POSITANO CHICKEN
This is Alva Carpenter's recipe from the SLIM LINES column, Thursday. Its for all those of you who love chicken and are watching the cals. Enjoy!
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with half the Italian herbs and salt and pepper to taste.
- Now, heat oil in a non-stick skillet over medium-high flame.
- Saute the chicken for 3 minutes in the oil until it is browned on the bottom.
- Flip to the other side.
- Add onion and the remaining seasoning.
- Cook for 2 minutes.
- Mix in the rest of the ingredients.
- Bring to a boil.
- Cover, lower flame to medium heat and cook for 8 minutes, until the chicken is cooked throughout.
- Remove from heat.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 227.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 279.7, Carbohydrate 14.9, Fiber 2.7, Sugar 5.5, Protein 27.1
POSITANO PIZZAS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Pierce each tomato with the tip of a pairing knife. On a small baking sheet, combine the tomatoes, garlic, basil, salt and 3 tablespoons olive oil. Toss to coat. Roast until the tomatoes begin to blister, 30 minutes. Set aside to cool.
- Increase the oven temperature to 425 degrees F.
- On a lightly floured board, roll out the pizza dough to a 1/4-inch thickness. With a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts. Transfer to a baking sheet, and bake until lightly puffed and starting to brown, 12 minutes. Let cool slightly.
- Slice the hearts in half horizontally, like a sandwich bun. Divide the mozzarella and the roasted tomato mixture among the bottom halves, and sprinkle with the Parmesan. Cover with the top halves. Brush the tops with 2 tablespoons olive oil, and sprinkle with the oregano.
- Bake until the cheese is melted and the tops are golden, 5 minutes. Serve warm, drizzled with additional olive oil if desired.
PASTITSIO
Steps:
- For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
- Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil.
- Add eggplant and saute until brown and soft. Add chopped garlic and saute.
- Add sliced chicken breast, and marinara. Reduce heat.
- Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9
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