PESTO AND MOZZARELLA CHICKEN ROLLS

Entree - Can be gluten free (READ footnotes)

I love chicken breast but it tends to be tough-ish so I always prepare it in a way that it will remain moist and tender; also, since it's not hyper-flavorful, I tend to add something that will give it a twist. I saw a video that intrigued me, but I changed many many things so... here's the recipe!

2 chicken breasts

Good quality Italian pesto

Some shredded mozzarella

2 containers of fresh grape tomatoes

2 garlic cloves

Italian 00 flour

Italian sea salt

Italian extra virgin olive oil

Brandy (optional)


First of all, prepare the tomatoes. Wash and halve them, then transfer in a bowl. Peel the garlic, cut in half and add to the tomatoes; sprinkle with salt and let marinate.

While the tomatoes release their juices, prepare the rolls. Slice chicken breasts in thin slices, pound them if needed. You should have 12 slices total (total number of slices doesn't really matter).

Spread about 1 tsp of pesto on each slice, then top with a little mozzarella, about 2/3 of breast's surface; then roll and secure with a toothpick.

Warm the olive oil in a saucepan with lid, large enough to contain the meat, but deep. Dredge rolls in flour and sautee until golden on all sides, seasoning with salt.

When nicely golden, deglaze pan with brandy and, once alcohol evaporates, add the tomatoes with their juices.

Lower heat, cover pan and simmer until cooked through and sauce has thicken.

Remove garlic and serve warm with sauteed zucchini or other vegetables.

This recipe serves 4-6 depending on the size of the meat slices.

- Use corn starch, instead of flour, to make it gluten free.
- You can use Italian grape peeled tomatoes in can, if you can't find good fresh tomatoes (such as in winter).
- You can use lean pork meat, such as tenderloin, as I actually did this time (and is shown in the pictures).

PENNE WITH FRESH TOMATO SAUCE, TIGER SHRIMP AND ARTICHOKES

Entree - Lactose free; can be gluten free (READ footnotes)


1 lb of Italian penne pasta

1/2 lb frozen tiger shrimp, thawed, shelled and deveined.

1 bag frozen artichokes (or 2 fresh ones, cleaned and cut in wedges)

4 medium tomatoes, ripe but firm

4 leaves of fresh basil, roughly chopped

2 cloves of garlic, peeled and halved

2 tbsp of Italian extra virgin olive oil

Italian sea salt

Dice the tomatoes, put them in a bowl along with garlic, basil amd salt. Stir and set aside to marinate, allowing tomatoes to pull out their juice.

In the mean time, bring a large pot of water to boil; when water boils add salt cook artichokes to your desired doneness. Drain them and set aside.

In the meantime, warm up the olive oil in a skillet and sear shrimp on both sides, then stir in artichokes.

Bring water back to a boil, add pasta and stir.

At the same time, add the tomatoes with thier juice in the skillet with artichokes and shrimp, stirring. Cook for about 5 minutes.

Once al dente, drain the pasta, transfer it in the skillet and toss it with the sauce, sautee for a couple of minutes and serve.

This recipe is for 4-6 people depending on what else is served.

- For this recipe, a short cut pasta is better, as long as it's high quality.

- Shortcut: use good artichoke hearts packed in oil, like the ones we sell, and shelled, deveined shrimp; in this case, add the thawed shrimp to the sauce at the end of cooking, so they won't become tough. Also, you can use a very good pasta sauce like our Pomodorina!

- Add a little heat to your dish by sauteeing a dry Italian hot red pepper in the olive oil before searing the shrimp.

- Don't add oil to the pasta water: it will coat your pasta and prevent sauce from sticking to your pasta. Just stir it for the first minute or so.

- Always save some of the cooking water, in case your sauce thickens too much.

- If you don't like the tomato peel, peel them this way: make a cross on the bottom of the tomatoes, put them in boiling water for 30 seconds or 1 minute depending on their size, remove them from water and the peel will come away easily.

- It's lactose free. It can be gluten free if you use gluten free Italian pasta.

NEW ITALIAN TUNA PANCAKES

Appetizer - Entree (depending on quantity used) - Lactose free

Thanks to our Italian friend Felicita` Piena for this recipe; I decided to make a change since I had some minced vegetables left over after making meat sauce. As a tip, put 2 carrots, 2 celery stalks and 1 large onion in a food processor; process and freeze in ice-cube forms: you'll always have some ready to use!

200 grams (about 1 1/2 cup) Italian 00 flour

1 tsp baking powder

1 can Italian tuna in olive oil, drained

1 tbsp each of finely chopped onions, carrots, celery

1 extra large egg

Water

Salt, if needed.



Mix flour, egg, baking powder, vegetables and water until you obtain a smooth batter, then stir in tuna, drained and crumbled. Adjust with salt, if needed.

Warm up the griddle or a non-stick skillet lighty greased and cook your tuna pankes (as you would do with any other pancakes).

Serve warm in a mixed appetizer.

- For this recipe it is mandatory to use real good tuna (like the Tonnino that we carry) and high quality ingredients, given the fact there there are just a few of them.

- Number of pancakes depends on how big you're making them (I made 10).

- You can add chopped fresh parsley and grated lemon zest.