Simply Italian with Giuliana Leardini

Italian recipes for the whole family in under thirty minutes. We use classic techniques and simple ingredients to make and create amazing Italian meals for the entire family to enjoy.

Fettucine Alfredo with Grilled Chicken

Ingredients

• 3 – 6oz Chicken breasts

• 24 oz Cooked fettucine pasta

• 4 oz White wine

• 2 oz Dried Mediterranean oregano

• Salt and pepper

• 7 Cloves mashed garlic

• Olive oil

• 6 tbs Butter

• 3 cups Heavy cream

• 2 tbs Chopped parsley

• Whole loaf of ciabatta bread

Steps
1. Chicken

a.Chicken marinade - salt, pepper, 2 cloves of mashed garlic, olive oil, white wine, oregano. Let sit 2 – 4 hours or overnight.

b. Grill for 4 – 5 minutes per side.

c. Remove from heat at desired temperature and let rest for 10 minutes.

d. Slice and place over finished pasta.

2. Pasta

a. Cook pasta al dente, drain, cool and store.

b. Add cooked pasta to boiling water for 1 minute and drain.

c. Save 4 oz of the pasta water.

3. Alfredo Sauce

a. Heat sauté pan with 4 tbs butter and 2 tbs olive oil.

b. Add 4 cloves mashed garlic, salt and pepper.

c. Sautee until soft.

d. Add heavy cream and reduce until it coats a spoon.

e. Toss pasta, pasta water, and alfredo sauce together.

f. Add fresh parmesan, toss again, and serve.

4. Toasted Ciabatta

a. Cut into thick slices.

b. Soften 2 oz butter with 1 clove of mashed garlic

c. Spread on both sides of ciabatta.

d. Grill until crunchy

e. Enjoy with any dish.

Salmon al Cartoccio

Ingredients

• 3 – 6oz Atlantic Salmon

• 2 lemons (1 sliced and 1 for zest and juice)

• 2 cups cooked rice

• 6 sprigs of Fresh dill

• 3oz of capers

• Salt and pepper

• 6 cloves mashed garlic

• Olive oil

• 6 tbs Butter

• 8 oz Heavy cream

• 8 oz Mushrooms

• 2 tbs chopped parsley

• 8 oz white wine

• 4 oz grated parmesan

• 2 sheets of aluminum foil

Steps
1. Salmon

a.Season with salt, pepper, 2 cloves of mashed garlic, and olive oil.

b. Seal in foil pouch with sliced lemons, fresh dill, and 2 tbs butter.

c. Grill for 7 – 10 minutes. The steam trapped in the pouch cooks it faster.

2. Lemon Caper Sauce

a. Melt 2 tbs butter and 2 tbs olive oil

b. Soften 2 cloves of mashed garlic, add capers, and 1 tbs parsley

c. Add salt and pepper to taste.

d. Deglaze with 4 oz white wine.

e. Add the zest and juice of 1 lemon

f. Add 4 oz heavy cream and reduce until nape.

3. Quick risotto

a. Melt 2 tbs butter and 2 tbs olive oil

b. Sautee mushrooms with 2 tbs mashed garlic until golden brown.

c. Deglaze with 4 oz white wine.

d. Add cooked rice, 4 oz heavy cream, and let reduce for 2 – 3 minutes.

e. Finish with 1 tbs chopped parsley and 4 oz parmesan cheese.

f. Stir to combine and serve the salmon over the rice, top off everything with lemon caper sauce.

Fileto al Marsala

Ingredients

• 6 – 3oz Tenderloin medallions

• 15 Asparagus spears

• 8 oz Mushrooms

• 8 oz Marsala wine

• Salt and pepper

• 4 Cloves mashed garlic

• Olive oil

• 4 tbs Butter

• 2 Sheets aluminum foil

• 8 oz Heavy cream

• 2 tbs Chopped parsley

• 8 oz Baby spinach

• 4 oz Feta cheese

• 4 oz Dried cranberries

• 2oz Pine nuts

• 4 oz Balsamic reduction

Steps
1. Steak

a. Season with salt, pepper, 2 cloves of mashed garlic, and olive oil.

b. Grill for 3 – 4 minutes per side.

c. Remove from heat at desired temperature and let rest for 10 minutes.

2. Asparagus

a. Place asparagus in a foil pouch.

b. add 2 tbs butter, 2 tbs olive oil, and salt and pepper to taste.

c. Seal pouch and grill 5 – 7 minutes to perfection.

3. Marsala Sauce

a. Heat sauté pan with 2 tbs butter and 2 tbs olive oil.

b. Add mushrooms, 2 cloves mashed garlic, salt and pepper.

c. Sautee until golden brown.

d. Deglaze with marsala wine and reduce by half.

e. Add heavy cream and reduce until thick and shiny.

4. Salad

a. Toss spinach with olive oil, salt, and pepper.

a. Top spinach with cranberries, feta, and pine nuts.

a. Drizzle balsamic reduction over entire salad and serve.

Slice steaks for service, place over grilled asparagus, top with Marsala mushroom sauce and serve with salad on the side.