant Marinara
8 1/2-inch-thick center-cut eggplant rounds (from 2 small
eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
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eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Instructions:
Preheat oven to 350F. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper.
Place flour and eggs in separate shallow bowls.
Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add 4 eggplant rounds to skillet.
Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
Repeat with remaining oil and eggplant rounds.
Spread 2 tablespoons ricotta cheese over each round.
Top each with sauce and mozzarella cheese, dividing equally.
Bake until rounds are heated through and cheese is melted, about 15 minutes.
www.recipecove.com
Saturday, October 04, 2008
Sicilian-Style Pork Chops
From the Recipe Cove website.
1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
www.recipecove.com
1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
www.recipecove.com
Turkey Scaloppine Parmesan
From the Recipe Cove website.
4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
www.recipecove.com
4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
www.recipecove.com
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