Please find below some recipes :

BOSCAIOLA SAUCE

WHAT YOU NEED.

100gms butter.
600mls cream
½ onion chopped
Parmesan. (amount to suit you)
½ cup chopped bacon.
200 grams button mushrooms.(sliced)
¼ cup white wine.
Continental parsley.(chopped)
Stock cube.
400 grams of your favourite pasta.

WHAT YOU DO NOW.

1 Saute onion and bacon in butter till golden.
2 Add the mushroom and crumbled stock cube. Cook for 3 minutes.
3 Splash with wine.
4 When wine reduces a little add 300 mls of cream reserving the other 300 mls for later.
5 On medium heat, bring cream to the boil, reduce heat simmer for a minute or so.
6 Add chopped continental parsley.

You may like to transfer the sauce into a wok from here.

1. Prepare the pasta and set aside.
2 Over medium heat, reheat the Boscaiola sauce and add the cooked pasta. Using tongs mix the pasta and sauce well.
3 Add the remainder of the cream and some parmesan.
4 Cook together till cream reduces and thickens.

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STUFFED CAPSICUM WITH MEAT FILLING

300 GRAMS PREMIUM MINCE
1/2CUP PARMESAN
½ CUP BREADCRUMBS
2 EGGS
½ BUNCH CONTINENTAL PARSLEY
I CHOPPED ONION
2 MEDIUM RIPE TOMATOES CHOPPED.
50 GMS PINE NUTS
50 GRAMS BLACK CURRANTS
OLIVE OIL
SALT
4RED CAPSICUM

METHOD

PLACE OIL IN A PAN WITH ONIONS AND PINE NUTS. SAUTEE TILL GOLDEN BROWN.
ADD THE TOMATO AND COOK TILL SOFT. ADD THE BLACK CURRANTS NOW.
LET THIS MIXTURE COOL FOR A WHILE.
IN A LARGE BOWL COMBINE THE MINCE WITH THE ABOVE MIXTURE, ADDING THE CHOPPED CONTINENTAL PARSLEY, PARMESAN CHEESE, BREADCRUMBS, SALT AND EGGS.
PREHEAT OVEN TO 180C.
CUT THE CAPSICUM IN HALF LENGTHWAYS AND REMOVE THE SEEDS AND MEMBRANES.
SPOON THE FILLING INTO THE CAPSICUM.
PLACE THE CAPSICUM ONTO A LIGHTLY OILED BAKING TRAY.
COVER WITH FOIL, BAKE FOR ABOUT 1.5 HOURS.
REMOVE FOIL THE LAST 15 MINUTES FOR A CRISPY FINISH.
SERVE WARM OR COLD THE NEXT DAY.

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CHICKEN VALDOSTANA.

WHAT YOU NEED.

8 SMALL CHICKEN THIGH FILLETS.
8 THINLY SLICED PIECES OF PROSCIUTTO (OR PRAWNS)
80 GRAMS OF EDAM CHEESE.(OR FONTINA)
SAGE
OLIVE OIL
BUTTER(4 TABLESPOON)
600 MLS OF CREAM
FLOUR (DUSTING)
CONTINENTAL PARSLEYCHOPPED
4 CLOVES OF GARLIC CHOPPPED.
½ CUP OF WHITE WINE
SALT

WHAT YOU DO NOW

1 SEASON THE CHICKEN WITH SALT, GARLIC,SAGE, PARSLEY
AND OLIVE OIL.
2 LIGHTLY COAT THE CHICKEN WITH FLOUR.
3 HEAT OIL AND BUTTER IN PAN ON LOW HEAT.
4 WHEN MELTED BEGIN TO PANFRY THE CHICKEN.
5 ENSURE AND EVEN COOK BY TURNING THE CHICKEN
OCCASSIONALLY. (COOK FOR ABOUT 6 TO 8 MINS)
6 SPLASH THE CHICKEN WITH ALL THE WINE.
7 CONTINUE TO COOK UNTIL WINE REDUCES TO ABOUT HALF
OR LESS.
8 ADD THE CREAM, SIMMER TILL CREAM SLIGHTLY REDUCES
AND THICKENS.
9 TOP WITH PROSCIUTTO AND CHEESE AND BAKE IN WARM TO HOT
OVEN FOR 3 TO 5 MINUTES.
(YOU MAY LIKE TO FINISH COOKING IN THE PAN IF YOU WISH AND THEREFORE
YOU DONT NEED TO BAKE IT.)

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