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Enselata Emiliana

Ingredients:

Spring Mix Salad Greens
Carmelized Walnuts Toasted Proscuito Strips
Parmesan Regiano cheese
Honey and Balsamic Dressing

Cooking Instructions:

Blend Balsamic vinegar and honey in a food processor till tastes sweet and foamy.

Caramelize sugar in a sauté pan until liquid, immediately adding 3 tbls of honey. Add in chunks of walnut and mix thoroughly as you remove from heat.

Lightly sauté the julienne cuts of prosciuto ham and let dry on a paper towel.

Toss all ingredients with spring mix salad greens including shredded parmesan cheese.

Serving Suggestions:

Small servings are good. Some even enjoy this as an entree.

ANTIPASTO SALAD WITH BROCCOLI

Ingredients:

4 ounces of Italian salad dressing
4 tablespoons of red wine vinegar
2 cups broccoli florets
1 small clove garlic, minced
1 small sweet red pepper, diced
1 teaspoon salt
1/2 teaspoon dried basil 1/4 teaspoon oregano
1/8 teaspoon dried red pepper flakes
6 ounces rotini noodles
1/3 cup grated Parmesan cheese
4 ounce package pepperoni, sliced thin
3 Roma tomatoes, cut into chunks
1/2 cup mozzarella, shredded

Cooking Instructions:

Cook pasta according to box directions. Be sure not to over cook. Drain. In large mixing bowl combine dressing, vinegar, garlic, sweet red pepper, salt, basil, oregano, dried red pepper flakes. Stir in cooked rotoni. Toss in parmesan. Chill, covered for 1 hour. Fold in broccoli florets, pepperoni slices and tomato chunks. Stir gently to coat. Sprinkle on shredded mozzarella and serve.

CHICKEN CACCIATORE

Ingredients:

1 chicken cut into 12 pieces
1 cup olive oil
1/2 medium onion, chopped
2 cups sliced fresh mushrooms
2/3 cup white wine 5 slices Italian prociutto
2 tablespoons butter
2 cups chicken broth
1 teaspoon parsley, chopped
freshly ground pepper

Cooking Instructions:

Brown chicken in the olive oil. When chicken is almost cooked, add onion and cook for about 5 minutes. Then add the mushrooms and cook for another 5 minutes. When cooked, drain oil from the pan. Now add white wine, prociutto and butter to the chicken. Cook for about 10 minutes.

Add chicken broth, parsley and a dash of pepper. Simmer until sauce thickens (about 10 minutes).

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