Fresh,
beautiful Central California Chokes (above)
The old crap
usually found in local grocers, but....still a choke...eh!
When I
was a kid, I loved to watch the "Little Rascals" on our
Silvertone TV
(flip,
flip, flip).
Once, two Rascals were talking about what this was and what that
was, and Stimey asked what that was. The other kid replied:
"it's an artichoke"!! Stimey said: "well it may choke Arte, but
it ain't gonna choke me!" I always think of that when I
think of artichokes. I also think of my mom's recipe for Italian
stuffed artichokes, so, you have some time?
So let's
do this!
When in
season, get yourself 4 plump artichokes. Cut a "flat top" hairdo
with a corrugated knife, cutting about 2-3" down from the top.
Cut the tail off except for about half an inch. Take some
scissors and cut each leaf that has a sticker on the top, in
fact cut them all to look nice and uniform. Place your thumbs
inside of the choke and carefully spread the leaves apart
working round and round. Once well opened, wash the chokes under
cold water.
Now,
take a table spoon or anything to help you scrape out the
center, you need to remove all of the hairy stuff, down to the
heart. Take out anything that is not edible basically.
Boil
about 3-4" of water in a good size Dutch oven. Add 2 tsp. salt.
Add the artichokes any time. Pour olive oil in and over the
chokes while they are sitting in the water. Shake over the top
of the chokes some garlic salt and seasoned pepper or regular
pepper if you don't have seasoned. Cover partially and allow to
cook 30-40 minutes or until you can taste a leaf al dente'. Just
slightly undercooked. Remove from the water and let drain and
cool some.
Skin
some hot Italian sausage, or buy a chub of Owens Italian sausage
and add a little cayenne pepper. Brown the sausage in a skillet
until the consistency of taco meat, using a flat ended wooden
spoon to separate the sausage as it cooks. As the sausage begins
to brown, add a cup of finely chopped onion and continue
browning. Add 1 cup of deep red wine like Chianti or burgundy
and let simmer.
Take a
large mixing bowl and add 2 cups of seasoned Italian bread
crumbs, one large egg, 1 cup grated parmesan or Romano cheese.
Some chopped green onion tops or chives would be a nice
addition. Drain and add the cooked down sausage mixture. Add
sausage mixture to the bread crumb mixture and mix until blended
evenly. Fluff, don't over work it or mash it together if you can
avoid this.
Take a
tablespoon or anything you can come up with and work the mixture
in to the leaves via downward strokes while holding the choke
over the mixing bowl. Stuff that sucker! Then stuff the cleared
out center. Stuff it in there too!
In a
glass or metal high sided baking dish, add 1/2" of water, then
add the chokes. Place 2 thin slices of mozzarella or provolone
cheese over the top of the mixture and bake for about 30 minutes
in a 350 degree oven, or until the cheese is golden brown and
the artichoke leaves are tender to eat. If they're falling
off, it may be overcooked, but tasty nonetheless.
Place
two artichokes on a each plate, sprinkle grated cheese over the
entire choke, and have at it. A cooled chunked mozzarella cheese
and tomato salad with Italian dressing, and a good strong red
wine will make an already memorable meal, even more memorable.
A few slices of Italian bread (or the rest of
your banquette from your brochette)
soft cream cheese
Preheat oven to 375 degrees. Place the
garlic bulbs in a small oven proof dish and pour
water and 3 tbsp oil over. Sprinkle
rosemary, thyme salt and pepper over garlic and
place a bay leaf in the water. Cover with
foil and bake for 30 minutes.
Remove the foil, basted the garlic heads with
the juices from the bowl and bake for another 20
minutes or until they feel soft when pressed.
Heat some oil in the frying pan and fry the
sliced bread on both sides until golden.
Next, blend the cream cheese with some parsley,
chives and oregano. Cut each garlic bulb
in half and open out slightly, so it looks like
a flower opening up. Serve the garlic on
small plates with the cheese and croutons.
To eat, squeeze the garlic clove out of it's
papery shell onto a crouton and spread, then
cover with cheese. Also, these are great
to cover with slices of roasted bell peppers.
Hope that you enjoy these quick and easy
appetizers.
Be sure to check back next month for another
mouth watering recipe!
Simply slice the pepper
lengthwise into quarters.
Place in a frying pan with some
olive oil. Use a smaller
pan lid to push the peppers flat
and leave the lid on the peppers
as they cook to help the peppers
cook faster. Brown both
sides of the peppers. The
skin side of the pepper will
turn black, don't worry, we will
be pulling that off anyway.
Once the peppers are soft
and browned, place them on a
plate with a paper towel to soak
up the oil. Once they cool
enough to touch, peel off the
skin and serve the peppers with
your mushrooms and brochettes.
These peppers are great to eat
by themselves, but they also go
very well with the next recipe
or in an antipasto salad.
These are quick
and easy to make
and taste great.
Wash your
mushroom and
remove the stem
by popping it
out, so that
just the cap of
the mushroom is
left with a hole
where the stem
was. Place
upside down
(hole up) onto a
greases cookie
sheet and rub
the mushrooms
around so that
they are coated
with olive oil
on the bottom.
Next, put a drop
of olive oil in
the mushroom,
followed by a
small spoonful
of sauce and top
it off with
mozzarella.
You should
completely fill
the mushroom
holes with sauce
and cheese.
Sprinkle a
little basil or
oregano on top
of the cheese
and place under
the broiler
until the
mushrooms are
soft and the
cheese is
melted.
We are going to clue you in on how to make better home made pizza than you could ever get delivered. (unless you live near New York), but I think ours is still a bit better. You decide.
What makes a great pizza? Everything! In order for the pizza to be of superb taste, you must recognize that it is the combination of the right dough, sauce, and cheeses. That’s still not enough. You need to prep the pizza dough so that it does not get soggy the way so many home made pizza’s do. Hey! I spent years and years perfecting a good home made crust so pay particular attention to the dough making process. It’s not hard, but it’s important.
Abeetze! Pizza dough:
A bread machine is the easiest way to mix the dough, but you should save out about 5-10 minutes after it rises to hand kneed it folding in as much air as you can trap. 3 cups sifted all purpose flour. ¼ cup olive oil, 2 tsp salt, 1-1/2 packets dry yeast, 3 tbls sugar.
Add flour, salt, and olive oil to the machine. Run faucet to get hot water. Fill a large glass half way with hot water, add the 3 tbls. sugar and stir, add the yeast and let it sit on top of the water for about 2 minutes, then stir. Let sit to be certain that it begins to foam up some. If it doesn’t foam, your yeast is dead and should be redone with fresher stuff.
Add mixture to the bread machine and turn it on to the dough setting. There will probably not be enough liquid in the mixture. A little at a time, add milk instead or more water. (trust me). You want a tight, sticky, and firm ball of dough. Let the machine run its course. Once the machine is finished, grease a bowl with oil and put the dough in it. Place in a warm dry place and allow to rise 1 hour.
Punch it down, put a light coat of flour on a flat surface and begin to work the dough for awhile by hand, then let it rest about twenty more minutes, then form in to a Frisbee shape with a rise in the center. (how do you describe the initial shape other than like a diaphram?(blush) Take your roller pin, coat it with flour and begin to roll the dough until it is very, very thin. (this is New York style pizza). When you get good and daring, you can toss the pizza dough like I do. Use your knuckles, not your fingers to toss and catch it. The centrifugal force will spin it to size, then roll it some more until very thin.
Use a perforated pizza pan if you can get one. The holes will help the pizza dough get crustier. Coat the pan with EV olive oil rubbing the oil in place with a paper towel. Take a hand full of corn meal and sprinkle it on the pan over the oil. Fold your pizza dough in quarters, lift on to the pan, and unfold it. Be careful not to slide it unnecessarily. With a knife, cut around the excess size of the pizza dough which was rolled out bigger than the pan, cut around 2” beyond the pan all around. Loosely roll the excess dough until it just sits on the pan. Cover excess dough with a damp towel and save for later.****
Place a pizza stone in your oven and preheat it. If you don’t have one and don’t want to get one, (why not, you can even cook great bread on it), you can do the whole thing on the pizza pan, but it will not be as authentic in texture, but still good.
Place the fresh dough in a preheated oven at 425 degrees for about 7-10 minutes, or until slightly golden brown, then remove the dough. When the dough is in the oven, don’t put it on the pizza stone, use another shelf, but it is important to your stone’s long life span to preheat it with the oven. Once out, heat the oven as high as it will go. Usually 500 degrees F.
Sauce:
Take a large sauce pan, and add finely chopped onions (1/4 cup), and let simmer in a layer of olive oil that just covers the bottom. Keep your eyes on the onions so that they don’t burn. You want them cooked and tender however.
Add one small can tomato paste and stir around in a frying fashion. Once paste is fried all over, mix in a can of chopped tomato that had the juice strained from them. (save the juice and add once you’re done frying the tomatoes). Fry the tomatoes. (If you have more time, use fresh Italian Roma tomato’s instead of canned. Boil water and soak the tomatoes for about 2 minutes so as to make the skin fall off easily.)
If you choose the Roma’s (good choice), chop them up in to very small chunks and fry as indicated above. Plan on about 4 or 5 tomatoes.
Add 1 cup of water and stir. You want a thick sauce, but if it’s too thick, it will not cook right. Add more water until it stirs.
As cooking time progresses, the water will steam out and the sauce will thicken on its own. Make it thick!
Add a palm full of oregano. Note: Anytime you use dried or fresh herbs, always rub them in your hand first, this releases the flavor better. I may not mention this on every dish, so remember it.
Shake about a tablespoon of anise seed in your hands and rub vigorously before dropping in to the sauce.
Add 2 tbls. Sugar
1 Tsp thyme
2 shakes Cayenne pepper
5 shakes salt
¼ cup red wine (optional)
Cover and let simmer for at least one hour, then uncover until the sauce reduces to thick pizza sauce. Always stir pizza or pasta sauce with a wooden spoon. Don’t ask why, I don’t know for sure. Gramma always said so.
Alternative sauce:
2 cans tomato paste. Chopped basil (dried if you must), 2 tbls. oregano, 2 shakes Tabasco, 2 tbl. spoons sugar, salt, pepper, 2 cups water, fresh chopped garlic and/or garlic powder, stir until mixed and adjust thickness to spreadable but not too watery consistancy. Cover and let sit for at least an hour. Do not pre-cook this one!
Cheese (Formaggio)
Best to buy a medium sized round package of mozzarella cheese, then grate it in a bowl. You can use the cheaper pre-grated mozzarella, but it won’t taste as good. Buy ¼ pound of mild provolone thin sliced cheese or grate it. Add ¼ cup of grated parmesan cheese (Parmgiano Regiano is good), and very lightly salt the cheese mixture. Should you want a bit of color to the cheese, use very sparingly some grated cheddar, but not so much you taste only that cheese!
Do it to it!
Rub a very light coat of extra virgin olive oil on the crusty pizza dough sporadically with a paper towel dampening the towel with olive oil. Take a ladle and add a scoop or two of sauce and swirl around the pizza dough until even and be sure to get some up against the crust part. Sprinkle a little oregano over the sauce. Add the cheese mixture spread evenly, place the provolone slices on top of the grated mixture unless you previously grated it.
Additions: you can add thinly sliced pepperoni, pre-browned and paper towel drained Italian sausage (ground), thin sliced red and yellow bell pepper, rings of thin sliced red onion, any or all, or just do it like we like it…..cheese pizza. HINT: very thinly slice some tomato, then lay it atop the cheese before baking. Place a few fresh basil leaves over the tomato. (are you serious!) mmmmmmm.
Be sure the pizza dough moves on the pizza pan so as to slide it on the stone. This is what the purpose of the corn meal is, it makes it slide easy and give it that pizza oven flavor and texture.
Sprinkle some corn meal on the pizza stone without getting any on the hot oven. It will smoke on you. Slide the pizza on to the stone and allow to bake 15-20 minutes or until the cheese begins to turn golden brown and bubbly and the bottom of the dough is browned.
You can buy a wooden pizza peel "shovel" pretty cheap, and if you plan to make pizza as often as we do, you’ll want one to easily remove the pizza from the oven, and look very sharp doing so.
Pull it out of the oven and let it sit a few minutes, shake on some red pepper flakes if you like, slice it up, get some wine or very cold light beer, and eat up. Yum, yum! A real crowd pleaser. You’ll be a hero!!!
If you want to get even more fancy, before you put the pizza in the oven, take some water diluted egg white and brush around the pizza crust. Then shake some poppy seed, sesame seed, or even garlic salt around the wetted area. As an alternate, you can simply brush the crust with olive oil before you bake the pizza. Or, try the olive oil and shake some garlic salt on it. Do it different each time you make it, abeetze. Hey, datsa nissa!
****pizza dough for later. Now, you gonna maka pizza frittata for desert. Get some Wesson oil in a large sauce pan or frying pan. Make the depth of the oil about 2-1/2”. Roll 2” balls of pizza dough, put your finger in the middle and make a bagel shape. Pre heat the oil to a medium heat, then add a few “doughnuts” at a time. See that the oil is just slightly bubbling when you add the dough. Too hot, and the dough will not cook on the inside. Fry until the dough is golden brown and turn over until the same. Drop the doughnuts in a paper bag with sugar in it and shake. Let cool to just warm and serve. Mmmmmmmm! Pizza Frittata! (fried pizza).
Okay, okay (quote from Joe Pesci), let’s get in the non red sauce pastamood…….we gonna do pasta carbonara! Carbonara comes from the root word; carbon. What we are speaking about here is pasta in abutter/cheese/cream/wine/garlic sauce covering fettuccini pasta, but not before we add carboned meat, or more simply, braised or fried prepared meat additions such as bacon bits, pepperoni, and even some ground Italian sausage.
Start your project with a fine glass of white wine. May I suggest a Pinot Noir or Chardonnay….for the less adventurous wine tasters, the light white Zinfandel will also work. Save some for cooking now.
Okay, okay……take about 1/3 chub of Owen Italian sausage, or real link Italian sausage from which you have removed the casing. With 2 Tbs. Olive oil in the pan, brown and drain over paper towel, the sausage. Nuke 6 pieces of bacon until very crisp, break the bacon up and add to the sausage. Cut up about 1/3 of a pepperoni stick in to ¼” slices, then cut each slice in fours. They will look like little pizza slices. Braze in the same frying pan until slightly blackened.
Meanwhile, have some water set to boil on the stove in a medium Dutch oven pot. Add salt and 2 Tbls olive oil. Once boiling, add 1/4 lb. per person you mean to feed.
In a separate sauce pan, add ½ stick of butter, ¼ cup grated Romano or Parmesan (parmigianno) cheese, 1 heaping Tbs. Minced garlic and let simmer until the garlic is golden brown. Then add 2 cups light cream, 1 cup of wine, and let simmer. If the mixture is too watery, add a Tbls or two of corn starch and stir on low until slightly thicker. Add salt and pepper.
Drain your pasta and place back in the Dutch oven pot. Add ½ cup light cream or even milk, stir in to the pasta to lubricate the pasta. This prevents the pasta from being dry in some places as you eat it.
Place pasta on each plate, scatter the carbonara mixture over each dish, ladle the sauce over it, add some chopped parsley sprigs, grate some cheese over that and serve hot.
In future menu’s, we will explore creating some wonderful dishes such as making our own flavored breadsticks, almond/anisette toast (cookies), real Italian pizza, pizza fritatta, (Italian doughnuts), rolled chicken breast (oh baby!), and even try some bracioli (big job, but you won’t believe the results), and Italian finger food appetizers, (bruschetta, pizza mushrooms, and roasted peppers, mmmmm boy), Baked Ziti casserole (easy way to make lasagna), Parmesan breaded crusty chicken over pasta, chicken cacciatore, sausage and peppers. Wow, writing this column makes me hungry!
Whena da moon hitsa you eye, lika bigga pizza pie………………DATS AMORE……………..whena da moon startsa to drool, lika bigga pasta fazule, you’re in love…….Hey! Forgetaboutit!
The feedback from some of you has been great. We’re happy and encouraged that some of you are trying and enjoying Italian gourmet cooking. Keep it going, your family will love you for it.
Wow! What a beautiful way to start a meal, or make a really great TV time snack.
In a mixing bowl, cut up in small squares a ½ cups worth of mozzarella , ½ cup provolone, and ½ cup parmesan cheeses. Add ½ cup milk and half cup of sour cream. Smash the cheese mixture down and mix as well as possible.
Add to that a small package of thawed spinach, and one small can/jar of sliced up artichoke hearts that were well rinsed.
Microwave for about 30-45 seconds until the cheese begins to melt and becomes more mixable. Remove the mix from the microwave and add a teaspoon of garlic salt and pepper to taste. Mix up well wasting little time so the cheese does not cool off too much.
Place mixture in a small oven safe dish, place a thin layer of provolone cheese on top, sprinkle with more parmesan, then bake in a 375 pre heated oven for about 20 minutes or until all melted together.
Now, you can use tortilla chips, baguette slices of bread, crackers, or our favorite, pizza dough brushed with olive oil during the baking process. To do this, follow our pizza dough recipe. Lay out on a baking pan as usual, then poke it about a million times with a fork to encourage a nice crispy crust. Once the crust begins to brown in the oven, brush it with olive oil until shiny all over, then sprinkle a small amount of garlic salt and continue to bake until golden brown. Slice it like you would a pizza and serve with the special dip and a fork to place the dip on the crust. Eat away!
This month's recipe is homemade raviolis. These are great to make because they are so versatile. Make a single flavored ravioli for dinner, or create a variety of flavors for parties. From appetizers to the main course, raviolis are a fun and filling food that can be made to suit individual tastes.
It is also a lot of fun to have several people helping, each filling the ravioli with their favorite flavors. Richard taught you how to make a wonderful marinara last month that goes great with the raviolis. So, if needed, refer back to February!!
So, let's get started....
First, let's make the filling. We are going to make cheese and Italian sausage raviolis. You will need a tub of ricotta cheese, fresh parsley, and the sausage. You want either 3 links or 1/2 chub if sausage. If you buy sausage links, cut open the skin and remove so that the sausage is easy to crumble. If you prefer, just buy the Jimmy Dean Italian sausage chub.
Brown the sausage making sure the pieces are about pea sized or smaller. After cooking sausage, set on plate with paper towel to drain.
In a large mixing bowl, mix about 1/2 of the ricotta cheese and a handful of fresh chopped parsley together. It is also more flavorful if you mix in about a couple of tablespoons of marinara sauce. Now mix in the sausage. Add more cheese or sausage to suite your own taste. This is going to make a lot of stuffing.
Next is to make the pasta. This can be done in any pasta or bread machine...or by hand. No matter what method you choose to mix the pasta, you will follow the same procedure.
You will need:
2 cups of flour
1 tsp of salt
2 eggs
oil
warm water
Put the flour and salt into the pasta or bread machine (or a bowl if working by hand). Break the 2 eggs into a 1 cup measuring cup and then add warm water to the measuring cup so as make a full cup. Add a dash of oil. Mix this together- still in the measuring cup.
Turn on the pasta machine, or the bread machine to dough, and slowly add 1/3 of the water/egg mixture. Mix for a minute then add another third, after mixing again add the rest of the mixture. You want the dough to be evenly mixed but a little dry looking. To check its consistency, press a small amount between your fingers. If it sticks together and the whiteness disappears, then the dough is just right.
Add either a little water or flour to adjust the dough. Once the dough is finished, roll it out on a floured surface and either cut into 2-1/2 inch squares or use a ravioli cutter. Stack the squares up and get ready to fill them.
Once the squares are ready, get yourself a helper, if you have one, and a small bowl of water. Take one square and put a small spoonful of ravioli in the center, being careful not to over fill (Yes, they will explode) and not getting any on the edges (or the top piece won't stick).
Now, wet the edges of the ravioli and put a square on top and press the edges together with a fork. Make sure all the edges get closed up. This is where a helper comes in. One person can stuff and another can press the pieces together. Stack the stuffed ravioli on a plate and get ready to boil.
Fresh pasta takes less time than dried pasta to cook. The raviolis should be in the boiling water for 5 to 10 minutes. When they are ready, gently drain in a colander and then put them back into the pan. Add a ladleful of marinara sauce to keep them from sticking and serve, then add ladle's of sauce over the top, capped with a dusting of Romano grated cheese. Serve with a nice glass of wine and loaf of crusty Italian bread.
I know this recipe sounds like a lot of work, but is toooo much fun to make!
There are so many varieties. Also, any leftover ravioli can be drained, dried and frozen for a quick meal later. If you want, you can also dip the uncooked raviolis in breadcrumbs then deep fry to make toasted raviolis.
The possibilities are endless.
Next month, be sure to check back-- Rich is going to show you how to make a super easy and scrumptious Italian plate called PASTA CARBONARA with a cheesy wine sauce. Nice!
Okay-okay... I fixed this scrumptious feast the other night, and I wanted you to see how I work the kitchen step by step. I'm worried about running out of website space, so not all recipes will be as photo documented; however, if I ever had a "signature dish" I think that this would be the one. I'll cook.......... you decide!
So, we’re going to start off our monthly savory Italian recipe with “Chicken de la Zephro”.
This easy to prepare dish will make a heroine out of you, one that even you daring guys can try. Serves 3 very hungry people, or 4 regular types.
First off, put on your Dean Martin album on your stereo. Pour yourself a glass of white Zinfandel wine. (You cannot cook good Italian
without-a-these-a-two thingza!)
Fillet in half, three boneless chicken ½ breasts for six very thin pieces. Cover them in wax paper, and beat them near see through thin with a mallet. ...................
Before pounding.............Stacked After
They will swell again under cooking, so get them really thin!
In a large skillet, add a cube of real butter, and an equal amount of olive oil. Stir in 4 tablespoons of minced garlic (the jar kind is just fine. Picture was fresh minced). Warm on low heat while you slice a red and a yellow bell pepper. Don’t let the garlic get beyond light gold in color when cooked.
Sauté the peppers until tender, then add 2 cups sliced mushrooms and sauté along with the bell peppers. Add NO SALT or seasonings. This will take on its own flavorful life.
More vino! ..............................
Remove the peppers and mushrooms or stack them in the corner of the pan as I did. Be certain that there remains the olive oil/butter mixture. If not, make more so that you have at least a ¼” of the mixture in the pan.
Take your very thin chicken fillets and drudge each one through flour to thoroughly coat. (use no eggs) Then brown them to a light golden color in the pan.
Once you have completed that, add three cups White Zinfandel or as I used this time; Chardonnay Wine. Only two cups go in the mixture, and the other goes into your gullet. ;o) You cannot be a successful Italian chef without drinking a glass of wine!...or two....................................hic!
With that, cover and lower your burner to simmer, cover for 7 minutes and let it all meld together. Then turn the chicken and peppers mixture over, and simmer another seven minutes.
The Chicken ala Zefcan be served by itself, over rice, or better yet; Pasta as I have done here. A note to my chef audience; Always RINSE your pasta in HOT WATER once cooked, then strain. Who needs all those extra starchy calories and for nothing?! Rinse that glue off! Serve pan juice primed pasta on a plate followed by the chicken, then covering the chicken with the peppers and mushroom mixture.
This combination takes on a magical nutty flavor to die for! Don’t even set the table with knives. You won’t need them!
Or for extra hungry appetites, add a good size side of spaghetti, linguini, or fetucini (cooked al dente of course) covered with the pan mixture sauce, top with pan juice, fresh chopped parsley. Al dente is "to the teeth", which means cooking the pasta only until it is cooked slightly chewy. Never overcook your pasta!
Mmmm!!
Pour more Vino, play the already rented or bought movie "Moonstruck" with Nicolas Cage and Cher, eat the food and enter:
Chef’s Heaven!
Shred some nice fresh Italian cheese, and for an extra taste sensation, sprinkle Pinoli (pine) Nuts! Oh baby! Use Pinoli's in salad, soup, and pasta!
Once eaten, you will be quoting Dino Martin and say when you’re so pleasantly full:….."well, I think I’m gonna go to da couch”!
Now that’s Italian!
Bono Apetito!
Look later down the line for that famous mafia dish..Broken leg of lamb! :o)
The word "salad" comes from the French "salade" the Latin salata, "salty", ...
How about a quick, but flavorful taste treat that is oh so good for You, that is a perfect snack, lunch, or a side dish to die for?!
So, what happens when you put some nice beef steak Tomato's, a good cut of Mozzarella slices, fresh Basil leaves, extra Virgin Olive Oil, and perhaps a drop or two of Balsamic Vinegar together?
That's what Happens!
Serve Cold!
GRILLED CHICKEN SALAD WITH HONEY MUSTARD DRESSING PHOTO
Goodies such as Italian seasoning, avocado, bacon, hard boiled egg, cracked pepper....mmmm
For more Delicious Recipes, continue on to:
and
Bon Apitito Cara Mia!
zef
Consider a gift for your Mooney Captain click below:
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WELCOME
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Favorite!
Artichoke ala Pesto!
FORGETABOUTIT!
................... 
More vino! ..............................
Serve pan juice primed pasta on a plate followed by the chicken, then covering the chicken with the peppers and mushroom mixture.
zef 
You know dats right! 
