Elegant entertaining made simple

Cooking shouldn’t be a chore; it should be a celebration. To help achieve that, Chef Michael Chiarello has created some new recipes with Progresso broth and panko bread crumbs.

“Any chef knows that the secret to truly great cooking is not any special technique,” says Chiarello. “To create incredible meals, all you need is high quality ingredients.” Starting with a delicious wine is another way to turn any meal into a celebration. Let your evening shine with wines and cook up your own perfect meal with these and all of Michael’s recipes at ProgressoFoods.com. For more wine suggestions visit CavitCollection.com.

Angry Shrimp with Tuscan White Beans

INGREDIENTS

Bean Mixture

1 can (19 oz) cannellini beans, drained, rinsed

2 tablespoons extra-virgin olive oil

3/4 cup chicken broth

1 tablespoon lemon juice

1 tablespoon chopped fresh Italian (flat-leaf) parsley

Coating Mixture

1 cup all-purpose flour

4  1/2 teaspoons California chili powder

1 tablespoon coarse sea salt (gray salt)

1 teaspoon freshly ground black pepper

1 egg

1 cup panko bread crumbs

Shrimp Mixture

16 large uncooked shrimp, peeled (tail shells left on), deveined

1/3 to 1/2 cup extra-virgin olive oil

4 cloves garlic, thinly sliced

1 small serrano chile, thinly sliced

1 cup fresh whole basil leaves

1  1/2 teaspoons grated orange peel

Additional extra-virgin olive oil

DIRECTIONS

1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)

2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.

3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.

4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.

5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.

6. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.

7. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.

4 servings

Wine Pairing:

Riesling

Vibrant with luscious aromas and flavors. Crisp and well-balanced with just a hint of sweetness.

Home-Style Minestrone

INGREDIENTS

1/4 cup extra-virgin olive oil

6 medium cloves garlic, chopped

2 cups finely chopped yellow onions (2 small)

1 cup diced celery (2 medium stalks)

1 cup diced carrots (2 medium)

1 tablespoon finely chopped fresh rosemary or thyme leaves

1 can (15 oz) cannellini beans, drained

1  1/2 cups undrained diced tomatoes (half of a 28-oz can)

4 cups diced green or yellow zucchini (5 small)

1 cup uncooked tubetti pasta or other small tube pasta (4 oz)

2 cartons (32 oz each) reduced- sodium chicken broth

Salt and freshly ground black pepper, if desired

1/2 cup shredded Parmesan cheese

DIRECTIONS

1. In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

2. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.

3. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper.

Serve with cheese.

10 servings (about 1  1/2 cups each)

Wine Pairing:

Cabernet Sauvignon

A polished, rich and complex Cabernet. Medium-bodied with well-delineated fruit, smooth tannins and a clean, graceful finish.

Turkey Polpettone

INGREDIENTS

Patties

1 lb ground turkey

1/2 cup Italian style bread crumbs

2 tablespoons thinly sliced green onions

1 egg yolk

2 teaspoons chopped fresh sage leaves

1  1/2 teaspoons finely grated lemon peel

1/2 teaspoon Worcestershire sauce

1 teaspoon sea salt, preferably gray salt

Freshly ground black pepper

2 oz whole-milk mozzarella cheese, cut into 4 equal pieces

Coating

1/2 cup all-purpose flour seasoned with salt and pepper

1 cup Progresso panko bread crumbs

1 egg

Olive oil for frying

DIRECTIONS

1. Heat oven to 350°F. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness.

2. On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties.

3. Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1  1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.

Serve patties with Radicchio Salad, if desired. Visit Progressofoods.com for the Radicchio Salad recipe.

4 servings

Wine Pairing:

Pinot Noir or Merlot

Silky smooth with well-defined fruit aromas and flavors redolent of red berries and cherry. America’s #1 Pinot Noir.*

A lush, supple Merlot with seamless texture and balance. Beguiling aromas and flavors of red fruit with accents of herbs.

*Nielsen 52 weeks ending 4-5-08 FDL

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