Italian Pork Chops

This is an old family recipe my dad cooked over the years. The pork is tender and moist and makes a wonderful dinner for four.

PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr

3 eggs, lightly beaten
3 tbsp.milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp. dried oregano
1 tbsp. dried basil
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops
Salt and pepper to taste

Preheat oven to 325 degrees F

In a small bowl, beat together the eggs and milk.

In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes.


Buon Appetito!
Salvatore and Pauline Libutti
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Italian Tomatoe Salad

4 medium tomatoes - halved and each half cut into thirds
1 tbsp.shallot onions
1/2 tsp. dried basil
1/2 tsp. dried oregano
Freshly cracked black pepper
2 tbsp.feta cheese
2 tbsp. pine nuts- lightly roasted
1 tbsp. extra virgin olive oil
Salt and pepper to taste ( If using feta, go easy on the salt)


In a bowl, mix in all the ingredients except nuts.

Chill for an hour or so. Garnish with toasted nuts just before serving.

serving suggestion
Spoon this salad between two slices of italian bread for a light, cold sandwich.

Can also be a salad side dish for your main course. Um good!

Buon Appetito!
Salvatore and Pauline Libutti
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Zucchini Egg Casserole

This is a quick and easy dish for breakfast or brunch. Can be made ahead of time which enhances the flavor of the cheese in the zucchini.

3 c. thinly sliced zucchini, seeds out,
1/2 c. flour
1 tsp. baking powder
1/2 c. chopped onion
1/2 c. Parmesan cheese, grated
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. oregano
Dash of pepper
3 cloves garlic
1/2 c. vegetable oil
4 eggs, slightly beaten

Mix all together and put in 9"x13" greased pan.

Top with 4-5 tomatoes and sprinkle with parmesan cheese.

Bake at 350 degrees for 30 to 40 minutes.

Hint: put some Knorr Hollandaise Sauce over it for a creamy, cheesy taste!

Buon Appetito!
Salvatore and Pauline Libutti
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Italian Alfredo Fettuccine

Thanks to my Aunt Minnie who showed me there was more to plain old macaroni and cheese. Why not make a truly gourmet version? So, put on your gourmet "toque" (that's one of those tall, funny chef's hats) and let's get it on! This recipe will get your juices flowing. Um, Um, Good!


3 cups cooked egg noodles
4tbsp. sweet butter
½ cup heavy cream (not whipped)
1 egg (beaten)
1 cup grated parmesan cheese

Melt the butter and add the cooked drained noodles.
Toss to coat noodles.

Remove from the heat and add cream, beat the eggs quickly and stir into noodles.

Add the cheese and mix well.

Cover the pan and return to heat until hot, but not boiling. Serve with more cheese if desired.

Double the sauce if you like it creamier.

Buon Appetito!
Salvatore and Pauline Libutti
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Bruschetta

Make Bruschetta the real Italian way, (Bread, olive oil, tomatoes, garlic, basil, parmesan). Your family, and your dinner guests will find bruschetta tantalizing.

Italian Bruschetta

1 1/2 lbs or so of plum or grape tomatoes, halved, then sliced thinly
1 cup chopped fresh basil leaves
3-4 cloves garlic(chopped)
1/4 cup chopped fresh oregano leaves
Balsamic vinegar, drizzled sparingly over bread before topping with the other ingredients
Olive oil, (enough to spread over bread)
(6) 3/4-inch-thick slices of crusty bread. Either Italian rustic or French works great
½ cup parmesan

Top Sliced bread with equal amounts of arranged ingredients.
Salt and pepper to taste and top with cheese.

Toast under broiler until cheese is melted.

If you've never made bruschetta, you just have to try this. Don't let the easy part fool you. Bruschetta is a really great Italian recipe.

Buon Appetito!
Salvatore and Pauline Libutti
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Pasta e Fagioli

This is a quick and easy meal my Mama called Pasta Fasul. The Italian name is really Pasta e Fagioli which is bean soup with pasta. This is wonderful on a cold day next to a nice warm fireplace. Ummmmmmmmmm good!

6 cups of chicken broth
4 to 6 clove of crushed garlic
2 15oz cans of cannellini beans
2 150z cans of crushed tomatoes
1 onion chopped
1 tsp dried oregano
3 Tbls extra virgin olive oil
1/2 cup of red wine
1 box of elbow or ditalini pasta


Saute onions and garlic in a pot.
Add the broth, wine and tomatoes and oregano.

Bring to a boil.

Add beans and reduce heat and let simmer for around 15 minutes.

Add pasta for around ten minutes until done.(adente)

Cover and remove from heat and let it thicken for around 30 minutes.

Serve with a nice bottle of wine and bread or toasted garlic bread.

Buon Appetito!
Salvatore and Pauline Libutti
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Little Hat Soup

In Central Italy soup vies with macaroni and rice! This is a scrumptious soup my Mama made for special occasions. In Italian it is called Cappelletti in Brodo or the Little Hat Soup.

2qts. chicken broth
½ cup ricotta

½ cup finely chopped cooked chicken
2tbsp. grated parmesan cheese
1 egg slightly beaten
½ teaspoon salt
A few grains of nutmeg
A few grains pepper

Prepare and set aside:
2qts. Quick chicken broth

Combine remaining ingredients in a bowl and set aside.

Basic Noodle Dough (1/2 recipe)

4 cups flower
½ tsp. salt

Make a well in center of flour. Add, one at a time, mixing slightly after each addition 4 eggs. Add gradually about 6 tbsp. cold water, mix well to make stiff dough. Turn dough onto a lightly floured surface and knead.

Roll dough about 1/16 in. thick. Cut into rounds with a 2 1/2inch. round cookie cutter. Place ½ teaspoon cheese-chicken mixture in center of each round dough. Fold each round in half, covering the mounds of filling. Dampen edges of pasta with water and press together to seal. Bring two extreme ends together. Dampen and press together to seal.

Bring broth to boiling and add pasta.

Cook about 20 25 min., or until pasta is tender. Test tenderness by pressing a piece against side of pan with fork or spoon. Serve with broth.

Approx. 8 servings

Buon Appetito!
Salvatore and Pauline Libutti
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Stuffed Cabbage Rolls

Cabbage rolls are a comfort food for Italian families. Cabbage leaves are stuffed with an herbed ground beef, sausage, and rice mixture. They are easy to make for a satisfying hearty meal. I call it the all one dinner Italian Style!

8 large whole cabbage leaves
1 teaspoon olive oil
1 large sweet onion, sliced and separated into rings
1 (28 ounces) can crushed tomatoes
2 cloves garlic, quartered
2 cups water

Stuffing:

1 pound ground beef (ground chuck recommended)
1/2 pound bulk Italian sausage
1/2 cup diced sweet onion
1 Tablespoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried oregano crushed
2 teaspoons dried basil
2 garlic cloves, pressed
1 egg, lightly beaten
1/4 cup tomato paste
1 cup rice, cooked al dente and cooled

PREPARATION:

Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact.

Coat the bottom of a large Dutch oven with olive oil and place over medium heat. Add onions and toss to coat. Cover and sweat the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, quartered garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.

Meanwhile, combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions.

Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling.

Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour.

Buon Appetito!
Salvatore and Pauline Libutti
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Rosemary Chicken with Orange-Maple Glaze

This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top.

Original recipe yield: 4 servings

INGREDIENTS:

1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Buon Appetito!
Salvatore and Pauline Libutti
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Italian Zucchini Parmigiana

"Zucchini parm, mmmmmmm." A Quick and Easy Family Meal!

PREP TIME 15 Min.

COOK TIME 45 Min.
READY IN 1 Hr 15 Min 8 servings

INGREDIENTS:

1 cup dry bread crumbs

1 cup grated Parmesan cheese

1 clove garlic, minced

1 teaspoon chopped fresh basil

1/2 teaspoon dried oregano

3 large zucchinis

sliced 8 egg whites

divided 3 cups ricotta cheese

1/4 cup fresh parsley

chopped 3 cups tomato sauce

2 cups shredded mozzarella cheese

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.

Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.

In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.

Bake 45 minutes in the preheated oven. Serve warm

Buon Appetito!
Salvatore and Pauline Libutti
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Grilled Bruschetta Chicken

This is a quick and easy dinner for the whole family. Marinated chicken breasts are grilled and covered with a mixture of tomatoes, shredded mozzarella cheese, and fresh basil. Serve with buttered egg noodles and grilled or steamed vegetables.

PREP TIME 5 Min READY IN 30 Min

INGREDIENTS:

1/4 cup Sun-Dried Tomato Vinaigrette Dressing

Divided 4 small skinless, boneless chicken breast halves

1 medium tomato, finely chopped

1/2 cup Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil

DIRECTIONS:

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing.

Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min.

Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).

Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter