Montebianco Recipes

MONTEBIANCO

Steps:

• Using a small paring knife, cut an X into one side of each chestnut. Fill a saucepan with water; add chestnuts and salt; bring to a boil. Reduce heat to medium; cook until tender, about 20 minutes. Remove 2 or 3 at a time from water; remove the outer shells. Peel and scrape off inner skins.
• Combine nuts, milk, 3/4 cup sugar, butter, and vanilla bean and scrapings in a saucepan; bring to a simmer over medium heat. Cook until tender and falling apart, 30 to 35 minutes. Drain, reserving milk. Remove vanilla bean; set nuts aside to cool.
• Pass chestnuts through a food mill into a bowl. Stir in rum and 5 to 6 tablespoons of the reserved milk until well combined. Place 1/3 cup of chestnut mixture in a potato ricer fitted with large hole blade. Press and squeeze strands of the mixture into bowls. It should look like a small mound of spaghetti. Repeat with remaining mixture.
• Whip cream with remaining 1/4 cup sugar. Fill a pastry bag fitted with a large star tip. Pipe out cream covering the exposed surface. Dust with cocoa, and serve.

MONTE BIANCO

Steps:

• Combine chestnuts with milk, sugar and vanilla in a saucepan and cook over low heat until chestnuts are soft (20-30 minutes). Cool, then process in a food processor until puréed, pass through a potato ricer into 4 serving dishes, forming mountain-like piles. Top each with cream and grated chocolate and serve immediately.

CHICKEN ROMANO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

CHICKEN & BOCCONCINI WITH DELICIOUS CHUNKY SAUCE

Steps:

• Heat oil in a large pan (big enough for the entire dish) and saute onions & garlic and brown chicken.
• Add the tomatos, paste and vegetables.
• Add all herbs and seasoning.
• Bring sauce to a boil and then simmer for 20-30 minutes.
• Once sauce is set to simmer, prepare pasta.
• When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape.
• When pasta is ready, serve and enjoy!
• Belissimo!