Minestrone con Petto di Pollo

serves 12

16 different fresh vegetables of your choice, cut to bite size peices
1/2 c chicken stock
1 c extra virgin olive oil
1 c garlic chopped
1 tbl sugar or Equal
1/2 c A-1 sauce

6 chicken breasts cut into cubes
1-2 gallons of water
salt and pepper to taste

In a large covered pot bring water to a boil, add vegetables and cook until al dente.
Add remaining ingredients and salt and pepper to taste.
Cook 25-35 minutes.
Top with Parmesan cheese and serve hot.

Rigatoni Mama

serves 4

1/2 c olive oil
1 c each chopped fresh garlic, basil and parsley
1 stick butter
1 white onion
2 c sun dried tomatoes
2 c dried porcini mushrooms soaked in water
1 tbl each Worcestershire and Tabasco sauces
salt and pepper to taste
1 lb rigatoni cooked al dente

In a large skillet add ingredients and saute on medium-high heat for 10 minutes.
Add cooked pasta and toss.
Top with fresh Parmagiano Regiano from Parma, Italy and serve.

Vegetalle di Abruzzo

serves 4

carrots
zucchini
eggplant
broccoli
red potatoes
asparagus
cut all into 1" pieces, wash and drain

In a large skillet heat olive oil
Add vegetables and cover.
Cook 5 to 10 minutes stirring continuously.
Remove cover and salt and pepper to taste.
Finish under the broiler with fresh parmesan cheese, bread crumbs and parsley and serve.

Finger Lick Chicken

serves 4

make marinade with lots of
garlic
parsley
basil
olive oil
Balsamic vinegar

1 to 1 1/2 lbs skinless dark meat chicken cut to 1 oz pieces.
1 c virgin olive oil (for cooking)

Marinate chicken 2-4 hours.
Add chicken to hot skillet with olive oil and cover.
Cook until golden brown and drain oil.
Add barbecue sauce lightly and parsley then serve.

Miscuglio di Pasta

serves 4

1/2 c each fresh garlic, basil and parsley chopped
1 c scallions chopped
1 c extra virgin olive oil
2 lbs chopped ripe romano tomatoes
Robert Mondavi Chardonnay
salt, pepper, red pepper
1 tbl Worcestershire

Add all to large skillet with olive oil and saute until brown.
Add tomatoes and saute with one glass of Robert Mondavi Chardonnay.
Add salt, pepper, pinch of red pepper and Worcestershire to taste.
Saute all 10 minutes then add 1 lb cooked pasta and toss.
Serve with fresh Parmesan cheese and fresh parsley and eat with a spoon.

Insalata di Dixie

serves 4

1 bunch spinach or endive
1 head red lettuce
fennel (julienne)
1 bunch green onions
8 roma tomatoes
1 pkg buffalo Mozzarella balls (Trader Joes) cut in half
extra virgin olive oil
juice of 1 lemon
salt and pepper

Combine all ingredients and toss with olive oil, Balsamic vinegar, lemon juice, salt and pepper to taste.
Serve on a chilled plate with a chilled fork.