Recipes from Andrea

Chicken Marsala

Chef Andrea Bozzolo

Serves 4

4 chicken breasts, slightly pounded

½ cup Marsala wine

⅓ cup veal demi-glace


Salt and pepper

1 tablespoon butter

3 tablespoons chopped parsley

Season the chicken with salt pepper and sprinkle with flour. Melt the butter in a sauté pan, add the chicken and sauté for 2 minutes on each side till golden. Add the Marsala wine let it evaporate. Add the demi-glace and cook for 5 minutes or until  the sauce is thickened. Sprinkle with parsley and serve hot.


Classic Sausage & Peppers

Chef Ancrea Bozzolo

(Serves 4)

1 pound of rope Italian sausage, cut in 3 inches pieces
1 red, 1 green and 1 yellow bell pepper cut in julienne slices
1 red onion julienne sliced
1 cup fresh tomato sauce
3 ounces white wine
Salt and pepper

3 tablespoons fresh chopped basil and parsley

2 tablespoons extra virgin oil (more or  less if necessary)

1 cup of water

In a large sauté pan sauté the sausage with the oil about 4 minutes until the meat is light brown. Add the white wine, cook and when the wine is evaporated add the bell peppers , onions. Cook together for 5 minutes and then add the tomatoe sauce   and water. Cook on low heat for 25 minutes until the sauce thickens. Add the salt, pepper and the chopped herbs. Serve hot.


Andrea’s Italian Frittata

(Serves 4)
7 eggs, beaten
1 red bell pepper, diced
1/2 red onion diced
1/4 pound mini heirloom tomatoes cut in half lengthwise
1 tablespoon Parmesan cheese, grated
Salt and pepper
1 tablespoon  chopped parsley
1 tablespoon butter

Mix the Parmesan with the eggs and parsley. Melt the butter in a non-stick pan. Add the bell peppers, the tomatoes and the onion and cook slowly for 2 minutes. Add the egg mixture. Put the frying pan in a pre-heated 350 degree oven for about 4 minutes or until the frittata doubles in size. Remove from oven and let the frittata rest for 2 minutes before serving.


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