Tag Archives: Parmesan Cheese

Italian Sausages with Bell Peppers and Polenta

18813833_1352392544809893_4284397710330292896_n.jpg

This dish  offers the classic Italian-American combination of sausage and peppers on a bed of polenta enriched with Parmesan cheese. By putting the emphasis on the peppers and onions, it makes an indulgent meal a healthy one, as well, with 34 grams of protein and just 31 grams of fat.

Serves 2

Ingredients:
½ cup polenta
¼ cup grated Parmesan cheese
2 mild pork sausages
1 yellow onion, sliced
1 red bell pepper, cut into strips
2-3 Italian frying peppers, sliced, seeds discarded
1 garlic clove, peeled and minced
2-3 springs fresh rosemary, chopped
1/2 bunch Italian flat leaf parsley, chopped
1 tablespoon tomato paste
1/2 bunch fresh basil leaves, torn

Directions:
To cook the polenta,  add 4 cups of water to a 2-quart sauce pot over high heat and bring to a boil. Whisk in the polenta and let the water return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta thickens and absorbs most of the water, 25 to 30 minutes. Remove from the heat, stir in the parmesan and season with salt and pepper.
While the polenta cooks, prepare the sausage and peppers.

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, about 5 minutes on each side. Transfer to a plate. Do not wipe out the pan.

In the same pan used to cook the sausage, warm 1 tablespoon oil over medium high heat until hot but not smoking. Add the onions, season with salt, and cook until the onions begin to caramelize, about 15 minutes. Add the peppers, garlic, and rosemary, and continue cooking until the peppers start to soften, about 5 minutes. Add ¼ cup wine, if using and cook until the wine has almost completely evaporated. Stir in the tomato paste and 1½ cups water. Bring to a boil, reduce to simmer, and cook until the liquid has thickened, about 5 minutes. Slice the sausages and add them to the pan, turning once or twice until heated through, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and pepper.

To serve, transfer the polenta to serving bowls and top with the sausage and peppers. Garnish with torn fresh basil.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Crespelle alla Fiorintina

dsc07293-2-otmtk-spinach-crepes

catherine_de_medicisThe culinary historical trail leads to Catherine de’ Medici, the Florentine Queen of France, for introducing these savory crepes to French cuisine with the help of her Tuscan chefs.

In 1533, at age fourteen, she was married to Henry of Orléans, the future king of France.
When she moved to France, an entourage of friends, servants, and waiters accompanied her. The Florentine cooks who went with her brought with them the secrets of Italian cooking to France, introducing peas, beans, artichokes, canard a l’orange, (duck a la orange) and carabaccia (onion soup). The pastry makers also demonstrated their innovative genius with sorbets and ice creams, marmalades, fruits in syrup, pastry making, and pasta. A certain Sir Frangipani gave his name to the custard and the tart known in France as Frangipane. Is is not ironic that all these dishes that are considered so quintessentially French, are actually Italian in origin.

Catherine also brought with her to the French table a new protocol, such as the separation of salty and sweet dishes, at a time when sweets were still consumed together with meat and fish in the medieval style all over Europe. Everyone in France was amazed by the Florentine elegance she  introduced, including gracious table settings and dining, fine linen with elegant embroidery, as well as luxurious silverware and crystal stemware.

At the time, French cooking was already a rich, evolving discipline, and the presence of the new style profoundly influenced French cuisine over the next few centuries. Catherine and her army of Florentine chefs reformed the antique French cooking of a medieval tradition and transformed the food we know as today as the modern French cooking. As time went on, French cooks improved and magnified the Florentine contributions. While many dishes and techniques were being forgotten in Italy, the French made them into international cuisine.

And based on the  various  evidence in the culinary literature, it suggests that crepes were also Florentine in origin and the French adapted them into what we now enjoy  today, in both sweet and savory forms. Crespelle  appears to be like Cannelloni, which are pasta tubes filled with spinach and ricotta, but the crespelle is actually a very thin pancake crepe made of flour and eggs instead of a thick sheet of pasta.

plr-1432162461-613x460-kqq5q6s-2

Photo Credit: Josephine Guerriero, Pezzole delle nonna, Posta La Ricetta

In the Tuscan countryside, this dish was formerly  called “pezzole delle nonna.” Pezzole is the Tuscan way of saying “fazzoletto” which means “handkerchief”  and so pezzole delle Nonna  can be translated as  “Grandma’s Handkerchiefs“. Pezzoles can be described as omelets or crepes stuffed with ricotta cheese and vegetables covered with a Béchamel sauce. They are neatly folded into quarters and served family style in a dish, looking very much like handkerchiefs in a stacked in a drawer.  Given its past, and its modern incarnations, this  dish is definitely a home-style comfort food and is  found in extremely traditional Tuscan trattorias.

Serves 8

Ingredients:
For the Crespelle batter:
1/2 cup all-purpose flour
2 large eggs, beaten
1 tablespoon melted unsalted butter
1/2 cup plus 2 tablespoons whole milk

For the filling:
1 pound fresh spinach, washed, stems removed
1/2 pound ricotta
3/4 cup finely grated Parmesan
2 large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch freshly grated nutmeg

For the Béchamel:
4 tablespoons butter
6 tablespoons flour
1 3/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch freshly grated nutmeg

To Finish:
About 2 tablespoons melted unsalted butter
1 cup tomato passata or  prepared tomato sauce (See Cook’s Notes)

Directions:
For the crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding. Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter to yield 8 crepes

For the filling:  Bring water to a boil in a saucepan and blanch spinach for a few minutes. Drain and dry  the spinach with a kitchen towel by squeezing the spinach to extract any remaining moisture, then coarsely chop to yield about 1 cup. In a bowl, combine the spinach, ricotta, Parmesan, eggs, salt, pepper, nutmeg, and stir to thoroughly combine. Set aside.

 Preheat the oven to 375 ° F.

Lightly butter a 1  1/2 quart casserole dish.

Divide the spinach filling evenly among the crepes, using about 1/3 cup filling for each. Roll the crepes, like enchiladas, up around the filling and place in the buttered dish. Set aside while preparing the sauce.

For the Béchamel sauce: In a saucepan,  melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and season with salt, pepper, and nutmeg.

To finish: Pour the béchamel over the crepes, drizzle with butter, and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato passata spooned over the top of each serving.

Cook’s Notes:
You are probably asking yourself, “What is passata?”  Well, passata is basically just an uncooked sauce made with crushed and sieved tomatoes. What makes it so special? Usually, high quality ripe tomatoes are used for passata, resulting in a well flavored tomato base that is generally superior to standard canned tomatoes. Passata is an excellent base for sauces and perfect as a pizza sauce.

Passata is available in Italian delis and specialty gourmet markets. In Europe, passata is widely available in supermarkets. You will find it near the pasta sauces and canned tomatoes. Usually it is sold in a tall jar or a carton. But for some reason, although it is found all over Italy and Europe in general, passata does not seem to be sold widely in the United States. That’s a pity because it’s a great store-cupboard ingredient to have on hand. If you are having trouble getting your hands on passata, you can purchase it online. Amazon stocks good quality Cento Tomato Passata made from Italian San Marzano tomatoes.

How To Make Passata: If you do not have the real thing, you can make a reasonable substitute at home. Use the best quality tomatoes you can find, drain them and sieve or purée in a food processor. But do not use tomato paste, because it is thick, concentrated and highly processed. You can also add salt and other seasonings to taste, like basil or oregano.

Sources:
Orieux, Jean. Catherine de Médicis, ou, La reine noire. Paris: Flammarion, 1986.

Volpe, Anna Maria. “Caterina de Medici: A Tuscan Queen In France.” Caterina de medici, http://www.annamariavolpi.com/caterina_de_medici.html. Date Accessed: 16 December 2016.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Polenta Pizza

DSC07372 (2)-otm@tk.jpg

Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza but it’s gluten-free. Serve with a green salad for a satisfying meatless Monday meal.

 Serves 4

Ingredients:

For the polenta crust:
1 1/3 cups  gluten-free medium-ground cornmeal
Kosher salt and freshly ground pepper
1 1/2  tablespoons olive oil, plus more as needed

For the topping:
1/2 pound fresh mozzarella cheese, coarsely grated
1/4 cup thin asparagus spears, sliced into  1 1/2 inch lengths
2 garlic cloves, minced
1 1/2  tablespoons olive oil
1/2 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup  freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano

Directions:
To make the polenta crust, in a microwave-safe bowl, mix 4 cups  water, the cornmeal and 1 3/4 teaspoon salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2  tablespoons olive oil and a generous amount of pepper.

Brush a large pizza pan generously with olive oil. Spread the cornmeal mixture out on the pan in a circle about 1/3 inch thick and about 12 inches  in diameter, building up the edges slightly.

Preheat an oven to 375°F .

Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.

In a small bowl, mix the tomatoes,  asparagus, shallot, 1 1/2  tablespoons olive oil, garlic and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.

Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the oregano and serve immediately with forks and knives for eating.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Spaghetti Squash alla Amatrciana

 

DSC08456 (2) Spaghetti Squash 2 otm@tk.jpg

Sugo all’amatriciana or Amatriciana Sauce, originathWUU97UI6.jpgting in a small town of Amatrice, located  in northern Lazio, a region of central Italy near the Adriatic Sea coast . The area is also known as the center of the food-agricultural area of Gran Sasso e Monti della Laga National Park.

Sadly, the town was devastated by a powerful earthquake in August 2016.

1024px-amatrice_-_corsoView of Corso Umberto I in Amatrice before the 2016 earthquake.
Photo credit: Mario1952, August 2008.

This type of pasta sauce is known for its meaty contents. The traditional Amarticiana Sauce will typically include tomatoes combined with pork meat sautéed in olive oil, and seasonings and aromatics, which generally are minced onions, garlic if desired, a small amount of ground chile pepper, and a pinch of black pepper. The recipe when made in the manner of a true Amatrice sauce, is served with cured pork meat from the cheek of the pig, which is referred to as guanciale.

fe12f3ae-18fb-4019-bef8-81c93836bd90--amatriciana-IMG_5488.jpg
Guanciale. Photo Credit: Food52.com

According to popular tradition, numerous cooks of the Popes down the centuries came from Amatrice. In the Amatrice style of cooking, this sauce goes particularly well as a topping for strand pasta such as spaghetti, bucatini, perciatelli, vermicelli or fresh ravioli.

In this version of the recipe, spaghetti squash offers a hearty twist with its noodle-like strands.

Serves 4

Ingredients:
1 large spaghetti squash*
Olive oil
Kosher salt, to taste
Ground black pepper, to taste
1 medium red onion, thinly sliced
2 cloves garlic, minced
7 ounces guanciale (cured pork jowl)*
One 14-ounce can chopped tomatoes*
1/2 cup tomato purée
1 teaspoon crushed red pepper flakes
1/2 cup  grated pecorino cheese, plus more for garnish
Fresh basil leaves, for garnish

Directions:
Preheat the over to 450º F.

Half the squash lengthwise (See Cook’s Notes).

Dice tthe guanciale into 1/2-inch cubes.

Line baking sheet with aluminum foil. Place the squash on top of the foil lined baking sheet and drizzle 1 tablespoon of olive oil over the cut surfaces of the squash and season with salt and pepper to taste. Arrange the squash cut side done and roast the squash until tender, 25 to 35 minutes.

In a large Dutch oven or sauce pan, add 1/2 tablespoon olive oil and spear in an even layer. Heat the pan to medium high heat. Fry the guanciale until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the guanciale to a paper towel lined plate to drain.

Add the onion to the sauce pan and sauté, stirring until soft and slightly caramelized, 6 to 7 minutes.

Add the crushed red pepper and garlic to the pan with the onion and cook until fragrant. Add the tomatoes and the tomato puree. Bring to a boil over high heat, then reduce heat to medium low and simmer until sauce is warmed through. Taste and adjust seasoning with salt and pepper, as needed. Remove from the heat.

Using a fork, rake the roasted squash flesh to create spaghetti like strands and add the sauce in the pan. Stir in half pecorino cheese and half the guanciale into the sauce.

Divide the spaghetti squash Amatrciana between four serving bowls. Garnish with basil and the remaining pecorino cheese and serve with a good crusty bread.

Enjoy!

*Cook’s Notes: 
Spaghetti squash is a group of cultivars of Cucurbita pepo subsp. pepo. It is actually a fruit that ranges from ivory to yellow/orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange.Starr_070730-7822_Cucurbita_pepo.jpg

Tip: When raw, the flesh is solid and similar to other raw squash. The thickness of rawsquash2.jpg squash can make it vey difficult to cut into. It may be helpful to prick the squash all over with a fork and place it on microwaveable dish and warm the squash up in 30-second intervals to soften the squash before attempting to cut it in half. It may take up to 5-10 minutes to achieve the desired softness.

Spaghetti squash can vary in size as well. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. Taking this aspect into consideration a wider time range for roasting.

Guanciale is an Italian cured meat prepared from pork jowl or cheeks. Its name is derived from “guancia”, which is Italian for cheek. The pork cheeks are rubbed with salt, sugar, and spices, such as ground black pepper or red pepper and thyme or fennel and sometimes garlic, and cured for three weeks or until it loses approximately 30% of its original weight. A well prepared guanciale is full-flavored, balanced between being well-seasoned and sweet. It’s flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. Usually found in specialty markets and italian grocers and deli shops, it is what gives the sauce its characteristic flavor. If guanicale is not available, you can used bacon or pancetta as a substitute. The flavor will not be the same, but it will give the essence of a good Amatriciana sauce, but you will have to adjust the seasoning with salt and pepper as needed.

San Marzano tomatoes (Solanum lycopersicum) is a variety of plum tomatoes that 450px-TomateSanMarzano.jpg originated from the small town of San Marzano sul Sarno, near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount  Vesuvius.Legend has it that the first seed of this tomato came to Campania in 1770, as a gift from the Viceroyalty of Peru to the Kingdom of Naples, and that it was planted in the area of San Marzano sul Sarno.

San Marzano tomatoes work well in this dish, mainly because  the taste is stronger, sweeter and less acidic than Roma tomatoes. The most common brands of canned San Marzano tomatoes available in  local supermarkets and these include Cento, Nina, La Bella, Solania, Vantia, La Valle and Strianese.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Loaded Mashed Potato Croquettes

otm@tk-potato (2).jpg

Makes 18 to 20 Croquettes

Ingredients:
2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan cheese
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley , chopped
6 strips cooked bacon, coarsely chopped
1 Tablespoon all-purpose flour
4 large eggs
2 cups Japanese Panko breadcrumbs
Vegetable oil, for frying

Directions:
Mix egg yolks, mashed potatoes, Parmesan, chives, parsley , bacon and flour in a medium bowl. Roll into 2-inch logs. Cover  with plastic  wrap and chill in the refrigerator  until cold, at least 2 hours.

Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½  an inch(about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.

Dip potato logs in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Serve immediately with your favorite condiments.

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Duck Bacon Carbonara

DSC04924 (2).jpg

Rich, creamy, and ready in less than 20 minutes? Yes! This easy carbonara is your go-to meal when you want comfort food and you want it now. Smoky duck bacon makes this satisfying dish extra-special.

Serves 2

Ingredients:
½ pound spaghetti
3 ounces duck bacon, sliced into ¼ inch strips*
1 clove garlic, minced
Crushed red pepper flakes, to taste
1 large egg and 2 large egg yolks, at room temperature
½ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Fresh flat-leaf parsley, chopped

Directions:
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Put a large pot of salted water to boil over high heat. Cook pasta until al dente or until tender yet firm.

While pasta is cooking, put a medium skillet over medium-high heat. Sauté duck bacon until the fat begins to render, then add garlic  and crushed red pepper and continue to sauté until bacon starts to brown and garlic has softened, about 2 minutes more. Remove from heat.

Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

In a mixing bowl, whisk together eggs, egg yolks, and cheese. Season generously with black pepper, stirring well to prevent lumps.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)

Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Cooks’ Note:
*Duck bacon is available at dartagnan.com .

 

Hello Friends!

All photos and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Tortellini with Italian Sausage, Fennel and Mushroom

DSC03590 - Copy (2).JPG

 

Serves 8

Ingredients:
1 Tablespoon olive oil
1 large fennel bulb, halved through core, thinly sliced lengthwise, fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
One 8-ounce package sliced fresh baby bella mushrooms
4 large garlic cloves, minced
1 Tablespoon fennel seeds, coarsely crushed
1/2 cup heavy cream
1 cup chicken broth
One 16-ounce fresh tortellini with 3-cheese filling
One 5-ounce package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional, for serving

Directions:
Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

TODAY.com Parenting Team FC Contributor

Creamy Tagliatelle with Leeks and Bacon

DSC02707 (2).JPG

Cook’s Notes:

Leeks Basics: Leeks are a member of the onion family and are related to shallots, garlic, chives, and scallions. They have a sweet, delicate flavor all their own. Before using leeks, it is essential to clean them well, as dirt, sand, and grit can collect between the layers.

In Season: Leeks are available year-round in most regions.

What to Look For: Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes.

How to Store: Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using.

TODAY.com Parenting Team FC Contributor

Milanesa a la Napolitana

DSC02414

The milanesa is a dish common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa.

As with much of Argentine cuisine and culture, the roots of the Argentine milanesa are traced back to Italy. The milanesa was brought to the Southern Cone of South America by Italian immigrantspict--political-map-southern-cone-southern-cone-political-map.png during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, a thin steak or veal chop, dipped in breadcrumbs and friedwhich is similar to the Austrian Wiener Schnitzel.

Generally, a milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). When selecting your steaks, make sure to look for steaks with little fat and no sinew, which makes the milanesa curl up as you cook it.Ask your local butcher to thinly cut the meat for your milanesas to about 1/4-inch. Once you get them home, soak them in the fridge for an hour or so in a mixture of beaten egg, a splash of milk, a sprinkle of salt, and some finely chopped parsley and garlic. Add a touch of oregano or dried chilies if you crave a spicy taste. When you are ready to cook, dip cutlets in the breadcrumbs (or occasionally flour). I personally like to use Japanese Panko breadcrumbs. You can use whatever yo unlike, as long the breadcrumbs are dry.

Traditionally, milansesa are shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

There are a million if not more recipes and variations for milanesas. If you wcaballo.jpgant the pure and traditional milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, serve it a caballo – on horseback – where a fried egg tops the delicious concoction.

Milanesa napolitana is a variation of the breaded fried steak dish that is popular in Argentina and Uruguay. Milanesa a la Napolitana did not originate from Milan or Naples – it’s thought to have been invented in the 1940’s at a Buenos Aires restaurant called “Nápoli”.

Sandwich-de-milanesa.jpg
                                                                       Sandwich de milanesa.   Photo Credit:  Ian Carvell, 2015

Milanesa napolitana is also very  similar to veal Parmesan, but with South American touches – after the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries.Leftovers make great sandwiches, especially when paired with a soft but crusty roll, just like the lunchtime classic – the sándwich de milanesa. For a basic sandwich, add tomato and lettuce, and you are good to go. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham.

 

Serves 6
 
Ingredients:

6  thinly sliced skillet steaks, such as top round
3 eggs
Dried  oregano, to taste
Kosher salt, to taste
Ground black pepper, to taste
2 1/2  cups panko  bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil
1/2 cup tomato sauce
6 slices of deli ham (or proscuitto)
2 cups grated Mozzarella cheese
Lemon wedges, for serving
Fresh chopped  or sliced tomatoes,  for garnish (optional)
Oven baked fries, for serving

Directions:
Whisk together the eggs, parsley, milk, garlic and oregano. Add salt and pepper to taste.Place the steaks in the egg mixture, cover with plastic wrap and leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better.

In another shallow pan, stir the Parmesan cheese and garlic into the bread crumbs and set aside.

Remove the steaks from the egg mixture and one by one, dredge the steaks in the crumbs, turning and pressing firmly until they are well coated.

Heat the olive oil in a cast iron skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels. See the Cook’s Notes for the oven baked cooking method.

Place the  cooked steaks on a  baking sheet. Turn on the oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle with oregano  over the cheese and place steaks under broiler until cheese melts.

If desired, top the finished dish with chopped  or sliced tomatoes and serve warm, with fries.

 

Cook’s Notes:
Alternative Oven Baked Cooking Method:

Preheat the oven to 400 degrees F. Lightly brush   a baking sheet with oil and heat it up in the oven.

Place the milanesas on the prepared baking sheet and place the steaks in the oven and cook for about 5 minutes, or until the bottom is golden brown.

Turn over the milanesas and spread on a layer of 2-3 tablespoons tomato sauce, a slice of ham, 1/4 cup grated Mozzarella cheese and  sprinkle with oregano. Turn on oven broiler. Place steaks under broiler until cheese melts.

DSC02414

TODAY.com Parenting Team FC Contributor

Salad in Parmesan Frico Bowls

 

DSC02015.JPG

 

A beautiful presentation of a simple salad that is so easy to make. Your guest will be impressed at your next dinner party!

Serves 2

Ingredients:

For the Parmesan Frico Bowls:
1 ½ cups shredded Parmesan cheese
2 to 3 ounces mixed salad greens
Cherry tomatoes, for garnish
Parmesan cheese, for garnish

For the Vinaigrette:
1 small shallot, minced
1 small clove garlic, minced
2 teaspoons Dijon mustard
3 Tablespoons white wine vinegar
1 Tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

For the Parmesan Frico Bowls:
Preheat oven to 375°F.

Line a baking sheet with parchment paper. Divide the cheese into two portions, and form each portion into an even 6-7 inch circles on the parchment paper. Bake for about 6 minutes, until the cheese is melted and golden.

Remove from oven and quickly use a spatula to lift each Parmesan frico off the tray. Flip over two soup bowls (bottoms facing up) and place each frico over the bowls. Gently press around the sides to form bowl-like shapes. Allow to cool.

For the Vinaigrette:
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

To serve, place the frico bowl in the center of a salad plate. Fill the bowls with the salad greens and garnish with the cherry tomatoes and a sprinkling of Parmesan cheese. Serve the vinaigrette on the side.

TODAY.com Parenting Team FC Contributor