Sunday, October 16, 2005
Sunday, Hungry Sunday
Isabella had friends in for another Sunday dinner. Here's the menu:
Papa's chicken legs (a recipe Isabella's father developed)
Italian sweet sausages and red peppers
Eggplant rollatini (eggplant slices stuffed with ricotta in marinara sauce)
String beans with red potatoes and red onions
crusty bread
Wine: Trinity Oaks, 1999 zinfandel
Dessert:
Homemade apple pie
Isabella's father made his own chicken recipe every Sunday, and she's happy to pass it along for everyone to enjoy. It is similar to the Frech coq au vin, in that the chicken is cooked in wine in the second stage. Your family and friends will be amazed at how tender and flavorful this chicken is. The meat falls off the bones and the flavors are infused throughout. And it's even better the next day!
Papa's Chicken (serves 4)
12 chicken drumsticks
3 Tablespoons olive oil
1 lemon, cut in half
salt, pepper, dried oregano, paprika
1 cup good quality dry red wine
Wash and clean the drumsticks. Pat dry. Place in bottom of a broiler pan and brush olive oil over the legs. Place under a broiler, as close to the element/flame as you can get, and broil for 10-12 minutes. Check on the legs and brush with the juices as they accumulate in the pan. In the last few minutes, add the seasoning (to taste). Allow the legs to take on a deep brown color. Remove from the broiler and turn each leg over and repeat. After the legs have broiled to a beautiful deep brown color, turn off the broiler and turn on the oven to 350 degrees. Take the cup of red wine and pour it over the legs. Cover the broiler pan with the legs in it tightly with aluminum foil and bake in the oven for 30 minutes. Remove from the oven and let rest for 20 to 30 minutes.
Eggplant rollatini:
2 medium eggplants, sliced in 1/4 inch slices
3 to 5 tablespoons good quality olive oil, added to pan as needed while sauteing
3/4 cup good quality ricotta
1 small egg
1/4 cup parmesean cheese
2 Tablespoons minced parsley
salt and pepper to taste
(I had some leftover spinach pesto, so I added it to the ricotta, see previous post for recipe)
salt and pepper
Saute the eggplant slices in olive oil over medium high heat until they brown. Drain on paper towels. Break the egg into the ricotta, add the rest of the ingredients and mix thoroughly. Take each slice of sauted eggplant and place a good tablespoon of the filling on an upped edge and roll, place on dish until all slices are rolled. Heat your best marinara sauce, and ladle a portion of it into an ovenproof dish. Place the stuffed and rolled eggplant into dish. Add more marinara sauce, sprinkle with grated pecorino cheese. Bake in oven at 350 degrees for 20-25 minutes.
String beans with red potatoes and red onions:
1 lb. string beans, washed and ends cut
5 small red potatoes, boiled with skins on
2-3 tablespoons olive oil
1/4 cup minced red onions
3 tablespoons grated parmesean cheese
salt, pepper and red pepper flakes to taste.
Boil string beans until they are al dente, do no overcook! Drain and plunge in cold water to stop cooking. Quarter the red potatoes. Combine string beans, potatoes and onions in large bowl. Add olive oil, cheese, and seasonings. Place on platter and serve at room temperature.
Italian sweet sausages and red peppers:
4-6 Italian sweet sausages
3 red peppers, seeded and cut into approx. 1/2 inch strips
1 medium onion, cliced
2-3 tablespoons olive oil
Saute onions and red peppers in largest pan you have (I use and 18 inch pan). Add the sausages and cook until they take on a rich brown color. Serve. Delicious.
Isabella's guests gobbled up this feast and still had room for her homemade apple pie. I won't give you my recipe, since I'm sure you all have your own favorite.
Buon appetito!
Papa's chicken legs (a recipe Isabella's father developed)
Italian sweet sausages and red peppers
Eggplant rollatini (eggplant slices stuffed with ricotta in marinara sauce)
String beans with red potatoes and red onions
crusty bread
Wine: Trinity Oaks, 1999 zinfandel
Dessert:
Homemade apple pie
Isabella's father made his own chicken recipe every Sunday, and she's happy to pass it along for everyone to enjoy. It is similar to the Frech coq au vin, in that the chicken is cooked in wine in the second stage. Your family and friends will be amazed at how tender and flavorful this chicken is. The meat falls off the bones and the flavors are infused throughout. And it's even better the next day!
Papa's Chicken (serves 4)
12 chicken drumsticks
3 Tablespoons olive oil
1 lemon, cut in half
salt, pepper, dried oregano, paprika
1 cup good quality dry red wine
Wash and clean the drumsticks. Pat dry. Place in bottom of a broiler pan and brush olive oil over the legs. Place under a broiler, as close to the element/flame as you can get, and broil for 10-12 minutes. Check on the legs and brush with the juices as they accumulate in the pan. In the last few minutes, add the seasoning (to taste). Allow the legs to take on a deep brown color. Remove from the broiler and turn each leg over and repeat. After the legs have broiled to a beautiful deep brown color, turn off the broiler and turn on the oven to 350 degrees. Take the cup of red wine and pour it over the legs. Cover the broiler pan with the legs in it tightly with aluminum foil and bake in the oven for 30 minutes. Remove from the oven and let rest for 20 to 30 minutes.
Eggplant rollatini:
2 medium eggplants, sliced in 1/4 inch slices
3 to 5 tablespoons good quality olive oil, added to pan as needed while sauteing
3/4 cup good quality ricotta
1 small egg
1/4 cup parmesean cheese
2 Tablespoons minced parsley
salt and pepper to taste
(I had some leftover spinach pesto, so I added it to the ricotta, see previous post for recipe)
salt and pepper
Saute the eggplant slices in olive oil over medium high heat until they brown. Drain on paper towels. Break the egg into the ricotta, add the rest of the ingredients and mix thoroughly. Take each slice of sauted eggplant and place a good tablespoon of the filling on an upped edge and roll, place on dish until all slices are rolled. Heat your best marinara sauce, and ladle a portion of it into an ovenproof dish. Place the stuffed and rolled eggplant into dish. Add more marinara sauce, sprinkle with grated pecorino cheese. Bake in oven at 350 degrees for 20-25 minutes.
String beans with red potatoes and red onions:
1 lb. string beans, washed and ends cut
5 small red potatoes, boiled with skins on
2-3 tablespoons olive oil
1/4 cup minced red onions
3 tablespoons grated parmesean cheese
salt, pepper and red pepper flakes to taste.
Boil string beans until they are al dente, do no overcook! Drain and plunge in cold water to stop cooking. Quarter the red potatoes. Combine string beans, potatoes and onions in large bowl. Add olive oil, cheese, and seasonings. Place on platter and serve at room temperature.
Italian sweet sausages and red peppers:
4-6 Italian sweet sausages
3 red peppers, seeded and cut into approx. 1/2 inch strips
1 medium onion, cliced
2-3 tablespoons olive oil
Saute onions and red peppers in largest pan you have (I use and 18 inch pan). Add the sausages and cook until they take on a rich brown color. Serve. Delicious.
Isabella's guests gobbled up this feast and still had room for her homemade apple pie. I won't give you my recipe, since I'm sure you all have your own favorite.
Buon appetito!
Comments:
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Me too, Isabella. All this food looks wonderful. I'll try your eggplant rollatini. We've got a lot of eggplant lovers over here.
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