Sunday At the Giacomettis

This fabulous recipe comes from a tiny region  that borders France on the North western corner of Italy. This chicken breast is served sometimes layered in proscuitto and cheese.  This version is my favorite way to make it.  Ingredients for 4 servings 6 boneless chicken breasts pounded thin 6 sage leaves or 6 parsley leaves 6 slices of Prosciutto ham 6 slices of fontina cheese (any mild cheese will be fine) 4 tablespoons olive oil 1 cup of flour more or less in a plate  for dredging rolls before cooking for the sauce 1/2 cup white wine 1/2 cup chicken broth 1 tablespoon butter Pound your chicken breasts out until nice and thin.  Keep you chicken breasts flat on a work surface.  Working one at a time, layer a piece of cheese, sage and prosciutto over each piece.  Carefully roll your chicken breast as tightly as possible. To ensure that its tight and stays that way, cut a piece of plastic wrap about twice the size of your roll....

I am not sure why there is such a need in this country to alter classic recipes.  What are we looking for?  Why are we trying to disguise our food?  All these sauces, creams covering up a great piece of meat.  At the cost of veal these days,  we should only be looking for one thing, taste. This is a simple dish and translates "in the style of Milan."   My mother would sprinkle a little Parmigiano Reggiano into the eggs instead of milk.  The Breadcrumbs would have such a wonderful flavor.  I actually do not.  A simple,  plain breadcrumb mixed with salt and pepper is all your need. Some fresh eggs, a sprinkling of salt and a short pan fry. The veal, with bone in, is sliced thin by my butcher,  so it cooks quickly and evenly. I don't like using scalloppine as it lacks flavor once its is cut away from the bone.  You don't want your veal submerged in oil while its cooking as it only ...

This is a wonderful standby dessert when you are looking for something light and delicate.  I needed to use up a huge container of ricotta. Letting almost nothing go to waste around here,  I had already prepared all the ravioli I needed for my pasta.  I had a few cups of Ricotta left and  noticed only several tablespoons of Limoncello left in a bottle.  What better way to use up what's left.   The combination is heavenly. This version is very old.  It's consistency is not typical souffle, but more like a bread pudding.  You can make it with flour too.  I used almond meal for texture.  Here is what you will need: Ingredients:  1 cup plus one half cup Whole milk ricotta (drained) 1/2 cup plus two tablespoons sugar 5 tablespoons Limoncello 2 tablespoons lemon zest 6  /  5 oz ramekins 5 large egg whites 1/2 cup almond meal Optional topping: Lemon glaze Method:  Preheat oven to 350. ...

I received a beautiful head of Storage cabbage in my Native Son Farm share last week.  The only time I ever think of cabbage is on St.Patrick's Day.  My mother would always make it her once a year event to make Corn Beef and Cabbage. I can still remember that distinctive smell all over the house.  No scented candles then, just lots of windows opened around the house and it was still Winter.    With Cabbage  in abundance this time of year, I thought who better to reference than my favorite Cooking teacher, Marcella Hazan.  Her Venetian style cabbage Soup is excellent and worth a try. It will have you running to the market to make more. This variation is very similar.   It's so good for you too.  I am going to make it my New Year's resolution to eat more cabbage.  I love the idea of cooking the cabbage ahead, sauteing it , reserving the liquid and cooking your rice in your liquid. I made i...

Ingredients:  One, left over bottle of quality Red wine with alcohol content between 10-12 percent. Price:  Betweeen $15-$20 It's worth the trouble if you have more than 1/4 of your wine left.   Good wine makes great Vinegar.  Ever find yourself with left over wine in a bottle you just opened but couldn't finish?  This is a very general explanation. It is simple but still takes some degree of experience. Not sure why people choose to either place it in the back of the cabinet and forget about it, or they just pour it out.  Why? This is a nice idea for those of you who just don't plan on drinking it the next day.  In my case, we had opened up some rather expensive bottles of Turley that had already spoiled in storage. We carefully opened each bottle in the hope we would find one to drink.  We had some left in the second bottle  and decided to loosely cover it and place it in a cool, dry place. After 30 ...

If you are in the Tupelo, Mississippi area and would like to attend my Italian Cooking class series at Itawamba Community College,  please sign up as soon as possible.  Space is limited.  Hope to see you there!  Buon Appetito!http://www.iccms.edu/forms/wdt/ce_schedule.pdf Auguri! Barbara

I always keep Oven roasted red and yellow peppers on hand in the back of the cabinet.  I love being able to remind myself of a bountiful harvest left from summer, while in the winter months.  I jarred 12 jars in all, and already down to just a few.  I never make enough.  That is a future class. TO ROAST THE PEPPERS:  I like to to char under the broiler.  Remove them carefully from the oven and set in a bowl to cool, cover with plastic wrap.  The trapping of the heat from the peppers will cause the skin of the peppers to come away from the meaty part of the pepper.  After 20 minutes time, remove the plastic wrap and carefully peel your peppers, discarding seeds.  Pat dry with paper towels.  Set them aside to finish cooling.   You can do this in advance, even by a few days and keep them ready to go in the refrigerator.  This summer we will be having a lesson in storing peppers, eggplants, artichokes, et...

http://today.msnbc.msn.com/id/45807191/ns/today-food/t/bake-home-chef-winners-nutella-cookies/#.TwZmuNS0x2A Happy New Year Everyone!  Buon Anno! Ended the year winning the Home Chef Challenge over at the Today Show in New York City.  What a way to end 2011.  Here is the link to the Today Show! Buon Appetito! More great  Italian Food coming soon!  Stay tuned!