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The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. [2] [3] As an alternative method, the chicken breasts may be braised in a mixture of Marsala wine and butter. [4] [5]
Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces.
Piccata – a method of preparing food: meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal. Ragout fin consists of veal, sweetbread, calf brain, tongue, and bone marrow, and chicken breast and fish; Saltimbocca – Italian dish; Scaloppine – Type of Italian meat dish
Romano's Macaroni Grill. You’ll find Romano’s Macaroni Grill in 13 different states, serving just about the same stuff as everywhere else. There’s more of an expanded non-pasta section at ...
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta , depending on the regional variation. [ 1 ]
cooked white or brown rice. 1 (14.5-oz.) can diced tomatoes. 1 1/2 tsp. dried oregano. ... stirring, until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden ...
Escalope – boneless meat that has been thinned out using a mallet, [12] [13] rolling pin [13] or beaten with the handle of a knife, or merely butterflied. [14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15]