For 8-2” pasta shells (Adjust to serving size)
Boil pasta shells in salt water 9 minutes exactly. Rinse in cold water to cool off (stop cooking).
Note: Always cook all dried pasta exactly 12 minutes unless you want the pasta al dente. Then cook them 9 minutes. The stuffed pasta will go into the oven and finish cooking.
1 egg yolk
½ cup of ricotta cheese
2 TBSP Parmesan or American Grana (extra aged) finely grated
4 TBSP coarsely grated mozzarella or finely shredded Italian pizza blend of Mozzarella, Provolone, Romano
1 TBSP finely chopped Italian parsley
White wine or Marinara sauce
In a bowl whisk all filling ingredients in a bowl. With a teaspoon stuff the shells.
Preheat oven to 400°.
If cooking in a nice Marinara sauce, top with the sauce and cook 30 minutes. If not cooking in a sauce, add white wine to the bottom of an oven proof bakeware and also cook 30 minutes. The moisture from the wine will keep the pasta soft.
As of 1/5/20
2 chicken cutlets
4 slices prosciutto
1 cup flour
¼ cup olive oil
2 tablespoons butter (divided)
1 shallots (peeled, thinly sliced)
½ lemon (juiced)
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts cut fillet style in half, makes 4 cutlets. Then put plastic wrap over the chicken and pound it ¼ or so thin. Lay a thin slice of prosciutto on top of the cutlet and trim the chicken around the prosciutto to make an even looking cutlet. Fold the cutlet and pound it once more.
Salt and pepper chicken and dust in flour.
Fry five minutes each side in 1/4 cup olive oil and 2 TBSP butter. Add chopped shallots to flavor the oil. Remove the cutlets and remove the shallots. The shallots are only used for flavor.
as of 12/25/19
1 lb. Shrimp
2 TBSP butter
½ cup dry white wine
1/3 cup grated Parmesan cheese
3 medium cloves of garlic, minced
1 TBSP+ fresh parsley
Fetuccini pasta for two (the size of a 25 cent piece uncooked)
Boil Pasta al dente and drain
On medium melt butter, add wine, garlic and parsley, stir
Add shrimp and cook pink
Add pasta to pan and mix, cover a few minutes, serve hot.
Then add cheese. Do not add cheese during dish, it will lump into a ball.
4 chicken thighs
1 shallot chopped
¼ large yellow onion – cut thin
2 garlic cloves minced
1 8oz. container of white common mushrooms sliced
½ cup Marsala wine (from Portugal)
½ cup cream
½ cup chicken stock/broth
Garnish with Italian Parsley
1 TBSP olive oil
2 TBSP butter
First I want is to make sure the chicken is thoroughly cooked. I cut two deep slices into the chicken (skin side up) perpendicular to the bone. As I cut I want to feel the bone against the blade. This makes sure the chicken is cooked inside. The reason I want thighs is the meat is juicier when it is on a bone as it cooks. I then cover them in olive oil, season with S&P and cook in 450° oven mid rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare shallots, yellow onion, garlic and mushrooms. Saute in butter. Add Marsala wine, cream and ½ cup of chicken fluids/broth.
Add the chicken and spoon on the broth. Cook in 350° oven 15 minutes. Serve over Parmesan couscous.
• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan
De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.