Roasted Pork Loin with Fennel, Peas and Parmesan Sauce
Preheat your oven to 325 degrees. Season the pork roast with the salt and pepper (all sides). In a deep sauté pan, heat the oil over a medium high heat. When the oil is hot, brown the roast on all sides. Let
Roasted Chicken with Balsamic Vinegar and Herbs
Marinate The Night Before: Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and
Braciole
Make the mush potatoes and keep warm. Make a paste by mixing the softened butter and the flour, set aside. Place a scallopine on a flat work surface. Top with one portion of Asiago cheese, one large basil leaf, and one portion
Lamb Stew with Tomatoes, Garlic, and Rosemary
Combine the flour, salt and pepper on a large plate or in a bowl. Toss the lamb pieces in the flour, a few pieces at a time, to lightly coat. Brush off excess flour. In a Dutch Oven, heat three Tablespoon
Chicken Scaloppini with Sun Dried Tomatoes and Peas
To make the scaloppini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the
Chicken Cutlet Milanese
To make the scaloppini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the
Chicken Scallopini with Roasted Red Pepper Sauce
To make the scallopini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the
Chicken Scaloppini with Mushrooms’ Sauce
To make the scallopini, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a 20 - 30 degree angle to the
Braised Sea Bass with Peppers and Olives
Heat 2 tablespoons of the olive oil in a large covered skillet over medium high heat until it is almost smoking. Pat the fish fillets dry and season with salt and pepper. Sear the fish, without jostling for 3-4 minutes,
Boiled Beef Piemontese Style
Make the bouquet garni, place the thyme , Parsley and Bay leaf, and peppercorns in a pre-made cheesecloth bag or place in a square of cheesecloth, gather all sides together and tie securely into a pouch at the top with