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The Finest Recipes from the Casa Kitchen of Chef Angelo Elia
It is with great pleasure that I have been given this opportunity
to introduce you to a wonderful recipe true to the Italian tradition
and thrilling for those who have a passion for exciting new dishes.
With the present trend for natural foods and organic produce, I
always recommend first and foremost using finest quality of
ingredients. The next step is to prepare your food with love, and
serve it with a smile. Try it soon - I am certain you will enjoy it!
Gamberoni
Al Vino Bianco E Olive Taggiasche
Casa d' Angelo Chicken
Primavera
Casa d' Angelo
Pasta Pomodoro e Basilico
Gamberoni
Al Vino Bianco E Olive Taggiasche
(serves 4-6 people)
Jumbo prawns - fresh (4 per person)
½ cup shrimp stock made from shells of shrimp
Garlic - 5 cloves
6 tablespoons extra virgin olive oil
white wine - 1 glass white chardonnay
Taggiasche olives - from Liguria
Salt
Red crushed pepper
Fresh Italian parsley - finely chopped
1 teaspoon butter, if desired
Heat extra virgin olive oil in sauté pan and slightly sear one side
of prawns. Then add sliced garlic and turn prawns to sear other
side. Add olives, red crushed pepper, salt, and white chardonnay.
Reduce the wine sauce, and add ½ cup shrimp stock, then add butter
if desired to thicken sauce. Cook less than 2 minutes. Top with
fresh parsley and serve.
Casa d' Angelo Chicken
Primavera
3 sprigs fresh rosemary
2 (6-ounce) boneless, skinless chicken breasts all fat trimmed
Kosher salt and fresh-ground black pepper, to taste
3 tablespoons olive oil
1 tomato, chopped into ˝-inch pieces
˝ teaspoon dried oregano
1˝ teaspoon chopped fresh basil
3 tablespoons shaved parmesan*
Remove the spines from the central twig of 1 sprig fresh rosemary.
Place the chicken breasts between two pieces of plastic wrap and
pound with a heavy object such as a meat mallet or rolling pin until
about 1/8 inch thick. Sprinkle with salt and pepper. Sprinkle
rosemary spines over one side of each breast.
In a large skillet over high heat, heat 1 tablespoon oil. Add the
chicken breasts and cook about 3 minutes a side until golden.
Meanwhile, combine the tomatoes, 1 tablespoon olive oil, oregano and
basil. Toss to combine.
Place the chicken breast, rosemary-studded side up, on a plate. Top
with tomato mixture. Garnish with shaved parmesan and a whole
rosemary sprig. Makes 2 servings.
Per serving: 482 calories, 54 percent calories from fat, 29 grams
total fat, 6 grams saturated fat, 128 milligrams cholesterol, 3
grams carbohydrates, .56 gram total fiber, 2 grams total sugars, 2
grams net carbs, 49 grams protein, 303 milligrams sodium.
Casa d' Angelo
Pasta Pomodoro e Basilico -
featured in the Sun-Sentinel - June 12, 2008
¼ cup extra-virgin olive oil
1 large clove garlic, peeled and crushed
2 (14-ounce) cans Italian tomatoes*
3 large basil leaves plus 1 tablespoon chopped basil, for garnish
Kosher salt and fresh-ground black pepper, to taste
1 pound pasta of your choice, cooked according to package directions
and drained
2 tablespoons grated parmesan
In a nonreactive skillet over medium-high heat, heat the oil. Add
the garlic and cook until just turning brown. Add the tomatoes with
their juices, whole basil leaves, salt and pepper and cook about 5
minutes, stirring periodically with a wooden spoon, until thickened
into a sauce. Crush the tomatoes with the back of the spoon and cook
until sauce is thick again.
Add pasta to pan and use tongs to toss together. Serve topped with
chopped basil and parmesan. Makes 4 to 6 servings.
Per serving: 408 calories, 26 percent calories from fat, 12 grams
total fat, 2 grams saturated fat, 2 milligrams cholesterol, 63 grams
carbohydrates, 3 grams total fiber, 4 grams total sugars, 59 grams
net carbs, 13 grams protein, 404 milligrams sodium.
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