Orecchiette (singular: orecchietta) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In Italian orecchio means ear, and the suffix ‘etto’ means ‘small’
Using ricotta in your meatballs make them incredibly lighter and flavorful. These are simple to make and require few ingredients. Known as “Polpettine di Ricotta” in Italian, these meatballs are a nice change from what you might be used to.
Recipe: Ricotta Meatballs (Polpettine di Ricotta)
- 2 pounds or 4 cups of ground beef
- 2.5 cups ricotta cheese drained
- 2 egg (beaten)
- 1/2 cup flatleaf parsley or
- A few pinches of nutmeg
- Salt (to taste)
- Olive oil for frying the meatballs
- 1 cup freshly grated Parmigiano-Reggiano
- 1 can of crushed tomatoes
- 3 cloves garlic minced/sliced
- 1 medium onion diced
- 1 cup red wine
- olive oil to coat the pan to fry the onions and garlic
- Salt & Pepper (to taste)
- Oregano or Italian Seasoning Mix
Kids making fresh pasta like Nonna
A Tuscan pasta from Siena, Pici is a thick hand-rolled spaghetti shape pasta.
Chicken Parmesan in the US and called “Milanesa Napolitana” in many of the countries throughout South America: Argentina, Boliva, Ecuador, Brazil, Colombia, Chile, Uruguay, etc.
This amazing and easy to make dish is simply a thinly sliced chicken cutlet that is dipped in flour, egg, and breadcrumbs before being lightly fried in oil and then covered with tomato sauce and mozzarella cheese before being baked in the oven.
Eggs (whisked) in a separate bowl
Salt & Pepper
Such an easy dish to make.
Cut the chicken breasts in half (long-way) and pound them a couple of times with tenderizer. Add salt and pepper to each side
Heat a pan with olive oil or vegetable oil enough to lightly fry the chicken
Dip each chicken breast first into the flour, then into the egg and finally into the bread crumbs. Add them to the pan to fry about 1.5 minutes on each side.
**Note** It might be best to dispose of the frying oil after a batch or 2 and start with fresh oil.
Take each out and place them on a towel or a brown paper bag to let the excess oil drip off.
Add enough sauce to the bottom of an oven safe baking dish to coat the entire bottom. Layer the chicken cutlets along the bottom and cover with again with tomato sauce. Add a layer of shredded mozzarella. Place a sheet of aluminum foil over the dish gently, you don’ need to seal it. Place in oven at 350 degrees for about 20-30 minutes more.