Blog - Proud Italian Cook

Sombrero Shaped Pasta Multi Colored and Stuffed

March 8, 2019 by Marie 12 Comments

Sometimes you just want to switch it up and try something different, that was the case with these sombreroni, they’re a sombrero shaped, multi colored pasta that I discovered while wandering into a specialty pasta shop, something I have never attempted to make.

As soon as I picked up the bag I knew I was buying it, true artisan quality, made in Puglia Italy and the rainbow colors are made from all natural ingredients like beetroot, paprika, spinach and tumeric.

Basically you treat these just like ravioli, you can stuff the hats with your favorite fillings, the round disks will then be placed on the bottom to seal everything inside.

Both the hats and disks get boiled together for only 4 minutes, then scooped out gently, drained and rinsed with cold water to stop the cooking.

Place the drained pasta onto a clean kitchen towel, let them dry a bit and then they’re ready to stuff. I used ricotta, basil, parsley, pecorino, mozzarella and an egg for my filling, but the possibilities are endless, just use your favorite ravioli filling.

You’re going to flip the hat over, pointy tip side down and stuff it to the top with your filling, then place the round disk on the bottom to seal it up, then flip it over gently and place it right side up into your baking dish with some sauce to cover the bottom.

I used a marinara sauce and mixed in a little cream for a tomato cream version but plain marinara or even a white bechamel would work just as well.

At this point when your baking dish is filled it’s time to cover it completely with foil and place into a preheated 350 degree F oven for 30 to 40 minutes.

You might want to pull it out after 25 minutes and add a little sauce on the tips of the hats to help soften it. Other than that that’s all there is to it!

Serve them in a little pool of sauce, drizzle a little on the cooked hats and add a sprinkling of grated cheese all over.

I’m happy to say that they kept their shape, the color was still vibrant and didn’t fade and not a bit of the filling seeped out!

A fun presentation when you want to change it up a bit and wow your guests, they’re so delicious and unique.

I hope you seek them out and put your own special twist on them!

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Chicken Saltimbocca

February 28, 2019 by Marie 9 Comments

Chicken saltimbocca is a restaurant quality meal that’s super easy to make at home with just a few ingredients to pull together. It’s quick enough for a busy weekday dinner or fancy enough to serve up for a dinner party.

There are many variations of this dish, you can use veal, chicken and even pork, but basically the protein that you choose is smothered with fresh sage leaves and then wrapped with thin slices of prosciutto. No wonder saltimbocca means to ” jump in your mouth” because that’s exactly what you’ll want to do when you prepare this!

I like using chicken tenders, they’re the perfect size, all you have to do is pound them down a little thinner with a meat mallet, so I would recommend using them instead of a whole chicken breast that you would have to cut down and slice.

Some versions say to dredge the chicken into flour first, that step is not necessary at all, I never dredge it in flour I think it takes away from the texture of the chicken and the rich flavors of the sauce.

Speaking of sauce it’s a combination of garlic, deglazed white wine, lemon juice, zest, and chicken broth and butter to gloss it up and thicken it, when all of this gets reduced down magic happens!

Chicken saltimbocca is wonderful with a side of your favorite greens, broccoli, asparagus, potatoes, a salad, risotto or whatever your heart desires. I was lucky to find these pencil thin asparagus which I threw into my sauce for a couple of minutes to tender up and I also made a side of mashed cauliflower.

It turned out to be the perfect midweek dinner and the leftovers were just as good the next day!

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5.0 from 3 reviews

Chicken Saltimbocca

Author: Marie

Ingredients

chicken tenders, pounded gently with a meat mallet to get get a little flatter
prosciutto, I like to slice each piece in half lengthwise
a bunch of fresh sage leaves
white wine
garlic, 3 cloves grated finely with a microplane
zest of 1 lemon
juice of 1 lemon
a cup or so of chicken broth
unsalted butter

Instructions

Take your chicken and pepper each side, if you want to salt them do it sparingly because the prosciutto is salty enough.
Lay one large or 2 small sage leaves on each chicken tender, take your meat mallet and tap it onto the chicken so it sticks.
Wrap a slice of prosciutto around the tender covering the sage leaves but it's ok to have them peaking out. You might have to use one or two slices depending on how big your tenders are.
When all the tenders are wrapped, put a knob of butter into a skillet and when the butter starts to bubble add the wrapped tenders sage side down first for about 3 minutes, the prosciutto will shrink and crisp up and hold that sage together on the chicken securely.
Cook for a few minutes on that side then flip and brown the other side for another few minutes, be careful not to burn you want them golden brown.
Remove chicken tenders and set aside under foil.
In the same skillet add your garlic and cook until golden then deglaze with a good splash of white wine and let the alcohol cook down.
Add the juice of 1 lemon and all the zest and a cup or so of chicken broth, let it reduce on a low flame then add in a good 2 tablespoons of butter to help the sauce thicken and get glossy, and I always add extra sage leaves for flavor infusion.
Place the chicken back into the sauce and let it finish cooking and the sauce reducing. You never want to cover the chicken completely with sauce it should only be half way up the sides of the chicken and when it reduces it will be just enough to spoon over each tender and have exceptional rich flavor.
Serve with your favorite side!

9 Comments Filed Under: Poultry Tagged: chicken saltimbocca, sage prosciutto, saltimbocca

Blackened Shrimp with Citrus Salad

February 21, 2019 by Marie 1 Comment

We’re still in the doldrums of winter here in the midwest and I feel like I’ve had my fair share of comfort foods already, and lately I haven’t been inspired to keep on making them. Even though spring is still a good month away, I’m ready for something lighter and brighter!

In comes this salad of blackened shrimp with citrus, it’s hearty enough, light enough and it’s enhanced by all the bright winter citrus that’s still available, it’s a wonderful combination of sweet and heat.

I took the easy route and bought a good blackened seasoning for my shrimp which I tossed with olive oil and pan seared.

For added creaminess and crunch I roasted a can of chickpeas to toss in with the salad.

Segments and slices of winter citrus are tossed in throughout the salad as well as some of the slices for garnish. I chose cara cara and blood oranges for mine.

Creamy avocado, red onion and arugula for the greens all balance out perfectly with the spicy blackened shrimp, sweet and juicy citrus and the roasted, crunchy chickpeas.

A simple citrus vinaigrette to drizzle all over makes for the perfect dressing for this blackened shrimp with citrus salad, I hope you give it a try it’s a nice little break from all that winter comfort food.

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Blackened Shrimp with Citrus Salad

Author: Marie

Ingredients

1 lb. shrimp, cleaned and de-veined and patted dry
winter citrus, I used cara, cara and blood orange, triangle segments from slices and some slices whole, maybe 3 depending on how big they are
blackened seasoning (storebought is fine)
5 oz. box of arugula
1 can of chick peas, rinsed, drained then set on a paper towel to dry off
1 avocado, sliced
½ red onion, cut in half moons
some spices for roasting chickpeas
CITRUS DRESSING:
1 part orange juice
1 part white balsamic
3 parts olive oil
1 dollop djon mustard
1 small garlic clove, grated on microplane
salt and pepper
Shake in a jar until incorporated, add more or less to your liking, ( you'll have more than enough, leftover dressing keeps well in the fridge)

Instructions

Roast your drained and dried chickpeas in a 400 degree oven tossed with olive oil, granulated garlic, salt and pepper and a touch of paprika until crispy, set aside. ( You probably will not use the whole can, more likely just half)
For the shrimp grab a zip bag, place the shrimp inside with your blackened seasoning and olive oil to coat, adjust seasoning to your taste.
Heat up a skillet nice and hot then sear your shrimp on both sides until pink, remove and set aside.
In a big bowl add the arugula, sliced avocado, red onion half moons and some of the citrus segments plus a handful of roasted chickpeas.
Toss gently with dressing until well coated.
Place salad onto a large platter and distribute the blackened shrimp all around, adding more citrus and chickpeas all over.
Garnish the top with a few slices of citrus and spoon more if the dressing all around.
Eat immediately