ITALIAN ANTIPASTI

Castelvetrano olives, red grapes, Pecorino Romano cheese, Parmigiano-Reggiano cheese, Prosciutto di Parma, Genoa salami, Calabrese salami, and Brown Turkey figs. . .a feast for the eyes and little bites for the stomach.

 

CHICKEN MARSALA IN TOMATO SAUCE

If you love tomato sauce and chicken marsala, you will love this version.  This comes together in less than 30 minutes.  It's a perfect weeknight and weekend meal served with pasta and a green salad.

¼ cup all-purpose flour

½ t dried oregano

¼ t onion powder

½ t sea salt

¼ t finely ground black pepper

2 boneless, skinless chicken breasts, cut in half, lengthwise

3 T olive or avocado oil, divided

1 cup cleaned and thinly sliced mushrooms (white or cremini)

1 clove garlic, pressed or minced

¼ to ½ t red pepper flakes

1 8-oz can tomato sauce

1 cup whole tomatoes, hand crushed, preferably San Marzano

½ cup Marsala wine

¼ cup pasta cooking water (to thin sauce, if needed)

¼ cup fresh basil leaves, thinly sliced

Cooked and drained pasta.

In a shallow bowl, combine the flour, oregano, onion powder, salt, and pepper.

Coat the chicken with the seasonings and set aside on a platter or pizza pan.

Heat a large skillet over medium-high heat.

Add 1 tablespoon of oil and fry the chicken for about 4 minutes on each side, until golden brown.

Remove chicken to the same platter or pizza pan and set aside.

Add the last 2 tablespoons of oil and cook the mushrooms until golden, about 10 minutes.

Add the garlic and red pepper flakes.  Cook one more minute.

Pour in the tomato sauce, crushed tomatoes, and wine.

Simmer for 5 minutes.

Arrange the chicken in the sauce and simmer for 12 minutes, until chicken is tender.

Add the ¼ cup of pasta water, to thin sauce slightly, if needed.

Garnish with basil leaves and serve with your favorite pasta tossed with some of the tomato sauce.

Serves 2 to 4

ROASTED ASPARAGUS WITH CHEESE

It is asparagus season here in the south.  Here is another recipe to enjoy, if you like cheese . . . and who doesn't?

1 lb fresh asparagus, ends snapped or cut off

3 T olive oil

2 cloves garlic, minced or pressed

½ t sea salt

½ t freshly ground black pepper

½ cup grated Parmigiano-Reggiano cheese

½ cup grated asiago cheese

Spread the asparagus evenly in a single layer on a medium sheet pan.

Preheat oven to 425 degrees F.

In a small bowl, mix together the olive oil, garlic, salt, and pepper.

Drizzle mixture over asparagus and evenly cover, using your hands.

Bake in oven for 13 to 15 minutes.

Remove pan from oven and turn oven to broil.

Sprinkle cheeses over asparagus, mostly in the center.

Return to oven and broil for 2 to 3 minutes, or until cheese is melted and lightly brown.

It is so delicious!

Serves 4