This is one of my family's favorites.
I got it from Proud Italian Cook.
You'll want to serve good bread with it for dipping. The sauce is amazing!!!
Ingredients: 1 large cup of broccoli per person
4 anchovy fillets or anchovy paste
2 cloves of garlic
hot chily peppers or red pepper flakes1 cup of parmesan cheese
salt and extra virgin olive oil
short pasta like penne, ziti, fusilli...
Paste with the blade of the knife the anchovies (in case you don't like anchovies, don't use them...) and melt them in 5Tbs extra virgin olive oil into a frying pan (low heat). Add the pressed garlic and the chily, then when garlic is light pink, the olives.
In the boiling water for the pasta add salt and cook the broccoli florets for 3-4 min. Remove broccoli with a ladle, and put into the frying pan with a ladle of water from the pasta. cook pasta in the water and finish to cream the broccoli. Drain the pasta, put in the frying pan, add parmesan and sautè. Buon appetito
Finish to cream the broccoli mean that the broccoli need to cook and "melt": we want a creamy sauce, so cook them down until soft, adding a little water when needed (this pasta, as you remember is not dry, but a little soupy)
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not over beat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Cut into squares and serve with softened butter.
2 pints fresh blackberries
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
Add heavy cream to a separate bowl.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.
Makes 1 serving
8 fresh mint leaves
1/2 ounce freshly squeezed lime juice
1 teaspoon superfine sugar
2 ounces white rum
2-3 ounces seltzer
4-6 fresh raspberries
- Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on leaves to release flavor (“muddle” is the official term).
- Fill glass with ice cubes. Pour in rum. Top off with seltzer. Drop in raspberries, and sip!