Venezia by PVII

Classic Stefani Recipes

Pette Di Pollo Al Cognac
Breast of Chicken with Tuscany Brandy Sauce

Ingredients:
2 tbsp. butter (unsalted)
½    cup flour
4- 6 oz. boneless skinless chicken breasts
1 jar Tuscany Brandy Sauce
Salt & pepper to taste

Cooking Instructions:
Melt 2 tbsp. butter in a pan. Season the chicken with salt and pepper and sprinkle flour lightly over both sides. Over a medium flame brown both sides of the chicken. Adjust heat to a low flame and add Tuscany Brandy Sauce. Simmer for 8-10 minutes, until chicken is fully cooked. Serves 4.


Vitello Pizzaiola
Veal with Tuscany Tomato Basil Sauce

Ingredients:
2 tbsp. unsalted butter
½   cup flour
1 lb. veal scaloppine cut into 8 - 2 oz. portions
4 tsp. capers
¼    cup white wine
1 jar of Tuscany Tomato Basil Sauce
1 tsp.  freshly chopped basil leaves
½ tsp. oregano
Salt & pepper to taste

Cooking Instructions:
Melt 2 tbsp butter in a pan. Season the veal with salt and pepper and sprinkle flour lightly over both sides. Add the veal to the pan and brown both sides over medium heat. Add capers and pour in the ¼  cup of white wine. Allow wine to simmer until evaporated. Add Tuscany Tomato Basil Sauce to the veal and stir in the fresh basil and oregano. Let simmer for 4-5 minutes. Serves 4.


Penne All’arrabbiata:
Penne with Tuscany Arrabbiata Sauce

Ingredients:
1 lb penne pasta (uncooked)
2 tbsp. salt
¼    cup olive oil
1 jar of Tuscany Arrabbiata Sauce
1 tbsp. fresh chopped Italian parsley
1 tbsp. fresh chopped basil
½ cup Romano cheese

Cooking Instructions:
Add 2 tbsp. salt and  ¼   cup of olive oil to a large pot of water. Bring water to a boil and add the penne. Cook for 6 - 8 minutes, or until pasta is al dente. In a separate pot, warm the Tuscany Arrabbiata Sauce over low heat. Drain the penne and add to the warmed sauce. Throw in the chopped parsley and basil and stir for 1-2 minutes… top with Romano cheese. Serves 4.


Cozze alla Marinara:
Mussels with Tuscany Marinara Sauce

Ingredients:
2 tbsp. chopped garlic
½    cup olive oil
½    cup white wine
4.5 lbs mussels (cleaned and washed)
1.5 jars Tuscany Marinara Sauce
1 tbsp. fresh chopped Italian parsley

Cooking Instructions:
In a large pot, over medium heat, brown chopped garlic in ½ cup olive oil. Add wine and mussels. Cover pot and let cook for 3-4 minutes, or until all the mussels have opened. Pour in the hot Tuscany Marina Sauce Simmer for 4-5 minutes stirring occasionally. Top with freshly chopped parsley serve over toasted garlic bread. Serves 4.


Nasello del Chile al Forno:
Baked Chilean Sea Bass in Tuscany Puttanesca Sauce

¼    cup olive oil
2 lbs. Chilean Sea Bass
1 jar Tuscany Puttanesca Sauce
Salt & pepper to taste
Freshly chopped Italian parsley to garnish

Cooking Instructions:
Pre-heat oven to 375 º. Pour olive oil into large, shallow, oven-safe pan. Prepare the fish by brushing both sides with olive oil and season with salt and pepper. Place fish in the pan. Put fish in the oven and bake for 6-7 minutes. Add hot Tuscany Puttanesca Sauce over the fish. Continue to bake for 6-8 minutes. Garnish with chopped parsley. Serves 4.


Rigatoni al Filo di Fumo:
Rigatoni with Tuscany Tomato Basil Sauce and fresh mozzarella

Ingredients:
1 lb rigatoni (uncooked)
¼    cup olive oil
2 tbsp. salt
½    cup grated Parmigiano Cheese
1 jar Tuscany Tomato Basil Sauce
½    lb. fresh mozzarella (cut into  ¼   inch cubes)
Fresh basil leaves

Cooking Instructions:
Add 2 tbsp. salt and  ¼   cup of olive oil to a large pot of water. Bring water to a boil, add the rigatoni and cook for 7 - 8 minutes, or until al dente. In a separate pot warm the Tuscany Tomato Basil Sauce over medium heat. Drain pasta and add to the sauce. Stir for 1-2 minutes. Top with grated Parmigiano cheese and mozzarella. Garnish with fresh basil leaves Serves 4.