This takes some time and a little effort to prepare, but it is well worth it.

What you need

• A nice sized stew pot and cover
• 4 well shaped, symmetrical peppers (green, red, yellow or a combination)
• 2 large eggs
• 1 cup of Progresso Italian Style breadcrumbs
• 2 Garlic cloves
• 1 cup of chopped spinach (frozen works great – thawed and drained)
• 2 cans of chicken broth
• 1/4 cup of grated parmesan cheese
• 1/2 tsp of salt
• 1tsp of black pepper
• 2tsp of parsley flakes
• 1tsp basil
• Olive oil

Serves 4

First

Cut the tops off the peppers and core them. Be sure not to leave any seeds or white spines. Rinse thoroughly and set aside.

Second

Finely chop the garlic and combine with eggs, breadcrumbs, spinach, cheese, salt, pepper, parsley, parmesan and basil. Knead into a moist, well mixed mound.

Third

Stuff each pepper to about a 1/4 inch below the top. Insert a sliver of garlic in the center of each pepper and sprinkle some grated parmesan on top.

Fourth

Pour the broth into the stew pot and place the peppers upright in the pot and drizzle some olive oil over each one. Cook 30-40 minutes over medium heat until the peppers are soft but not mushy. The pot must be covered and the peppers basted frequently with the broth. Remove the peppers and let them settle for a few minutes.

This dish is very, very filling and need only be served with a salad, French or Italian bread and a nice Chianti

divertiti!

Visit us at:  www.Etsy.com

I love this dish! It is so very easy to prepare and very satisfying as either an appetizer or entree.

What you need

• A nice sized serving platter
• 1lb of fresh mozzarella
• 3 Large , ripe, firm tomatoes
•  A fistful of fresh basil(enough for about 12 good sized leaves)
• 24 black, pitted olives
• A small jar of sliced roasted peppers in olive oil
• 12 Artichoke hearts in olive oil
• Olive oil
• Balsamic vinegar
• Salt
• Ground pepper
• Oregano

Serves 4-6

First

Cut the mozzarella into 12 slices about 1/4 inch thick and distribute the slices evenly around the serving platter. Sprinkle with a little salt and ground black pepper.

Second

Cut the ends off of the tomatoes and put them aside. Carefully slice the tomatoes into 4 thick quarters so that you are left with 12 healthy slices.

Third

Place the sliced tomatoes on top of the mozzarella slices and sprinkle with a little salt and some oregano. Place a leaf of fresh basil on top.

Fourth

Chop up the ends that were cut from the tomatoes and use them as a base for the black olives. Place the black olives and chopped tomatoes, roasted peppers and artichoke hearts in the center of the serving platter. Coat the basil, tomatoes and mozzarella with some olive oil and balsamic vinegar and you are ready to serve. You’ll need steak knives and forks.

A nice crusty loaf of warm bread and a bottle of wine tops things off.

Enjoy!

Visit us at: www.Etsy.com

Easy and Delicious

Here is a great recipe that you can make in 30 minutes or less. I fooled around with this a few different ways and settled on the ingredients and techniques listed.

What you need

• A large frying pan
• 4-boneless pork chops 1-1/12″ thick (you could use 8-1/2″ bone-in chops but, they won’t make good sandwiches the next day)
• salt and ground black pepper
• 4-cloves of garlic
• 1-23.5 oz jar of Prego Italian Sausage & Garlic. (O.K. I know some of you purists might gag on this. But, trust me, it works great. If you can’t bring yourself to use gravy out of a jar, use 1-can of peeled, crushed tomatoes, 1-can of tomato paste.)
• 1/4 cup of olive oil (not extra virgin)
• 1/4 cup of chicken broth
• 1/4 cup of white wine
• 1-tablespoon of dried parsley
• 1/4 teaspoon of red pepper flakes

Continue reading Italian Style Pork Cutlets →