Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg
Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium
Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-parmesan-recipe.html
- dried oregano
- garlic powder
- paprika
- salt
- black pepper
- egg whites
- skim milk
- all-purpose flour
- Olive oil cooking spray
- saffron
- olive oil
- short- or medium-grain rice
- Salt and fresh black pepper to taste
Oh so juicy and tasty
- Ice cold beers
- Bread crumbs unseasoned
- Whole Milk - Even better homemade buttermilk. Yeah be fancy
- tbls EVOO + 1 extra for frying
- ground beef 80 or 85%
- ground pork - plain
- eggs large
- parsley chopped fine
- garlic - minced
- kosher salt or sea salt more if using pink salt
- ground mixed or black pepper
- red pepper flakes or more if you hate your butt hole
- Italian seasoning
This risotto is great when the asparagus season has just started. However, even though it can be very expensive, a little asparagus can go along way as it has such a deep flavour. You can make this risotto with a vegetable stock but make sure it’s fresh and not made from a stock cube – the result will be much tastier!
- tbls of finely chopped white onion
- 100g carnaroli rice
- chicken or vegetable stock
- 50ml white wine
- parmesan
- basil leaves
- 2tblsp of olive oil
- finely chopped celery
This is a simple risotto to make and the combination of peas, spinach and parmesan is delicious. It is very important that you cook the rice with the onion for the first few minutes so the rice will be hot when you add the hot stock. This way the rice will cook evenly and the risotto will have a chewy bite. Always season your stock before you start making the risotto.
- finely chopped white onion
- olive oil
- butter
- 100g freshly grated parmesan
- chicken or vegetable stock
- carnoroli rice
- white wine
This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it’s cooked perfectly and by making the base you get massive amounts of flavour.
- tin of chopped tinned tomatoes
- fillets of red mullet
- 200g small clams
- picked thyme leaves
- lobster cut into pieces
- 100ml dry white wine
- tbls olive oil
- tbls chopped flat leaf parsley
- garlic finely chopped
- 300ml fish stock
This classic Tuscan Acquacotta is a packed full of vegetables and enriched with poached egg. A great meal for lunch or dinner, the thick and tasty soup is ideal to warm-up the last weeks of February. Pair with a glass of Morellino di Scansano (which originates from the same region as the dish) and enjoy the weekend.
- olive oil
- dried porcini mushrooms
- water
- chopped parsley
- toasted bread
- poached eggs
- For the chicken calabrese
- plain flour
- salt and freshly ground black pepper
- chicken thighs
- 10ml/2 tsp extra virgin olive oil
- 20g/1oz chopped shallots
- 100ml/31/2fl oz tomato passata
- 400ml/14fl oz chicken stock
- For the olive oil mash
- 80ml/5 tbsp extra virgin olive oil
- salt and freshly ground black pepper
A popular Italian breakfast or brunch dish, the ‘purgatory’ in the name refers to the fiery tomato sauce that the eggs are poached in which gets its heat from spicy ’nduja sausage. Francesco Mazzei recommends serving a little extra ’nduja on the side – spread a little on a piece of toasted sourdough to dunk in the runny yolks from a delicious medley of baked, poached and boiled eggs to achieve breakfast perfection.
- finish the sauce
- salt
- 10g of basil leaves
- extra virgin olive oil
- Tomato sauce
- eggs
- quail eggs
- Baked eggs
- 200ml of chicken stock
- serve
- extra virgin olive oil
- 'nduja
- olive oil
- 150ml of Marsala
- chopped fresh rosemary
- 150g Spaghetti
- knob of butter
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan and a glug of extra virgin olive oil to serve