AMOGIO SAUCE
There is a reason Amogio Sauce is a favorite in Italian restaurants. It is light and flavorful - the perfect marinade or sauce. It will add zip to your favorite chicken, fish, or pasta. On a night when you don't have much time to prepare dinner, this Amogio Sauce recipe will be your best friend.
Provided by Sauce Fanatic
Categories Butter Sauces
Time 15m
Number Of Ingredients 9
Steps:
- In a medium sauce, combine oil, butter, lemon juice, garlic, shallot, parsley, basil, and crushed red pepper.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
- Season with salt and pepper to taste.
- Serve immediately over pasta or let cool for 30 minutes to use as a marinade for chicken.
Nutrition Facts : Calories 348 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
AMOGIO SAUCE AND MARINADE
Amogio is a traditional Sicilian sauce and marinade used to accompany chicken, fish, and pasta. It's light and tangy - easy to make and freezes well so your family can always have some on hand.
Provided by Christa Marie
Categories Sauces
Time 18m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingridients in medium sauce pan over medium-high heat.
- Bring to a boil and simmer on low for 3-5 minutes.
- Serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.
Nutrition Facts : Calories 349, Fat 38.5, SaturatedFat 11, Cholesterol 30.5, Sodium 229.1, Carbohydrate 2.4, Fiber 0.4, Sugar 0.4, Protein 0.4
CHICKEN SPIEDINI WITH AMOGIO SAUCE
Chicken Spiedini with Amogio Sauce is a very popular dinner at Italian restaurants. This dish can be made right at home with this easy recipe .
Provided by jettskitchen.com
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.
- To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.
- In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.
- In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.
- Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.In the meantime, prepare Angel Hair Pasta according to package instructions.Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.
- Remove chicken from oven and serve with pasta.
- Enjoy!
AMMOGLIO
This is an old Sicilian sauce/condiment/marinade. Baste meat on the grill with a brush made of basil or rosemary. Use it as a massage oil, lol. Best in Summer when the basil is going crazy and the tomatoes are breaking the branches. Still heaven with canned tomatoes.
Provided by riffraff
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put on an apron, this is messy.
- In a mortor and pestle pound garlic and salt together till it is almost a liquid.
- Add basil and peppercorns and continue to pound.
- Add tomatoes and pound.
- Use in any number of ways.
- Put this on pasta or marinade a steak or chicken with it, basting all the while.
- Spoon on top of grilled eggplant or zucchini.
Nutrition Facts : Calories 43.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.2, Carbohydrate 3, Fiber 0.9, Sugar 1.6, Protein 0.7
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