Cooking with Peachy

   Print this recipe

Difficulty:

Preparation time: 40′

Servings: 4

Calories per serving: 275 kcal

INGREDIENTS:

This recipe is originally from www.bonappetit.com, I reviewed part of the ingredients and procedure according to what was already available in my stock.

Difficulty:  

Preparation time: 1h 30′

Servings: 8

Calories per serving:  215 Kcal

TOMATO SAUCE INGREDIENTS:

• PEELED TOMATO – 1 CAN
• SOFFRITTO MIX – 150gr. (a ready mix of chopped onion, carrots and celery)
• CHOPPED GARLIC - 3 cloves
• CHOPPED FRESH THYME – 1 tbsp.
• BROTH CUBE – ½ PC. (vegetable flavour)
• BLACK PEPPER POWDER – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 1 tbsp.

CHICKEN INGREDIENTS:

• THINLY SLICED CHICKEN BREAST STEAK – 700gr.
• BLACK PEPPER POWDER – 1/8 tsp.
• SALT – ½ tsp.
• CORN STARCH – 6 tbsp.
• BREAD CRUMBS – 9 tbsp.
• BEATEN EGGS – 2 PCs.
• SLICED MOZZARELLA DI BUFALA – 270gr. (Italian Mozzarella from Buffalo milk)
• GRATED PARMESAN CHEESE – 5 tbsp.
• GRATED PECORINO CHEESE – 3 tbsp.
• PARSLEY – 1 tsp.
• SUNFLOWER OIL FOR FRYING

PROCEDURE:

SAUCE:

1. Heat the olive oil in a small saucepan, add the thyme and garlic and stir until golden.
2. Add the soffritto mix and stir for 2min or until soft and then add the peeled tomatoes.
3. Adjust the heat into medium-low, add the black pepper powder and cook the tomatoes until the sauce thickens, about 30min.

CHICKEN:

1. Season the chicken slices with salt and black pepper powder.
2. Prepare three plates where you poured respectively the corn starch, beaten eggs and bread crumbs
3. Coat both sides of the chicken with corn starch, then eggs, then bread crumbs.
4. Heat cooking oil in a large pan and fry the chicken until nicely golden, 3 to 4min without flipping, since the final cooking will be done in the oven.
5. Preheat the oven at 200 °C (392 °F)
6. In a baking dish, spread the tomato sauce as a first layer and then lay the chicken slices on it
7. Top with mozzarella chunks, Parmesan cheese, Pecorino cheese and parsley.
8. Bake for 20min or until cheese gained a nice deep golden colour.

 GOOD FOR 4 PERSONS.

INGREDIENTS:

• EGGPLANTS – 2 PCs. - (Medium size)
• MOZZARELLA CHEESE – 250gr.
• DRIED TOMATOES IN OLIVE OIL – 150gr. (Italian speciality)
• PARMESAN CHEESE – 50gr.

PROCEDURE:

Cut the eggplants lengthwise to obtain slices of about 5mm thickness then roast both sides in a non-stick pan until deep golden brown. Chop roughly the dried tomatoes then place a layer of eggplants in a oven-proof dish and alternate with dried tomatoes and Parmesan cheese. Finish with a layer of eggplant then sprinkle some Parmesan cheese and bake at 150°C for 15min. Top with the sliced mozzarella cheese and bake further for 10min or until cheese has melted and gained a nice gilding.

GOOD FOR 4 PERSONS.

INGREDIENTS:

• CANNELLONI – 12 PCs.
• SPINACH – 400gr
• RICOTTA CHEESE - 250gr
• PARMESAN CHEESE – 50gr
• BECHAMEL SAUCE - 250ml
• EGG YOLK – 2 PCs.
• GRATED NUTMEG – A PINCH
• BUTTER – TO SPREAD ON THE BAKING PAN
• SALT - ½ tsp.

PROCEDURE:

Cook the spinach in abundant water until soft, then drain and squeeze them to evacuate the water in excess. Chop finely or pass it thru a food mill then add the Ricotta cheese, the egg yolks, the Parmesan cheese, the salt and the Nutmeg and mix well obtaining a smooth cream.

Bring to boil 2lt. of salty water then cook the pasta for 1min, drain and soak on a bowl filled with cold water to stop the cooking.

With the help of a food syringe (you can eventually use a plastic sack food quality for freezing, cutting out one corner to obtain a hole where to squeeze out the filling) Fill completely the cannelloni and lay them in a baking pan where you previously spreaded some butter.

Pour the Bechamel sauce on the cannelloni to cover them completely then sprinkle some Parmesan cheese and bake at 220ºC (430ºF) for 15min or until the surface is golden brown.