{"id":3436,"date":"2017-07-08T01:58:56","date_gmt":"2017-07-08T01:58:56","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=3436"},"modified":"2017-07-08T01:58:56","modified_gmt":"2017-07-08T01:58:56","slug":"simply-timeless-meals","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/simply-timeless-meals\/","title":{"rendered":"Simply timeless meals"},"content":{"rendered":"

Italian cuisine has influenced food culture around the world, and is often viewed as an art form that includes the freshest, most authentic ingredients, prepared with passion and served with love to family and friends. Mealtime is a celebration, captured by the classic Italian proverb, “You never grow old at the table.”<\/strong><\/p>\n

\"\"<\/a><\/p>\n

We all have celebrated Italian food for decades. Classic Italian dishes have been joined by refreshing, modern twists on tradition that help keep the love affair alive and well with this simple, colorful, flavorful, healthy cuisine.<\/p>\n

Chicken Cutlet Broccoli Rabe Sandwich<\/strong>
\nRecipe courtesy of Chef\u00a0Mary Ann Esposito<\/span>
\nPrep time: 17 minutes
\nCook time: 13 minutes
\nServings: 4<\/p>\n

4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Olive Oil, divided
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 small onion, diced
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pound broccoli rabe, stems removed and leaves cut into 2-inch pieces
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon red pepper flakes
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon fine sea salt, divided
\nfreshly ground black pepper, to taste
\n6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oil-cured black olives, pitted and diced (optional)
\n1\/3 \u00a0\u00a0\u00a0\u00a0\u00a0 cup all-purpose flour
\n4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 chicken cutlets (about 1 pound total)
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 egg, beaten
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup bread crumbs, toasted
\n8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 slices bread, toasted
\n4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 slices provolone cheese (optional)<\/p>\n

In 10-inch saute pan, heat 2 tablespoons olive oil over medium heat; saute onion 3 minutes, or until translucent. Stir in broccoli rabe and red pepper flakes; cover and cook over medium heat 2-3 minutes, or until broccoli rabe is wilted. Sprinkle with 1\/4 teaspoon salt and pepper, to taste; stir in olives, if desired. Transfer mixture to bowl; cover and keep warm.<\/em><\/p>\n

In small paper or plastic bag, combine flour and remaining salt. One at a time, add chicken cutlets; shake to coat each cutlet in flour then transfer to plate. Dip cutlets in egg then bread crumbs and return to plate. Set aside.<\/em><\/p>\n

In skillet over medium-high heat, heat remaining olive oil. Working in batches, brown chicken, cooking 2-3 minutes, or until golden on each side and no longer pink inside.<\/em><\/p>\n

To serve: Top each bread slice with one chicken cutlet; spread with broccoli rabe mixture. Top with slices of provolone, if desired. Top with remaining bread.<\/em><\/p>\n

Cast-Iron Skillet Pizza<\/strong>
\nRecipe courtesy of Chef\u00a0Mary Ann Esposito<\/span>
\nPrep time: 10 minutes
\nCook time: 20 minutes
\nMakes: Two 9-to-10-inch pizzas<\/p>\n

1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pound store-bought pizza dough, at room temperature
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ripe tomato, thinly sliced
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 pound fresh mozzarella cheese, diced
\ncoarse sea salt
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Extra Virgin Olive Oil
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup shredded fresh basil<\/p>\n

Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat 5 minutes.<\/em><\/p>\n

Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.<\/em><\/p>\n

Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil. Cut into wedges; sprinkle half the basil over top.<\/em><\/p>\n

Repeat with remaining ingredients.<\/em><\/p>\n

Caprese Zucchini Noodle Bowl<\/strong>
\nPrep time: 15 minutes
\nTotal time: 25 minutes
\nServings: 4<\/p>\n

4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 medium zucchini, spiralized (instructions at right)
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup Filippo Berio Delicato Extra Virgin Olive Oil
\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons white balsamic vinegar
\n1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon freshly ground pepper
\n1 1\/2 \u00a0\u00a0 cups heirloom cherry tomatoes, halved
\n1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup packed chopped fresh basil
\n1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ball (8 ounces) burrata cheese, torn<\/p>\n

Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften.<\/em><\/p>\n

Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.<\/em><\/p>\n

How to Spiralize Zucchini<\/p>\n