How to Make Chicken Cutlets

Chicken Cutlets alla Nonna
 
 
“Mangia Bene”
 
Watch the Video
 
 
HOW to MAKE CHICKEN CUTLETSITALIAN STYLE

Pollo Marengo
 
Lemon Chicken
 
Brooklyn Style Sunday Gravy
 
And More …
 
 
 
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Parmigiano Reggiano Pecorino Romano Italian Cheese

 

 

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Parmigiano Reggiano 

“Explained”

 

While we often use the name “Parmesan” to refer to all of Italy’s grateable hard cheeses, there are a number of different styles within the category. Parmesan is one of them, though that particular cheese isn’t necessarily as closely linked to Italy as you might imagine.

Grana Padano, Parmigiano-Reggiano, and Pecorino Romano are others to consider. Each has “Protected Designation of Origin” (DOP) status under E.U. law, and their producers have strict geographical boundaries and aging guidelines to follow, impacting the flavor and price of their products.

So before you head out to the grocery store, or even think about picking up that grater, get to know the different styles of Italian hard cheeses.

 

PARMESAN

According to FDA laws, any cow’s milk cheese that has a hard, brittle rind and granular texture, and grates easily, can be labeled parmesan in the U.S. The cheese’s origin plays no part in labeling laws, so producers from Idaho are just as free to use the term Parmesan as those importing cheese from Italy.

Not only does a hard cheese not need to come from Italy to be classified as parmesan, it doesn’t even need to be made from fresh whole milk. Instead, reconstituted dry milk, skim milk, and/or cream are also all acceptable.

 

PARMIGIANO-REGGIANO

Parmigiano-Reggiano is the style most of us think we’re referring to when using the name parmesan. It’s the highest quality of all Italian hard cheeses, and the one locals refer to as “The King of Cheeses” — just don’t tell the Roquefort-loving French.

To comply with DOP guidelines, Parmigiano-Reggiano has to be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy.

The 100-percent cow’s milk cheese must age for a minimum of one year, though periods regularly extend to 18, 24, and even 36 months. At this point, Parmigiano-Reggiano is ready for official inspection. If it passes, the cheese’s name, production date, and a DOP seal are stamped into its hard, umami-rich rind.

GRANA PADANO

Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The production region is much larger than that of the King of Cheeses, and, at nine months, the minimum aging requirement is more relaxed.

As a result, Grana Padano has a slightly sweeter, less-concentrated flavor than Parmigiano-Reggiano. It is also more affordable.

 

PECORINO ROMANO

Pecorino Romano is texturally similar to the other three kinds of cheese, but that’s where their similarities end.

Rather than cows, it’s sheep that provide milk for Pecorino Romano. Aging ranges between five months and eight months, and Pecorino Romano production must occur either on the island of Sardinia (where the majority takes place), in the central region of Lazio, or in the Tuscan province of Grosseto.

Although it ages for shorter periods, Pecorino Romano carries a stronger flavor profile and is saltier and tangier than Parmigiano-Reggiano. These bold flavors come from the sheep’s milk base, which also provides a milky white cheese and a dark black rind, compared to the yellow-golden cow’s milk alternatives.

 

RECIPES

 

The WORLDS TASTIEST RECIPE of ALL !!!

RAGU BOLOGNESE

dc123-ragubolognesecookbook

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

aka Daniel Bellino Zwicke

IT REALLY is The WORLDS GREATEST RECIPE

 

 

 

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Positano The Amalfi Coast

 
Positano
 
The Amalfi Coast, Italy
 
 
Visit Positano-Amalfi-Coast.com for the Ultimate Ravel Guide to one of the Worlds most beloved vacation destinations of all, the gorgeous little town of Positano on The Amalfi Coast, Italy.
 
Positano and the Amalfi Coast pf Italy has made its way in to the top most-prized vacation spots in the entire world. Once not so well known, as the result of being featured in a couple Hollywood movies, and with the advent of Instagram and the internet, Positano has been discovered by the masses. I myself started going to this gorgeous spot in Southern Italy, long before the crowds discovered it, and it basically known just to those in-the-know. It’s not that way anymore. So you need to know the best times of the year to go, the times to avoid, how to get there, where to stay, where to eat, and how to get around once you’re there.
Check out the Top Website on the subject for all your Positano – Amalfi Coast needs, at Positano-Amalfi-Coast.com , where you will find the Ultimate Travel Guide to Positano, The AMalfi Coast, Naples, Capri, Pompeii, and the surround area.
And don’t miss, POSITANO The AMALFI COAST – Cookbook / Travel Guide coming out soon, by Best Selling Italian COokbook author Daniel Bellino Zwicke (book pictured below).
 
 
 
CLICK HERE to READ The GUIDE
 
 
 
POSITANO is COMING SOON
 
by Daniel Bellino Zwicke
 
COOKBOOK / TRAVEL GUIDE
 
To The AMALFI COAST ITALY
 
Expected for March 2020 Publication Release
 
More BOOKS by DANIEL BELLINO ZWICKE

 


 

Sunday Sauce alla Scorsese


Catherine Scorsese makes Sunday Sauce Italian Gravy in her apartment

on Elizabeth Street, Little Italy, New York …

“This is what my mother in-law taught me. You take a few tablespoons of tomato sauce, and put in here (with the chopped meat).”

“It keeps the meatballs soft. Not like some people. You get invited to some peoples house, and the Meatballs are hard. I better be careful. I have a lot of friends. If they see this.”

At The Home of Catherine and Charles Scorsese

Elizabeth Street, New York NY

1974

The Filming of “ITALIAN AMERICAN”

by Martin Scorsese

Starring : Catherine Scorsese and Charles Scorsese

with Martin Scorsese


Dialogue 



Charlie : “I remember the first Radio we got. It was in the shape of a Church.”


Charlie :  “Sometimes it’s been known, that a man is a better cook than a woman. It’s the truth.”

Catherine : “Then, why don’t you cook?”

Charlie : “It’s not my thing.”




Catherine : “We didn’t have our Honeymoon, so went to Italy years later”

“This is us in Palermo. That’s my aunt. She’s 80 years old. That’s me standing.”
Marty has Dinner with his parents Catherine & Charlie, at their home on Elizabeth Street

1991

Marty : “It’s California Wine, it’s not Italian.”

Charlie : “There’s more Maccheroni coming out”

Catherine :  “I made a pound of maccheroni. And there’s some meat they can have.”

Marty : “You want some cheese”

Charlie : You want some Mozzarell Cheese?”

“I get it from my sisters, They have a garden, and they give it to me. It last all year.”


Marty :  “You have some Cheese? The kind I like”

Marty : “That’s it. That’s the kind I like. What is it”

Catherine : “Cheese in a Basket”

Marty : “No what do you call it?”

Charlie : “That’s what we call it. Cheese in a Basket”

Marty :  “No what is its name?”

Charlie : “Cheese in a basket. It’s Special Cheese”

Marty : “No, isn’t that Ricotta?”

On Filming – It Not You Murray

Catherine  “He got my up 5 O’Clock in the morning to make Spaghetti.  He had to have a scene with hot Spaghetti. It was up in the Bronx. It was freezing up there.”





Charlie “Yeah Ricotta. It’s special cheese.”


Catherine:  “Come on, the Raviolis are getting cold!”


Marty : “Where is that Mozzarella from?”

“That’s DiPalo, it’s famous”









SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK


SUNDAY SAUCE alla SINTARA

GOODFELLAS PRIGIONE SAUCE

SCORSESE SUNDAY GRAVY

And More …