Food & Wine Festival 2000 - Italy
Chicken & Sausage with Polenta, Sicilian Pizza and Tiramisu
Chicken and Sausage with Grilled Polenta
Italy
12 oz. skinless chicken breast cut into 1" cubes
12 oz. Italian sausage, cut into 1" pieces
3/4 C. chopped mushrooms
1/3 C. chopped onions
1 C. tomato sauce
1 1/2 T. pinot grigio wine
1/2 t. salt
1/2 t. white pepper
1/2 t. Italian parsley, chopped
1/2 t. olive oil
Saute onion and mushrooms with a touch of olive oil in a medium pan for 1 minute. Add chicken, sausage, salt and white pepper. Saute for 2 more minutes. Add wine, tomato sauce and parsley. Saute 2-3 more minutes. Serve immediately over polenta.
Polenta:
2 1/2 C. water
1/4 t. salt
1/4 C. unsalted butter
1 T. parmagian cheese
2 1/2 C. polenta
Heat water in a saucepan until boiling. Add butter, salt and polenta and reduce heat to medium low. Cook 10 minutes over medium low heat, stirring frequently. Add cheese and mix thoroughly.
Note: for grilled polenta - pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it's shape. Cut polenta into 3/4" rectangular pieces and grill until marked well and heated.
Sicilian Pizza
Italy
Dough:
1 1/2 C. all-purpose flour
1/2 t. yeast
2 T. olive oil
1 pinch salt
1 pinch sugar
1/2 C. water
Topping:
2 C. fresh plum tomato sauce with oregano
16 slices pepperoni
1/2 lb. fresh mozzarella
For dough: Mix ingredients together until it forms a ball that is firm to the touch. Roll dough to form a round sheet about 1/4" thick. Place on a baking sheet.
For topping: Chop and then strain water from either fresh or imported canned plum tomatoes. Add oregano to tomato sauce and spread evenly over dough. Add fresh mozzarella and Italian pepperoni slices. Bake for 20 minutes or until golden brown.
Tiramisu
Italy
Espresso Syrup:
10 oz. Espresso coffee
1 T. brandy
2 T. sugar
Mascarpone Cream:
1 C. Mascarpone cheese
4 eggs, separated
4 T. sugar
1/2 C. heavy cream
vanilla to taste
Lady Fingers:
6 T. sugar
3/4 C. all-purpose flour
3 eggs, separated
1 T. powdered sugar
For ladyfingers: Whip egg yolk and 1/2 of the sugar until pale in color. In a separate bowl, whip egg whites until doubled in size, then add rest of sugar. Fold flour into egg yolk mixture until completely incorporated. Fold egg whites into yolk/flour mixture until completely incorporated. With a pastry bag filled and fitted with a round tip, pipe ladyfingers approximately 3" long and 1" wide onto baking sheet. Sprinkle with powdered sugar and bake in a 350 degree F oven until golden brown, approximately 10 minutes.
For Cream: Whip heavy cream until soft peaks form, set aside in refrigerator. Whip egg yolks and 1/2 of sugar until pale in color. Add mascarpone cheese to yolks and mix until smooth. In a separate bowl, whip egg whites until doubled in size, then add rest of sugar until dissolved. Add vanilla to taste. Fold in egg whites until completely smooth.
For Syrup: Combine espresso, brandy and sugar until sugar is dissolved.
Assembly: Soak ladyfingers in the espresso syrup briefly. In an 8X8" square or round dish, place 1 layer of the ladyfingers. Spread 1/2 of the mascarpone cream on the lady fingers. Repeat both steps once more.
Note: Sprinkle top layer with cocoa powder.
CAUTION - Raw eggs are used in this recipe. Raw eggs can carry the risk of Salmonella food poisoning.
Italy
12 oz. skinless chicken breast cut into 1" cubes
12 oz. Italian sausage, cut into 1" pieces
3/4 C. chopped mushrooms
1/3 C. chopped onions
1 C. tomato sauce
1 1/2 T. pinot grigio wine
1/2 t. salt
1/2 t. white pepper
1/2 t. Italian parsley, chopped
1/2 t. olive oil
Saute onion and mushrooms with a touch of olive oil in a medium pan for 1 minute. Add chicken, sausage, salt and white pepper. Saute for 2 more minutes. Add wine, tomato sauce and parsley. Saute 2-3 more minutes. Serve immediately over polenta.
Polenta:
2 1/2 C. water
1/4 t. salt
1/4 C. unsalted butter
1 T. parmagian cheese
2 1/2 C. polenta
Heat water in a saucepan until boiling. Add butter, salt and polenta and reduce heat to medium low. Cook 10 minutes over medium low heat, stirring frequently. Add cheese and mix thoroughly.
Note: for grilled polenta - pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it's shape. Cut polenta into 3/4" rectangular pieces and grill until marked well and heated.
Sicilian Pizza
Italy
Dough:
1 1/2 C. all-purpose flour
1/2 t. yeast
2 T. olive oil
1 pinch salt
1 pinch sugar
1/2 C. water
Topping:
2 C. fresh plum tomato sauce with oregano
16 slices pepperoni
1/2 lb. fresh mozzarella
For dough: Mix ingredients together until it forms a ball that is firm to the touch. Roll dough to form a round sheet about 1/4" thick. Place on a baking sheet.
For topping: Chop and then strain water from either fresh or imported canned plum tomatoes. Add oregano to tomato sauce and spread evenly over dough. Add fresh mozzarella and Italian pepperoni slices. Bake for 20 minutes or until golden brown.
Tiramisu
Italy
Espresso Syrup:
10 oz. Espresso coffee
1 T. brandy
2 T. sugar
Mascarpone Cream:
1 C. Mascarpone cheese
4 eggs, separated
4 T. sugar
1/2 C. heavy cream
vanilla to taste
Lady Fingers:
6 T. sugar
3/4 C. all-purpose flour
3 eggs, separated
1 T. powdered sugar
For ladyfingers: Whip egg yolk and 1/2 of the sugar until pale in color. In a separate bowl, whip egg whites until doubled in size, then add rest of sugar. Fold flour into egg yolk mixture until completely incorporated. Fold egg whites into yolk/flour mixture until completely incorporated. With a pastry bag filled and fitted with a round tip, pipe ladyfingers approximately 3" long and 1" wide onto baking sheet. Sprinkle with powdered sugar and bake in a 350 degree F oven until golden brown, approximately 10 minutes.
For Cream: Whip heavy cream until soft peaks form, set aside in refrigerator. Whip egg yolks and 1/2 of sugar until pale in color. Add mascarpone cheese to yolks and mix until smooth. In a separate bowl, whip egg whites until doubled in size, then add rest of sugar until dissolved. Add vanilla to taste. Fold in egg whites until completely smooth.
For Syrup: Combine espresso, brandy and sugar until sugar is dissolved.
Assembly: Soak ladyfingers in the espresso syrup briefly. In an 8X8" square or round dish, place 1 layer of the ladyfingers. Spread 1/2 of the mascarpone cream on the lady fingers. Repeat both steps once more.
Note: Sprinkle top layer with cocoa powder.
CAUTION - Raw eggs are used in this recipe. Raw eggs can carry the risk of Salmonella food poisoning.
