I recently read the article, “Parmigiana Dishes to Warm Weary Souls” in the New York Times that got me to thinking about how many different kinds of Parmigiana exists in our cuisine.
Parmigiana or parmesan, also parmigiana di melanzane or melanzane alla parmigiana is an Italian dish made with a fried, sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is unclear; it is claimed by both the Southern regions of Campania and Sicily and by the Northern province of Parma.
While the true meaning of the word Parmigiana is “in the style of Parma,” the term often gets confused with the cheese that we know—Parmigiano-Reggiano; however, there is no correlation. Though Eggplant Parmesan began in Italy—Northern or Southern—this dish is not commonly found in current Italian cuisine; the concept of Parmigiana, in this sense (breaded veggies or protein baked with layers of cheese and sauce), is considered more of an Italian American classic. But Eggplant Parmesan was just the beginning for the U.S. Since its first appearance “parms” have shown up on every menu, involving such ingredients as: chicken breasts, veal cutlets, zucchini and even, pork.
The dish consists of sliced ingredients, pan-fried in oil, layered with tomato sauce and cheese and baked in an oven. In some versions, the sliced filling is first dipped in beaten eggs and dredged in flour or bread crumbs before frying. Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella, or a combination of these.
Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration. In the United States and Canada, veal parmigiana or chicken parmigiana is often served as an entrée and, sometimes, is served as a submarine sandwich. It is also popular with a side of or on top of pasta. Diced onions or green bell peppers are sometimes added. The veal dish is known in Italian as Cotolette alla Bolognese.
Veal or chicken parmigiana is a common dish in Australia and Argentina and in both countries often served with a side of chips or a salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. This dish is often referred to as a parmy or parma. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a súper milanesa or suprema napolitana. The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. A similar dish, the parmo, which uses either pork or chicken, is found in England.
To make any “parm” dish well, you need a good marinara sauce. I have included the recipe in this post along with some of my family’s favorite parm dishes.
Homemade Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 (28-ounce) can Italian Crushed Tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup Italian flat-leaf parsley, chopped
- Salt and pepper to taste
- 3 large basil leaves
Directions
In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Makes about 3 1/2 cups of sauce.
Eggplant Parmesan
This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
First Stage
I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.
For each one pound of eggplant, you will need:
- 1 pound eggplant, peeled
- 1/2 to 3/4 cup egg substitute (such as Egg Beaters) or egg whites
- 1 cup Italian style bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano
Directions
Preheat oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag. Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.
Second Stage
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
- 2 ½ cups Marinara sauce (see recipe above)
- 1-8 ounce package shredded mozzarella cheese
- 1 package of breaded and baked eggplant
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Chicken or Veal or Fish Parmigiana
Ingredients
- 2 cups plain bread crumbs
- 3 tablespoons fresh flat-leaf parsley, minced
- 1/2 cup grated Parmigiano-Reggiano
- Salt and pepper to taste
- 1 cup all-purpose flour
- 4 eggs, beaten lightly or egg whites or egg substitute
- 2 chicken breasts, halved or about 1 pound veal cutlets or firm white fish fillets
- 1/4 cup olive oil
- 2 cups Homemade Marinara, recipe above
- 1/2 cup grated Parmigiano-Reggiano
- 4-8 slices of mozzarella cheese
Directions
Combine bread crumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano, a pinch of salt and pepper to taste. Place bread crumb mixture, flour and eggs in three separate dishes. First, dredge chicken breast halves (or veal/fish cutlets) in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, making sure to let any excess drip off. Finally, dredge in breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.
Heat olive oil in a large skillet on medium-high heat. Fry chicken or veal until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from hot oil and onto a baking sheet lined with paper towels.
To bake, preheat oven to 375˚F. Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange a layer of breaded cutlets on top of the sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with Parmigiano. Place 1 to 2 slices of mozzarella on each cutlet.
Cover dish with foil and bake, 15 to 20 minutes, or until bubbling. Uncover, then bake to fully melt cheese for another 5 minutes.
Serves 4
Shrimp Parmigiana
For 2 servings you will need the following:
Ingredients
- 12 large shrimp (16-20 per pound), peeled and deveined
- Salt and pepper to taste
- 1/4 cup egg substitute
- 1/3 cup Italian Style Panko Bread Crumbs
- 1/2 cup grated Parmigiano-Reggiano
- Olive oil cooking spray
- 1 tablespoon olive oil
- 1 cup homemade marinara sauce, warmed
- 1 cup (4 oz) shredded mozzarella cheese
Directions
Preheat oven to 450°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray.
Place the egg beaters in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg beaters to coat and then into the breadcrumb mixture. Place in the baking dish.
The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
Drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.
Meatball Parmesan Subs
These are especially popular with children for a birthday party.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/4 lbs lean ground beef or turkey
- 1/4 cup dried Italian-style bread crumbs
- 1 egg or 1/4 cup refrigerated egg substitute
- 1/2 teaspoon salt
- 1/4 bunch of parsley leaves, finely chopped
- 1 recipe Marinara sauce, recipe above
- 12 small hoagie buns or firm hot dog rolls, split and warmed
- 12 slices (one ounce each) mozzarella cheese, cut in half
Directions
Heat the oil in a small frying pan over a medium heat. Add the onion and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, pour into a bowl and cool to room temperature.
Once the onion mixture has cooled, add the beef or turkey, bread crumbs, egg, salt and parsley and mix thoroughly. Using wet hands, shape tablespoons of the meatball mixture into 1 ½ inch balls and then transfer to a baking pan sprayed with olive oil cooking spray.
Preheat the oven to 400 degree F. Bake the meatballs in the oven for 20 minutes, until cooked through and golden brown. Turn over halfway through baking.
Add the baked meatballs to the marinara sauce and heat.
To make the sandwiches:
Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place a slice of mozzarella, cut in half, over the meatballs. Spread a little more sauce over the meatballs, then fold the tops of the rolls over and serve.
The sandwiches can be assembled and wrapped individually in foil. Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes before serving.
Cauliflower Parmesan
The New York Times article contained a recipe for Cauliflower Parmesan and it inspired me to create this healthy version. I made this dish over the Christmas holidays for family and they loved it.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 1/2 cups homemade marinara sauce, recipe above
- 1 head of fresh cauliflower, cut into florets
- Cooking spray
- 1 cup Italian flavored bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1 ½ cups shredded mozzarella cheese
Directions
Heat a large, deep oven proof skillet over medium-high heat. Add oil to the pan and heat. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in sauce and cauliflower and cook until cauliflower is just tender.
Preheat the broiler
Mix the bread crumbs with the Parmigiano cheese. Sprinkle the mixture evenly over the cauliflower. Sprinkle the mozzarella cheese over the bread crumbs and broil until the cheese melts..
Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable and sustainable resource. I live in the heart of shrimp country on the coast of the Gulf of Mexico. We are able to purchase wild-caught shrimp year round. However, not all shrimp is sustainable and there is a big taste difference in the shrimp you buy frozen from the supermarket and US wild-caught shrimp. Most likely the shrimp you bought at the supermarket or the shrimp dish you ordered at a restaurant was not from the sea.
Ninety percent of the shrimp eaten by Americans is imported from countries such as Thailand, India and Ecuador, where industrial shrimp farms are harming the environment and coastal communities, and producing unhealthy, flavorless shrimp. Unlike imported shrimp, US wild-caught shrimp, are unlikely to contain the chemicals that are used heavily on many foreign shrimp farms. The impact on the environment from shrimping in the United States is far less significant than those of many foreign shrimp farms. Most US shrimp spawn offshore in deep water from early spring through early fall and grow very quickly. Additionally, choosing shrimp from the Gulf, the Carolinas, Maine or Oregon supports the economic well-being of U.S. coastal communities.
There are four species of wild-caught shrimp commercially harvested in the Gulf of Mexico and the South Atlantic waters. Shrimp species are categorized by shell color: pink, white, brown, and royal red. The majority of the shrimp harvested in my area are the pink species.The meat is white with pink skin tones, firm texture and mild flavor.
Wild-caught white shrimp has a sweet taste and firm, almost “crunchy” meat which makes it a favorite of local chefs to use in a variety of recipes. They are harvested primarily in the fall from October through December. With a lifespan of up to 24 months, they can grow as large as eight inches.
Florida brown shrimp are harvested year round in both the Atlantic and Gulf waters with the highest yields June through August. Brown shrimp are named for their reddish brown shells and have a firmer texture than other varieties due to a higher iodine content. They can grow as large as nine inches long and have a maximum life span of 18 months.
Florida royal reds with their deep red color and soft, delicate texture have a unique taste that you won’t find in any other shrimp. Royal Reds are frozen onboard the ships and contain more salt than other shrimp so do not add salt to the water when cooking. Royal red shrimp are harvested in the deep Atlantic waters off the coast of St. Augustine with peak season in late summer through fall.
Gulf Shrimp Boats
HOW MUCH TO BUY
- Raw, headless and unpeeled shrimp: 1/3 pound per serving.
- Peeled and deveined shrimp: 1/6 pound per serving
- Two pounds of raw, headless, unpeeled shrimp will yield 1 pound of cooked peeled and deveined shrimp.
- Shrimp are sized and sold by count (number of shrimp per pound) either whole or headless. For example, headless shrimp of 16-20 count means there are 16 to 20 headless shrimp per pound. Counts for headless shrimp range from under 10 (the largest shrimp) to 300-500 (the smallest.
- Store shrimp in the coldest part of your refrigerator at 32 degrees F and use within two days, or freeze at 0 degrees F for up to six months.
- Remember to purchase seafood last and keep it cold during the trip home.
Some of My Favorite Shrimp Recipes
Appetizers
Shrimp with Garlic and Bread Crumbs
- 1 cup Progresso Italian Panko Crumbs
- 1/3 cup very finely chopped flat-leaf parsley
- 4 large garlic cloves, finely chopped
- 1 lemon, zest and juice
- big pinch of crushed red pepper
- Salt and freshly ground black pepper
- 3-4 tablespoons olive oil
- 1 1/2 pounds large shrimp, peeled and deveined
- Lemon wedges
1. Preheat the oven to 450°F. Lightly oil a large baking pan.
2. In a bowl, combine the panko crumbs, parsley, garlic, red pepper, lemon juice and zest. Add 2-3 tablespoons oil, just enough to moisten the crumbs.
3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Sprinkle with salt and pepper. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.
Grilled Garlic Tomato Shrimp
- 1 1/2 pounds jumbo shrimp (16 to 20 per pound), shelled and deveined, with tails left intact
- 4 sun-dried tomatoes packed in oil, drained and patted dry, chopped fine
- 3 large cloves garlic, minced
- 3 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh basil leaves
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Salsa Verde, recipe below
Mince together the tomatoes, garlic, parsley and basil. Turn into a medium bowl and stir in the hot pepper and olive oil. Toss shrimp with the tomato mixture. Keep cold in the refrigerator.
Sprinkle the shrimp with salt and pepper. Cook the shrimp on a lightly oiled, medium-hot grill, about 2 to 3 minutes per side, or until pink and just firm. Serve with Salsa Verde.
Salsa Verde
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 clove garlic
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- ¼ cup olive oil
- ¼ cup low sodium chicken broth
Put the parsley, capers, the garlic clove, the lemon juice, anchovy paste, mustard, salt, and pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the oil and chicken broth in a thin stream to make a slightly coarse puree.
Main Dishes
How to Butterfly Shrimp for Stuffing
1. Use a sharp paring knife to cut along (but not through) the vein line, then open up the shrimp like a book
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2. Using the tip of the paring knife, cut a 1-inch opening through the center of the shrimp.
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3. After the shrimp have been butterflied and the opening has been cut, flip the shrimp over when placing in the baking dish, so that they will curl around the stuffing.
4. Divide the stuffing among the shrimp, firmly pressing the stuffing into the opening and to the edges of the shrimp.
Crab Stuffed Shrimp
Preheat the oven to 350 degrees F.
• 1/2 cup egg substitute
• 1 cup Progresso Italian bread crumbs
• 2 tablespoons light or low fat mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon oregano
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 pound lump crabmeat
• 1 pound large shrimp
• 1/4 cup Parmesan cheese
Lemon wedges
Peel shrimp, leaving tails on; devein and butterfly shrimp according to the directions above.
Place shrimp in a baking dish coated with cooking spray with the tail pointing up and the shrimp curved into a circle. (Fan the tail out for handle)
Mix first 7 ingredients and gently fold into crab meat. Place a spoonful of crab meat mixture on top of the circle. Top with fresh parmesan and place baking dish in 350 degree F. oven for 15 minutes. Serve with lemon wedges.
Stuffed Shrimp Oreganata
- 1 pound large shrimp (16-20 per pound)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1/4 cup dry white wine
- 2 cups of fresh bread crumbs
- (made from Italian bread, crusts removed and processed into crumbs)
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Preheat oven to 375°F. Peel and devein the shrimp, leaving the tail intact. To butterfly them, follow the directions above. Line a baking pan with aluminum foil or parchment paper, spray with nonstick spray and arrange the shrimp in a single layer.
Heat the butter and the olive oil over medium heat. Add garlic and sauté until fragrant, soft and just beginning to turn golden – do not brown. Add the wine and cook for 2 minutes. Remove from the heat, add the breadcrumbs, Parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
Serves 4
Shrimp Parmigiana
You will need the following amounts for 2 servings. Recipe is easily doubled or tripled.
- 12 large shrimp (16-20 per pound), peeled and deveined
- salt and pepper to taste
- 1/4 cup egg substitute
- 1/3 cup Progresso Italian Style Panko Bread Crumbs
- Olive oil cooking spray
- 1 tablespoon olive oil
- 3/4 cup homemade marinara sauce, warmed, see post http://jovinacooksitalian.com/2012/04/19/hello-world/
- 3/4 cup shredded part skim mozzarella cheese
Directions:
Preheat oven to 450°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray.
Place the egg substitute in a shallow bowl, and the Panko breadcrumbs in another.
Shrimp in Egg Bath.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put shrimp in the bowl with the egg substitute to coat and then into the breadcrumbs. Place in the baking dish.
Breading Shrimp with Panko
The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
Shrimp Ready to be Baked
Drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 12 minutes.
Shrimp after Baking in the Oven
Pour sauce evenly over shrimp and then sprinkle with shredded mozzarella cheese.
Shrimp with sauce and cheese ready to return to the oven.
Return to the oven and heat just until cheese melts about 3-4 minutes.
Shrimp after Cheese has Melted
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Shrimp Parmigiana served with Spaghetti
Shrimp Fra Diavolo with Spaghetti
In Italy the phrase “alla fra diavolo”, which means “in Brother Devil’s style,” refers to a dish in which chicken is sprinkled heavily with black pepper and then grilled. In America, lobster fra diavolo became a popular restaurant dish in the 1930s—it was unknown in Italy, where they do not have American lobsters. The reference to “brother Devil” refers both to the red color of the lobster and the tomato sauce and to the hot bite provided by the chile pepper, which suggests that this sauce might have originated with Abruzzese cooks who came to this country. Abruzzo is renowned for its hearty and spicy dishes that use hot red peppers, called diavolini (little devils) that grow well in that region of Italy. Crushed red chile peppers give this sauce a better flavor than cayenne pepper but you may need to adjust the amount based on your tolerance for hot peppers. I choose to make this dish with shrimp instead of lobster.
Sauce:
2 (28-ounce) containers Pomi chopped tomatoes
2 tablespoons olive oil
2 bay leaves
4 garlic cloves, peeled and finely chopped
2 medium onions, finely chopped
2 medium carrots, finely chopped
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
¼ teaspoon kosher or sea salt, taste
1/2 teaspoon freshly ground black pepper
Shrimp:
1 to 1 1/2 teaspoons crushed red pepper
1 pound medium shrimp, peeled and deveined
8 fresh basil leaves, torn into quarters
1 lb.spaghetti
In a Dutch oven heat the olive oil over medium heat and add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute, then add the onions, carrots, and oregano. Cook the vegetables until they are soft, about 10 minutes. Stir occasionally to prevent them from scorching.
Add the tomatoes, the tomato paste, salt and pepper, and clam juice. Bring to a boil. Lower the heat, and simmer, partially covered until the sauce thickens, about 1 to 1 ½ hours, stirring occasionally so it doesn’t stick. Remove bay leaves.
Cook spaghetti according to package instructions.
Stir crushed red pepper into sauce and lay the shrimp in the sauce, increase the heat to medium, and simmer until the shrimp turn pink, 4 to 6 minutes. Adjust the seasonings, add basil and serve over spaghetti.
Related articles
- Shrimp Recipes: 13 Easy Ways To Cook Shrimp (huffingtonpost.com)
- Free the Shrimps (foryourowngood.org)
- Garlic Shrimp Pasta with Broccoli (thegoodcookermom.wordpress.com)
- Shrimp. Italian Style (sweetpaprika.wordpress.com)
- Stuffed Shrimp (spoonfeast.com)
- http://www.montereybayaquarium.org/cr/seafoodwatch.aspx
Roasted Chicken
Most of the chicken recipes we associate with Italian cuisine were really developed in the United States by the Italian immigrants. When chicken is eaten in Italy, it is a simple preparation ,usually browned in olive oil and flavored with olives or lemon and garlic. Additionally, the meat is probably pheasant, squab or rabbit and not chicken. Some of the most well know dishes in America are Chicken Parmigiana, Chicken Marsala, Chicken Cacciatore and Chicken Tetrazzini. These dishes have been on Italian restaurant menus for years and cooked in many homes across the world, but they are high calorie dishes.
Chicken (or Veal) Parmigiana or also known as Chicken Parmesan is made by dipping a chicken breast in a mixture of beaten eggs and bread crumbs, shallow-fried and topped with a tomato sauce and mozzarella. It is then usually baked until the cheese is melted.
Chicken Cacciatore
Chicken Marsala
Chicken Parmesan
Chicken Marsala is a traditional Italian dish that starts with boneless chicken breasts that are coated, usually with flour. The sauce is made of butter, olive oil, mushrooms, Marsala wine, and sherry. Salt, pepper and oregano season the dish. Some chicken Marsala recipes also include capers and lemon juice.
Chicken Cacciatore ( means “hunter’s style) and is a country-style dish where a whole chicken is cut up and browned in olive oil, then braised in a light tomato sauce with vegetables.
Chicken Tetrazzini is a dish made with mushrooms, cream, parmesan cheese, eggs, onion, pepper, salt, milk, sherry and cooked spaghetti. The dish is said to have been named for the Italian opera singer Luisa Tetrazzini (1871-1941), called “The Florentine Nightingale.” She was extremely popular in the United States and was a star of the San Francisco Opera. She also was a long-time resident of San Francisco. It was a culinary tradition to name new dishes after personalities of the day, and Chefs of the 19th century use to flatter great prima donnas, like Luisa Tetrazzini, making them the inspiration for their creative efforts and then naming dishes for them.
This dish is also a great example of a high calorie entree. Let me cite for you the recipe from the Italian Inn in Tulsa, Ok.
I should tell you that one serving equals 1664 calories and 92.7 g of fat, before you go ahead and make this dish.
Chicken Tetrazzini
Ingredients
- 3 1/2-4 1/2 lbs chicken, cooked
Chicken Tetrazzini
- 2 sweet red peppers, peeled
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- salt & freshly ground black pepper
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons dry white wine
- 1 lb spaghetti
- 1 cup breadcrumbs
- 1 cup Parmesan cheese
- 1/2 cup sliced almonds
Directions
- Remove the meat from the chicken, discard bones and skin and cut chicken into bite size pieces.
- Cut the peppers into dice.
- Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
- Add the cream, and season with the salt, pepper, Tabasco and wine.
- Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
- Cover the top with the breadcrumbs, Parmesan cheese and almonds.
- Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling. Serves 4.
Chicken Scarpariello
Ingredients
- 1 ½ cups vegetable oil
- 1 lb sausage, a combination of hot and sweet, cut into bite-size pieces
- 2- 2 ½ pound chickens, cut into 12 small pieces, bone in
- 2 large bell peppers, red, green or yellow, cored, seeded and cut, lengthwise into ¼ inch strips
- 1 large yellow onion, cut, lengthwise, into ¼ inch slices
- 1 teaspoon minced garlic
- ½ cup chicken broth
- ½ cup dry white wine
- ½ cup vinegar hot cherry peppers
- ½ cup vinegar sweet bell peppers
- ½ cup of vinegar from vinegar sweet bell peppers
- ½ teaspoon dried oregano
- salt & pepper to taste
Heat oil in a large, deep sauté pan over medium-high heat. Sauté sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Reheat oil so that it is hot but not smoking, pat chicken dry, and sauté chicken for about 15 minutes or until it is almost cooked through.
Stir in bell peppers, onion, and garlic and sauté for 5 minutes or until vegetables are soft and beginning to brown. Drain off all excess oil. Return sausage to pan.
Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil. Stir in hot and sweet vinegar peppers, vinegar, oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly for about 10 minutes or until flavors have combined and sauce has reduced. Remove from heat and serve.
serves 6
Baked Chicken, Sausage, Potatoes and Peppers
I really didn’t care for the flavor of the vinegar peppers in the recipe above and the recipe calls for a lot of oil in its preparation. I did like the idea of roasting chicken, potatoes and peppers for an entree and I worked on making a healthy dish with these ingredients.
Ingredients
- 1 tablespoon olive oil
- Salt and Pepper
- 1 whole 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
- 1 pound package Italian pork or chicken sausage each link diagonally cut into fourths
- 2 garlic cloves, minced
- Juice from 2 lemons (about 4 tablespoons)
- 2 teaspoons dried oregano
- 4 medium baking potatoes, cut in fourths
- 2 green and 2 red bell peppers, cut into one inch strips
- 1 large sweet onion, cut into eighths
Turn chicken pieces and bake 15 minutes
Squeeze lemon over chicken, place the lemon skins in the roasting dish with the chicken and sprinkle chicken with minced garlic and oregano.
Cover pan with foil and bake 1 hour, turning the ingredients after 30 minutes.
Serves 6-8 and you do not need to add anything else to this menu.
Related articles
- Chicken Tetrazzini Recipe for a Healthy Heart (moulsinc.com)
- Chicken Parmigiana (sylviacancook.wordpress.com)
- Crispy Lemony Chicken Roasted with Potatoes.. (oforchristsakes.wordpress.com)
- Eat2Gather “Meals 4 Sharing” Friday & The Pioneer Woman Cooks! (marysnest.com)
