INVOLTINI DI POLLO ALLA SALVIA (CHICKEN ROULADES WITH SAGE)
A recipe from the blog Bellalimento (Be patient while crisping your bacon, you'll want that nice texture and crunch on the outside.)
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.
- Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.
- Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}.
BOLLITO MISTO DI VERDURE (BOILED MIXED VEGETABLES)
So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from about.com and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.
Provided by Ilysse
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
- Cook them to your taste. Some I like crisp-tender, others well done.
- Drain them and let them cool enough to handle them.
- Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
- If you are using capers, stir them in now.
- Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.
PASTA DI VERDURE DEL FORMAGGIO (VEGETABLE CHEESE PASTA)
This recipe is from a local Italian restaurant. The chef was kind enough to share it with us after we had dined there one evening. I've made it twice since then and though I don't think mine is as good as theirs, Mark and the kids seem to enjoy it. There are never any leftovers. **It has been noted that I didn't give specific directions for the cheese sauce. I use 1/2 cup milk to 1/4 cup shredded cheese, usually a mild cheddar or a mozzarella, but you can use your preference***
Provided by Sherrybeth
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the zucchini, squash, carrots, onion, jalapeño, peppers and broccoli in garlic butter until they start to get tender.
- Add the mushrooms, seasoned salt and Tabasco and sauté until the mushrooms are tender.
- Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
- Thoroughly cook the bow tie pasta, then drain.
- Toss in skillet with other mixture.
- Pour contents of the skillet into a pasta bowl.
- Rim with garlic salt and chopped parsley.
Nutrition Facts : Calories 226.3, Fat 5.1, SaturatedFat 1.8, Cholesterol 38, Sodium 271.2, Carbohydrate 37.4, Fiber 3.7, Sugar 5.5, Protein 9.4
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