Easy Italian Cooking
By adding Italian sausage spaghetti sauce warm on the stove?
If the sausages whole coffee or b) cut into quarters) in otherwords, I would add a golden Sauage cooking sauce pieces for easy eating. My brother, the student has their own opinion in which we have to solve (Lol)
You can do whatever he wants. While good taste. So both are correct. No need to discuss the sausage. But I think that the addition sausage with spaghetti is not Italian. It's an American recipe.
Easy Italian Cooking
Easy Italian Recipes for my cooking class?
I need a recipe that I can have done and ready to serve in 80 minutes…Please help!
Chicken Saltimbocca
Ingredients:
* 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
thickness
* Salt and freshly ground pepper, to taste
* 1/3 cup all-purpose flour
* 2 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
* 2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
* 1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
* 3/4 cup dry white wine such as Pinot Grigio or
Sauvignon Blanc
Directions:
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Easy Italian Cooking w/ Chef Umberto