FOOD FROM ITALY - PIEDMONT 1

Piemonte - Piedmont

TURIN

    CHICKEN OF THE SEA ( CHICKEN TONNATO )

6 chicken breasts (very thin )

2 cans tuna in olive oil

1 1/2 cups capers

3 anchovy fillets

Fresh chopped parsley

1 lemon, juiced

1 cup plain yogurt or mayo

salt and pepper

6 cups chicken bouillon

2 hard boiled eggs sliced for garnish ( optional )

green olives for garnish (optional )

extra capers for garnish ( optional )

If needed thin meat with a meat mallet

       Boil chicken or Turkey breast for 30 minutes in hot chicken bouillon

        Season with salt and pepper and few drops of olive oil; put in the refrigerator for 3 hours.

.       In a blender mix tuna, capers, anchovies, parsley, lemon juice, yogurt or mayo, salt and pepper.

        Cover the breast of chicken or turkey with the sauce and garnish at your choice

.       Refrigerate until ready to serve

Perfect for that “special” brunch or for when you want to surprise your guests

New Collection coming soon !

ITALY

Italy has 20 Regions so different one from each other ! 

For each Region my collection will offer you 2 recipes and 2 pictures of interesting locations,

I hope you enjoy.

As usual feel free to download the recipes and test the Regional Italian Cuisine !

Just do not forget to advertise " Lou of Orlando Inc." to your friends and business associates

Thank you                                     Ciao !

CATERING ITALIAN, MEDITERRANEAN AND BEYOND

FOOD FROM EUROPE

We are at the last recipe for collection # 2. Thank you for following my posting.
Next collection will be all about the 20 Regions of Italy with 40 recipes and pictures.

MALTA - VALLETTA

CAPONATA

2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 red bell pepper,  seeded and diced

1 green pepper seeded and diced

1 sweet onion, peeled and chopped

1/2 cup large green olives ,pitted and chopped

1/2 cup black olives, pitted and chopped

1/2 cup raisins ( optional )

1 medium eggplant, diced and seasoned with salt and pepper

1 can diced tomatoes (32 0z.)

1 can crushed tomatoes ( 14 oz. )

1 cup fresh italian parsley

1 onion, chopped

1 tablespoon italian seasoning

1/2 jar capers

Salt and pepper to taste

Preheat a big, deep pot over medium heat. Add oil, garlic and crushed pepper.

Add peppers, onion and celery to the pot and increase the heat a little bit and cook for 5 minutes.

Add the diced eggplant and stir .Cook 5 more minutes

Add tomatoes and seasoning  to the pot and stir to combine well. Cook 5 more minutes; add capers

Cover pot, reduce heat to low and simmer 45 to 60 minutes or until peppers and eggplants are soft.

Stir in parsley and remove pan from heat.

This dish can be served cold as appetizer, on bread as sandwich or a different kind of bruschetta, warm as side dish or as pasta sauce.

This recipe is also done in Sicily and South Italy

FOOD FROM EUROPE

CYPRUS - KERYNIA

TZADZIKI        

Ingredients:

500 grams of Greek yoghurt (or natural full, dairy yoghurt)

Three garlic cloves

1/2 cup of olive oil

1/2 sliced cucumber

Put the yoghurt in a bowl.

 Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming out of the press on the yoghurt.

 Take the cucumber and peel the skin. Slice it thinly,

 Mix the ingredients with a mixer (or a fork) and slowly add the oil. The oil will be absorbed, and when it is , the tzazki is ready.

Serve with a spoon and a few olives spread on the top.

FOOD FROM EUROPE

ISTANBUL - TURKEY

the bridge to India and Asia

GARLIC ASPARAGUS

1 lb asparagus, trimmed

2-3 cloves of garlic, smashed

3 Tbsp extra virgin olive oil

½ tsp paprika

½ tsp salt to taste

½ cup shredded cheese

Boil asparagus spears in salty water for about 2-3 minutes. Then, rinse under cold water and drain.

Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute for about 1-2 minutes and stir in asparagus. Over medium heat, cook asparagus stirring gently for about 4-5 minutes.

Take over serving plates and sprinkle with shredded cheese.

Optional : Broil on low for 3 minutes or until the cheese will melt.

FOOD FROM EUROPE

ATHENS - GREECE

Greek Chicken Pasta

 

Original Recipe Yield 6 servings

Ingredients

• 1 pound uncooked pasta ( better if short : penne, ziti etc. )
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/2 cup chopped red onion
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 10 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cook 10 more minutes, Add cooked pasta, stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

FOOD FROM EUROPE

TIRANA - ALBANIA

Imam Bayildi

Ingredients:

Servings: 4 - 6

• 4 medium eggplants
•  tablespoons olive oil
• 1 onion,finely chopped
• 2 garlic, cloves crushed
• 1 green pepper chopped small)
• 1 red pepper (chopped small)
• parsley, good handful chopped
• 3 large tomatoes, blanched, skinned and coarsely chopped
• 1/2 teaspoon ground cinnamon
• Black pepper and salt
• 1/2-1 teaspoon sugar
• 1½ lemon juice
•  
• Directions:

Heat oven to 190°C/375°F/Gas 5.

Slice each eggplant in half lengthwise.

Scoop out the flesh from the eggplants and chop.

Blanch the eggplants shells in boiling water for 2 minutes then drain upside down.

Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.

Add crushed garlic and fry for 2 minutes.

Add parsley, chopped eggplants, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.

Add lemon juice and sugar to taste.

Arrange the eggplants boats in a baking dish and fill each one with the filling.

Cover the dish with aluminum foil. Bake in the oven for about 25 minutes.