Homemade Sorrentinos Scarparo Sauce Food

CHICKEN SORRENTINO

Steps:

• Preheat oven to 400 degrees F.
• Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the salt. Spread the flour on a plate. Lightly dredge the chicken in flour, tapping off the excess.
• Add 4 tablespoons of the butter and the olive oil to a large skillet over medium-low heat. When the butter has melted, add the chicken and lightly brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Increase the heat to medium, and add the eggplant slices to skillet. Brown on both sides, about 3 minutes per side. Remove the slices to a plate lined with paper towels to drain.
• Discard the oil in skillet, and set it over medium-high heat. Add the remaining 3 tablespoons butter. When the butter is melted, pour in the white wine and bring to a boil. Adjust the heat so the wine is simmering rapidly, then lay the chicken breasts back in, in one layer. Lay a slice of ham over each chicken breast. Dollop about 2 tablespoons marinara on top of each piece of ham. Drop the remaining marinara in the spaces between the chicken breasts to make the sauce. Layer the sliced cheese on top of the sauce. Sprinkle the grated cheese over top. Bake until chicken is cooked through and cheese is browned and bubbly, about 20 to 25 minutes.

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

HOMEMADE SORRENTINOS & SCARPARO SAUCE

Steps:

• 1. Dough: We will start by making the pasta dough, add flour and salt to a large bowl making a well in the center of the bowl. Next add your egg yolk and oil into the well and beat slowly with a fork; slowly pulling the flour from the inside of the well, until it forms a ball. You may need to add a few drops of water or a little more flour (if necessary). The dough shouldn't be sticky or overly dry.
• 2. On a clean, lightly floured working surface, knead the dough for 10 - 15 minutes, until it is smooth. Cover with cling wrap and let rest for 20 - 30 minutes.
• 3. Filling: Meanwhile start your filling. In a large bowl add the ricotta, mozzarella, ham, Parmesan, egg, freshly grated nutmeg, sea salt and black pepper. Mix really well, cover and set aside until needed.
• 4. Shaping the Pasta: Cut the dough in half and re-cover the half you are not using, and put aside until needed.
• 5. Working on a clean floured surface with a floured rolling pin, roll the dough really thin. Then cut into 2 1/2 or 3 inch circles and lay between clean damp sheets until needed. When you have cut out all your pasta circles you are ready to start filling them. (You will need an even number of circles)
• 6. Lay the pasta circles on a floured surface and add 1 1/2 - 2 tbsp filling into the center of the dough. Now cover that with another circle of dough. Using your fingers gently press out any air and press the edges together. Use a fork to help seal the pasta together. Set pasta aside until needed.
• 7. Sauce: Put a medium size pan on high heat, add the olive oil and saute the pancetta for about 5 minutes. Next add the green onions, cook for 1 minute, then take out of pan and set aside until needed.
• 8. Now melt the butter in the same pan (med heat) and whisk in the flour, cook for 1 - 2 minutes stirring constantly. Slowly whisk in the milk. Add in the tomato puree and cream and allow to reduce a little. Finally add the onion and pancetta to the cream sauce, mixing well, then season with salt and pepper. Remove from heat.
• 9. Cooking the Pasta: You will want to cook the pasta in three separate batches for best results. Bring a large pot of water to a rapid boil, add salt and drop your pasta into the water. When they have risen to the top (3 - 5 minutes) they are done. Drain the pasta and serve them three to a plate; spoon on the sauce and garnish with shredded parmesan. Enjoy!