Good Day Cafe: various Parmesan dishes - KMSP-TV

Good Day Cafe: various Parmesan dishes

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The Scotto family of Fresco by Scotto prepared their signature chicken Parmesan, eggplant Parmesan, meatball Parmesan and polenta Parmesan  in the Good Day Cafe.

Chicken Parmesan (4 servings)

parmesan, mozzarella, tomato basil sauce (see recipe below)

Ingredients

4 chicken cutlets, 8 ounces each

1 cup Seasoned Italian Bread Crumbs

3 eggs beaten

¼ cup cold water

1 cup olive oil

8 ounces Italian San Marzano Tomato Sauce

1 pound mozzarella cheese, sliced ¼ inch thick

½ cup grated parmesan cheese

1 pound rigatoni pasta cooked al dente according to package directions

Procedure

1. Preheat oven to 350°F. In a shallow bowl, beat the eggs and water to make an egg wash. In a second bowl, add the bread crumbs. Dip chicken cutlets in egg mixture and then bread crumbs.

2. Heat olive oil in large skillet over medium to high heat and cook cutlets for about 3 minutes on each side until golden brown. Drain on paper towels to remove excess oil.

3. Cover the bottom of a large baking dish with 4 ounces of tomato sauce. Add the cutlets and top with mozzarella and grated parmesan cheese. Drizzle with remaining tomato sauce.

4. Bake at 350°F for 5 to 8 minutes until mozzarella has melted. Serve with rigatoni pasta topped with tomato basil sauce and grated parmesan cheese.

Eggplant Parmesan (6 servings)

parmesan, ricotta, mozzarella, tomato basil sauce (see recipe below)

Cheese Mixture

½ pound grated parmesan cheese

2 pounds fresh ricotta cheese

2 pounds fresh mozzarella cheese

¼ cup chopped fresh parsley

4 eggs

Salt and pepper to taste

Eggplant and Zucchini Pie

2 eggplants, peeled

4 zucchini

4 cups all-purpose flour

10 eggs

4 cups Seasoned Italian Bread Crumbs (store bought)

1½ cup grated Parmesan cheese

¼ cup chopped fresh parsley

salt and pepper

2 quarts extra-virgin olive oil

5 cups tomato sauce

1. In a large bowl, combine the ricotta, mozzarella, parmesan, parsley, and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

2. Slice the eggplants and zucchini into ¼-inch thick slices. Set the zucchini aside. Fill a bowl with lightly salted water, add the eggplant, and soak for 1½ to 2 hours to remove the bitter taste.

3. In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the breadcrumbs, cheese, parsley, salt, and pepper. Line up the bowls on a work surface.

4. One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered; then into the egg mixture; and finally into the breadcrumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper.

5. In a large, heavy skillet over medium heat, heat the olive oil. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure that they are cooked all the way through and soft. Try not to crowd the pan and fry eggplant first. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.

6. Preheat the oven to 350°. In a large 9 x 13 baking pan, add 1 cup tomato sauce, a layer ¼ eggplant and zucchini, and top with a layer of ¼ cheese mixture Repeat the process three more times. Top with a layer of tomato sauce and sprinkle with ½ cup Parmesan cheese.

8. Bake for 20 minutes, or until golden brown. Serve with tomato basil sauce and grated parmesan cheese.

Beef Meatball Parmesan (makes 12 meatballs 3 ounces each)

parmesan, provolone, ricotta, mozzarella, tomato basil sauce (see recipe below)

Meatballs

2 slices Tuscan bread

½ cup milk

2 pounds ground beef

1 medium size onion, chopped fine

3 tablespoons chopped fresh parsley

2 eggs

½ cup small diced provolone cheese

½ cup grated parmesan cheese

1 teaspoon chopped garlic

Salt and freshly ground black pepper

1 cup olive oil

1 cup ricotta

1 pound mozzarella cheese, sliced ¼ inch thick

1 pound spaghetti cooked al dente according to package directions

1. In a small bowl, soak the bread in the milk, then remove bread and squeeze any excess liquid from the bread then tear into small pieces.

2. In a large bowl, mix the ground beef, bread, onion, parsley, eggs, provolone, parmesan, and garlic. Add salt and pepper to taste. If the mixture is dry, add some water. Mix well and form into meatballs.

3. In a large sauté pan, heat the olive oil, add the meatballs and fry over medium to high heat until brown, about 10 to 15 minutes, turning them regularly. Dry the meatballs on paper towels.

4. Transfer meatballs to ovenproof dishes; top with sliced mozzarella, ricotta, parmesan cheese, and tomato basil sauce. Bake for 5 to 7 minutes or until cheese has melted. Serve with spaghetti topped with tomato basil sauce and grated parmesan cheese.

Polenta Parmesan (4 to 6 servings)

parmesan, mozzarella, tomato basil sauce (see recipe below)

Ingredients

3 cups milk

1 cup water

1½ cups instant polenta

Salt and freshly ground black pepper

½ cup mascarpone cheese

1 cup grated parmesan cheese

2 teaspoons dried rosemary

Nonstick cooking spray

1½ cups all-purpose flour

3 large eggs

¼ cup cold water

3 cups seasoned Italian bread crumbs

4 to 5 cups Canola oil

1 pound mozzarella cheese, sliced ¼ inch thick

Procedure

1. Heat the milk and water in a large pot and bring to a boil. While it is simmering, slowly add the polenta and salt and pepper to taste. Stir constantly for 6 to 7 minutes, or until the liquid has been absorbed. Remove from heat and stir in the mascarpone,

½ cup parmesan cheese, and the rosemary.

2. Coat a sheet pan that has a rim with nonstick cooking spray. Add the polenta to the sheet pan and spread out evenly with a spatula. Cover with clear wrap and place in refrigerator until polenta is firm, about 2 to 3 hours or overnight.

3. Remove from refrigerator, and cut polenta into 4 x 4 inch squares.

4. In a shallow bowl, add the flour. In a second bowl, beat the eggs and water to make an egg wash. Finally, in a third bowl, add the bread crumbs. Dredge the polenta squares in the flour, then in the egg wash and finally in the bread crumbs.

5. In a large skillet, preheat olive oil to 350°F, add the polenta squares one at a time to avoid overcrowding and cook until golden brown; drain on paper towels. Transfer to ovenproof dishes, top with sliced mozzarella, grated parmesan cheese, and tomato basil sauce. Bake for 5 to 7 minutes or until cheese has melted.

Tomato Basil Sauce

½ cup extra virgin olive oil

2 garlic cloves, finely minced

1 large (28 ounces) cans Italian Plum Tomatoes

½ teaspoon crushed hot red pepper flakes

8 fresh basil leaves, finely shredded

salt to taste

2 tablespoons unsalted butter, at room temperature

Freshly grated Parmigiano Reggiano cheese for serving

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown.

2. Increase the heat to medium-high, add the tomatoes, red pepper flakes, basil, salt, and butter, and cook covered over low heat, for 15 minutes, stirring occasionally.


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