Skip to main content

Mama Mia That's A Spicy Bologna Sauce!

I "Thank God I'm a Country Girl" but there are times I do yearn for fine fare. To get a grasp of just how rural we are...our nearest Wal Mart is almost an hour away.  The "good grub" selection in our area is limited to chicken strips, cheese burgers, chicken fries and chili dogs.
 So this past month when long time hunters visitng from New York City let us in on some of their Italian cooking secrets, I was on the front row taking notes. Tony who operates his own restaurant, Piazza Italia, shared his recipes for Bologna Meat Sauce, Bruschetta and Chicken Parmigiana. He also brought authentic hard salami, sweet salami, Pecorino Romano sheep milk cheese and brick oven baked bread. 

Some Italian Cooking Tips...

Most Important-A Sharp Knife, Good Olive Oil and Fresh Ingredients.  Tony said we have most of the ingredients around here, it's all in the way we prepare them. 
Chicken Parmigiana--- On a good chopping board pound the chicken breast 1/4 inch thin or thinner, dip in egg, then roll in  Progresso Bread Crumbs and fry, set aside.  Spread a layer of thin fresh tomato sauce (pureed and cooked down) in the bottom of a casserole dish, then start layering the chicken planks topped with fresh mozzarella (the little round type, not the shredded) on each plank, more sauce then top with more mozzarella and fresh grated Parmesan. Bake for 20 minutes or so until cheeses are melted.  When I made it for our family I used pork chops pounded out thin, it was even better than chicken.
For Bruschetta finely (I mean really fine without loosing a finger) chop Roma tomatoes, purple onions, fresh basil and oregano, olive oil ( A LOT), green pepper, salt and pepper and a dash of lemon juice ( I added this to mine) Tony didn't.  Prior to preparing the tomato mixture toast small slices of French bread until light and hollow.  Top the bread slices with the tomato mixture, serve while you are preparing the other dishes.  I believe the Italians prepare meals and eat much of the day.  The time Tony spent preparing these dishes was probably 2 1/2 to 3 hours.  
For the Bologna Sauce brown ground beef, add Progresso (his favorite) tomato sauce, 1 stalk of finely chopped celery, parsley, basil, clove of garlic minced.  Simmer til thick.  Prepare pasta.
Tony's recommend pasta was De Cecco Linguine.
After allowing guest to munch on Bruschetta everyone sat down to a bowl of linguine smothered in Bologna Sauce along with Chicken Parmigiana.
I "replicated" (sort of ) Tony's meal and served it to around 25 family and friends. It was such a hit that we've decided to make it a monthly event.
Tomorrow night, an Irish theme complete with Sherpherd's Pie, Cabbage and Corned Beef, Irish Chicken Stew and Dumplings and for dessert, Blarney Stones.  No Irish hunters in the vicintiy so guess I'll be on my "Bloody" own.


Popular posts from this blog

Resolution Reccomendation

Cease from Anger.
That’s what my daughters suggested I do when one of them had the idea that we exchange New Year’s resolution recommendations for each other. Brad thought that was a bad idea, but we did it anyway.
They think I’ve been overly distressed. A little angry. Afraid I’m going to “stroke out.”
Well I probably am, have been, will continue to be, will try and work on it, and probably will.
But I’m betting that anyone that realizes what’s going on in our country is probably feeling pretty angry right now too. If not, ignorance is bliss, or they have a government job.
I’ve experienced a lot of emotions during my life: sadness, jealousy, embarrassment, fear, and anger to some degree.
Anger doesn’t just occur. It stems from something. I believe in my case it’s fear and frustration.
I grew up during the Cold War. Nothing was more feared than the A bomb during the 50’s and nothing scared me more than the “test” performed daily on our black and white T.V. suggesting that “i…

It's Life

This is my backyard. This is our office. It's located in my backyard. So are the loading chutes, sheds, barns, silos and molasses tanks (tanks full of molasses that cattle find extremely tasty and nutritious.) Loading cattle here has been a common sight for as long as I can remember.
Tonight we loaded bulls. It started to snow when they were loading. I hope the driver and the bulls get to their destination safely.
The bulls have been in my backyard for several weeks. Getting fat. Getting ready to go north. Getting ready to...uh... go to slaughter, or should I say "harvest." Not too long ago that word reminded me of wheat. Kind of like the word "gay" used to make me think of someone happy.
Anyway, today our "politically correct" friends recommend we don't refer to the word that actually describes what has taken place since Adam and Eve. The word that describes what has taken place for centuries to insure human survival. No, today we mus…

Back In The Saddle...Almost

I’m back…for a while, barring I don’t slip on another tutu or fall over another tombstone.
The morning after Easter 5:45 a.m. to be exact, I slipped on a princess tutu and tore my rotator cuff. In June I had surgery and spent the summer going to physical therapy three times a week 60 miles away.In August my Grandmother Hazel passed away.She had lived a long, happy, successful, life.She was 96 years old and it was hard to say goodbye to one of my best friends.
My shoulder was on the mend, but at Grandma’s graveside service I fell over a tombstone.During the service I’d been watching near misses and worried about someone tripping over the one on my end of the tent.I didn’t realize there was another on the other end.Remember I have 10 grandkids, 7 of them under the age of 7.I had my hands full of water bottles, mine and theirs. As I hurried out of the tent to speak to some relatives I fell head, neck and face first over the tombstone my rear and high heels in the air and my mouth full of …