In a mixing bowl combine the breadcrumbs, the onion-garlic mixture, the parsley and cheese and the juices. Chop the raisins or currants and pine nuts coarse. Add them to the bowl.
View RecipeBring chicken stock to a simmer. Add bay leaves, saffron, salt and pepper. Steep for 5 minutes.
View RecipeCombine chopped garlic and rosemary leaves, fennel seed, salt, and ground pepper in a small mixing bowl. Reserve 1 tablespoon of the herb mixture for the potatoes.
View RecipeRemove all meat from the rib leading up to the main eye of the rib. This is called Frenching. Butterfly the rib eye and pound till very thin. Season eggs lightly with salt. Soak the chops in the eggs for 30 minutes. Mix breadcrumbs with the garlic and parsley in a mixing bowl.
View RecipeHeat the butter and the olive oil in large skillet over medium heat. Season chicken lightly with salt and pepper. Dredge the involtini in flour, shaking off any excess. Sauté the chicken for 8 to 10 minutes until it is lightly browned on all sides.
View RecipePut breadcrumbs, tuna, fennel, and parsley into a food processor.Season with salt and pepper and process for 10 seconds. Add little olive oil through the feed tube until you have a thick, creamy mixture, and line up half of the sardine fillets on work surface, skin side down.
View RecipeChicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and typically consists of wild mushrooms. It’s regularly referred to as “hunter style” as the word cacciatore means “hunter” in Italian. For this recipe, we utilize fresh tomatoes and mushrooms. But you can easily add more vegetables including carrots and bell peppers.
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