Posts Tagged ‘Italian recipe

14
Nov
09

As if my life wasn’t busy enough…I had to go and start this crazy blog thingy!

By msbutterton 8 Comments
Categories: Beef, Blogging, Main Course, Pasta & Noodles and Pork
Tags: , , , , , , , , , ,

bolognese1Please bear with me, my beloved, loyal visitors…..this weekend will be hectic, to say the least!

I had planned to post my recipe for “The Mac-Daddiest of ALL Bolognese Sauces,” today. (not to be confused with the Bolognese “ragu” sauce I use for my Lasagna)  This is a recipe that was handed down to me by my Italian Godmother, Evelyn……a big, beautiful, rich, red, meaty sauce, that cooks for several hours (a great “Sunday dinner” meal)

BUT…..this weekend has taken a strange, yet, welcome turn of events – and we have found ourselves with our dance card completely full – overflowing, in fact!

The recipe is on it’s way (and it’s reeeeeally GOOD – Roxy will vouch for me) but first, we must make a detour to Palmdale, CAin the kitchen with Roxy at 5:30 am, to deliver our RV (shhhhh…..DON’T tell ANYONE I’m an RV person) to friends working on an R.V.Indie film, who need it for their shoot this weekend.

The humongous pot of Bolognese I cooked all afternoon, (filled with Country style spare ribs, Italian sausages and meatballs) is being donated to the film crew…. hopefully, I’ll get a couple pics for my blog, so stay tuned!

And don’t let me forget to write a post one day soon on my LOVE/HATE (mostly HATE) relationship with this confounded RV!!!  OY!

So, as they say in “RV speak”….”we’re off, like a dirty pair of socks”!!!  Have a wonderful Saturday everyone and thanks Chris in the RVsooooo much for popping in!  I adore each and every one  of you!  Cheers!pups in the rv

29
Sep
09

Don’t be a chicken! You CAN learn how to make “Pollo Rollatini”

By msbutterton 2 Comments
Categories: Chicken and Main Course
Tags: , , , , , , , , , , , ,

:P

Pollo Rollatini:

2 chicken breasts
4 slices prosciutto
3 cups spinach, cleaned and lightly steamed
1/2 shredded Gruyere cheese
Olive oil for browning the chicken

Sauce:

1/2 Cup extra virgin olive oil
1/2 stick butter – cubed
1/2 Cup Italian parsley
1 large clove garlic, minced
1 Cup dry white wine

Place a long sheet of plastic wrap on your counter. Lay a chicken breast on top and with a meat mallet, pound until the cutlet becomes very thin.  Spread 2 prosciutto slices over it.  Place 1/2 the spinach toward the end of the the cutlet, then add the shredded cheese.  Using the plastic wrap, pull up on the end of the cutlet and begin rolling over, (like you’re rolling a burrito) until tight.  Wrap the plastic around it and chill in your refrigerator, until firm, about 45 minutes.  Repeat with the second chicken breast.

Preheat oven to 400 degrees

To Cook:

Remove the cutlets from the refrigerator and unwrap.  On medium high, heat an oven proof skillet for one minute, add 2 tablespoons olive oil.  (you want the pan to be hot to brown the chicken)  Add both rollatinis and brown, turning often to cook evenly.  Once the cutlets are golden brown (app 10 minutes), add to the pan, the “sauce” ingredients (above) – olive oil, butter, garlic, parsley, white wine.  Remove the pan from the heat and cover it loosely, with aluminum foil.

Insert the pan in the oven and bake for 50 minutes.  Remove the pan and place the rollatini on a cookie sheet to rest for 5 minutes.  The sauce should be golden brown and thickened, if not, add a couple splashes of wine and a pat of butter and blend, until you have a nice “finish”

Slice the rollatini before serving.  Arrange the slices on a plate and pour the sauce over each rollatini.

I usually serve this with steamed, lightly buttered broccoli – you don’t need ANYTHING else upstaging these – Trust Me!   Cheers!

28
Sep
09

Vodka Sauce Pasta – easy, fast, delicious

By msbutterton 3 Comments
Categories: Main Course and Pasta & Noodles
Tags: , , , , , , , , , , , ,


Another crowd-pleaser – this is everyone’s fave!  If you’re vegetarian, you can eliminate the prosciutto and still have a delicious, creamy, pink sauce!

:)

:)


:)

Vodka Sauce Pasta

2 cloves garlic – sliced
2 large shallots – sliced
1/2 lb prosciutto – chopped
1/2 TSP oregano
1/4 TSP hot chili flakes
Salt. Pepper to taste
1 Box Pomi strained tomatoes
1 pint cream
1/4 Cup vodka

NOTE: If your grocery store doesn’t carry Pomi Strained Tomatoes, you can substitute with Tomato Sauce – Pomi is better though

Sauté the garlic, shallots and prosciutto until tender.   Add the strained tomatoes, cream,  oregano, chili flakes, salt and pepper – stir.    Let the sauce simmer on medium low heat, until thickened, (about 10 minutes) -  add the vodka.  Let the sauce simmer another 5 minutes.

I like serving this with rigatoni or penne.  Top with grated Parmesan cheese and chopped Italian parsley or basil

:)

.

Follow me

Satisfied Customers served:

  • 66,043 ......and counting

you can post this on YOUR page!

Bookmark and Share
© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

feel your boobies everyday!

♫ yesterday…♫

♫ singin’ in the rain ♫

 

December 2010
M T W T F S S
« Feb    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Foodbuzz

TWEET

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

never liked Spam as a kid, still don't

♫ tiny bubbles ♫

more bath time fun

RSS My Teethearts