Rolled Chicken with Prosecco

The Rolled Chicken with Prosecco is perfect for all occasions. Great for a very special Holiday Menu. Cooking a good second course of meat is not easy, especially when it comes to Roast: the risk of obtaining dry and stringy meat is always lurking but to be on the safe side you can prepare the Chicken Rolled with Prosecco. Perfect for more or less formal occasions, thanks to its tasty filling it will make you look great. 

To cook the Roast Chicken Recipe you don't need many ingredients. Get a slice of chicken breast rather large, asking directly to the butcher to prepare it, breadcrumbs, Grana and Amaretti: they will give the dish an incredible flavor that goes well with that of Prosecco. Clearly no one forbids you to use your favorite filling to stuff chicken slices: it will still be delicious.

Ingredients for 4 people

1 kg of open Chicken Breast

100 g breadcrumbs

100 g of Parmigiano Reggiano

1 Egg

5 Amaretti

Flour to taste

2 sprigs of Rosemary

2 glasses of Prosecco White Wine

500 ml vegetable broth

salt to taste

Pepe to taste

2 tablespoons Extra Virgin Olive Oil

Procedure

To prepare the Prosecco Chicken Roll, start with the filling. In a bowl put the breadcrumbs, Parmesan, a pinch of salt and ground pepper and stir quickly. Then add the crumbled macaroons with your hands.

Then add the egg and half a ladle of broth, stirring so as to obtain a moist mixture. Spread the slice of chicken breast on the work surface, salt and pepper it then distribute the filling keeping a couple of centimeters from the edges. Roll tightly and stop with kitchen string at the ends and along the entire length. Pass the roast chicken in flour then transfer it to a pan with oil and brown it well on all sides. Add the sprigs of rosemary to give perfume and blend with white wine. Once the alcohol has evaporated, add 3 ladles of broth and cook the Prosecco Chicken Rolled for an hour and a half, turning it occasionally. Serve it cut into slices after letting it rest for a few minutes, accompanying it with the cooking stock and a side dish to taste.

Variants and Alternatives

As mentioned in the introduction, you can customize the filling to your liking. To obtain an even tastier cooking bottom, also add a couple of tablespoons of mixed for sautéing: you will get a really amazing sauce.

Recommendations

To get a large slice from a chicken breast you need to get a whole chicken breast and with a sharp knife. Cut it to a third of its thickness from right to left, but without reaching the bottom. Then cut it to 2/3 of the thickness from left to right, always without reaching the bottom. In this way, enlarging it, you will have a large enough slice to be stuffed.

Preservation

The Prosecco Chicken Rolled can be kept in the refrigerator in an airtight container for 2-3 days. I advise you to heat it in a pan before consuming it.

 Cà Val Valdobbiadene Prosecco Superiore Brut Millesimato 

Proseccos differ from traditional method sparkling wines because their second fermentation is done in closed tanks, rather than in bottle, which means they don't show the brioche notes from lees aging. Sea spray and fresh pears on the nose lead to an austere, decidedly saline and deeply stony wine that brings to mind slate, flint and a stroll by the ocean. The bubbles are fine, the mouthfeel creamy, and the acidity razor sharp, coming together in a taut, intense experience that persists on the finish. Tastes bone dry. Not hard to see why this is the best-selling Prosecco.

 

Decanter 92/100

CONSUMPTION TIPS

Gradual cooling in the refrigerator, without excessive temperature changes. To fully appreciate the product, the glass is the most suitable to, serve at 6-7C °

 

Stracotto al Chianti - Beef Braised in Chianti

The Chianti stew is a dish that I wanted to prepare for a long time and that only today I had the opportunity to bring to the table. In winter, especially on rainy and particularly gray weekends, I love to prepare dishes that require long cooking. It is a way to warm our body and soul and alleviate that sense of sadness that winter sometimes brings with it. Chianti Stracotto is a tasty dish that requires a long cooking in order to enhance the softness of the meat. 

The Chianti sauce will give flavor and taste to the dish. The recipe is very similar to that of the Florentine stew, the substantial difference is in the considerable amount of wine added in cooking, which will give the dish a pleasant acidity and flavor. The sauce is ideal with our stale bread and goes well with one of the best Chianti I have ever tasted: Il Grigio di San Felice – Chianti Classico Gran Selezione (2011). This Italian Chianti wine would be a match made in heaven with this dish. 

Bon appétit!

Ingredients

1 kg of beef pulp

1 bottle of red wine full-bodied

3 carrots

2 celery sticks

1 onion

2 bay leaves

1 sprig of rosemary

1 clove of garlic to taste

Broth of meat to taste

100 ml. extra virgin olive oil

Ground black pepper to taste

Salt to taste

Preparation

Clean the vegetables (carrots, onion and celery) and chop them grossly. Place them in a very large tureen and add the spices and beef pulp. Drizzle with wine and leave to marinate for at least 12 Hours. After the time necessary for marinating, take the meat and dry it. Strain the vegetables and spices from the wine and make them Sauté in a non-stick saucepan with extra virgin olive oil. Add the meat and brown over high heat, then add the wine making it fade slowly. Lower the heat, cover with a lid and make Cook for about three hours, adding salt, pepper and broth occasionally, if the liquid should dry out too much. Turn off the heat and remove the meat from the pot. Pass the cooking stock cooled to the vegetable pot, put it back in the saucepan, Heat it and pour it over the meat previously cut into slices. Served immediately hot on a large serving plate. 

Extra touches

To properly cut the stew into slices you need two essential elements: manual skills, which grow over time, and above all a suitable knife, well sharpened.

95/100, Wine Enthusiast

"A fantastic combination of power and finesse, this opens with aromas of under brush, ripe plum, truffle, leather, smoke and a balsamic note. The firm, delicious palate delivers fleshy black cherry, crushed raspberry, cinnamon and mocha. Velvety tannins support the juicy flavors."

Layered, complex, rich and deep with terrific balance and length. Superb craftsmanship in this Italian red wine blend. Complex, richly layered and full-bodied. Needs decanting 2 hours or better yet, give it cellar time. Pair with hearty meat dishes. Chianti Classico food pairings: Beef Braised in Chianti, rich tomato and roasted Italian vegetables sauce over penne, beef stuffed tomatoes and peppers.

 

Classic homemade béchamel sauce

The béchamel sauce is one of the most versatile basic sauces in the kitchen: easy and quick to make, it is perfect for giving an edge to many different dishes. The most accredited hypothesis is that it was Catherine de 'Medici who imported it to France with the name it had then, "glue sauce". But it is thanks to the courtier Louis de Béchameil that it then took the name of béchamel sauce despite Pellegrino Artusi preferred to Italianize it in his recipe book with the name of "balsamella", now in disuse. Discover all the secrets to get a creamy and lump-free béchamel sauce and we bet that you will never resort to the packaged one again! 

Now around you see a lot of recipes of béchamel sauce in vegan version, without butter, without flour, without milk, without lactose, without without... But I remain faithful to my dear classic recipe. I will be tied to traditions or maybe because it is so good to accompany many types of preparations. I don't know...

So today, in the oven, there is the recipe of Béchamel Sauce in an absolutely traditional version!

INGREDIENTS 

500 ml milk 

50 g butter

50 g flour

a pinch of salt

nutmeg

Preparation

The preparation is very simple. Personally I prefer to abound enough with nutmeg and as a texture I prefer it to be soft enough. Obviously it is up to you to dose how much nutmeg to put, how much salt and how much to cook it, in order to reach the right consistency based on the preparation you need.

Heat the milk separately. In another saucepan, melt the butter and slowly add the sifted flour, stirring with a wooden spoon. Wait a few minutes, remove from heat and add the hot milk. Put the saucepan back on low heat, add salt and nutmeg and continue stirring with a hand whisk, until the béchamel sauce thickens. Continue cooking until the desired consistency is reached. I advise you to taste it, in order to perfectly dose salt and nutmeg.

Note 

Have you seen how easy it is to prepare it? Please: do not buy the ready-made one ! It would be a crime! I tasted it and the taste of homemade béchamel sauce is great!

 

Ziti with tomato and mozzarella 

Today I present the recipe for one of the first courses I love most!  This pasta with tomato and mozzarella is a very tasty first course and perfect to prepare for a family lunch with friends and relatives. Today we prepare together the ziti which are a type of durum wheat pasta that is very reminiscent of bucatini, they have only a larger diameter and are longer. 

This pasta is really prepared in no time, in fact I seasoned it with a simple sauce, peas, mozzarella and Grana. It will appeal to adults and children. This recipe lends itself easily to many variations: we can enrich it with zucchini, sautéed mushrooms or fried eggplant cut into cubes.

They are a great idea if you have vegetarian friends, with this dish everyone will be satisfied and satisfied and, for a vegan version, we can use tomato, vegetable béchamel sauce and vegetables that we prefer.

In addition, this pasta is perfect to prepare in advance: we can cook it, freeze it and use it if necessary. Let's see together how to prepare it, it's very fast!

Ingredients

500 g Ziti

700 g tomato sauce

250 g peas fresh or frozen

2 mozzarella

150 g grated cheese

extra virgin olive oil to taste

salt to taste

onions to taste

butter to taste

Preparation

In a large pan fry the oil with onion or shallots. Pour the peas and cook for 7-8 minutes, stirring occasionally. Pour the tomato pulp, half a glass of water and add salt. We cook for 15 minutes. The sauce must be quite liquid. Meanwhile we boil the salted water for the pasta.    

When the water boils we throw the ziti. With a fork immerse them well in water and cook them al dente because they will have a second cooking in the oven. When both the pasta and the sauce are ready we can assemble our baked pasta! In a baking dish we make a first layer with the sauce. Join the ziti next to each other, if like me you have a baking dish slightly smaller than the length of the ziti, cut the ends and use them to fill the gaps. Cover with plenty of sauce, parmesan cheese and chopped mozzarella. Repeat this process in three layers. If we use a lower baking dish we make 2 layers and if we use a high one we make 4 layers. Add a few flakes of butter on the surface. Bake for 25 minutes in a ventilated oven at 180 ° C, or in a static oven at 190 ° C. Once ready, let it cool for 5-10 minutes, in this way it will be easier to portion it!

Alternatively

We can enrich it with zucchini, sautéed mushrooms or fried eggplant cut into cubes.

 

New Year's Eve Menu 

The New Year's Eve Menu can often put you in crisis for the lack of ideas, but with some suggestions you can pull out a really tasty and tasty New Year's Eve Dinner, without wasting too much time in the kitchen. So here are my 11 Unmissable Second Courses for the New Year's Menu, with guaranteed success, which will help you to prepare your table with simplicity and taste!

The New Year's Eve Menu is always a challenge, because after the various lunches of the Christmas holidays, ideas begin to run out and you do not know what recipes to pull out to prepare the New Year's Eve table. But don't worry, our cuisine is so varied that between traditional dishes and delicious reinterpretations, you can create tasty and creative menus with minimal effort.

In this collection you will find some really tasty ideas to prepare New Year's Eve Seconds that will make you look great. Fast and tasty Meat Recipes ideal to satisfy the palates of every guest making your New Year's Table full of delicacies.

With my 11 New Year's Eve Recipes, preparing the New Year's Eve Menu has never been easier: your guests will be delighted by your organization and you will not have to stress too much, enjoying the party.

And now let's fasten the aprons and see together the Unmissable Seconds for the New Year's Menu!

Cotechino and lentils: when these two ingredients are combined you can not help but think of New Year's Eve or Christmas Eve!

Sauté Clams with Tomato Sauce is a tasty second course of fish with a summer flavor and perfect to enjoy with homemade bread!

Tender and with a rich filling and fragrant with amaretti, the Rolled Chicken with Prosecco is perfect for all occasions. Great for a very special Holiday Menu.

Scampi alla Busara is a second course of fish typical of Venetian cuisine. Just a few ingredients, including peeled tomatoes, oil, garlic and parsley, are enough to obtain one of the best fish recipes ever.

The Loin of Pork with Beer is a second meat dish different from the usual, inspired by a classic of Italian cuisine: the Roast Pork Loin.

Baked Prawns are a second course of fresh and light fish that is prepared in a few minutes! Perfect for seafood dinners with friends!

Stracotto is a second course of meat typical of the Italian culinary tradition. Typically winter, it can be prepared with various types of meat.

The Baked Stuffed Capon is a second dish of white meat typical of the Italian tradition, especially that of the Christmas holidays!

Mussels au gratin are a delicious seafood appetizer that you can also offer as finger food for an antipasto with friends or during a buffet dinner.

The Scallops with Fresh Tomato are a tasty and spectacular fish appetizer that you can also serve as a second course or as a course of an antipasto.

Baked tortellini tomato and mozzarella are a delicious first course, complete, an excellent substitute for the classic baked pasta. I used fresh tortellini with San Daniele prosciutto... Really yummy! I do not write anything else because they are all to be tasted, I only recommend you try them.

Ingredients for 6 people

for the sauce:

1/2 onion

1 carrot

1 clove of garlic

700 g of tomato puree

water to taste

2 teaspoons salt

fresh basil

extra virgin olive oil

In addition:

2 mozzarella of 100 g

500 g fresh meat tortellini

extra virgin olive oil

40 g grated Parmesan cheese

Preparation

Start by preparing the sauce. Chop the onion, garlic and carrot. Heat a pot with a little oil and brown the sauté. Pour the tomato puree, then the water, and salt. Cover with the lid and cook over low heat for about 25 minutes. Almost when cooked, add a few basil leaves and let cool. Separately, boil salted water for pasta. As soon as it boils, throw the tortellini. Cook for about half the time indicated in the package. Drain the pasta and pass it under very cold running water to stop cooking. Drain the water then mix it with the sauce. Cut the mozzarella into very small pieces and mix together. Oil the bottom of a baking tray and pour the pasta with the sauce. Sprinkle with grated cheese and bake at 200 degrees for about 10/15 minutes. If you love the crunchiest surface, cook a few minutes more with the grill before pulling out the pan and serving the baked tortellini with tomato and mozzarella.

Tip

You can also prepare them a little in advance, then heating them a few minutes before serving. Because as is well known, baked pasta if it rests becomes even better. And this one really is. Try it.

BYOB (bring your own bottle) Montreal Italian restaurant Pizzeria Napoletana in Little Italy

Bring your own wine: Pizzeria Napoletana has been holding down the pizza game on Dante street since 1948. The average night in the dining room of this fine establishment is plucked straight out of a scene from the Sopranos: Red sauce cascades over everything, pizza and pasta alike. In addition to the more than 40 options for pizza and pasta, they also perfectly execute the other Italian-American staples such as meatballs, salads and more. To some it might seem campy, but to us, this is home. Pizzeria Napoletana in Little Italy, is a must in Montreal if you’re looking to enjoy comforting Italian classics!

This pizzeria on Dante Street came into being 70 years ago, when the Italian quarter in Montreal was growing rapidly due to the second wave of Italian immigrants. These new immigrants to Canada were welcomed by a large existing Italian community, a community which included my own parents, where everyone would help house the newcomers and also help them build a new life here in Montreal. Napoletana grew out of this welcoming association of Italians who were essential in supporting these new immigrants. When Pizzeria Napoletana first opened, its importance to these new Canadians was as a meeting place where they could speak Italian and eat Italian. At Napoletana, they found a place to play cards and billiards but at that time, there were just two kinds of pizza.

Pizzeria Napoletana has played such an important part in Montreal’s Italian heritage. I keep returning because of the traditional Italian family atmosphere and because I get to enjoy authentic and comforting Italian classics in this restaurant which represents an important part of our city’s Italian history! The restaurant is famous for its homemade pasta, pizza, delicious desserts, espresso, the list goes on. Bonus! Pizzeria Napoletana is BYOB (bring your own bottle) Montreal Italian restaurant. How many restaurants can boast about being open since 1948, Pizzeria Napoletana on Rue Dante, Montreal, Quebec, earns that title. As soon as you walk in Pizzeria Napoletana the fresh aroma of garlic, cheese, Italian fine herbs touch your taste buds.

I proceeded with the Pizza Margherita, (Mozzarella, tomato sauce). The reason for this basic choice was I wanted to taste the tomato sauce with no other distractions. There are over 40 pizzas on the menu, you can image there is every kind of creation. The Margherita did not let me down as being one of the best pizzas I have had in my entire life. Thin amazing crust, mozzarella cheese and tomato sauce on the top, (I just ate it and my mouth is watering as I write this, mmmm). Well yes there are line-ups but they move fast, waiting a few minutes for this experience is well worth it and incredibly satisfying. The atmosphere is loud and fun with TV’s in the background showing the Blue Jays game or in winter the Montreal Canadians. Sit back order your meal and enjoy the experience Pizzeria Napoletana offers. This amazing restaurant is a landmark in this city of great cuisine. 

(Hopefully I will be allowed back in soon however in the meantime Uber delivers.)

 

The Italian community of Montreal 

The community first found its way to Montreal by the end of the 19th century when many Italians immigrated to the Americas in search of work. As the third largest ethnic group in Montreal, the Italian community has established their roots in the neighborhood of Little Italy. Neighboring the Mile End, Little Italy is a colorful and festive region of the city that I love to visit when I am in the mood for good food, cafe's and drinks.

In my eyes of course, one of the most important impacts that the Italian community has had on Montreal is the imprint they have left on the city’s culinary landscape! Montreal is home to some incredible addresses that serve this classic cuisine, showcasing the authentic Italian culture in a way that both natives and visitors can enjoy! Whether it is a small bistro along the streets of little Little Italy or a classic Italian restaurant hidden away in another neighborhood, there are a whole host of ways that you can indulge in the beauties of this rich cuisine. 

Restaurant Corneli is one of the famous Italian restaurants in Montreal. It is where I began as a dish washer as a student. Later I began to make pizza and after I worked my way up in the kitchen. My Dad also worked at restaurant Corneli, he got his training from a chef that came from Tuscany. When the chef retired, my Dad became the chef. The world is thankful for Italy’s immense contribution to the culinary world, from giving us perfectly-cooked pizzas and flavorful pasta concoctions to savory meats and decadent desserts prepared using both age-old and modern techniques special to Italian cuisine. With that said, there is a plethora of stellar Italian restaurants in Montreal to choose from that will instantly take you to Italy (no passports required!) — from first-class trattorias to top-tier ristorantes.

The best Italian coffees in Montreal are essential to our city! Montreal's Italian community is important and an integral part of our city's culture. What makes "good Italian coffee" is much more than serving "good coffee." Obviously, the coffee you drink must be good, but the atmosphere, the welcome, the family spirit and the courtesy of the staff are essential. 

What is the difference between an Italian coffee and a new generation coffee?

It is mainly in the taste: new generation coffees are rather fruity, while Italian coffees taste more bitterness. "Caffè Italia is an old-school institution. She was there before all the others. This is where the first generation of Italians in Montreal went and gathered. It is an institution and a classic! Caffè Italia is an address to know in the city: opened in 1956, the café has not changed much since its opening, except to add television screens. To enter here is to travel back in time. We find here a very Italian clientele, many people of several generations. I always prefer busy Saturday mornings.

Long or tight, coffee certainly has many followers! Did you know that coffee is one of the most consumed beverages in the world? It is grown in more than 70 countries, the world's two main producers being Brazil and Colombia.

The coffee beans come from the berries of the coffee tree, a shrub native to the virgin forest. And in Montreal, places to enjoy good coffee are very popular. Maybe it's because we're a bit bohemian city, maybe it's because having a coffee with friends, family or colleague is inexpensive and always enjoyable? All I know is that the city of Montreal has hundreds of coffee shops, and many of them are not only very good, but they are also absolutely beautiful places!

The Larousse says: Beauty. Feminine name from popular Latin *bellitas, from classical Latin bellus, beautiful; or the quality of someone, of something that is beautiful, in accordance with an aesthetic ideal. Character of what is worthy of admiration by its intellectual or moral qualities: The beauty of a selfless act.

                                                                    

Pasta with mushrooms, sausage and cherry tomatoes

After preparing the sauce with sausage mushrooms and cherry tomatoes a few days ago I could only season a special pasta: precisely the large format of Strozzapreti pasta particularly suitable for receiving and retaining the sauce, being wrinkled for bronze drawing and hardly overcook if you respect the indicated cooking times, but for this we also adjust according to personal taste. The pasta with mushrooms, sausage and cherry tomatoes is indicated and suitable for the whole year; I used very simple mushrooms but, in the autumn season if you use fresh porcini mushrooms, I assure you that it will be a whole other music in terms of flavor and aroma. 

The Strozzapreti are derived from strips of dough rolled quickly between the palms of the hands, starting from the ends and then broken with the fingers every 5 or 6 centimeters. There are many legends created to explain the origin of the name, and among many others, there is the one that leads back to the days when housewives in Rome used to prepare them for the priests who would eat them so fast they would sometimes choke. A very fragrant rustic dish, the combination of mushrooms and sausage gives the dish a strong taste. Mushrooms are a very versatile food and are used for the preparation of many tasty and highly appreciated recipes...

Ingredients

400 g Strozzapreti pasta

40 g pecorino cheese (or grated Parmesan)

For the sauce

1 red onion 

200 g fresh mushrooms

2 fresh sausages (large)

12 cherry tomatoes

3 tablespoons extra virgin olive oil

1 tablespoon chopped parsley and basil

1 small glass Dry white wine

1 poached garlic clove

salt and pepper to taste

Preparation

Peel and slice the onion, crush the clove of garlic with the peel and keep it aside. Remove the earthy part from the mushrooms, clean them carefully and slice them finely. Remove the skin from the sausages then chop them. Wash the cherry tomatoes, cut them in half and squeeze them lightly to remove the seeds and vegetation water. Finely chop the basil with the parsley. Heat the oil in a large pan and brown the onion over low heat with the clove of garlic, after a few minutes remove the garlic and add the sausage, leaving it to brown turning it with a wooden spoon. Add the mushrooms and mix them with the sauce, add the cherry tomatoes, chopped herbs and finally blend, over high heat with the wine, then season with salt and pepper.

Let the sauce boil then lower to a minimum, partially cover the pan with the lid and cook until the sauce has shrunk to taste. Meanwhile, bring plenty of water to the boil in a large saucepan, salt it and dip the pasta for cooking, when cooked take the pasta with a slotted spoon and mix them directly in the pan with the sauce, sauté the pasta adding the grated cheese and serve immediately on the table.

Enjoy your meal!

 

Americano Campari cocktail

Campari is an essential ingredient in many classic cocktails including the Negroni and the Garibaldi. The bittersweet liqueur mixes well with other spirits and tastes delicious on its own. The Americano is a relatively simple Campari cocktail that is light and refreshing and makes for a perfect summertime beverage. 

The Americano is a gentle introduction to the unique and bitter taste of Campari. It is a fascinating drink with a long and rich history, and it was the first cocktail mentioned in the James Bond novels. This is an iconic and delightful aperitif that you can enjoy before any meal. The cocktail recipe itself is extremely simple: Equal parts of Campari and sweet vermouth are poured over ice and topped with soda. It's about as refreshing as a Campari cocktail can get, and the bittersweet taste will delight your palate. 

That is not to say that the Americano is for everyone. The flavor profile is decidedly Campari, which is bitter and not in line with the inherent tastes of many Americans. Yet, if you can give it a chance and train your palate to enjoy Campari, the Americano will soon become a favorite.

"The Americano cocktail is one of the reasons for Campari’s sustained success. It is the perfect vehicle for the red bitter aperitif. This recipe correctly displays the foundations of the low ABV libation. Equal parts, build, top with soda water. Simplicity itself."

When Was the Americano Invented?

A classic cocktail, the Americano was first served in the 1860s at Gaspare Campari's bar in Milan, Italy. It was originally named "Milano-Torino" because of the origins of its two primary ingredients: Campari calls Milan home and the sweet vermouth was made in the style of Torino, Italy. The cocktail was later renamed because of its popularity among American tourists around the turn of the 20th century and prior to Prohibition.

James Bond and the Americano

It seems that Ian Fleming also had a fascination with the Americano. This is the first cocktail ordered by James Bond in "Casino Royale," Fleming's first 007 spy novel. However, the Vesper martini (or the manner in which it was ordered) overshadowed the Americano in the books and movies.

The Americano did make a few appearances in the series. In the short story, "A View to a Kill," Fleming explains where Bond thinks it appropriate to enjoy an Americano. He writes that "One cannot seriously drink in French cafes" and that gin, whiskey, and vodka have no place on sunny sidewalks. In this venue, "Bond always had the same thing—an Americano."

Ingredients

1 1/2 ounces Campari

1 1/2 ounces sweet vermouth

1 to 2 ounces soda water, to taste

Lemon or orange slice or twist, for garnish

Steps to Make It

Gather the ingredients. Pour the Campari and vermouth into an old-fashioned glass filled with ice cubes. Top with the soda. Garnish with a lemon or orange slice or twist. Serve and enjoy.

Tips

Pour a quality clear soda water without sweeteners or extra flavors. Club soda is the most popular option, though seltzer and mineral water make fine Americanos as well. Ensure your sweet vermouth is fresh. The fortified wine does not have the long shelf life of distilled spirits and will go stale just three months after the bottle is opened.

Switch to a highball glass and add more soda for a tall thirst quencher.

Inevitable cotechino with lentils

Cotechino and lentils is one of the traditional recipes of Italian cuisine and is a dish served on New Year's Eve as a good wish for the new year. Cotechino with lentils is a dish that can not miss in the menu of New Year's Eve, since it is the combination of two auspicious foods. In fact, lentils with their shape resemble coins, so tradition says that they will bring wealth, while cotechino has always been considered a fatty and rich food that indicated opulence. 

Cotechino is a typical sausage of the Modena tradition produced with cuts of meat that are not exactly noble and a good percentage of rind. Fortunately, today it is precooked, because these meats are very rich in connective tissue and require a very long cooking. The cotechino, however, goes beyond the category of simple food, it is the symbol of Italy that celebrates. And there is nothing that warms the heart and stomach more than a nice slice of cotechino enjoyed in the family.

Let's discover the traditional recipe of cotechino with lentils and all the suggestions to bring to the table an amazing dish.

INGREDIENTS

COTECHINO 1

SMALL LENTILS 250 gr

ONION 1

CARROT 1

CELERY 1 shank

EXTRA VIRGIN OLIVE OIL 2 tablespoons

TOMATO PASTE 1 tablespoon

SALT to taste

PEPPER to taste

PREPARATION

Wash the lentils under running water, and then place them in a bowl large enough to contain them comfortably. Add cold water so that it is submerged for a few centimeters. Let the lentils soak for at least 2 hours. Clean and wash the celery stalk, carrot and onion. Chop the vegetables and brown them in a saucepan with oil. Add the lentils after draining. Sauté them for a few minutes, stirring, then add the tomato paste dissolved in a little hot water. Add more hot water, so that the lentils are well covered. Season with salt and pepper, cover and cook over low heat until the lentils are very soft but not dispelled, add more hot water as it is absorbed. Prick the entire surface of the cotechino with a needle, then wrap it with a piece of white cloth, and tie it with kitchen string, carefully blocking the two ends. Place the cotechino in a pot where it is comfortably horizontal, cover it with cold water, place on the heat and bring to a boil. Reduce the heat and simmer for about 2 hours; From time to time check the water level and if necessary add boiling water making sure that the cotechino is always completely submerged. Drain the cotechino, smash it, cut it into slices. Distribute the hot lentils and an equal number of slices of cotechino in four plates, possibly heated, and serve immediately.

 

Broccoli and Cauliflower Casserole 

Broccoli and Cauliflower in a pan sautéed with garlic and chili pepper is a healthy and tasty side dish, rich in precious vitamins and mineral salts: a real goodness. A quick and easy recipe with which the flavor of broccoli and cauliflower is enhanced to the maximum. This side dish, typically autumnal, is perfect to serve as an accompaniment to roast meat or fish. 

This creamy broccoli and cauliflower casserole carries the perfect amount of sauce to enhance the flavors of the veggies without covering them up. A crunchy, buttery topping adds texture to this easy casserole that will be loved by children and adults alike. This loaded cauliflower casserole and broccoli is an incredible low-carb side dish recipe or main dish that tastes delicious. 

The casserole is easy to make, kid-friendly, and one of the best ways to put a low carb dinner on the table for one of those busy weeknights. Enjoy!

Ingredients

6 servings

500 g cauliflower

500 g cleaned broccoli

150 g white Scamorza cheese

100 g diced homemade bread

100 g prosciutto

chili pepper

garlic

butter

Grana Padano

vinegar

salt

white pepper

Procedure

For the cauliflower and broccoli pan recipe, boil the broccoli in boiling salted water; Drain them with the slotted spoon, pour a finger of vinegar into the cooking water and cook the cauliflower reduced to florets. Fry the diced bread in a large knob of butter flavored with a whole clove of garlic. In a pan, fry the diced ham with a knob of butter, then flavor half of the broccoli and cauliflower, crushing them with a fork; Add salt, pepper, add the diced bread after removing the garlic, grated Scamorza, then pour the mixture into a baking dish greased with butter. Level it well and, on top, arrange the rest of the cabbage and broccoli, in plain sight. Sprinkle the preparation with flakes of butter, grated cheese and bake in the oven, at 250 ° C, for about 10 minutes. 

Baked pulled pork shoulder 

The pulled pork comes from the United States, more precisely from North Carolina, but it immediately spread all over the world, with a huge success also in Canada. This is the tasty and succulent frayed pork, literally "pulled pork", with a characteristic smoked flavor because it is cooked on the barbecue for several hours at low temperature and then inserted into the typical American sandwich.

The pork shoulder is marinated for a long time then spiced and cooked for a few hours at low temperature in the oven at home. The original recipe would be to cook in the barbeque or smoker, but I did not have it available I used the electric oven. It is therefore a somewhat Italianized version both for the lack of use of the barbeque and for the aromatic herbs used that are more similar to those I use to make a normal roast. The trick to the success of this dish lies in the choice of the piece of meat that must be not be lean such as a loin, but very fat like the shoulder or at least the cup. The slow cooking at low temperature will cause the meat to flake and will be frayed with the help of a fork.

The frayed pork shoulder baked will then be seasoned with its cooking sauce and barbecue sauce that will give that smoked flavor that the home oven can not give. You can eat it as a second course or as a filling for a sandwich accompanying it with coleslaw another typical American recipe. Of course, if you decide to prepare the frayed pork shoulder in the oven, take into account dedicating it almost the whole day since the cooking will last for several hours. It would also be advisable to have a roast thermometer that can also go into the oven to monitor the internal temperature of the meat. Do not be discouraged, however, the result you will get with this recipe will repay you abundantly for the wait.

From a nutritional point of view, the "Pulled pork" is a complete meal and less caloric than you think: with just 233 kcal per 100 grams, you get 6 grams of carbohydrates, 28 grams of noble proteins and 11 grams of essential fats, including almost half of the daily protein and fat requirement. Together with bread and vegetables, it provides the right portion of complex carbohydrates, vitamins, minerals, fiber and antioxidants. Not to mention all the properties and goodness of pork, which together with spices and aromas form a formidable combination of taste and health.

Ingredients

For brine

2 kg pig (Shoulder)

1 l water

150 g salt

50 g sugar

1 sprig of rosemary

1 sage sprig

2 g peppercorns

10 juniper berries

To season

5 tablespoons mustard

3 tablespoons brown sugar 

aromas for roasting to taste

Pepper to taste

paprika to taste

chili pepper to taste

garlic powder to taste

Preparation

Prepare the brine with water, spices and herbs, salt and sugar, dip the meat and refrigerate for at least 12 hours. The pork shoulder must be covered with brine and the container in which you put it must have a lid better if airtight. The next day throw the brine and bring the pork shoulder to room temperature. Spread the surface with mustard and cover abundantly with a mix of roast spices, ground pepper, paprika, garlic powder, brown sugar and chili. Place the meat in a baking dish, insert the roast thermometer and cover both the baking tray and the pork shoulder with aluminum foil. Bake in a preheated oven at 140 degrees for 4 hours. After this time, remove the aluminum and put back in the oven until the internal temperature of the meat has reached 95 degrees Celsius and a delicious crust has formed. It may take another 4 hours. Remove the baking tray from the oven. Wrap the meat in aluminum and let it rest for about half an hour. After that with the help of a fork fray the pork shoulder. Transfer it to a serving dish and season with its cooking sauce. Serve pulled pork with ketchup or barbecue sauce.

Some advice

If you want you can prepare the mix for homemade roasts by finely chopping rosemary, sage, juniper grains and other spices and herbs to your liking.

The frayed pork shoulder in the oven keeps in the refrigerator for a couple of days. For longer storage you can also freeze it in a glass container with a lid.

White Chicken Chili 

White chicken chili is a typical dish of Mexican and Tex-Mex cuisine, also widespread in the United States: it is a variant of the classic chili of beef, a recipe that over time has been modified in many different ways. In any case, it is a tasty and inviting second course, which all your diners will love: you can also propose it as a single dish, accompanying it with hot corn tortillas, or nachos, as I did, together with slices of freshly cut avocado.

In my recipe, we will cook together onion, green peppers and chicken, while the beans will be prepared in two ways: partly pureed smoothies, partly whole. If you prefer a more tenacious consistency, leave them whole. As for meat, I used chicken breast, but you can also use the thigh, or turkey meat. You can vary the spices as you like, and if you don't like it, omit the cream cheese.

Ingredients

COOKED CHICKEN 500 gr

CANNELLINI BEANS 400 gr

CHICKEN BROTH 420 ml

GREEN CHILI PEPPERS 180 gr

CREAM CHEESE 200 gr

ONION 1

GARLIC 1 clove

CORN 100 gr

LIME 1/2

PAPRIKA 1/2 teaspoon

CORIANDER POWDER 1/2 teaspoon

CUMIN 1/2 teaspoon

OREGANO 1/2 teaspoon

CAYENNE PEPPER 1/2 teaspoon

EXTRA VIRGIN OLIVE OIL to taste

FRESH CORIANDER to taste

SALT to taste

PEPPER to taste

TO SERVE

AVOCADO 1

NACHOS to taste

How to make white  chicken chili

In a large pan heat the oil over medium heat. Sauté the onions for 3-5 minutes, until they begin to soften. Add the garlic and cook for 1 minute. Add the broth, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper. Add the already coarsely chopped chilies. Let the mixture come to a boil, then reduce the heat and cook for 15 minutes. Drain 200 gr of beans and put them in a food processor. Pour 1/4 cup of broth and blend until the mixture becomes creamy and smooth. Add the bean puree to the sauce and mix. Add cheese and mix everything well. Combine the whole beans and corn with the sauce, then cook over low heat for 5-10 minutes. Add the cooked chicken cut into strips, lime juice and coriander. Separately, cut the avocado into thin slices; Also chop fresh coriander. Put the chicken chili in a small bowl, complete with the avocado slices, nachos and fresh coriander. Serve now.

Preservation

I suggest you compose the bowl only at the moment and consume it immediately; Instead, you can refrigerate the meat and bean sauce, in a closed airtight container, for 1-2 days.

Variants

As mentioned, chicken chili can be prepared in many different ways. Starting from this recipe you can dose the spices to your liking: garlic, for example, you can chop it and add it to the initial sauté, instead of putting it whole and then eliminating it.

If you do not find jalapeno you can replace them with fresh hot peppers. Instead of cannellini you can use the beans you prefer. If you want to prepare the chicken chili using chicken already cooked (baked, on a spit or boiled) calculate 750 g of cooked meat net of bones and skin.