Chicken & Gnocchi Veronese

This delicious main dish features tradicional Italian gnocchi (potato dumplings) accompanied by a rich, creamy parmesan and ricotta cheese sauce.

Ingredients

¼ cup extra virgin olive oil

1 small Vidalia onion, chopped

1 red bell pepper, sliced (julienned)

½ zucchini, sliced, (julienned)

Salt to taste

4 chicken breasts, sliced in ½” strips

2 small branches rosemary

1 garlic clove, minced

Juice of ½ lemon

Veronese Sauce

1 cup Parmesan cheese, grated

½ cup ricotta cheese

14 fl oz heavy cream

Gnocchi

2 qt water

6 oz all-purpose flour

2 eggs

2 lbs russet potatoes

2 tsp salt

OR

1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi
1.WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
2.PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
3.COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
4.DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
5.BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce
1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
6.SERVE gnocchi topped with extra Parmesan cheese.

more information http://www.olivegarden.com/

Salmon With Lemon Basil Butter Sauce

I first made this sauce after tasting something similar at an Italian restaurant in the States. It is just as delicious on grilled chicken breasts as it is on salmon steaks. If you didn't want to take the time to prepare and cook the fresh artichokes, you could use frozen or canned, although I can't say it would be quite as flavorful. See also my variations to the sauce below.

Serves 4

4 Salmon Steaks, About 6-8 Oz Each

3 Tablespoons Olive Oil

3/4 Cups of Seasoned Bread Crumbs

For The Sauce:

1 1/2 Sticks Unsalted Butter

Juice of 1 Large Lemon

4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces

4 to 5 Sun-dried Tomatoes, Chopped

1 Large Garlic Clove, Peeled And Minced

3 Tablespoons Chopped Fresh Basil

Salt & Pepper

Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.

Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Serve each steak topped with a scoop of the sauce.

Cooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.

Variations: When I am in the mood, I add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.

Salmon With Green Sauce

Salmone in Salsa Verde ~ This recipe is as pretty as it is delicious. A tangy green sauce is drizzled over tender roasted pink salmon steaks to create a dish perfect for entertaining.

Serves 4

4 Salmon Steaks, About 6-8 Oz Each

3 Tablespoons Olive Oil

3/4 Cups of Seasoned Bread Crumbs

1 Bunch Rucola (Arugula)

1 Medium Garlic Clove

1/4 Cup Olive Oil

Splash of White Wine Vinegar

1 Tablespoon Dijon Mustard or 1 Tablesppon Capers

Salt and Pepper

Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Mix the remaining ingredients in a blender or food processor and pulse until blended. Serve each steak topped with a drizzle of the sauce.

Cooking Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.

more information http://www.italianfoodforever.com/

Seafood Soup Trieste Style

This traditional style of seafood soup combines shellfish with other seafood which is simmered in a tomato flavored fish stock. Serve with lots of garlic bread to sop up the tasty broth!

: Serves 4 to 6

1 Pound Meatly White Fish Cut Into 1 Inch Chunks (Sea Bass Or Grouper Are Good Choices

1 Pound Baby Calamari, Cleaned And Cut Into Bite Sized Pieces

1/2 Pound Medium Shrimp, Cleaned And Deveined

12 Mussels, Scrubbed And Debeared12 Clams

1 (14 oz) Can Chopped Tomatoes

1 Onion, Finely Chopped

2 Cloves Garlic, Finely Chopped

2 Stalks Celery. Finely Chopped

1/4 Cup Olive Oil

1 Cup Dry White Wine

2 Cups Clam Juice Or Fish Stock

Salt & Pepper

Dash Of Red Pepper Flakes

1/2 Cup, Chopped Fresh Parsley

To Serve: Lots Of Crusty Garlic Bread

In a large stockpot, heat the oil and add the onion and celery. Cook until the onion is translucent, and then add the garlic. Cook for another minute, and then add the white wine, stock, and tomatoes. Bring to a boil and then turn down the heat to medium low. Taste and season with the salt, pepper and red pepper flakes as desired. Add the white fish, and clams, and cook for 1 minute. Add the white fish, mussels and shrimp, and cook another minute, or until the shellfish have opened. Just before serving, stir in the fresh parsley.

Divide the seafood mixture equally in bowls with the broth. Serve garlic bread on the side to sop up the tasty juices.

more information http://www.italianfoodforever.com/

Nonna's Spaghetti And Meatball Sauce

Our family recipe for Spaghetti and Meatballs given to me by my Mother-in-law, who makes the best red sauce I've ever tasted, and I have been making it myself for over twenty years!

Serves 6 by Deborah Mele
The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. Although my Mother-in-law cans her own tomatoes from her garden, I don't have that option, so I buy a good canned, chopped tomatoes imported from Italy. Pomi is one brand that is now available in grocery stores, and is a personal favorite of mine. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;

For The Sauce:

2 Tablespoons Olive Oil

2 Cloves of Garlic, Minced

1 Small Onion, Chopped Fine

1 Stalk of Celery, Finely Chopped

2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)

Salt & Pepper

1/4 Cup Chopped Basil

1/2 Tablespoon Dried Oregano

1/2 Tablespoon Dried Thyme

1/4 Cup Chopped Fresh ParsleyDash of Red Pepper Flakes (Optional)

2 (6oz) Cans Tomato Paste

1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)

About 5 Cups water

3 Tablespoons Grated Parmesan Cheese

1 Pound Of Spaghetti or Pasta of Choice

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.

Meatballs:

1 lb. Ground Beef

1/2 lb. Ground Pork or VealSalt & Pepper

1 or 2 Cloves Garlic, Minced

2 Tablespoons Fresh Chopped Parsley

2 Tablespoons Grated Parmesan Cheese

1 Egg

1 Cup Soft Bread Crumbs

1/2 Cup Water

Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.

Baked Ziti

Ziti al Forno ~ A tasty sauce, chunks of spicy sausages, cubes of mozzarella cheese, and ziti combine to make a great baked casserole dish suitable for any occasion. :

Serves 6
2 Tablespoons of Olive Oil

2 Tablespoons Minced Onion

2 Cloves Garlic, Minced

1 Carrot, Diced Fine

1 Celery Stalk, Diced Fine

4 Links Hot Italian Sausage (Or Sweet If You Prefer)

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

1/2 Cup Red Wine

2 (14 oz) Cans Chopped Tomatoes

Pasta:

1 Pound of Ziti Pasta (Or Other Dried Pasta)

1 1/2 Cups Diced Mozzarella or Fontina Cheese

3oz. Parmesan, Freshly Grated

3 Beaten Eggs

Brown the sausage links well in a heavy sauce pan. Remove and cut into

1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.

More information: www.italianfoodforever.com