Chef Pasquale Orsara Recipes

Clams Oreganata Pasquale Sciarappa Recipes

WebSep 27, 2020 · Place the shells on a baking sheet. Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking …

Rating: 4.8/5(22)
1. Place rack in the middle position and preheat oven to 400°F. In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.
2. Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn't wet anymore.
3. In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn't look dry and holds together.
4. Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.

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Chicken Valdostana Pasquale Sciarappa Recipes

WebMay 21, 2021 · Fry for about five minutes on each side or until golden brown on each side. Remove the chicken cutlets from the pan and set aside on a clean dish. In the same …

1. Begin by covering the bottom of a plate with flour. Season with salt and black pepper. Cut the chicken breasts lengthwise to create four thin chicken cutlets. Season on each side with salt and black pepper. Dredge the seasoned chicken cutlets in the flour and set aside.
2. Add a large drizzle of olive oil and one tablespoon of butter to a large frying pan. Once the butter has melted, lower the heat to medium low and add in the chicken cutlets. Fry for about five minutes on each side or until golden brown on each side. Remove the chicken cutlets from the pan and set aside on a clean dish.
3. In the same frying pan, add the remaining butter and two tablespoons of flour. Mix with a silicone whisk until fully combined. Reduce to low heat and pour in the white wine. Whisk together until it has thickened.
4. Pour in the chicken stock and whisk together until fully mixed. Place the chicken cutlets back into the frying pan. Let simmer for two minutes.

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