Tomato Bruschetta
Penne with Bacon and Onion

Breaded Chicken Parmigiana
  Tomato Bruschetta
4 chopped tomatoes
1/2 chopped red onion
2 tablespoons chopped Italian parsley
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
1 tablespoon freshly-chopped oregano
Salt & pepper to taste

Mix all ingredients in a bowl large enough to toss ingredients.
Marinate for thirty minutes.
Serve over toasted bread with salt & pepper to taste.

Penne with Bacon & Onion
6 slices smoked bacon, chopped
1 tablespoon olive oil
¼ cup chopped onions
1 clove garlic, chopped
1 oz. dry white wine
2 tablespoons chopped Italian parsley
Salt & pepper to taste
1 1/2 cups tomato sauce
1/4 cup grated parmesan cheese
Box of penne De Cecco pasta
Pinch chile pepper flakes

Cook pasta according to package.
Fry bacon in a olive oil until crispy, add onion, chile flakes & garlic and cook for 1 minute, add wine, tomato sauce and summer for another minute or so.
Add cooked pasta in to a frying pan & toss with sauce, season with salt & pepper.
Pour into a serving bowl, top with parmesan cheese & chopped parsley.

Breaded Chicken Breast Parmigiana
2 boneless skinless chicken breasts (pounded between layers of saran wrap)
2 cups plain breadcrumbs
2 tablespoons grated parmesan cheese
1/4 cup tomato sauce
1/2 cup flour
2 eggs beaten
Salt & pepper to taste
4 slices of mozzarella cheese
Vegetable oil (for frying)

Season pounded chicken breast, coat chicken in flour, then in egg wash and again in bread crumbs. Chicken should be firmly padded on both sides.
Heat frying pan with oil and cook chicken until golden brown on both sides.
Transfer chicken to an oven-proof pan, top with tomato sauce, parmesan & mozzarella
Bake in 375 oven until cheese is melted.
  Sergio Turlione
Rigoletto's Cafe
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