Name: Pane e Vinos PARMIGIANO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Chicken breasts or Eggplant slices; 2 cups Breadcrumbs; 2 whole Eggs; 1 cup All-purpose flour; 8 oz Fresh Mozzarella; 2 cups Neapolitan Ragu Sauce; 1 lb Short rigatoni pasta; 1 cup Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 to taste Fresh basil leaves

G.D. Vigna di Garanzia

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chicken or Eggplant, Breaded and Pan Fried, Fresh Mozzarella, Neapolitan Ragu Sauce, Short rigatoni

If using chicken, pound the breasts to even thickness. If using eggplant, slice into 1/2-inch thick rounds. Season both sides with salt and black pepper.

Prepare the Ingredients

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece of chicken or eggplant in flour, dip it in the egg, then coat it in breadcrumbs.

Bread the Chicken/Eggplant

Heat olive oil in a large skillet over medium heat. Fry the breaded chicken or eggplant until golden brown and cooked through (about 4-5 minutes per side). Remove and place on paper towels to drain excess oil.

Pan Fry

In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a serving plate, place a portion of rigatoni, top with Neapolitan Ragu sauce, and then add the fried chicken or eggplant. Place slices of fresh mozzarella on top and sprinkle with fresh basil leaves.

Assemble the Dish

Serve hot and enjoy your delicious Parmigiano!

Serve

Chicken breasts or Eggplant slices

Breadcrumbs

Eggs

All-purpose flour

Fresh Mozzarella

Neapolitan Ragu Sauce

Short rigatoni pasta

Olive oil

Salt

Black pepper

Fresh basil leaves

PARMIGIANO

San Marzano Tomato Pink Sauce, Local Sausage, Pecorino Romano

MACCHERONCINI DEL CARDINALE

Housemade Golden Raisin Bread Pudding, served warm with vanilla gelato

BUDINO DI PANE

Antipasti della casa is an Italian appetizer featuring a selection of cured meats, cheeses, and marinated vegetables. This platter showcases an array of flavors, textures, and colors, with the richness of the meats balanced by the tanginess of the marinated artichokes and olives. Here's how to create this delightful antipasto at home.

ANTIPASTI DELLA CASA

Brussel Sprouts, Pancetta, EVOO, Truffle Honey Glaze

CAVOLETTI DI BRUXELLES

Fusilli al Ragu Napoletano is a traditional Italian dish featuring spiral-shaped pasta served with a rich meat sauce made from a combination of ground beef, sausage, and vegetables. This version emphasizes the hearty flavors of local sausage and a blend of aromatics, creating a savory and comforting sauce that clings beautifully to the fusilli. Here's how to create this delightful dish at home.

FUSILLI AL RAGU NAPOLETANO

Filetto di Manzo refers to filet mignon, a tender cut of beef known for its rich flavor and buttery texture. This dish is often paired with rich accompaniments like demi-glaze and whipped potatoes, showcasing Italian-American culinary traditions. Here's how to make it at home.

FILETTO DI MANZO

Make PARMIGIANO Recipe in just 45m. Chicken or Eggplant, Breaded and Pan Fried, Fresh Mozzarella, Neapolitan Ragu Sauce, Short rigatoni

Parmigiano Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions