Fabulicious!: Teresa's Italian Family Cookbook (7 page)

Substitute turkey sausages for the pork.

I’m Gabriella, and I’m six years old. My room is pink Paris, and has the Eiffel Tower on the wall, and I have poodle pillows on my bed. My favorite dinner is Chicken Parmigiana because it tastes so good and my mom lets me roll the chicken in the breadcrumbs. She says to tell you that you can also use veal instead of chicken, but I like chicken the best.

P.S.
My mom says if you want to save time, you can use spaghetti sauce from a jar. We won’t tell anyone. Just make sure it’s the good kind.—Gabriella

Gabriella’s Chicken Parmigiana

Makes 6 servings

My mommy says to put the chicken on top of pasta when you bring it to the table. She says you can use any kind of spaghetti or long noodles, but I like angel hair the best.

6 (5-ounce) boneless and skinless chicken breast halves

1 teaspoon salt

¼ teaspoon freshly ground black pepper

⅔ cup all-purpose flour

3 large eggs

1 cup dry Italian-seasoned breadcrumbs

½ cup extra-virgin olive oil, plus more for the dish

3 ½ cups The Quickie Tomato Sauce (
page 22
)

2 cups (8 ounces) shredded fresh mozzarella cheese (freeze the cheese for 1 hour to firm before shredding)

½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 pound angel hair pasta

2 tablespoons chopped fresh Italian parsley, for garnish

1.
Position a rack in the center of the oven and preheat the oven to 400°F. Lightly oil a 15 × 10-inch baking dish. Bring a large pot of lightly salted water to a boil over high heat.

2.
One at a time, place half a chicken breast between two plastic storage bags. Pound with the flat side of a meat pounder or a rolling pin until the meat is about ½-inch thick. Season the chicken with the salt and pepper.

3.
Place the flour in a shallow bowl. In a second shallow bowl, beat the eggs with 2 tablespoons of water. Place the breadcrumbs in a third bowl. Place a platter next to the breadcrumbs.

4.
One at a time, coat the chicken with flour, shaking off the excess flour. Dip in the beaten egg mixture to coat, letting the excess egg drip back into the dish. Now roll in the breadcrumbs. Place on the platter. Let the breaded chicken stand for 10 minutes to set the coating.

5.
Heat the oil in a large skillet over medium heat. In batches, add the chicken to the skillet and cook, turning once, until golden brown on both sides, 5 to 6 minutes. Transfer the chicken to the prepared baking dish.

6.
Pour the tomato sauce around the chicken in the baking dish. Sprinkle the mozzarella and Parmigiano cheeses over the chicken. Bake until the cheese melts, about 8 minutes.

7.
Meanwhile, just before serving, add the pasta to the water and cook according to the package directions until al dente. Drain well.

8.
Transfer the pasta to six deep bowls. Top each with equal amounts of the sauce and a chicken breast half. Sprinkle with the parsley. Serve hot, with extra grated Parmigiano cheese to pass.

SKINNY VARIATION

Don’t use the flour, eggs, or breadcrumbs, and do not bread the chicken. Sauté the chicken in a nonstick skillet over medium heat without any oil until browned on both sides and the chicken feels firm when pressed in the center, about 6 minutes. Transfer to the baking dish, and add the tomato sauce. Sprinkle each chicken breast half with 1 tablespoon freshly grated Parmigiano-Reggiano and omit the mozzarella.

My name is Milania, and I’m four years old, and I’m FABULOUS! My mom says I talk too loud, but THAT’S NOT TRUE! I love to play with my baby sister Audriana, but when I pick her up and carry her, my mom yells at me. She also gets mad when I wake her up, but Audriana doesn’t want to ALWAYS be taking a nap! She wants to play with me! I TOLD YOU!

I’m a very good cooker, and I look like my mommy—FABULOUS! My favorite thing to cook is . . . I don’t know. What is it? Gabriella, stop, it’s MY TURN! My favorite thing to cook is lasagna. My mom lets me help with the layers and I make them all pretty. Lasagna is fun to make because it’s so pretty and the cheese is good. You can put any kind of meat inside. Sometimes we use sausages that my daddy makes inside it. Sometimes we only use vegetables. But this way is THE BEST!

P.S.
My mom says to make two batches of lasagna at the same time and then freeze one before you cook it, so you have it next time you’re in a hurry. We’re always in a hurry.—Milania

Milania’s Lasagna

Makes 8 servings

Did you know that lasagna noodles are flat in Italy? I did because I’ve been there before. The noodles only have those pretty, curly edges in America.

2 tablespoons extra-virgin olive oil, plus more for the baking dish

1 pound lean ground beef (93% lean)

1 large onion, chopped

2 garlic cloves, minced

3½ cups The Quickie Tomato Sauce (
page 22
)

1 tablespoon chopped fresh Italian parsley

2 teaspoons dried oregano

Salt and freshly ground black pepper

2 large eggs

1½ pounds ricotta cheese

1½ cup coarsely chopped fresh basil

12 lasagna noodles

3 cups (12 ounces) shredded fresh mozzarella cheese (freeze the cheese for 1 hour to firm before shredding)

¾ cup (3 ounces) freshly grated Parmigiano-Reggiano cheese

1.
Position a rack in the center of the oven and preheat the oven to 375°F. Lightly oil a 13 × 9-inch baking dish. Bring a large pot of lightly salted water to a boil over high heat.