Recipe#10904

Title: Italian Menu

From: jeanski@ns.net (Jeane Bell) 
 Newsgroups: rec.food.cooking 
 Subject: Italian Menu-1 
 Date: Sun, 27 Oct 1996 07:37:01 -0700 
 Organization: Pug Acres 
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COTTELET DI POLLO
 4 chicken breasts, boned, skinned, flattened to same size and thickness
 2 lb ripe tomatoes, roughly chopped
 2 medium carrots, roughly chopped
 Olive oil
 1 garlic clove, crushed
 1 cup chopped onion
 2 tbsp tomato paste
 1 tbsp sugar
 1/2 cup dry white wine
 Salt and freshly ground pepper
 1 tbsp fresh chopped basil
 1 beaten egg mixed with 1 tbsp olive oil
 4 tbsp freshly grated Parmesan cheese
 1 cup fresh bread crumbs
 8 oz mushrooms, sliced
 Juice of 1/2 lemon
 4 slices munster cheese
 2 tbsp parsley
 Salt and Pepper
 Tomato Sauce-Place a little olive oil in a pan, add carrots, garlic,
 onion. Allow vegetables to fry 2 minutes. Add tomato paste and allow to
 cook until the paste has deepened in color. Add tomatoes, sugar, wine.
 Season with salt, pepper and basil. Bring to boil, allow to cook 10
 minutes. Strain through a fine sieve if you like-I do not. Deglaze pan
 with a little white wine and add this to the sauce.
 Season chicken breasts with salt and fresh pepper. Coat with Parmesan,
 then paint with egg mixed with olive oil. Place into fresh bread crumbs
 and coat both sides.
 Place oil in large pan. Add breasts, cook 3 minutes each side. After first
 3 minutes, add mushrooms, season with salt and pepper and squeeze of lemon
 juice.
 When chicken has cooked 3 minutes on each side, pour 1/2 tomato sauce
 around the chicken, and cover the breasts with cheese. Cover the pan, and
 allow the cheese to melt. When the cheese has melted, scatter parsley over
 the chicken. Remove the breasts from the pan-add rest of tomato sauce to
 the pan, deglaze the pan and then spoon mushrooms and sauce around the
 chicken. Serves 4.
 GREEN BEANS WITH ROASTED PINE NUTS
 11/2 lbs fresh green beans, smallest size available
 1/3 cup pine nuts
 2 tbsp olive oil
 1 small garlic clove, minced
 1/4 cup fresh lemon juice
 1 tbsp chopped fresh parsley
 Salt and freshly ground pepper
 Snap off both ends of beans, wash them under cold running water. Bring
 saucepan of salted water to boil. Add the beans and cook uncovered, until
 tender but still a bit crunchy-2 to 4 minutes, depending on size. Drain
 and immediately plunge them in a large bowl of ice water to stop cooking
 and set the green color. Drain well. Place pine nuts in a small baking
 dish and toast, stirring often, until lightly golden, 3-5 minutes. Set
 aside.
 Heat oil in med. skillet over med. heat. Add garlic and stir once or
 twice. Add beans, lemon juice, pine nuts and parsley and season with salt
 and pepper. Raise heat to high and cook just long enough to heat beans,
 1-2 min. Serves 4-6.
 INSALATA MISTA
 1 large sweet red pepper
 1 head romaine lettuce
 2 cups fennel bulb sliced (use celery if you can't get fennel but its not
 the same)
 1 cucumber, sliced
 2 medium tomatoes, cut in wedges
 4 tbsp olive oil
 1 tbsp Balsamic vinegar-best quality
 Salt and freshly ground pepper
 Fresh basil
 The sweet red pepper can be used raw, but it is better if you blacken the
 skin over a flame or under a broiler. Place in a plastic bag for 5-10
 minutes, then scrape skin off with a paring knife. remove the stem and
 seeds, then julienne. Clean romaine, dry it and tear into bite size
 pieces. Add the remaining vegetables. Pour olive oil, then vinegar and
 salt and pepper over the salad. Toss to mix, then taste. Add more salt,
 pepper or vinegar to taste. Chop basil, add to the salad, toss again.
 Serves 4 to 6.