Elegant entertaining made simple
Celebrate great taste during Italian Heritage Month this October with these sumptuous recipes from Chef Michael Chiarello. High-quality ingredients are the stars of classic Italian cuisine, so before you start dicing and sautéing, enjoy the first step in great cooking: going to the market.
To make elegant entertaining simple, Michael suggests stocking your pantry with a few dependable staples. “Fill your kitchen with the best ingredients like tomatoes, canned at the peak of freshness, fine cheese and a few bottles of approachable, food-friendly wines and you will be able to create a meal in no time at all that will bring down the house.”
For more recipes and wine pairing ideas, visit www.progressofoods.com and www.sargento.com.
Parmesan Herb-Crusted Turkey Scaloppini
Serves 4
For Turkey:
1 boneless skinless turkey breast (1 1/2 lb)
Dash coarse sea salt (gray salt)
Dash freshly ground black pepper
1 1/2 cups Italian style Panko bread crumbs or Italian style bread crumbs
3/4 cup shredded Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon coarse sea salt (gray salt)
Dash freshly ground pepper
1 tablespoon olive oil
1/2 cup unbleached all-purpose flour
2 eggs
Olive oil for frying
For Arugula Salad:
About 8 cups arugula (4 oz)
Extra-virgin olive oil
Fresh lemon juice
Shredded Parmesan cheese
1 lemon, quartered
Cut turkey breast diagonally into 1/2 -inch-thick slices.
Between sheets of plastic wrap, pound turkey to 1/8 -inch thickness with meat mallet or rolling pin.
Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers.
In small bowl, mix bread crumbs, Parmesan cheese, parsley, 1 teaspoon salt and dash pepper. Add 1 tablespoon olive oil; work with fingers to moisten crumbs lightly. Spread mixture on dinner plate. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs slightly with fork.
Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry.
Heat 12-inch skillet over high heat. Add ¼ -inch olive oil for frying; heat to almost smoking.
Add as many turkey slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Turn slices; cook about 30 seconds longer.
With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with remaining turkey slices.
Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust seasoning.
Divide turkey evenly among dinner plates, placing in center of plate. Mound salad evenly on top of turkey.
Sprinkle Parmesan cheese on top of each salad. Garnish plate with lemon quarter. Serve immediately.
Chardonnay
Tasting Note: Chardonnay is typically a fantastic food wine with a well-balanced character. Its acidity balances out the olive oil used to sauté the scaloppini, yet it won’t overpower the turkey.
Southern Italian Ratatouilli
8 side-dish servings
7 tablespoons extra-virgin olive oil
3 cups sliced fresh wild or domestic mushrooms ( 1/4 -inch thick)
1 cup thinly sliced leeks (white portions only)
Coarse sea salt (gray salt)
Freshly ground pepper
2 tablespoons plus 2 teaspoons finely chopped garlic
6 teaspoons finely chopped fresh thyme
1/2 cup finely chopped ( 1/4 inch) red bell pepper
3 cups finely chopped ( 1/4 inch) zucchini (about 1/2 lb)
3 cups finely chopped ( 1/4 inch) yellow summer (crookneck) squash (about 1/2 lb)
1 can (28 oz) diced tomatoes, undrained
2 cups loosely packed baby spinach, cut into 1/4 inch strips
1/4 cup coarsely chopped fresh basil
1/4 cup shredded Parmesan cheese
In 12-inch skillet, heat 4 tablespoons oil over medium-high heat. Add mushrooms; cook without stirring about 1 minute or until brown on one side.
Turn mushrooms; cook 1 or 2 minutes longer or until browned. Reduce heat to medium. Add leeks; sprinkle with salt and pepper.
Cook about 2 minutes or until leeks are soft but not brown. Add 2 tablespoons garlic; cook 1 minute longer. Stir in 2 teaspoons thyme. Scrape vegetables into large bowl. Rinse skillet (scrub if anything is stuck and burned).
In same skillet, heat another 2 tablespoons oil over medium-high heat. Add bell pepper; cook about 1 minute. Add zucchini and yellow summer squash; cook about 2 minutes or until translucent and water is released. Stir in remaining 4 teaspoons thyme. Sprinkle with salt and pepper. Spread vegetables in bowl with mushrooms to cool quickly and retain color.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add remaining 2 teaspoons garlic; cook just until lightly colored. Stir in tomatoes. Sprinkle with salt and pepper. Heat to boiling. Reduce heat; simmer about 5 minutes or until mixture thickens.
Add spinach; toss until wilted. Pour mixture into bowl with other vegetables; stir until cooled slightly. Add basil and cheese; toss until well mixed. Serve warm or at room temperature.
Sauvignon Blanc
Tasting Note: Sauvignon Blanc tends to be bright and fresh with a touch of classic herbal notes. Its clean finish is a great match for this recipe’s medley of vegetable flavors and basil and garlic accents.
Mozzarella-Stuffed Portabellas
Serves 6
6 large fresh portabella mushrooms, stems and gills removed
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic Vinegar
Dash coarse sea salt (gray salt)
Dash freshly ground black pepper
3/4 cup Italian style Panko bread crumbs or Italian style bread crumbs
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1 1/2 cups shredded whole milk Mozzarella cheese
Heat oven to 425°F. In medium bowl, toss mushroom caps, 2 tablespoons oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased cookie sheet. Bake about 10 minutes or until soft. Cool completely.
Meanwhile, mix bread crumbs, Parmesan cheese, parsley, basil and remaining 2 tablespoons oil.
Divide mozzarella cheese evenly among mushroom caps. Spoon bread crumb mixture evenly over cheese.
Roast 7 to 10 minutes longer or until mozzarella cheese is melted and bread crumb mixture is golden brown. Serve hot with marinara sauce or other tomato sauce.
Merlot
Tasting Note: A supple merlot with a smooth fruit-forward drinkability will enhance the flavors of this recipe.
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