Italian style food recipes made by Italians

Pork tenderloin is becoming increasingly more popular, and this is a dish I recently had at a restaurant that I just had to create at home. The tenderloin is cut into medallions, rolled in cracked pepper, and then cooked in Marsala wine. It is topped by an easy sauce or gravy made with garlic.



Serves 6


Ingredients:

1 1/2 Pound Pork Tenderloin
1 To 2 Tablespoons Cracked Black Peppercorns
Salt
3/4 Cup Dry Marsala Wine
6 to 7 Large Garlic Cloves
1/2 Cups Whole Milk
1 Tablespoon Olive Oil
1 Tablespoon Butter

Continue reading "Pork Tenderloin In Garlic Sauce"

Pork tenderloin is a great cut of meat that lends itself well, to being stuffed as I did in this recipe, or the tenderloin can be cut into medallions. This cut of meat is moist and tender on it's own, not requiring any additional steps to marinade or brine it. In this recipe I used two loins with stuffing in between, which once tied together and baked makes a nice sized roast to slice. Once cooked, I served the pork with a simple mushroom sauce that can be prepared in a few minutes while the pork is cooking in the oven.

Serves 4 to 6


Ingredients:

2 (1 Pound) Pork Tenderloins6 Thin Slices Prosciutto
1 (5 Ounce) Bag Baby Spinach Sauteed And Pressed To Remove Excess Liquid
1 Cup fresh Homemade Breadcrumbs
1 Teaspoon Chopped Fresh Rosemary
4 Tablespoons Olive Oil
Sea Salt
Cracked Black Pepper

Mushroom Topping:

1 Pound Fresh Sliced Mushrooms (I Used Baby Bella)
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Cup Chicken Broth
Salt
Pepper
2 Tablespoons Unsalted Butter

Continue reading "Stuffed Pork Tenderloin With Mushroom Sauce"

This is one of my favorite chicken dishes that I have made frequently over the years. Luckily, ripe, sweet cherry tomatoes are available year round, so anytime I am in the mood for this dish I can find the ingredients and put it together pretty quickly. As I always state, fresh, homemade breadcrumbs are far superior to dry store bought ones and in a recipe this simple, using the best ingredients will ensure the best results. I keep my leftover bread, cutting it into cubes and then freezing it for when I need fresh breadcrumbs. When I want breadcrumbs, I then throw a hand full of the cubes into my food processor, still frozen, with whatever seasonings I want. I then pulse the mixture until it reaches the desired texture.

A chicken cutlet is simply a boneless, skinless chicken breast that has been sliced lengthwise into thin slices about 1/3 of an inch thick. If you cannot find the chicken already cut into slices it is simple to do yourself. Just freeze the chicken breasts until they just about frozen and with a sharp knife cut into cutlets. Use a meat mallet and lightly pound the cutlets until they are of equal thickness.

Continue reading "Crispy Chicken Cutlets With Fresh Tomatoes"

Crisp, golden brown, roasted chicken always reminds me of family Sunday dinners. This recipe is really quite easy, and yet tastes delicious flavored with the lemons, garlic and rosemary. I often cook baby potatoes in their skins along with the chicken, but you can omit them if you choose.

Serves 4



ingredients:

1 ( 4-5 Pound) Roasting Chicken, Quartered
5 Tablespoons Freshly Squeezed Lemon Juice
2 Sprigs Fresh Rosemary
4 Large Cloves Of Garlic, Peeled And Halved
Salt & Pepper
1/4 Cup Olive Oil

Optional:

Baby Potatoes With Skin Left On, Halved

Continue reading "Roast Chicken With Lemon, Garlic And Rosemary"

In this tasty recipe, tender veal scallops are topped with a light mushroom marsala wine sauce. Since veal scallopini can be quite expensive, you could substitute either chicken or turkey cutlets, just use a meat mallet to pound them to equal thickness.

Serves 4

ingredients:

6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
2 Tablespoons Oil
2 Tablespoons Unsalted Butter
8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
All-Purpose Flour Seasoned With Salt And Pepper
1/2 Cup Sweet Marsala Wine
3/4 Cup Chicken Broth
Salt & Pepper

Directions:

Place the seasoned flour in a plastic bag and add the veal scallops. Shake until they are well coated. Set aside. In a large skillet, heat the oil and butter until bubbly. Add the mushrooms and cook until golden brown. Remove to a separate dish. Fry the cutlets in the skillet one minute per side. Remove to the dish with the mushrooms. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom. Add the chicken broth and cook until the sauce has reduced by half and has thickened. Taste and add salt and pepper as needed. Return the mushroom and veal to the pan to reheat. Serve the veal with a good sized spoonful of the mushroom marsala sauce.

Buon Appetito!

Source: Deborah Mele

For this dish, Eatalian suggests as wine, a Sauvignon from Trentino Alto Adige region or a Segreta della Pinetta from Sicily

Ingredients:
1 Pork tenderloin
200 gr. Pistachios
1 tbsp honey
2 tbsp tamari soy sauce
Olive’s Oil
Spinach
Dressed dry tomatoes
Aromatic vinegar cream
Garlic

For the wine cream :
1 egg yolk
Cream
butter

Directions:
Take a large pan on the flame and let it worm up. Fill the bottom of the pan with oil, when it is hot add one clove of garlic chopped in small pieces. When the garlic is gilded add the spinach and the flame must be lively. When the spinach soften up add the dry tomatoes. When the spinach are well done move it in a strainer and let the liquid go away. Keep them warm.
Take the pork in a really hot pan and let it get just gilded on all the sites. Take out the pork a put in the same pan honey tamari soy sauce and a tbsp oil and mix it on the flame. When is well mixed take the pork in the pan for few seconds, just the time to cover with sauce all the sides. Finish to Cooke it in the oven at 180 C for 8 min.
In the mean time prepare the wine sauce. Melt the butter in a small pot, take it out of the flame and put the yolk and mix with a whisk quickly. Add the cream and the white wine. When well mixed take away from the flame. Draw some line on the cream with aromatic vinegar cream.
Now Let’s put all the staff in the plate.
Take the pork and pass it in the chopped pistachios, put the spinach and tomato in the plate, lay on top the pork and put a tbsp of wine cream on the other side of the plate. With