I've been insanely busy lately and when I get insanely busy, I always end up at my local favorite stand-by. Papa Razzi. Papa Razzi is part of a group of Boston restaurants run by the Back Bay Restaurant Group that includes italian, seafood, american bistro, steak, and (my most favorite after Papa Razzi) french bistro.
I've tried a number of things on the menu and have thoroughly enjoyed them all but my favorite meal typically begins with a caprese salad, followed up by mozzarella fritta, completed by penne con pollo.
For this month's challenge, I decided to recreate those dishes, nix the caprese (fresh mozzarella + heirloom tomatoes + basil)
Mozzarella fritta:
- fresh mozzarella, sliced and patted to remove excess water
- flour
- eggs
- milk
- panko bread crumbs
- parmesan cheese
- salt, pepper
- olive oil (or canola for frying)
Create a dredging station, first dredging plate should be flour, second should be (1) large egg + small bit of milk whisked, third plate should be panko breadcrumbs combined with 1/3 cup parmesan cheese + salt + pepper.
Dredge the sliced mozzarella and then bring (1) cup of oil to temperature. Fry on medium high heat until golden brown. I typically serve with some marinara sauce (always have some in the fridge) and maybe some fresh basil.
I also made penne con pollo. This is a delicious, simple recipe of penne (or ziti) sauteed with juicy delicious chicken, asparagus, plum tomatoes, garlic white wine & butter sauce.
Penne con pollo:
- 1-lb chicken breast (or tenders)
- Asparagus
- (4) plum tomatoes
- (3) cloves garlic, sliced
- Penne or ziti
- Salt + pepper
- Crushed dried red pepper
- (3) tbsp butter
- 1/3 cup dry white wine
- 1 tsp paprika
Cut chicken into 1" pieces, combine with some olive oil, pepper, paprika. Boil ziti/penne. In a saute pan, saute the pieces of chicken until seared/slightly brown. Add in garlic and saute for one-minute. Add in cut asparagus, tomatoes and continue to saute for 2 minutes. Add in wine, butter, salt + pepper. Tomatoes will break down, sauce will thicken, add in sprinkle of dried red pepper before serving.
I'm glad I took the time to participate this month given my insane schedule, the dishes turned out terrific and it was mentally relaxing.
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