Fettuccine Gorgonzola

Fettuccine Gorgonzola 

serves 4

(America)

                                                                                 Prep time: 10 minutes
                                                                                 Pasta cook time:  10 minutes
                                                                                 Sauce cook time: 15 minutes
                                                                                 Total time: 35 minutes

Ingredients*

1 pound Fettuccine Noodles
Alfredo Sauce:
1 pint heavy cream
1/2 cup unsalted butter, softened
1 to 1 ½ cups freshly grated Parmigiano-Reggiano or Romano Cheese
1/4 teaspoon of freshly grated nutmeg
3 tablespoons of chopped fresh Italian flat-leafed parsley, for garnish

4 ounces crumbled Gorgonzola cheese

Preparation

cook the pasta:

Cook the pasta according to package directions to al dente.

Alfredo Sauce:

1.  Meanwhile, in a medium sauté pan heat heavy cream over medium to medium-low heat, do not allow the cream to boil or it will break.  Add the butter and whisk gently to melt the butter and combine it with the cream.

2.  Add the peas (if used) and stir to distribute.

3.  Sprinkle in the sprinkle in the Parmesan cheese and stir to incorporate, if the sauce doesn't begin to thicken add a little more cheese. Season the sauce with freshly grated nutmeg to taste.

bring it all together:

1.  When the pasta reaches the al dente stage, reserve 1 cup of pasta cooking water and thoroughly drain the pasta and add it to the sauté pan containing the Alfredo sauce.  Reduce the heat to low and  gently toss the noodles to coat with the sauce.  

2.  Add the Gorgonzola and gentle stir/toss it into the tossed pasta, add some of the reserved pasta cooking water (a tablespoon at a time) if the sauce is too "tight" (thick) for your tastes to "loosen” it up (make it more liquid).  Be careful not to overdo the loosening as this sauce is supposed to be rich and creamy.  

3.  Finally turn the heat off and add the sliced/torn Prosciutto (if used) and gently toss to distribute, you are not trying to cook the Prosciutto.  

service:

Transfer the coated pasta to a warm serving bowl and top with more grated cheese and garnish with the chopped parsley. Serve immediately.

*note: 1/4 cup of roasted red peppers, 1/3 pound of Prosciutto di Parma sliced into thin strips, or 1/4 cup of petite green peas (or a combination) can be tossed with the sauced pasta to create an interesting variation on the  theme. 

Tacchino Milanese

Tacchino Milanese

(Italy)

Turkey cutlets with an Italian flair!

Ingredients

1/3 cup all purpose flour
1/2 tsp kosher or sea salt plus additional to season the turkey cutlets
1/2 tsp freshly ground black pepper plus additional to season the turkey cutlets  
2 large eggs, lightly beaten with a tablespoon of cold water
1 cup seasoned Italian bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
6 turkey cutlets, 1/4 inch thick
Creamy Lemon and Caper Sauce:
2/3 cup mascarpone cheese or mascarpone cheese substitute
3 tbsp mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
Zest of 1 lemon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped flat-leaf parsley
3 tbsp extra virgin olive oil
4 lemons cut into 4 wedges

Preparation

bread the cutlets:

Construct a breading station by combining the flour, the 1/2 teaspoon salt, and the ½ teaspoon of black pepper in a shallow dish and stir together to evenly distribute the ingredients; in a second shallow dish place the beaten eggs; in a third shallow dish, place the breadcrumbs and the Parmigiano-Reggiano and stir together to evenly distribute the ingredients.

Season the turkey cutlets with salt and pepper. Bread the cutlets by dipping them (both sides), one at a time, first in the flour (shaking off the excess flour), then in the egg mixture, finally in the bread crumbs. Place each breaded cutlet on a holding platter until all the cutlets are breaded.

prepare the creamy lemon and caper sauce (recommended):

Combine the mascarpone* and mayonnaise in a medium bowl.

Slowly add the milk, stirring as constantly, until all the milk is fully incorporated.

Add the drained and chopped capers, lemon zest, salt and black pepper, stirring to combine. Place the sauce in a serving bowl.

fry the scallopini:

In a large sauté pan over medium heat, heat the oil to the ripple state. When the oil is hot place the breaded scallopini in the pan without crowding and sauté until golden and cooked through, about 4 to 5 minutes per side, repeat as necessary until all the scallopini have been sautéed.

service:

Either transfer the scallopini to a serving platter for a family service or into individual service plates and serve accompanied by the lemon wedges to squeeze onto the scallopini, a side-dish of your choice and the optional sauce alongside

*Mascarpone cheese substitute:

If you can't find Mascarpone cheese combine 8 ounces of cream cheese, 3 tablespoons of sour cream and 2 tablespoons whipping cream and use as you would mascarpone.