Unicorn (Unicorn@Indenial.com)
Fri, 29 Jan 1999 06:12:01 -0500
Reader Carl Frith sent us this funnier than average food funny:
Stopping at a 'Joe's Place' one day for a quick lunch, I was given a
menu that said ' You name it ....We got it'... Starting with a steak
and finally down to a peanut butter and jelly sandwich, each time I
received a "We ain't got it" response.....I questioned the
menu.....and the waitress said "that is true......yew just ain't named
it yet"....
If there is a parcel of land that has contributed more to the
gastronomic lexicon than the northern Italian region of
Emilia-Romagna, I would like to know about it. The capital city of
Bologna is the home of many unique and delicious sausages, including
mortadella, which is the ancestor of our American "baloney". The
region also contains the city of Parma, whose "parmesano" is perhaps
the best known of all the world's cheeses, and the surrounding area
produces prosciutto ham. As if that weren't enough, the city of
Modena contributed balsamic vinegar to the food lovers of the world.
Today's Northern Italian Classic makes good use of the cheese and ham
that Emilia-Romagna is justifiably famous for.
Petti di Pollo alla Bolognese
4 skinless, boneless chicken breast halves,
about 1/2 lb (250 g) each
Salt and freshly ground black pepper to taste
Flour for dredging
3 Tbs (45 ml) butter
2 Tbs (30 ml) olive oil
8 thin slices prosciutto ham, about 2x4 inches (5x10 cm)
8 thin slices Fontina or Bel Paese cheese,
about 2x4 inches (5x10 cm)
4 tsp (20 ml) freshly grated Parmesan cheese
Using a very sharp knife, carefully slice each chicken breast in half
horizontally, to make 8 pieces. Place between layers of wax paper or
plastic wrap and pound with the flat side of a cleaver or the bottom
of a heavy saucepan to flatten slightly. Season with salt and pepper
and dust lightly with flour, shaking off the excess. Heat the butter
and olive oil in a heavy skillet over moderate heat, and brown the
chicken to a light golden color, 3 or 4 slices at a time. Do not
overcook. Transfer the chicken to a baking dish large enough to hold
them comfortably. Place a slice of prosciutto and then a slice of
cheese on top of each. Sprinkle with the Parmesan cheese and bake
uncovered in a preheated 350F (180C) for about 10 minutes, or until
the cheese is melted and slightly brown. Serves 4.
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