Rossini Food

ROSSINIS

Rossinis image

Provided by Ina Garten

Time 1h15m

Yield Makes 6 to 7 drinks

Number Of Ingredients 5

Ingredients

1 pint (2 cups) ripe strawberries, hulled
2 1/2 tablespoons sugar syrup
1 teaspoon Grand Marnier liqueur
6 orange zest strips, for garnish
1 (750-ml) bottle Prosecco, chilled

Steps:

Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.

ROSSINI COCKTAIL

Rossini Cocktail image

Make and share this Rossini Cocktail recipe from Food.com.

Provided by momaphet

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 ounce strawberry, puree
3 ounces chilled prosecco
1 fresh strawberry, sliced, to garnish

Steps:

Pour strawberry purée into a chilled champagne glass, and top with prosecco.
Garnish glass with fresh strawberry.

Nutrition Facts : Calories 83.3, Fat 0.1, Sodium 4.7, Carbohydrate 5.5, Fiber 0.8, Sugar 2.9, Protein 0.3

CHICKEN ROSSINI

Chicken Rossini image

This was inspired by a local Italian Restaurant. We loved the light sauce and smoked flavor. It was great with a salad and breadsticks. I pounded out the breasts to an even thickness to ensure even cooking.

Provided by Greffete

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 approx. 6 oz ea. boneless skinless chicken breasts
4 slices smoked ham (very thin slice or shaved)
1 medium tomatoes, sliced very thin,enough to cover each chicken breast
8 ounces fresh sliced mushrooms
1 lb spaghetti or 1 lb angel hair pasta, cooked according to box and tossed lightly with olive oil
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1 can low sodium chicken broth
1 -2 tablespoon olive oil, additional needed for tossing with pasta,to taste
garlic powder
black pepper

Steps:

Pre-heat oven to 350 Lightly season chicken with garlic powder and black pepper.
Heat Olive Oil in large skillet on M-High.
Quickly sear chicken and remove from pan.
(reserve) Sauté Mushrooms in skillet until about half cooked add chicken stock.
Spray casserole dish (9x13) with No-stick spray.
Place chicken in casserole dish.
Add a layer of tomato to each chicken breast followed by a layer of ham and a layer of mushrooms, add stock, cover with Foil and bake for 20-30 minutes or until chicken is cooked through (when poked with fork juices run clear!).
Add cheeses to top of each breast and return to oven uncovered.
Bake until cheeses are melted.
Serve chicken on bed of pasta with some of juice from pan.
Some sauted zuccinni squash on the side is really good and can also be used as an edible garnish.
Enjoy!

Nutrition Facts : Calories 741.4, Fat 15.5, SaturatedFat 5, Cholesterol 110.8, Sodium 1013.5, Carbohydrate 89.2, Fiber 4.6, Sugar 3.9, Protein 58.6

SAUCE ROSSINI

Sauce Rossini image

Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound beef stew meat, cut into 2-inch cubes
Kosher salt and freshly ground pepper
1/2 teaspoon crushed black peppercorns
2 shallots, peeled and thinly sliced
1/4 cup dry red wine
1 cup homemade or low-sodium canned beef broth
1/2 cup truffle juice
1 small bunch flat-leaf parsley, stems and leaves separated and reserved

Steps:

In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.

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Pulse strawberries, sugar, and lemon juice in a food processor until mixture is smooth. Strain pulp through a sieve into a large pitcher. DO AHEAD Purée can be made 8 hours ahead. Cover and chill.
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