Published by tony May 23rd, 2008
Cozze en Bianco
This tasty Italian seafood recipe comes to us by Kristal McKanders from Nashville, TN. People say the way to a man’s heart is through his stomach. Well, women love to eat too! A great way for men to show appreciation for their significant others is by learning to cook their partners’ favorite meal.
Country music artist Vince Gill recently teamed up with Johnny Carrabba, founder of Carrabba’s Italian Grill, to learn to do just that for his wife Amy Grant. Johnny taught Vince how to make Amy’s favorite dish and popular menu item, Mussels in White Wine Sauce, in front of a small audience at the Country Music Hall of Fame in Nashville as part of a fund raiser for a Nashville homeless shelter. Thanks Kristal!
Enjoy!
Ingredients:
2 oz olive oil
1 lb cleaned Canadian Mussels
1/4 chopped yellow onion
6 cloves chopped garlic
1 oz Pernod liquor
8 basil leaves chopped
6 oz lemon butter sauce
Juice of 1 lemon
Preparation:
1 - Heat oil in sauté pan. Add mussels, cover and cook until shells begin to open about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute.
2- Remove top and add remaining ingredients. Reduce heat for 2 minutes with top off. Place in bowl and serve.
Mangiare!
Published by tony May 18th, 2008
Mozzarella Fritta
Enjoy this filling Italian appetizer recipe with a glass of your favorite chilled Italian white wine!
Ingredients:
8 oz whole milk Mozzarella cheese
1/4 cup flour
2 extra large eggs
Salt
Freshly ground black pepper
1 1/2 cups dry breadcrumbs
1 1/2 cups vegetable oil
Preparation:
1 - Cut the Mozzarella into 1/2-inch slices and then into 1/2-inch strips.
2 - Place the flour in a bowl. In another bowl, beat the eggs, salt and pepper thoroughly with a fork. Place the bread crumbs in a third bowl.
3 - Dip the mozzarella strips in flour, then in beaten eggs. Dredge thoroughly in breadcrumbs, making sure the cheese is thoroughly coated with crumbs so that it does not ooze in frying. Arrange strips in single layer on a large platter lined with waxed paper. Chill for at least 1 hour (chilling will prevent the breadcrumb coating from falling off when frying).
4 - In a 12-inch skillet, heat the vegetable oil over medium-high heat. Fry the Mozzarella in two batches, turning once, until lightly golden on both sides. Drain on paper towels.
5 - To serve, arrange on a platter and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony May 13th, 2008
Scaloppine di Vitello alla Toscana
This Tuscan specialty is fast and simple to prepare. The tiny peas and prosciutto add color and delicate flavor. Enjoy this classic Italian recipe with family and friends!
Ingredients:
1 1/2 lbs veal scallops, sliced 1/4 inch thick
1/2 cup flour
1/4 cup olive oil
1/4 cup unsalted butter
1 1/2 cups thinly sliced scallions
4 oz thinly sliced prosciutto, cut into thin strips
Salt
Freshly ground black pepper
10 oz tiny frozen peas, defrosted and well drained
4 canned Italian plum tomatoes, drained, halved, seeded and chopped
1/2 cup dry vermouth
Preparation:
1 - Cut each veal scallop horizontally into 2-inch widths.
2 - In a shallow bowl, combine flour, salt and pepper. Dredge each piece of veal in the flour mixture and shale off excess.
3 - In a large saute pan, heat the olive oil over medium-high heat, then add butter. Saute veal in two batches on both sides until lightly golden. Remove the veal and set aside. Turn heat down to medium, add scallions and cook until tender-crisp, about 2 minutes. Add prosciutto and saute until softened but not brown, stirring constantly, about 1 minute. Stir in peas and tomatoes; cook for another minute. Return veal to pan and spoon most of the sauce on top. Pour in vermouth, turn heat to high and cook uncovered, stirring once or twice, until peas are tender, about 2 minutes.
4 - To serve, arrange veal on a large platter; spoon sauce and peas on top. Serve immediately.
Serves 6 to 8
Buon Appetito!
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