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Bravo Italiano! 
(Family Features) - Celebrate great taste during Italian Heritage Month this October with these sumptuous recipes from Chef Michael Chiarello. High-quality ingredients are the stars of classic Italian cuisine, so before you start dicing and sautéing, enjoy the first step in great cooking: going to the market. To make elegant entertaining simple, Michael suggests stocking your pantry with a few dependable staples. "Fill your kitchen with the best ingredients like tomatoes, canned at the peak of freshness, fine cheese and a few bottles of approachable, food-friendly wines and you will be able to create a meal in no time at all that will bring down the house." For more recipes and wine pairing ideas, visit www.progressofoods.com and www.sargento.com.
For Turkey: Cut turkey breast diagonally into 1/2-inch-thick slices. Between sheets of plastic wrap, pound turkey to 1/8-inch thickness with meat mallet or rolling pin. Sprinkle with dash salt and dash pepper; press seasonings into turkey with fingers. In small bowl, mix bread crumbs, Parmesan cheese, parsley, 1 teaspoon salt and dash pepper. Add 1 tablespoon olive oil; work with fingers to moisten crumbs lightly. Spread mixture on dinner plate. Spread flour on another dinner plate. In shallow bowl or pie plate, beat eggs slightly with fork. Dip turkey slices into flour to coat both sides; shake off any excess flour. Dip into eggs, letting any excess drip back into bowl. Coat completely with bread crumb mixture, pressing crumbs in place; place on tray. Cover; refrigerate until ready to fry. Heat 12-inch skillet over high heat. Add 1/4 inch olive oil for frying; heat to almost smoking. Add as many turkey slices as skillet will hold; do not crowd. Cook about 2 minutes or until bottom is golden. Turn slices; cook about 30 seconds longer. With tongs, remove turkey as each slice is done, allowing any excess oil to drain back into skillet; place on several thicknesses of paper towels. Repeat with remaining turkey slices. Place arugula in large bowl. Drizzle with extra-virgin olive oil to coat leaves lightly. Add squeeze of lemon juice, additional salt and pepper; toss, taste and adjust seasoning. Divide turkey evenly among dinner plates, placing in center of plate. Mound salad evenly on top of turkey. Sprinkle Parmesan cheese on top of each salad. Garnish plate with lemon quarter. Serve immediately. Blackstone Chardonnay Tasting Note: Blackstone Chardonnay is a fantastic food wine with a bright, well-balanced character and a long, lingering finish. Its acidity balances out the olive oil used to sauté the scaloppini, yet it won't overpower the turkey. And it has enough body and fruit to work well with the lemon and arugula.
In 12-inch skillet, heat 4 tablespoons oil over medium-high heat. Add mushrooms; cook without stirring about 1 minute or until brown on one side. Turn mushrooms; cook 1 or 2 minutes longer or until browned. Reduce heat to medium. Add leeks; sprinkle with salt and pepper. Cook about 2 minutes or until leeks are soft but not brown. Add 2 tablespoons garlic; cook 1 minute longer. Stir in 2 teaspoons thyme. Scrape vegetables into large bowl. Rinse skillet (scrub if anything is stuck and burned). In same skillet, heat another 2 tablespoons oil over medium-high heat. Add bell pepper; cook about 1 minute. Add zucchini and yellow summer squash; cook about 2 minutes or until translucent and water is released. Stir in remaining 4 teaspoons thyme. Sprinkle with salt and pepper. Spread vegetables in bowl with mushrooms to cool quickly and retain color. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add remaining 2 teaspoons garlic; cook just until lightly colored. Stir in tomatoes. Sprinkle with salt and pepper. Heat to boiling. Reduce heat; simmer about 5 minutes or until mixture thickens. Add spinach; toss until wilted. Pour mixture into bowl with other vegetables; stir until cooled slightly. Add basil and cheese; toss until well mixed. Serve warm or at room temperature. Blackstone Sauvignon Blanc Tasting Note: Blackstone Sauvignon Blanc is bright and fresh with tropical fruit flavors and a touch of classic herbal notes. Its racy acidity and crisp, clean finish are a great match for this recipe's medley of vegetable flavors and basil and garlic accents.
6 large fresh portabella mushrooms, stems and gills removed Heat oven to 425°F. In medium bowl, toss mushroom caps, 2 tablespoons oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased cookie sheet. Bake about 10 minutes or until soft. Cool completely. Meanwhile, mix bread crumbs, Parmesan cheese, parsley, basil and remaining 2 tablespoons oil. Divide mozzarella cheese evenly among mushroom caps. Spoon bread crumb mixture evenly over cheese. Roast 7 to 10 minutes longer or until mozzarella cheese is melted and bread crumb mixture is golden brown. Serve hot with marinara sauce or other tomato sauce. Blackstone Merlot Tasting Note: Blackstone Merlot is a supple and well integrated wine characterized by rich fruity notes. It has soft tannins and a pleasant lingering finish. Its smooth fruit-forward drinkability will enhance the flavors of this recipe. SOURE: Blackstone Winery / Progresso / Sargento  Recipes | Food Articles | Food Safety | Culinary Schools Copyright ©2008 culinary.net Before using materials from this site, please read our usage agreement.
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