Posts Tagged ‘parmesan cheese’

Pesto

Posted: May 25, 2011 by incidentalcooksuman in Italian, Pasta
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Recently, we have been to farmers market and there I saw some fresh and beautiful basil leaves which was very difficult to pass by. Hence even without thinking of any recipe I have decided to buy two bunches of those fresh herbs. It was so fresh that I was in love with the sweet and pungent smell of the leaves. Immediately after coming home,I started looking for some recipes with it. Then thought the best way to use both the bunches would be making some pesto.

The word pesto derives from the Italian for pestle, pestello. Pesto is a versatile sauce, can be made in different ways using different ingredients. Traditionally it is made with basil leaves and olive oil using a mortar and pestle. I have had a pesto pasta long time ago in one of Italian restaurant. Ever since then, I wanted to make some  at home. To my surprise, this is the easiest and versatile sauce to make. You can pair this with any kind of pasta and make a light and fresh meal anytime. Also, pesto can be used in marination for veggies, fish and chicken dishes.

Ingredients:

  • 3 1/2 cup packed fresh basil leaves
  •  1/4 cup extra virgin olive oil
  •  2 tablespoon toasted pine nuts
  •  2 tablespoon toasted walnuts
  •  3 cloves garlic
  •  1/4 cup freshly grated parmesan cheese
  •  1 teaspoon salt
  •  freshly ground black pepper, to taste

Method:

  • In a food processor fitted with a steel blade, add the pine nuts, walnuts, garlic and process for 1 minute or so.
  •  Add the fresh herbs, parmesan cheese and run until it’s a thick paste.
  •  Slowly drizzle in the olive oil until the paste leaves the sides of the bowl and looks like a thick sauce.
  •  Serve, or store the pesto in the refrigerator or freezer with a thin-film of olive oil on top.

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Zucchini Fry

Posted: September 7, 2010 by incidentalcooksuman in Italian Snack/Deep fried
Tags: , , , , , , ,

Recipe Yields: 2 Servings 

Zucchini Fry  

I had this snack as an appetizer in Olive Garden and since then I wanted to make this at home.  But some or the other way its was  not happening or should I say the deep-fried makes me delaying the execution. Finally I have decided to make this yesterday and it turn out great. Perfect snack with a cup of hot tea what more you can ask for.  

Zucchini Fry

Zucchini Fry

Ingredients:  

  • 1 medium-sized Zucchini, cut in 1/2 inch thick slices
  • 1 cup bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon freshly grounded black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chilli flakes
  • 2 extra-large eggs, slightly beaten
  • Oil for deep-frying

Preparation:  

  • Marinate the zucchini slices with salt and black pepper. Keep it aside.
  • Meanwhile, mix bread crumbs, salt, black pepper and parmesan cheese together.
  • Heat oil for deep-frying. And make an assembly of three plates, one with bread crumb mixture, beaten eggs and sliced zucchini.
  • Dip zucchini in beaten eggs and then in bread crumb mixture and again do the second coating with egg and then bread crumb mixture and deep fry.
  • Fry at medium to medium heat and cook until golden brown and crispy to both the sides.
  • Serve hot with sauce of your choice and enjoy.
Zucchini Fry

Zucchini Fry

Parmesan Chicken

Posted: July 23, 2010 by incidentalcooksuman in Chicken Dishes
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Recipe Yields: 2 Servings

Parmesan Chicken 

I love all italian cheeses especially parmesan and fresh mozzarella cheese.  Sometimes I just slice them and have it as a snack. Regarding storing them I do not know how to keep the mozzarella cheese fresh longer so, usually get in smaller quantity but in case of Parmesan cheese I get a large wedge.  I wrap it in foil tightly and store it in freezer. Defrost it and have Parmesan cheese every time when I need. This way you can store parmesan cheese for longer time without spoiling them. 

About this dish there is nothing more to talk about, the look of the dish speaks for itself. 

Parmesan Chicken

Parmesan Chicken

Ingredients: 

  • 2 chicken breast pieces, skinless and pounded
  • 1/2 cup bread crumbs
  • 1/2 cup chopped baby spinach leaves
  • 1/3 cup fresh grated parmesan cheese
  • 1/4 teaspoon red chilli flakes
  • 1 extra-large egg
  • 1 teaspoon milk
  • salt to taste
  • pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Preparation: 

  • Pound the chicken breast pieces on the cutting board using a rolling-pin. Once done keep it on a plate and season with generous amount of salt and pepper.
  • Take one more plate and mix together the bread crumbs, parmesan cheese, chopped spinach leaves, 1/2 teaspoon freshly ground black pepper and chilli flakes.
  • To one more plate crack one egg and beat the same with some milk lightly.
  • Heat a large pan with butter and olive oil on medium heat.
  • Dip the chicken in egg mixture flipping both the sides and then coat in bread crumbs and parmesan mixture nicely.
  • Place in coated chicken breast pieces in pan and cook throughly on both the side about 5-7 minutes on medium heat.
  • Cover the pan once to ensure it cook properly.
  • Once done let it rest for some time and then serve.
Parmesan Chicken

Parmesan Chicken

Recipe adapted from Barefoot contessa – back to basics by Ina Garten. 

Thanks everyone for dropping by and  for all those lovely comments out here. 

I hope you guys have a wonderful weekend ahead …tk care!

Chicken and Pepper Sandwich with Portabella Mushrooms 

Sandwiches are very easy to create and healthy too. You can have sandwiches with your leftovers dishes by arranging them in between two slices of bread. You can use different varieties of pan-fried or roasted vegetables and you have wonderful healthy meal.  I love to make my sandwiches with the italian bread called ‘Ciabatta’ , its has firm crust and dense crumb. It’s the bread used to make Panini.  Here we go with the recipe for my chicken and pepper Sandwich. 

Sandwich

Sandwich

Sandwich

Sandwich

INGREDIENTS: 

  • 2 chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 Portabella mushrooms, sliced( before slicing take out the gills of the mushrooms with the help of a spoon)
  • 1 large Ciabatta bread, halved horizontally
  • 1 cup coriander leaves
  • 1 spring onion, chopped, only the green part
  • 1 garlic clove
  • freshly ground black pepper for seasoning
  • 3-4 tablespoon of olive oil
  • salt to taste
  • Parmesan cheese

PREPARATION: 

  • Grind together coriander leaves, spring onions and garlic into fine paste. Once done mix it well with 1/2  tablespoon of extra virgin olive oil and salt. Keep it aside.
  • Marinate the chicken breast with salt and pepper and cook it in a pan for about 4-5 minutes each side. Once done let it rest for sometime about 5 minutes and then carefully slice the breast to make two pieces.
  • Heat oil in a pan over medium heat, add bell peppers, portabella mushrooms and season it with very less salt and sauté it  for about 5 minutes and keep it aside.
  • Grate or cut thin slices of parmesan cheese and keep.
  • Warm the bread in oven or on pan for 2-3 minutes to make it soft.
  • For assembling the sandwiches, take the bottom half of bread, spread it with coriander and spring onion paste, place the chicken pieces on top of the spread, add sautéed bell peppers, mushrooms and thin slices of parmesan cheese on top. Cover it with the top half of the ciabatta bread and cut into individual servings to serve.