Chicken Veneziana Food

CHICKEN VENEZIANA

Steps:

• Saute chicken cubes in 2 Tbsp butter.
• Remove with slotted spoon and set aside.
• Saute mushrooms in same skillet.
• Remove with slotted spoon and set aside.
• Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
• Boil on high heat just till slightly thickened.
• Add frozen peas; cook 5 minutes.
• Add chicken, mushrooms, parmesan, and snow peas.
• Heat through until snow peas are just tender.
• Place cooked, drained cappellini on large platter.
• Spoon some chicken sauce over pasta to cover it, reserving some sauce.
• Top with provolone& prosciutto.
• Broil until cheese melts.
• Serve with extra chicken sauce on the side.

PASTA E FAGIOLI ALLA VENEZIANA

Steps:

• Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight.
• Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary.
• Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy.
• Season beans with salt towards the end of the cooking time.
• While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy.
• Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover.
• Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture.
• Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil.
• Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water.
• Serve with grated cheese and a swig of olive oil.

VENETIAN CANAPES

Steps:

• Preheat oven to 350°F.
• Cut circles out of bread slices w/2inch round cutter.
• Melt 3 tbsp butter in small saucepan.
• Brush both sides of bread circles lightly w/butter.
• Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
• Remove to wire rack.
• Cool completely.
• Increase oven temp to 425°F.
• Melt remaining 2 tbsp butter in small saucepan.
• Stir in flour; cook and stir over medium heat until bubbly.
• Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles (sauce will be very thick). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
• Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
• Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
• Garnish w/black and green olive slices, and bell peppers.
• Bake 5-7 minutes until tops are light brown.
• Serve warm.

CHICKEN PICCATA - A DELICIOUS ITALIAN CHICKEN DISH

Steps:

• Thoroughly wash and pat dry chicken.
• Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
• Beat the egg in a bowl large enough to hold chicken.
• In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
• Dip chicken in egg, then in flour mixture until well coated.
• Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
• In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
• Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
• For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
• Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.