Begining Italian

Skillet Chicken Parmesan

3-4 slices of bread

Olive oil

1/2 c. Parmesan cheese grated, divided

4 chicken breasts, cut into cutlets

Flour

2 cloves garlic chopped

28 oz can crushed tomatoes

4 T chopped fresh basil

1 ¾ c. shredded Italian cheese (from the bag)

1-      Tear bread into one inch pieces. Place in food processor with 2 T. olive oil, salt and pepper and pulse until crumb size.

2-      Toast crumbs in a large skillet until brown. About 5 minutes. Put in bowl and set aside.

3-      Salt and pepper on chicken, then dredge in flour.

4-      Add 1T olive oil to the hot pan. Cook chicken in batches, 4 at a time, till golden brown. (2 minutes one side, 1 minute the other). Set cooked chicken aside on a plate covered with foil.

5-      Add 1T olive oil to hot skillet. When hot, add garlic. Cook stirring until you smell garlic (30 seconds or so). Add crushed tomatoes. Cook for 5 minutes. Add 2 T chopped basil and ¼ c. grated parmesan.

6-      Put chicken in the sauce. Top with Italian cheese. Cover and cook at medium heat for 3 minutes until cheese melts.

7-      Top with bread crumbs and 2 T chopped basil and serve.

*note: The pan will be on medium high for all cooking until you add cheese, then lower to medium

 

 

 

 

Spaghetti with garlic, oil and hot pepper

1/2 lb spaghetti

1/4 c. olive oil

3 garlic cloves, minced (not pressed. Never pressed)

1/4 t. crushed red pepper

¼  c. fresh parsley,

1-      Cook pasta according to package. 

2-      When spaghetti is almost done (like 2 minutes left) heat oil in a pan large enough to fit the cooked pasta.

3-      Immediately after you drain the pasta, add the garlic and hot pepper to the hot olive oil. When you smell the garlic and it looks golden brown, remove from heat and add pasta.

4-      Toss pasta and oil mixture. Top with chopped parsley on top.

*4 side dish servings (or so)

 

Ragu (meat sauce)

3 T olive oil

1 small onion, minced

1 rib celery, minced

1 carrot, minced

¼ c flat leaf parsley

Salt to taste

8 oz Italian sausage

2 28oz cans crushed tomatoes

1 t. crushed red pepper flakes (optional or to taste)

1-      In a large pot/skillet, combine oil, onion celery, carrot, parsley and salt. Cook over moderate heat until vegetables are soft (3-5 minutes)

2-      Add meat. Break up with spatula as you cook. Reduce heat to low and cook until meat is cooked through. (5 minutes or more)

3-      Add tomatoes and crushed red pepper. Cover and cook until sauce thickens, about 20 minutes.

4-      Taste for seasoning.

5-      Sauce can be stored in fridge for 3 days, or frozen.  (I normally double this recipe and freeze)