Recipes

John's Stuffed Chicken Marsala
with Broad Egg Pasta

Ingredients:
4 Chicken breast (Skinless and boneless)
4 thin slices of Prosciutto (Italian ham)
4 cubes of Mozzarella cheese
¼ Cup Olive Oil (For frying)
2 Tablespoons Extra Virgin Olive Oil (For sauce)
2 Eggs (Beaten)
3 Tablespoons Butter (Soft)
2 Cups Flower
2 Tablespoons Flower (Sifted) or wonder flower
¼ Cup Heavy Cream
2 ½ Cups (Sweet) Marsala wine
½ Teaspoons Pepper
1/8 Teaspoons salt
1 Shallot Large clove (Chopped Fine)
2 Cloves Garlic (Chopped Fine)
8 oz. Sliced Mushrooms
Grated zest from 1 lemon
Chopped Parsley for garnish
1 Cup chicken stock or broth (NOT Chicken base)

Stuffing:
Cut the Mozzarella Cheese into 1x3 inch pieces wrap a slice of Prosciutto around Mozzarella cheese cube.

Preparing and Stuffing The Chicken Breast:
Remove all fat from the breast. Place the breast on a flat surface. Using a small boning or pairing knife, make a 2 to 3 inch cut (depending on size of breast) on thick side of chicken breast being very careful not to cut through the outside of the breast. Remove the knife. Place your finger in to the hole, enlarging the hole in the breast with finger. Again, being very careful not to poke through the outside of the breast. Place stuffing cube deep into the chicken breast. Egg and flower the chicken breast making sure that opening for the stuffing is closed. You can place some flower and a little egg from your finger into opening in breast and form a paste to close the opening.

Frying the Chicken Breast:
Add Olive Oil to your frying pan. Let heat at 350 degrees. If the oil is not hot enough it will seep under flower and lift flower from the flesh. Fry the chicken breast using medium to high heat, until golden brown. Set aside on paper towels or rack. (Wash Pan)

Marsala Sauce:
Put two tablespoons of Extra Virgin Olive Oil in frying pan using medium heat. Add two tablespoons of Butter. Sift flour in to the butter to form a white roux and add extra virgin olive oil after roux is finished. Mix well. Use a whisk. (No lumps) Or you can mix the flour and ½ cup cold water and it as a thickener after adding the wine) When roux is finished add 1 cup chicken stock and reduce by ½. Add 2 ¼ cups of sweet Marsala wine (or to taste) Mix well. Add Shallots, Garlic, Salt and Pepper. Add Mushrooms and cook until mushrooms are tender. Add ¼ cup of heavy cream. Add 1 tablespoon of Butter. Cook for 3 minutes, mixing well. Place the chicken breast to a baking pan. Add Sauce. Drizzle with ¼ cup of Marsala wine. Cover and cook at 400 degrees for 45 minutes. Remove the Chicken breast and ¼ cup of sauce from pan set it aside on a dish. Garnish with zest of lemon and lemon and add some of the mushrooms. (Not ¼ cup Sauce)

Pasta:
Cook Broad Egg Pasta until a little less then aldente, drain well and place in bowl. Add the Marsala sauce and mix well. Place Pasta on platter, add chick breast to platter (On sides or top of pasta) Add remaining ¼ of sauce (Heated) over Chicken. Garnish with lemon slices and parsley. Serve.

Notes:
You can cook in covered frying pan if the pan is large enough to hold the Chicken breast (Not on top of each other) Cook for 20 minutes medium heat or till chicken is cooked trough. (170 degrees internal temperature) Be very careful not to cook out the sauce. This recipe can be doubled.

Good luck and Enjoy.
- John

Vinny's Hot Spinach Salad
Ala Vincenzo For Two

Ingredients:
5 oz Bacon
3 oz Olive Oil
10 oz Fresh Spinach
8 oz Provolone Cheese
2 oz Picarino Romano Cheese Grated

Materials:
12-14" skillet
3 quart pan to boil water for spinach
Wooden spoon to stir or to hit any one who tries to peek

Recipe:
Heat 3 oz of olive oil in skillet.
Cut bacon into 1 inch pieces, place in skillet.
Cook to a light brown.
Place spinach in boiling water for 1 (one) minute.
Strain and place into skillet with bacon mixture.
Mix Provolone cheese into skillet until the cheese melts.
Serve hot.
Best if served with Romano cheese on top
and fresh Italian bread for dipping into the liquid.

Enjoy,
- Vinny Raso

Joey's Grilled Asparagus
with Tarragon Wine Vinaigrette Dressing

Ingredients:
1 pound medium asparagus, trimmed
2 Tablespoons white wine vinegar
2 teaspoons minced shallot
1/3 teaspoon Dijon mustard
6 Tablespoons of olive oil
2 teaspoons fresh Tarragon, finely chopped
1 large hard-boiled egg, grated or finely chopped
1 Tablespoon Parmesan cheese, grated
Handful of peanuts, chopped or sliced
Salt & Pepper

Recipe:
Preheat your grill, when it is hot, grill the asparagus for five or six minutes, rolling the stalks every minute to ensure to cook the whole thing. Be careful not to char the veggies.

Whisk the vinegar, shallot, mustard, salt, and pepper in a large bowl. Slowly stream in the olive oil, whisking as you add it until the mixture emulsifies. Then whisk in the Tarragon.

Toss the asparagus with two Tablespoons of the vinaigrette and divide it among four plates. Drizzle the remaining dressing over the asparagus and top with grated egg, cheese, and nuts for crunch. The recipe serves four.

Enjoy,
- Joey Pizza

John's Stuffed Chicken Marsalawith Broad Egg Pasta

V​​inny's Hot Spinach Salad Ala Vincenzo For Two

Joey's Grilled Asparaguswith Tarragon Wine Vinaigrette Dressing

John's Stuffed Chicken Marsala
with Broad Egg Pasta

Vinny's Hot Spinach Salad
Ala Vincenzo For Two

Joey's Grilled Asparagus
with Tarragon Wine Vinaigrette Dressing