Tag: main course
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
Roman-Style Breaded Lamb Chops
Roman-Style Breaded Lamb Chops
Lamb chops are one of my favorite things to eat. Most of the time you’ll see them grilled or pan fried. This Roman-style preparation may be my new favorite. The rib chops are pounded with a mallet so they cook through evenly. They are then dredged in flour, egg wash, and breadcrumbs; fried until crispy.
Equipment
- Meat Mallet
Ingredients
- 8 lamb rib chops
- 1/2 cup flour
- 3 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges for serving
Instructions
- Using a meat mallet, pound the lamb rib chop on both sides. Season with salt and pepper.
- Dredge the lamb chops in flour, egg wash, then breadcrumbs on both sides.
- In a large sauté pan, heat up an 1/8” of olive oil over medium heat. Add in the rib chops; making sure to not overcrowd the pan.
- Fry the chops for 4-5 minutes a side until golden brown and crispy.
- Season the chops with salt and serve with lemon wedges.
Chicken Caesar Salad with Homemade Dressing
Chicken Caesar Salad with Homemade Dressing
The caesar salad was invented by Italian-American immigrant Caesar Cardini at his hotel and restaurant in Tijuana, Mexico in 1924. The salad was prepared table side, and is still to this day. You can find the salad on just about every menu across the world in many variations. To prepare at home takes a little effort, but is well worth the work. This caesar salad is restaurant quality.
Equipment
- food processor
Ingredients
- 1 head romaine lettuce chopped
- parmesan cheese grated
Dressing
- 6 garlic cloves
- 3/4 cup mayonnaise
- 6 tbsp parmesan cheese grated
- 5 anchovy fillets finely chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Croutons
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1/2 baguette cut into cubes
- 2 tbsp parmesan cheese grated
Chicken
- 1 tbsp olive oil
- 8 oz boneless chicken breast diced
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Heat up 1/4 cup of olive oil over medium heat. Sauté the garlic for 2 minutes. Remove the garlic from the pan.
- Add in the cubed baguette.
- Sauté for 10 minutes until the cubes are browned and crispy.
- Toss the croutons with parmesan cheese. Set aside and let cool.
- In the same pan over medium high heat, add 1 tbsp of olive oil. Add in the diced chicken breast. Season with salt and pepper anc sauté for 8-10 minutes until cooked through. Set aside and let cool.
- Blend the dressing ingredients until smooth in a food processor.
- Toss the romaine lettuce with the dressing, then the croutons and chicken breast.
- Serve with more grated parmesan cheese.
