Italy's Finest Home Cooked Sicilian Cuisine

Italian Sicilian Step by Step Cooking Recipes Made Simple

         Chicken Savoy Italian Style

1 3-4lb chicken, cut into 8 pieces
salt and pepper
4 cloves garlic
1/3 cup finely grated pecorino romano
4 tbsp of olive oil
1 tbs;p ried oregano
1 tsp dried thyme
1 cup red wine vinegar
Heat oven to 500. Season chicken with salt and pepper to taste set aside
Finely chop together garlic along with pecorino, tbsp of the olive oil,oregano, and thyme. Set herb paste aside.
Heat remaining 1 tbsp of olive oil in a 12" cast iron skillet over med-high heat. Add chicken,and
cook until golden brown,6-8 minutes. Turn chicken pieces over with thongs. Using a spoon,smear chicken with the herb paste. Transfer skillet to oven and cook until well browned and cooked through, 20-25 minutes.
Remove skillet from oven, pour out the fat. Add vinegar, and spoon over chicken.

            Eggplant Parmesan!

You Will Need:

1 Large Frying Pan

1 Casserole Dish

2 Beaten Eggs for Egg Wash

2 Cup of Bread Crumbs

2 Cup of Prepared (seasoned) Gravy/Sauce

2 Pounds of Eggplant

1 Pound Whole Milk Mozzarella Cheese Grated or Sliced Thin. More if you like.

½ Cup Grated Cheese or more if you like

Salt and Pepper

1 Cup Olive Oil or other frying oil

1 Tablespoon Oregano

Aluminum Foil

Skin you Eggplant if you like, some prefer the skin on.

Slice the Eggplant either lengthwise or across in circles about ¼ inch thick

Lay out on paper towel and sprinkle with salt to extract moisture. Let sit about 15 minutes.

Heat oil in your frying pan to normal frying temperature

Pour Bread Crumbs out into a flat dish

Coat Casserole Dish with 1 Teaspoon Oil

Coat your slices of Eggplant in the Egg Wash then the Bread Crumbs and fry until Light Brown on both sides.

Remove Slices and place on Paper Towel

Layer the Slices in your Casserole Dish like this. Eggplant, Sauce, Mozzarella and Grated Cheese and repeat until you done. On the top sprinkle on the Oregano and Pepper

Cover with Aluminum Foil and Bake in a 350 degree Oven for about 30 minutes

Enjoy!

             Pizzaiola Sauce !

!

A popular sauce used on Steak, Chops and Fish

This is very simple but if you ever ordered Steak Pizzaiola is a Restaurant you would know it is a pretty expensive dish.

You will need:

1 Large sauce pan

4 Tablespoons Olive Oil
2 Cloves fine sliced fresh Garlic
2 Cans of Whole Peeled Tomatoes
2 Teaspoons Fresh Chopped Parsley
1 Teaspoon Oregano
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Add your Olive Oil and heat to medium-high heat

Add your Garlic and let cook until lightly browned

With your hands add your Tomatoes crushing each Tomato through your fingers as you add them to the sauce pan then add the remaining water from the can.

Now add all the remaining ingrediants and allow to cook stirring every few minutes for 15 to 20 minutes

Serve over Steaks, Chops or Fish.

 

                 Steak or Chops Pizzaiola

So Simple

You will need:

Steaks or Chops no more then 1/2 inch thick

Pizzaiola Sauce Recipe from above

Simply sear your Steaks or Chops over high heat in Olive Oil and remove from pan.

Add to your Pizzaiola Sauce and spoon over your meats. Allow to simmer until tender.

 

                         Fish Pizzaiola

Ouick and Easy using Fillets or even Shrimp!

You will need:

Fish Fillets of your chioce, I prefer cod, 1/2 to 1 inch thick

Pizzaiola Recipe from above

After preparing your Pizzaiola Sauce simply add your fish and simmer until the fish flakes apart.

 

        Shrimp and Muscles Fra Diavolo

This is a pretty exclusive recipe with many small portions of various ingredients. It may seem to be complicated but in reality it is simple and fairly quick to make. The measurements listed will feed about 4 people. Fra Diavolo means a bit spicy not overly hot so be cautious with the hot red pepper and adjust to your taste.

You Will Need

1 Deep Frying Pan

1 Pasta Boiling Pan

If you have two Pasta Boiling Pots use 1 in place of the Frying Pan

4 Tablespoons Olive Oil

2 Cloves of Fresh Garlic Minced

1 Medium Red Onion but Regular Onion will do chopped very small

½ Teaspoon Dried Italian Oregano

½ Teaspoon Hot Crushed Red Pepper or to your taste

½ Teaspoon Salt

½ Teaspoon Pepper

About 6 Sprigs of Fresh Parsley for garnish (optional)

½ Cup of Red Wine any Regular Red Wine will do

1 Can of 28 ounces Whole Peeled Tomatoes

3 Tablespoons Tomato Paste

1 Pound of Raw Medium Shrimp Peeled and Cleaned

1 ½ Pounds of Fresh Muscles scrubbed ( be sure these are closed when you by them cold and open after you cook them. Discard any that remain closed after you cook them).

1 Pound of Pasta Linguini, Penne is nice as is Spaghetti your choice!

In the Deep Frying Pan or the optional Pasta Pot add the Olive Oil, Garlic, Onion and Hot Crushed Red Pepper, saute on low until soft but not browned!

Now add the Red Wine and cook on medium low for about 6 minutes stirring

Add your Whole Tomatoes crushing each in you hands as you add them to the pan. Add your Tomato Paste, Salt and Pepper. Cook on Medium Heat stirring for about 25 minutes.

Start Boiling your Preferred Pasta

After 25 minutes of Cooking add your Oregano, Shrimp and Muscles and cook until the shrimp and pink and all the muscles are opened. Remember discard any that do not open.

Drain your Pasta and Pour this Shrimp and Muscle sauce over your Pasta and Serve!

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Watery Lazagna or Calzones?

Here is why!

Ricotta  Cheese has a vey high moisture content. To resolve this you should always drain your Ricotta through Cheese Clothe or a Strainer in your refrigerator  several hours before using or better yet the day before. Place a plate on top of the Riccotta to help push the moisture out.

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