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dirtydog

dirtydog

Or try friscofrankies Lasagna recipe with meat. (Lasagna, Frankie-Style)Lasgna (Lasagna, Frankie-Style)

dirtydog

Ingredients:

Potato crust (recipe below)
6 boneless, skinless chicken breasts
2 cups and 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 tablespoons extra-virgin olive Oil
1 pound linguine
1 cup Parmesan cheese, grated
1 cup Roma tomatoes, cored and diced
2 tablespoons parsley, chopped

Potato Crust
Ingredients:

1 1/2 cups seasoned breadcrumbs
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 cup parsley, chopped
1 small potato, peeled and grated
1/4 cup Parmesan cheese, grated
Salt and pepper to taste

Preparation:

— Using a spoon, thoroughly mix all ingredients in a large bowl.
— Cover and set aside until ready to use.
Assembling Chicken Crostina
Preparation:
— In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian
seasoning. Dredge chicken breasts in the mixture, shaking off any
excess.
— Heat 3 tablespoons of olive oil in a large skillet. Cook chicken
breasts two at a time over medium-high heat until golden brown and
crisp, or until the internal temperature reaches 165 degrees F. Add
more olive oil for each batch as necessary.
— Place cooked chicken breast on a baking sheet or dish and top with the
potato crust mixture. Transfer the baking sheet to a pre-heated
broiler until golden brown (1-2 minutes).
— Cook pasta according to package directions. Drain and set aside.
— Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and
cook for 1 minute. Stir in 1 tablespoon of flour and white wine and
bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of
parsley and tomatoes. The sauce is done when it is bubbling throughout
and has started to thicken.
— Coat pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley.

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dirtydog

Insalata Caprese -- tomatoes and mozzarella with olive oil and basil -- is gloriously simple, and so good that one would have to invent it if the Campanians hadn't already seen to it. It does require perfect ingredients, however: Sun-ripened tomatoes and basil, good Mozzarella, from buffalo (not bison) milk if possible, and excellent olive oil. Food fit for a king!
INGREDIENTS:

• 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained
• A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.
• Fresh basil leaves, hand-shredded (8-10 or to taste)
• 1/4 cup olive oil, or to taste
• Pepper and salt (if necessary)
• A pinch of oregano
• 1 tablespoon salted capers, or to taste (optional)
• 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional)

PREPARATION:

Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, origano, and a little salt and pepper. Serves 6-8.

Several notes:
Absolute purists make their insalata Caprese with just tomatoes, mozzarella, salt, and olive oil. However, there are Campani (Capri is just off-shore from Naples, in the region of Campania) who also add a little oregano, so I have included it as an ingredient. You can omit it if you wish.

Olives and capers are another matter; traditional recipes don't call for them, and if one wants to be strict a Caprese that includes them really isn't a Caprese. However, if you like them, they do add a pleasant touch. If you do include them, use whatever olives you prefer -- sweet black is my preference -- and mix them in with the tomatoes. Pickled capers, on the other hand, won't work well; in the absence of salted capers I would omit capers entirely.

If you are pressed for time you can make a "caprese" ahead by combining the ingredients in a bowl and lightly chilling them. This also works well for picnics and cookouts, though if I'm taking a "caprese" to a cookout, I simply chop the tomatoes rather than carefully slice them.

Finally, if you can find mozzarella made from buffalo milk (mozzarella di bufala, in Italian), try it in a caprese. The animals are water buffalo, and have been raised in the marshlands of Campania for so long that people no longer know exactly when they arrived -- probably under the Romans, though where they got them is not clear. In any case, the milk from a water buffalo imparts a richer, tangier taste to the cheese that works very well with both tomatoes and olive oil. If you cannot find it, use mozzarella fior di latte (cow's milk mozzarella), which also gives excellent results.

dirtydog

Ingredients

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

Directions

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

dirtydog

Cooking With Kat-Cappella ( Risotto video #1)




Cooking with Kat-Cappella ( Risotto Video #2)




Cooking with Kat-Cappella(risotto video-the end)

dirtydog

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek ,(white only) ,chopped
50g/1¾oz chestnut mushrooms, chopped
100g/3½oz risotto rice
50ml/2fl oz white wine
300ml/10fl oz hot chicken stock (vegetarians may substitute vegetable stock)
50g/1¾oz Dolcelatte
salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.
3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.
4. Add the stock and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.
5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon onto a serving plate.

dirtydog

dirtydog

Learn to prepare risotto, a staple pasta dish enjoyed throughout Italy, with Olive Garden's Executive Chef Paolo Lafata. This particular dish was created at our Culinary Institute of Tuscany and takes its inspiration from the Italian coast. Made with carnaroli rice, large sautéed shrimp and fresh asparagus, it's a comfort meal with a twist your family is sure to love!

dirtydog

Ingredients:

1/4 teaspoon saffron threads
3-1/2 to 4 cups chicken broth
7 tablespoons butter or margarine, divided
1 large onion, chopped
1-1/2 cups uncooked arborio or short-grain white rice
1/2 cup dry white wine
1/2 teaspoon salt
Dash black pepper
1/4 cup freshly grated Parmesan cheese
Chopped fresh parsley, fresh parsley sprig and tomato slices for garnish (optional)

Preparation:

1. Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup.

2. Bring broth to a boil in small saucepan over medium heat; reduce heat to low. Stir 1/2 cup broth into saffron to dissolve; set aside. Keep remaining broth hot.

3. Heat 6 tablespoons butter in large, heavy skillet or 2-1/2-quart saucepan over medium heat until melted and bubbly. Cook and stir onion 5 minutes or until onion is soft. Stir in rice; cook and stir 2 minutes. Stir in wine, salt and pepper. Cook, uncovered, over medium-high heat 3 to 5 minutes until wine has evaporated, stirring occasionally.

4. Measure 1/2 cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout steps 4 and 5. Cook and stir until broth has absorbed. Repeat, adding 1/2 cup broth 3 more times, cooking and stirring until broth has absorbed.

5. Add saffron-flavored broth to rice and cook until absorbed. Continue to add remaining broth, 1/2 cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. (Not all broth may be necessary. Total cooking time of rice will be about 20 minutes.)

6. Remove risotto from heat. Stir in remaining 1 tablespoon butter and cheese. Garnish, if desired. Serve immediately.

dirtydog

Ingredients

1teaspoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium red onion, chopped
2 ounces mushrooms (golden Italian preferred), sliced
2 medium garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes, undrained
1/2cup fat-free, low-sodium chicken broth
1 teaspoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 pound dried fettucine
2 cups cubed cooked skinless chicken breasts, cooked without salt
1 cup frozen green peas

Directions

Heat a large saucepan over medium heat. Add the olive oil and swirl to coat the bottom. Cook the zucchini, yellow summer squash, onion, mushrooms, and garlic for 3 to 4 minutes, or until the vegetables are tender-crisp, stirring occasionally.

Stir in the tomatoes with liquid, broth, oregano, pepper and red pepper flakes. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for 15 to 20 minutes, or until the flavors are blended, stirring occasionally.
Meanwhile, prepare the fettucine using the package directions, omitting the salt and oil. Drain well. Pour into a large bowl and cover with a dry dish towel to keep warm.

Stir the chicken and peas into the vegetable mixture. Increase the heat to medium and cook for 5 to 10 minutes, or until the chicken and peas are warmed through, stirring occasionally.
To serve, spoon the fettucine onto plates. Top with the chicken mixture.

dirtydog

Executive Chef Paolo Lafata shows you how to prepare one of Olive Garden's most popular dishes. Inspired by recipes from the heart of Tuscany, the dish features herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach. It is finished with a white wine and garlic cream sauce and tossed with curly fettuccine, known as eleiche or mafaldina in Italian.

dirtydog

Olive Garden's Chianti Braised Short Ribs!

Braising, one of Olive Garden Executive Chef Paolo Lafata's favorite techniques, is a slow cooking process that produces extremely tender and flavorful meat without much effort. A great choice for the cooler months, the dish is anchored by tender beef short ribs that are slow cooked in a Chianti wine sauce and accompanied by a savory Portobello mushroom risotto, with a hint of Marsala wine.

dirtydog

dirtydog

dirtydog