Chicken Rolls With Prosciutto

This is wonderful for a brunch or a summer dinner.  I learned this recipe while taking cooking classes from Chef Barbara in Florence.  To my girlfriends who took this cooking class trip – do you remember the butcher – OMG!  I’ll bet there aren’t that many female vegetarians in that city…

Serves 4

4 boneless chicken breast, pounded thin and sliced into 2 strips

2 teaspoons Dijon mustard

4 oz. Parmesan in thin slices - could use a vegetable peeler

4 slice of pancetta or prosciutto

2 tablespoons extra virgin olive oil

2 teaspoon juniper berries - sometimes difficult to find

4 tablespoons gin

4 toothpicks

Kosher salt and fresh ground pepper

Green salad - arugula works nicely

1 lemon squeezed

4 tablespoons olive oil

Kosher salt and fresh ground pepper

Spread the mustard on the slices of chicken.

Place slice of Parmesan on top of mustard and roll up.

Wrap up the rolls with prosciutto or pancetta and secure with a toothpick.

Sauté oil with juniper berries.

Add your chicken rolls and cook on low approx. 3 minutes each side.

Add gin and let alcohol evaporate.

Add salt and pepper to taste.

Remove from heat.

Serve on a tray covered with salad that has been seasoned with olive oil, lemon juice, and salt and pepper to taste (could also add some Dijon mustard to your vinaigrette).

Grilled Wrapped Shrimp With Mustard Butter

This makes a nice hors d’oeuvre. I learned this from my friend Sandy Dine.  My son Gregory prefers this without the prosciutto.

Serves 6-8

1 lb. large shrimp, cleaned  (about 12-16 shrimp)

1/4 lb. prosciutto, thinly sliced (about 3 slices)

Grilling skewers (if using wood - submerge in water for 10 minutes)

Mustard Butter:

1/2 stick butter (melted)

1 clove garlic, crushed

1 tablespoon Dijon mustard

1 tablespoon sugar

1 teaspoon Worcestershire sauce

1/2 lemon (juiced)

Few drops Tabasco

Could double up mustard butter recipe and save half for dipping after grilling

Cut prosciutto into thin strips about 1 inch and wrap around shrimp.

Thread shrimp onto skewers and place on a baking sheet.

Or you can make these individually with toothpicks – be sure to soak toothpicks in water before. 

Brush shrimp with mustard butter.

Grill or broil for 1-2 minutes each side, brushing on more mustard butter.

Bolognese Lasagna

Making Bolognese Lasagna is truly a labor of love.  It takes days but your family and friends will love you for it!

I use whole milk in this recipe but I suppose you could use 2%.  However, you are making Bolognese Lasagna for God’s sake - if you want a lower calorie dish make something else.  If you don’t have fresh parsley obviously you can use dried parsley - it’s more for color than taste.  However, if you are lucky enough to have a neighbor like I had in Mrs. Baggio, she’s sure to always have some in her refrig!

  

Serves 9-12

Buy the precooked lasagna sheets

Bolognese Sauce (see recipe)

For the Béchamel:

8 tablespoons butter

8 tablespoons flour

5 cups milk

2-3 teaspoons grated Parmesan cheese

Kosher salt and freshly ground pepper

Fresh flat leaf Italian parsley

9” x 13”  baking pan

Preheat oven 350 degrees.

Prepare your Béchamel:

Whisk butter and flour to make a paste (roux).

Add 1 cup milk at a time and whisk until smooth after each addition.

Add Parmesan cheese - use less or more depending on your taste.

Add salt and pepper - remember you can always add more later.

Whisk until creamy.

Layer your lasagna:

Spread Bolognese into bottom of your pan

Layer lasagna noodles (you may have to break up to fit your pan)

Spread Bolognese over lasagna sheets

Spread béchamel over Bolognese

Repeat layering process

Layer lasagna noodles, then Bolognese, then béchamel (again whisk before pouring onto layers to keep smooth)

Make total of 3 layers

Sprinkle cheese on top layer, some pepper, and chopped parsley

Cover with tin foil

Bake 350 for 30-45 minutes

Megan's Bolognese

I don't have a great photo of my Bolognese or Bolognese Lasagna so I decided to share a recent photo of me and my 3 sons!  Aren't they fabulous...They love my Bolognese Lasagna but I don't make it often because it is so fattening.

Although you could add milk to this Bolognese Sauce, I usually don’t.  When using this sauce for lasagna, it is layered with Bechamel, which already has milk in it.   I make this 1 day in advance.  It thickens up so I add more broth for a smooth sauce before layering it in the lasagna.

Serves 10

6 tablespoons olive oil

2 tablespoons butter

1/2 red onion

2 celery stalks

2 garlic cloves

2 carrots

1 lb. ground veal

1 lb. ground pork

1 lb. ground beef

1 cup red or white wine*

2 cans 6 oz. tomato paste

2 cups broth - beef or chicken*

Kosher salt and fresh ground pepper

*If you prefer red wine use it with the beef broth - but if you like a lighter taste try white wine with chicken broth - experiment and see what you and your family prefer.  My tennis boyfriends prefer beef broth with red wine.

Chop veggies finely (I use my Cuisinart)

Add olive oil and butter to your pan and sauté veggies until soft  - approx. 3-4 minutes.

Add meats to your pan and sauté approx. 10 minutes stirring often to keep smooth. Stir until they are nicely mixed and light brown in color - invest in a long handled wooden spoon - they’re great for almost chopping the chunks that try to form.

Add wine and cook approx. 4 minutes until evaporated - again stirring often.

Add paste and cook approx. 1-2 minutes until blended.

Add broth 1/2 cup at a time - stir after each addition - approx. 2 minutes each time.

Lower heat and gently cook for another 5-10 minutes.

Add salt and pepper to taste.

If you are making this for pasta you can add 1 cup of whole milk while adding the broth.  Add ½ cup broth, cook a while then add ½ cup milk and so on…until you reach a creamy consistency.

Zucchini Scapece Style

I learned this recipe in a cooking class in Rome from Chef Stefano. It has become a new family favorite, which I think will be made over and over again for many years to come.

Serves 8-10

5 zucchini

1/2 lemon squeezed

1/3 cup olive oil

2 tablespoons white wine

2 tablespoons balsamic white vinegar

1 clove garlic

1 tablespoons anchovy oil or paste (optional)

Pinch of Kosher salt

Cut zucchini on diagonal into 1/2 inch slices.

Grill or sauté zucchini in a pan on stove turning over once.

If grilling, toss in a little olive oil first.

Meanwhile, add all other ingredients to a blender and blend vinaigrette.

This can be done in advance.

Toss zucchini with vinaigrette or spoon vinaigrette over zucchini.

You may have some vinaigrette left over - try on salad greens.