As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.
For almost 150 years Reno, Nevada, has had an Italian American presence. After arriving in American ports on the West and East Coasts, the immigrants sought out areas of the United States where the climate would be similar to the one they had left behind in Europe. They also desired to move to locations where either a plentiful number of jobs were available or where the land was cheap enough so that they could earn a living from farming or ranching. Northwestern Nevada satisfied all these demands. The dry, mountainous terrain is similar to that of many of the provinces in northern Italy where most of the local Italian families emigrated from and the area featured cheap and fertile land.
Initially, Italians streamed into the area to work on the Transcontinental Railroad. After the completion of the railroad in 1869, Italian immigrants continued to move to the area in significant numbers to work at the local ranches and lumber companies. This trend lasted through the first few decades of the twentieth century.
After arriving in Nevada, Reno’s Italian Americans gradually created distinctive ethnic neighborhoods throughout the valley. Three major Italian areas developed in the region: one in central Sparks along Prater Way, one in north Reno along Washington Street and one along the Truckee River just west of downtown. These districts were conveniently located within easy walking to some of the major employers of local Italian Americans—the Union Pacific freight depot in Sparks and the many Italian-owned shops, restaurants and other small businesses located along Lake Street in downtown Reno.
Each of these neighborhoods featured a particular style of architecture. From the 1910s until the 1940s, Italian immigrants constructed Craftsman-style homes in their Reno neighborhood. These houses distinctively feature shallow sloping roofs, upstairs dormer windows and tapered columns. The immigrants built these wide, low-rising dwellings to take full advantage of the small sizes of their neighborhood lots. While this style of home design is not exclusive to the Italian American community, this particular local immigrant group did make almost exclusive use of this style because of its efficient use of lot space, its simple design and construction and the inexpensive nature of the required building materials.
Today, many Craftsman-style homes remain in all three of the major Italian American neighborhoods and, while not carrying the weight of a full historic district, the city provides guidance and information for homeowners interested in restoring their historic properties. The valuable historic character of this collection of homes and streets, so important to the area’s Italian American community, is now being painstakingly preserved by volunteer residents with the official backing of the City of Reno.
The many small business enterprises run by northern Nevada’s Italian Americans functioned as a major means of achieving financial stability and social mobility among its members. Many local Italians, lacking a formal American education, saw the formation of small shops, restaurants and other enterprises as an accessible path to financial and social success for both themselves and their families. Some of Reno’s most popular businesses, past and present, have been owned and operated by local Italian Americans. The Eldorado Hotel and Casino, the Mizpah Hotel, the Sportsman, First National Bank of Nevada and Pioneer Citizens Bank are a few examples of prominent establishments that were started by local Italians. On a smaller scale, Italian American–owned neighborhood shops such as the Dainty Cake Shop and Pinky’s Market were also staffed mostly by Italian Americans who were either related to or were close friends with the owners. In addition to their influence on Reno’s business community, Italian Americans had an impact on local leisure activities through games and gatherings they did for fun and relaxation. Some of these activities included gardening, wine making, and bocce ball tournaments. (Source: http://www.onlinenevada.org)
Ivano Centemeri, executive chef at Eldorado Hotel Casino’s La Strada restaurant in Reno, has been bringing Italian flavors to area eateries since 1995. Born and raised in Monza, Italy, near Milan, Centemeri came to Reno to share his culture through food. He’s happy that people enjoy learning about his background. Centemeri began his cooking endeavors at just 15 years old. After the required amount of schooling, he enrolled in culinary school to make cooking his career path. In addition to indulging in the cooking process at work and at home, Centemeri works with the owners of Arte Italia to further share his culture with others. The Italian arts and culinary center is devoted to the preservation of historical Italian traditions and heritage. A huge part of any culture is the cuisine, which is why, several times a year, the center hosts chefs from around Italy to demonstrate authentic cooking from their respective regions.
(courtesy of Chef Ivano Centemeri)
Porcini mushrooms have a smooth, meaty texture and woodsy flavor. They are a natural enhancement to a smooth Risotto. Chef Centemeri serves this dish topped with pan seared scallops.
- 3 tablespoons butter
- 1/2 large white onion, finely chopped
- 1 ½ cups Carnaroli or Arborio, an Italian rice
- 3 cups prepared chicken stock
- 2.5 oz dried Porcini mushrooms
- 1 cup Parmigiano-Reggiano cheese, freshly grated
In a saucepan, simmer the Porcini mushrooms in the chicken stock on low for 15 minutes.
Melt 1 tablespoon butter in heavy large saucepan over medium heat.
Add onion. Sauté until translucent, stirring occasionally, about 10 minutes.
Add rice and while stirring, add 1/2 cup broth with the Porcini mushrooms.
When liquid in rice mixture has reduced, add an additional 1/2 cup stock with the Porcini mushrooms, always stirring.
As liquid reduces continue to add stock with Porcini mushrooms 1/2 cup at a time, continually stirring until stock and mushrooms are used, about 20 minutes.
Mixture will be creamy and rice slightly al dente. Add remaining 2 tablespoons of butter, season with salt and pepper to taste.
Fold in 1 cup Parmigiano-Reggiano and serve.
The Roosevelt Dam, the US’s first project under the Federal Reclamation Act, is the tallest masonry dam in the world and is located on the Salt River in Arizona. “I want to recollect the men who built the dam, who made the road to the Roosevelt Dam from Phoenix.” President Theodore Roosevelt spoke these words during his March 18, 1911 dedication at the new dam named after him. It was indeed a diverse community of men, some with families, the President chose to acknowledge that day. One of the unique traits of the American West was just how quickly immigrants from around the world came together to create a new society. The people who hired on to build the dam reflect this trait.
The Roosevelt Dam was designed as a masonry dam that required each block of stone to be precisely cut and shaped. Stonemasons from around the world were sought out and hired for the demanding job. The dam was faced from boulders cut or blasted from the surrounding sandstone cliffs and then bonded with mortar and concrete. The first stone, weighing six tons, was set September 20, 1906 by stonemasons, many of whom were Italian immigrants.
Between the boulders, laborers placed large stones weighing up to ten tons each, carried by the cable ways at night to free the units for mortar hauling during the day. Each stone was lowered into waiting mortar and fitted into place. Workers filled the gaps with small rocks and the vertical spaces with mortar. Although construction was hampered by floods throughout the building process, the Roosevelt Dam was completed by February 1911. Four years later, the reservoir was full and water was released over the spillways.
The Roosevelt Dam was located in a very remote canyon 40 miles from the railroad at Globe and about 60 miles from Phoenix, inflating the cost of freighting supplies and adding to the difficulty of construction. Construction of a road from Mesa, called the Apache Trail, took three years to build. Houses for workers and a few stores were built on a hillside within walking distance of the dam site. The town and the campsite were provided with water, sewer lines, an ice plant, telephones and electricity. Roosevelt had utilities other towns in Arizona wished for but it also went without something every other boom town had. The government forbade the sale of alcohol.
When construction workers first came in 1903, the project was called Tonto Dam or Tonto Basin Dam, after the valley that holds the lake. The dam was built where the river was narrowed to 200 feet as it entered a rugged canyon just below a point called “The Crossing.” Exactly when the town came to be named Roosevelt is not clear. There is evidence that it was first called Newtown. But the Post Office was established January 22, 1904 as “Roosevelt,” and probably by then everyone knew it would be called Theodore Roosevelt Dam, after the president who supported its construction. (Source: Arizona State History)
The Theodore Roosevelt Dam created Roosevelt Lake and it is the largest of four lakes created as part of the project. This lake has some of the best fishing waters in the country. The game fish include large mouth bass, small mouth bass, crappie, carp, channel catfish, flat head catfish, bluegill, buffalo fish and an occasional rainbow trout.
- 4 medium leeks
- 1 cup fish stock or clam juice
- 1/2 cup basil pesto
- 1/2 pint cherry tomatoes, sliced in half
- 4 tablespoons extra-virgin olive oil
- 4 bass fillets, 6 ounces each
- Salt and pepper to taste
For the leeks:
Cut off the root ends. Slice off the white part of the leeks just before the stem turns green. Split the leeks in half lengthwise. Cut into ½ inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Drain well. Reserve.
For the pesto broth:
Bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while the fish is cooking.
Heat the oven to 350 degrees F. Season the bass fillets with salt and pepper. Heat a large, ovenproof saute pan and add the olive oil. When hot, carefully add the fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully turn over the fillets and place the pan in the oven. Cook for 4-5 minutes.
Place 4 equal mounds of leeks in the center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately. (Source: The Arizona Republic)
Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.
Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.
In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.
The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the I Love Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)
The New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)
La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.
As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.
Baked Ziti with Four Cheeses
by CeCe Dove, La Lama Mountain Ovens
- 1 lb. ziti pasta
- 3/4 lb. whole milk ricotta
- 1/4 lb. Italian Fontina cheese, coarsely grated
- 1/4 lb. whole milk Mozzarella, coarsely grated
- 1/4 cup finely grated Parmesan cheese
- 1 quart tomato sauce
- 2 cups Bechamel sauce
- 2 cups cold whole milk
- 1/4 lb. butter
- 4 tablespoons flour
- 1 teaspoon salt
For the Bechamel Sauce
Melt the butter in a medium saucepan – add flour and stir to blend; cook the butter/flour mixture 2 minutes. Add the cold milk all at once and whisk to blend. Add salt. Bring to a simmer, stirring constantly until thickened.
Butter a glass casserole dish, approximately 13 x 9, and set aside.
For the Ziti
Cook the ziti to the al dente stage in a large quantity of boiling salted water.
While the pasta is cooking, warm the tomato sauce and put it into a bowl large enough to hold all ingredients.
When the pasta is cooked, drain well, add to the bowl with the tomato sauce. Add the Bechamel sauce and then add the ricotta, fontina and mozzarella cheeses. Mix vigorously until well combined.
Pour into the buttered casserole, top with the Parmesan cheese and bake 30-35 minutes until bubbly.
Let sit five minutes before serving. (Source:http://www.parshift.com/ovens/home.htm)
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A close-knit Italian-American community has been a strong presence in Albuquerque, New Mexico since the transcontinental railroad first arrived there in 1880. These families established a foundation for the growth and development of a thriving Italian community in New Mexico’s largest city. Alessandro and Pompilio Matteucci, Antonio and Cherubino Domenici, Ettore Franchini and Orseste Bachechi (who is known as the “Father of the Albuquerque Italian Community”) were prominent residents. Colombo Hall, the city’s first Italian-American organization, and the Italmer Club, founded in the late 1930s, are located in the city.
When Mexico ceded New Mexico to the United States in 1846, the Santa Fe Trail linked the United States with its new territory. When the railroad came to Albuquerque, El Camino and the Santa Fe Trail became obsolete.
The railroad brought goods in quantity that freighters had previously hauled by wagons and mule trains. It also brought newcomers. Before the railroad, Albuquerque’s population was largely Hispanic with a sprinkling of Anglos. By 1885, the town counted more than 20 ethnic groups, including African-Americans, Chinese and Italians who were building the line.
With accessible transportation, the town’s economy changed dramatically. Albuquerque became a shipping point for livestock and wool and the lumber industry boomed. In the early 1900s, American Lumber Co. was second only to the railroad as Albuquerque’s largest employer. Its 110-acre complex was built between 1903 and 1905 near Twelfth Street. At its peak it employed 850 men and produced milled lumber, doors and shingles.
Cattle ranching and commerce on the Santa Fe Trail established the Raton area as a trade center. When the railroad roared over the Raton Pass in 1879, the city of Raton was born and its progress became unstoppable. The first coal mines opened that same year, providing additional economic opportunities for Raton.
“Raton” was the choice of the Atchison, Topeka and Santa Fe Railroad’s chief engineer, A.A. Robinson. He fought hard for the shorter route over the steep mountains, avoiding the Cimarron Cutoff. A plentiful water supply and the promise of coal cinched the matter.
A typical Western frontier town, Raton had shootouts in the streets and theater in the opera house. Those who came to live and work in Raton were cattlemen from Missouri and Texas and immigrants from Greece, Italy, the Slavic countries and Asia. Nearby towns followed suit and grew with the railroad.
In 1895 coal was discovered in the area that is now known as Dawson. Then in 1901 the property was sold to the Dawson Fuel Company for $400,000. The Dawson coal mine subsequently opened, a railroad was constructed from Dawson to Tucumcari and the town of Dawson was born. The company worked the mine for several years, before selling the mine and town to the Phelps Dodge Corporation in 1906. Upon purchase, the Phelps Dodge Corporation was determined to transform the town and developed amenities to attract miners. It featured schools, a theater, bowling alley, modern hospital, golf course and even an opera house. Through extensive advertising in areas such as St. Louis, Missouri and similar cities, miners from the U.S. and immigrants from Greece, Italy, China, Ireland and Mexico flooded into the town. (During its height, coal mined in Dawson fueled an area equal to one-sixth of the United States.)
During its operation, Dawson experienced two mine large tragedies, one in 1913 and another in 1923. The first occurred on October 22, 1913, when an incorrectly set dynamite charge resulted in an enormous explosion in Stag Canon Mine No. 2 that sent a tongue of fire one hundred feet out of the tunnel mouth. Rescue efforts were well organized and exhaustive; Phelps Dodge sent a trainload of doctors, nurses and medical supplies from El Paso; and striking miners in Colorado ceased picketing and offered to form rescue teams. But there was little need for anything except caskets. Only a few miners escaped. A total of 263 died in what was declared one of the worst mining disasters in U.S. history.
Almost ten years later, on February 8, 1923, a mine train jumped its track, hit the supporting timbers of the tunnel mouth and ignited coal dust in the mine. Approximately 123 men perished, many of them children of the men who had died in 1913. These miners had been mostly immigrants, who had traveled here from Europe to work. A large percentage had been Italian.
The original church of San Felipe de Neri was started in 1706 under the direction of Fray Manuel Moreno, a Franciscan priest who came to Alburquerque [the spelling was later changed to Albuquerque] with 30 families from Bernalillo in 1704 or 1705. The church was initially named San Francisco Xavier by Don Francisco Cuervo y Valdez, who founded the city of Alburquerque and named it after the Viceroy of New Spain. Jesuit priests from Naples, Italy, came in 1867 at the invitation of Bishop Lamy. The Jesuits oversaw a major facelift to the church and adjacent buildings. In 1878 they built a school for boys on the northwest side of the church. At the same time, the land to the east was enclosed for a playground, stable and corral. Today, the former school building is leased for use as retail shops. (Source: Coal Town – The Life and Times of Dawson, New Mexico”, ©Toby Smith.)
The first Spanish explorers and settlers, beginning in the early 1500’s, brought their European wines grapes with them as they made the sunny, fertile Rio Grande valley their new home. These original grape stocks remain the source of many of New Mexico’s vinters to this day. In the 1580s, Missionary priests were busily producing sacramental wines. By the 19th century, vineyards and wineries dotted the Rio Grande valley from Bernallilo south to the Mexican border. Census data in 1880 identified 3,150 New Mexico acres dedicated to producing 905,000 barrels of wines per year.
European farmers from Italy and France settled in the Corrales valley in the 1860s. Among the Italian families who settled there were the Palladinis, Targhettas and Salces and by the 1880s they were successfully growing several varieties of grapes (up until that time the only type of grape grown in Corrales was the Mission grape). By 1900 Corrales was known for its vineyards and the making of wine, much of it by French and Italian families.
A Few of New Mexico’s Italian Americans
PIETRO VICHI DOMENICI
Pietro Vichi “Pete” Domenici (born May 7, 1932) is an American Republican politician, who served six terms as a United States Senator from New Mexico, from 1973 to 2009, the longest tenure in the state’s history. Domenici was born in Albuquerque, New Mexico, to Italian-American parents. Alda (née Vichi), an illegal immigrant, and Cherubino Domenici, who were both born in Modena, Italy. Growing up, Domenici worked in his father’s grocery business after school. He graduated in 1950 from St. Mary’s High School in Albuquerque. After earning a degree in education at the University of New Mexico in 1954, where he was a member of Sigma Alpha Epsilon fraternity, he pitched for one season for the Albuquerque Dukes, a farm club for the Brooklyn Dodgers. He taught mathematics at Garfield Junior High in Albuquerque. He earned his law degree at the University of Denver’s law school in 1958 and returned to practice law in Albuquerque. In 1966, Domenici successfully ran for a position on the Albuquerque City Commission and in 1968 was elected Commission Chairman. This position was equivalent to that of mayor under the structure of the city government at the time. In 1972, Domenici successfully ran for a position in the U.S. Senate
LOUIS ANDREA SAVIO
Louis Andrea Savio who was born June 22, 1879 in Valperga, Italy. He emigrated to the US from Le Havre, France on December 20, 1901. He married his first wife, Regina, in 1905. In 1910, he operated a saloon in Rockvale, a mining town in Colorado. His passport application shows, he resided only in Rockvale, Colorado and Dawson, New Mexico during his lifetime. He obtained citizenship April 16, 1909 in Canon City, Colorado. His second marriage was on July 6, 1918 to Ernesta. In September, 1918 he was listed as a musician employed by the Phelps Dodge Corporation but his occupation was listed as baker, when he and his wife planned to travel to Italy to visit his mother in 1925. His father, Antonio, was deceased. Mr. Savio was active in supporting the Dawson community. He was the Dawson High School Band Director. He donated a piano and art work to support the high school activities. He always led the 4th of July Parade with his band. He was Treasurer for the Loyal Order of Moose. He also belonged to the Dawson Club and participated in men’s basketball and baseball games. The 1920 census shows him to be Manager of the Bakery Shop. In 1938 he was elected to the Board of Governors of the New Mexico Bakers Association. He was residing in Raton, NM at that time. He died on March 8, 1960.
Shortly after the end of Prohibition in the 1930’s, Romeo Di Lallo, Sr. and his wife, Molly, both Italian immigrants, opened one of the first old-time nightclubs in New Mexico, the “Monterrey Gardens.” Less than two years later all was lost in a fire, so Romeo and Molly had to start all over. In 1938 after Romeo became ill with miner’s lung disease (having worked in New Mexico coal mines for a number of years), Molly opened ROMEO’S BAR on Bridge Street in the South Valley of Albuquerque and that same year their son, Romeo, Jr. was born. Romeo, Sr. passed away in 1946 and in 1947 Molly married a builder named Tony Simballa. One year later Tony built a new and larger facility for ROMEO’S BAR, on Isleta Boulevard in the South Valley. In 1948 their son, Albert Simballa, Jr. was born. In 1952 Molly, Tony, Romeo, Jr. and Al moved to Tijeras in the mountains just east of Albuquerque where they opened MOLLY’S BAR. At TRAILRIDER PIZZA, next door to MOLLY’S, you can enjoy Pizza, Sandwiches and Italian Appetizers. The sign over MOLLY’S front door states, “The Greatest People On Earth Walk Through This Doorway.” Source: The italian Experience: Library of Congress and Center for Southwest Research (UNM)
New Mexico’s Italian Food
Squid Ink Spaghetti with Calamari
Squid-ink noodles are now readily available from many shops. If you cannot find them, you can make your own pasta.
Serves – 4
- 4 medium-sized calamari
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 2 tablespoons or more of extra virgin olive oil
- 1½ oz white wine
- 2 cups peeled tomatoes
- 1 small chili (fresh or dried)
- salt and pepper
- finely chopped parsley
- 1 teaspoon grated lemon zest
- 1 lb squid ink pasta
Clean the calamari and cut the tubes into rings. Cut the tentacles into smaller pieces.
Fry the onion and garlic in the 2 tablespoons of olive oil until translucent. Add the calamari and wine and allow the wine to evaporate. Add the tomatoes, chilli, salt and pepper and cook until the calamari is tender, 30-40 minutes.
Finish with parsley, more oil if needed and the lemon zest.
Cook the pasta in plenty of salted boiling water until al dente. Drain and combine with the sauce.
- 10 flour tortillas, quartered
- 1 lb ground beef or turkey
- 1 teaspoon olive oil
- 1 cup jarred salsa
- 15 ounces tomato sauce
- 2 teaspoons chili powder
- 16 ounces ricotta cheese
- 1 tablespoon dried oregano
- 1/2 teaspoon garlic powder
- 2 eggs, beaten
- 1 1/2 cups shredded mozzarella cheese
Layer half of the tortillas on the bottom of a lightly greased 13×9 baking dish.
Heat oil in a skillet and brown the beef. Drain on paper towels.
In a large bowl, combine ground beef, salsa, tomato sauce, oregano and chili. powder
Layer half of this mixture on the tortillas.
In another bowl, combine ricotta cheese, beaten eggs and garlic powder.
Layer over the meat mixture.
Spread remaining meat mixture on top.
Layer remaining tortilla quarters over the meat mixture.
Sprinkle with mozzarella and bake at 375 degrees F. for 30 minutes.
Enchilada Chicken Parmesan
- 4 boneless skinless chicken breast halves, (about 1/2-inch thick)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup whole wheat pastry flour or all purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cayenne pepper
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 1/2 cups red enchilada sauce, divided
- 1 tablespoon extra virgin olive oil
- 1 cup freshly grated cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- Chopped fresh cilantro, optional
- Chipotle hot sauce
Preheat oven to 450°F.
Pat chicken breast halves dry and season to taste – on both sides – with salt and pepper.
On a large plate, combine the flour, cumin, coriander and cayenne; whisk to combine.
In another bowl, whisk the eggs.
On a third large plate, pour out the breadcrumbs in an even layer.
Spread 1/2 cup enchilada sauce into the bottom of a baking dish large enough to comfortably fit all four chicken breasts.
Lightly dredge one chicken breast half in the flour mixture; tap off excess.
Dip the chicken breast half in the eggs, letting any excess drip off.
Finally, coat the chicken breast half on both sides with the panko bread crumbs, pressing to adhere. Set aside on a clean plate.
Repeat with the remaining chicken breast halves.
Heat olive oil in a large nonstick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides, about 6 minutes total.
Place chicken in the baking dish with the sauce.
Spoon the remaining 1 cup enchilada sauce evenly over the chicken breast halves. Top with both cheeses and bake for 15 minutes, or until the cheese is bubbly and the chicken is cooked through.
Serve topped with cilantro and/or chipotle hot sauce.
Lemon Pudding Cake with Raspberry Sauce
Popular restaurant dessert.
- 4 eggs, separated
- 1 3/4 cups sugar
- 1/4 cup all-purpose flour
- 1 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 4 cups raspberries
- Powdered sugar
Preheat the oven to 325 degrees F.
Beat the egg yolks and 1 cup of the sugar until light. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined.
In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture.
Pour the batter into a greased 9 by 13-inch pan and bake for 30 minutes, or until lightly browned.
Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
To make the raspberry sauce:
Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve.
Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries. Dust with powdered sugar, if desired.
- Milwaukee’s Little Italy (jovinacooksitalian.com)
- The Italians In Texas (jovinacooksitalian.com)
- http://jovinacooksitalian.com/2013/06/14/little-italy-new-orleans-style/Birmingham, Alabama’s “Little Italy” (jovinacooksitalian.com)
- West Virginia’s Little Italy Communities (jovinacooksitalian.com)
- Baltimore’s Little Italy (jovinacooksitalian.com)
- Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
- Philadelphia’s Little Italy (jovinacooksitalian.com)
- Chicago’s Little Italy (jovinacooksitalian.com)
- Cleveland’s Little Italy (jovinacooksitalian.com)
- New England’s “Little Italies” (jovinacooksitalian.com)
- Italian American Neighborhoods – Boston (jovinacooksitalian.com)
- Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- The “Little Italies” of Michigan (jovinacooksitalian.com)
- The Hill” St. Louis’ Little Italy (jovinacooksitalian.com)