Category Archives: meat

Chicken cutlets 

Chicken cutlets are definitely one of kids favorite dish. My nonna/grandmother used to make it for me and my brothers all the time. It was one of our favorite, of course who doesn’t like fried! My nonno/grandpa used to say “fritte sono buone anche le scarpe/ even shoes are good when are deep fried”.

This recipe is very simple and basic, I used chicken but you can use turkey, veal or the kind of meat that you like. What I usually do I buy the package of chicken breast and when I go home I cut it in slices with a good knife. If you are not confident enough with the knife, freeze the breast for 1 hour, it will be more easy to cut it after.

Ingredients:

  • 600 grams of Chicken breast cutlets
  • 2 eggs
  • Breadcrumbs
  • 1 tablespoon Parmesan cheese
  • Salt
  • A sprinkle of love
  • Lemon
  • OIL to fry I used Canola

Method:

After you cut out your slices from the breast get your station ready. In a large plate put the eggs, add the salt and the Parmesan and beat quickly for few minutes. Put the breadcrumbs in a flat plate. Get your working station ready putting the chicken breast in your left side, then the eggs, the breadcrumbs and a clean plate to put your breaded slices.

Get a slices of chicken deep it in the eggs in the both side and right away in the breadcrumbs. When the slice is in the breadcrumbs with your hand give it few punch, it will help the slice to be nice and flat, it will be more easy to cook it and it will cook evenly.

Put the chicken breast breaded in a plate and start to fry them for few minutes both sides, in a very hot oil. When they are ready put them in a serving plate cover with paper towel, it will help to dry out some oil.

You can serve them with a nice salad, potato, tomato salad or any kind of vegetable! I always serve them with a slice of lemon too.

Suggestion: make a big batch they are very delicious the day after too. Thank you for reading this and I hope you will challenge your self to make this easy dish.

P.S. if you follow me on FB I posted a video on how to make these lovely cutlets

Classic Italian Level 1

Eight week course, single classes available for 35 dollar each and $50 for lasagna.

If you want to learn Italian cooking, this is the course for you. Ideal for the beginner cooks, you will learn how to make fresh pasta from scratch with few different cuts, you will also learn gnocchi and sauces, risotto, tiramisu, minestrone, chicken parmiggiana and lasagna.Price is 250 dollar.

Fall 2016 Session Options:

Wednesdays, 7;00 – 9:30 p.m. (Classes run October 5, 12,19,26 November 2, 9, 16, and 23)
Friday, 7:00 – 9:30 p.m. (Classes run October 7, 14,21,28, November 4, 11, 18, and 25)
Maximum of 6 participants

CLASSES

  • Gnocchi with butter and sage and gnocchi alla sorrentina with tomatoes sauce and mozzarella, apple cake.
  • Fresh egg pasta, tomato sauce,  meat sauce and boscaiolo/mushroom sauce.
  • Broth and  risotto alla milanese and pumpking risotto
  • Tiramisu and Minestrone.
  • Baked pasta with red sauce, baked white pasta and meatball.
  • Dinner in 30 minutes  { pasta with butter or oil and chicken and spinach cutlets }
  • Fresh pasta without eggs,sauces, chicken parmiggiana.
  • Lasagna – this class is 3 1/2 hours long.
  • In every class you will go home with a small tray of what you make to share with your family and the recipes.
  • Registration by email at marzia@bellacibo.ca or in person. Pre-payment is required.Bella Cibo reserve the right to cancel or re-scheduale classes when is necessary.We need one week cancellation; note that Refunds will be in the form of Bella Cibo’s gift card.
  • To run the class I need at least 4 people to max 6.

Chicken and Spinach cutlet

A while ago somebody asked me what my favourite fast food was when I was a kid.

Well I grew up in Italy and the food is always fresh, home made from scratch, the fast food is not popular at all over there, thankfully.

I used to like this Chicken and Spinach cutlet from the Super market but my mom never bought them, she used to say to me that they were poisoned so, like every mom will do, she start to make them from scratch. Also she used to said that when the food looks so perfect it not good to eat it. Homemade, imperfect food is the best. I think the same now.

These cutlets are very delicious and easy to make, also this could be a clever idea to make your children eat spinach.

  • Ingredients for 6 cutlets:
  • 500 grams chicken breast
  • 200 grams fresh spinach or you can use frozen spinachcotolette
  • 20    grams parmesan cheese 1/4 teaspoon nutmeg (optional).
  • 1 egg
  • breadcrumbs for the breading
  • a sprinkle of  love

Method:

 

  • Chop your chicken breast in a mixer or a food processor and put it in a bowl aside.
  • Clean your spinach, boil them and chop them in the mixer.
  • Put them in the bowl with the chicken, the egg lightly beaten, the cheese, nutmeg and salt.
  • Mix everything well together and start to create your cutlets bringing some mixture in your hand like you want to make a meatball, give it a nice round shape and gently press down.
  • Now it’s time to breading the cutlets, so get your station ready first with the egg and the breadcrumbs.
  • Put the cutlets first in the egg and then in the breadcrumbs.
  • You can also avoid the egg if you want because there is already egg in the mixture so you just need to pass them in the breadcrumbs.
  • Cook your cutlets in a frying pan with 3 tablespoon of vegetable oil for 5 minutes for side or the healthy way in the oven at 350 for 15/20 minutes remembering to flip them once.
  • You can serve your cutlets with a nice salad or potatoes if you make rice you can have a nice gluten-free dinner of course you have to remember to use gluten free breadcrumbs.
  • I hope you will enjoy this recipe, buon appetito.

 

 

 

 

 

 

Tortano/Easter Bread

Italian food is all about tradition and Tortano or Casatiello is a must  for the Neapolitan at Easter. Every year before Easter the family get together to make this delicious, amazing savory bread…..lets say “its a family affair”. The day after Easter in Italy we go at the beach or at the park for a nice “scampagnata” with friends and we bring the leftover Tortano with other food of course and we all eat together. Food brings people together.

Tortano  or Casatiello is a savory bread stuffed with cheese, salami, mortadella, prosciutto and boiled eggs, you are suppose to eat it at Ester but its great for any occasion in fact, 11 years ago, my aunt made this delicious savory bread for my husband when we were there in the summer and he fall in love.

Its not difficult to make this amazing bread if you follow this recipe, the only thing that I suggest you its to make it a day in advance so it does have time to rise slowly and the result will be outstanding. The secret for a great result, like my nonna said, it is that you must use “sungia”/Italian pork fat but if you don’t have it use  shorting or  oil.

I  hope you will try it out and maybe you can start your own tradition with your homemade Tortano for Easter.

HAPPY ESTER 

Ingredients:

  • 1 Kg flour
  • 550 ml water
  • 28 gr fresh yeast
  • 1 teaspoon sugar
  • pepper
  • 150 grams  Italian pork fat (sugna) or shorting
  • 4  boiled eggs cut in pieces
  • 100 grams salame
  • 100 grams ham
  • 100 grams mortadella
  • 100 grams provolone
  • 100 grams scamorza or any other kind of cheese that you have in your fridge
  • 50 grams Grana Cheese
  • Salt, pepper (2 teaspoons each)
  • 4 egg for decoration
  • 1 lightly beat egg for paint the tortano before the oven
  • A sprinkle of love

 

Method:

Dissolve in a bowl the yeast with the water and sugar and after a minute  add the salt and shorting . Add little by little the flour and knead into a soft and elastic dough. Let it rise for an hour or until double the size.I suggest to put your dough in the oven cover with a kitchen towel with the light on.

Cut all your cured meat and your cheese and put it in a side.

206 tortano foto 4

After few hours take your baby Tortano put it on a working board and spread it out trying to give a rectangular shape, remembering to leave a small piece of dough for the decoration.

208 tortano foto 5

Spread some fat or oil on your dough and after put all your cold cuts,cheese and boiled eggs on it.

Now its time to roll it gently and slowly,be very careful because its heavy.

214 tortano foto 6

You have to roll it and give it a circle shape,now whit your 2 finger press in 4 different spot and put the 4 uncooked eggs.With the leftover pasta dough cut 8 stripes.

Its time to let your baby Tortano rest and rise for few hours (I did it for 3 hours) or overnight.

After that you have to spread the lightly beaten egg over it,put it in a  ring mold pan greased with shorting, 35 cm /13 inch wide, and cook it for 35/45 minutes until is nice and gold.

Enjoy and Buon Appetito and Buona Pasqua.

 

 

 

005 tortano foto 2tortano foto 1

 

 

 

 

 

 

 

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