NEWSLETTER - JUNE 8, 2010 - THE SECRET'S IN THE SAUCE

NEWSLETTER - June 8, 2110 - The Secret's in the Sauce

 

Greetings to all the wonderful friends and fans of Rosalie Serving Italian and Rosalie Serving Country Cookbooks. Today, June 8, is my wedding anniversary of many years to a wonderful husband, Bill, who always reminds me that he is still "driving Miss Daisy." Miss Daisy of course, is me. I know he loves it, even when he packs the cookbooks, pots, pans, and food.

Back to the newsletter. Did you all know that the secret of many delicious recipes is in the sauce? Now, I personally don't know why we always use the "sauce" for the "secret." I mean, what about hair spray? What would we all look like if the hair spray went flat? Or if the kitty litter didn't have the smell killer strong enough? You know, you've been in some homes where this was evident. Or, what about the underarm deodorant that went south? Can you imagine working with that individual for 8 hours? Even yet, how about the toilet bowl cleaner that never worked; you were the one to notice.

So then, why do we usually always apply the "secret" to the sauce? I guess because food is the last thing we would want to be short changed on. Especially, when we get all dressed up on our anniversary to go to the 5-star restaurant, only to be disappointed with "the secret" that just wasn't there in the sauce. This is why we all need Rosalie Serving Cookbooks for the greatest sauces in the world--am I prejudiced?. Of course! What kind of cookbook author would I be if I didn't believe in my product?

Just take the Italian Peppermint Sauce listed in Rosalie Serving Italian cookbook on page 120. This little sauce gets mostly unnoticed next to the great Rosalie's Red Sauce, or the Fettuccine Alfredo Sauce--even the ever popular Marinara Sauce. It's true these sauces are all fantastic and it is very easy to overlook this delicious, taste bud jumping, awesome sauce.

I and many other Sicilian kids, grew up with peppermint sauce. We knew if our dad's were grilling Modiga Steaks, or the wonderful Spiedinis, whether chicken or beef, we would have the peppermint sauce to top it off. I can still see my dad going over to the peppermint patch in our back yard and cutting off the sprigs, while mom made the fresh tomato sauce in the house. He would dip the sprigs in the tomato sauce and lather the meat while it was still on the fire. Yum! I can taste it now!

So, the next time it's your turn to contribute to the barbeque, surprise everyone with Italian Breaded Chicken Rolls and Italian Peppermint Sauce.

Have fun,

Rosalie

 

 

Italian Breaded Chicken Rolls

 Note:  These wonderful little rolls will have your taste buds hopping; they are awesome!  Cook them on the gril, or just fry them up in your pan in olive oil.  

 

 

6 thin skinless chicken filets         2 beaten eggs

olive oil                                        1/2 cup Italian Style bread crumbs

coarse garlic salt with parsley     1/2 cup grated Parmesan cheese

                                                         2 cloves garlic, minced

1(10-ounce) package frozen       2 tablespoons fresh Italian

chopped spinach, drained            flat-leaf parsly, chopped

2 tablespoons olive oil               1/3 cup olive oil, more if needed

salt and pepper                          

6 thin slices prosciutto                   coarse sea salt to taste

1 cup rope provel cheese,            ground black pepper to taste

or 6 slices buffao mozzarella      grated Parmesan cheese garnish

 

1.  Rinse chicken fillets well, pat dry and place on work surface.

Fillets should be about 1/8-inch thick.  If too thick, pound between waxed paper to flatten.  Brush olve oil on both sides and sprinkle with the coarse garlic salt.

 

2.  Squeeze thawed spinach to remove excess water and place in bowl.  Add olive oil with a little salt and pepper to flavor spinach.

Toss together.  Place 1 slice of prosciutto over each fillet.  Next, add 1 tablespoon spinach over prosciutto.  Lastly, add some rope prove or the slice of mozzarela.  Starting from one end, roll the fillets up jelly-roll style and secure with two strong thoothpicks.

 

3.  Beat eggs until fluffy.  Mix bread crumbs, cheese, garlic and parsley together.  Place bread crumb mixture in shallow bowl.  Dip each roll in the eggs and then into the bread crumbs.  Fry in hot oil 4 to 5 minutes on each side until golden brown.  Turn heat down and put lid on pan to steam the rolls, 8 to 10 minutes.  Remove rolls to a large platter.

 

4.  Sprinkle with Parmesan cheese and serve as is, or top with Italian Peppermint Sauce.