Filet Sorrentino Recipes

FILET SORRENTINO

Steps:

• Sauté eggplant in vegetable oil until golden brown. Remove from oil and set aside.
• In a sauté pan add the onion, mushrooms & a pinch of salt and black pepper, and saute in butter. Then add Marsala and beefstock allowing the wine to reduce by 85%. The wine should be almost all evaporated and reduced to a thick syrup.
• Allow the pan to cool for a minute. Cut the butter into small cubes (about 6). Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once all the butter is folded in, add chopped parsley and diced tomatoes and toss.
• Grill or sauté the filets to just under the your desired temperature.
• Place the filets on a sheet pan and top it with the prosciutto slices then the sautéed eggplant and lay the fontina cheese on top. Place into broiler until the cheese is lightly browned. Once the cheese has browned place on the plate and spoon the sauce over the Filets. Serve with your favorite side of pasta or vegetable.

ITALIAN CHICKEN SORRENTINO

Steps:

• Preheat oven to 425 degrees.
• Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.
• On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.

RIGATONI SORRENTINO

Steps:

• Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside.
• Preheat broiler:.
• In a large saucepan, bring marinare sauce to a boil over medium-high heat.
• Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat.
• Pour pasta mixture into a baking dish and top with the reserved sauce.
• Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.

CARRABBA'S ITALIAN GRILL'S PENNE FRANCO

Steps:

• Saute garlic in olive oil for 1 minute.
• Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta.
• Saute to heat through.
• Season with salt and pepper.
• Serve with fresh grated cheese.

EASY CHICKEN SORRENTINO

Steps:

• Preheat oven to 350 degrees.
• Saute' chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
• Then saute' eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.
• Next, saute' prosciutto for just a few minutes then add to plate.
• In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.
• Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.