Best Pain Paysanpane Paesano Recipes

CHICKEN PISANO

Steps:

• Wash and peel the potatoes, then quarter and slice the quarters into 1/4-inch sections, producing triangle shaped pieces. Wash and core the bell peppers, then cut them into 1 by 1-inch pieces.
• Wash the chicken and pat dry. Cut the chicken into strips or leave the breast whole (add 5 minutes of cooking time to whole/large pieces of chicken).
• Cut each sausage link on the bias into 4 pieces. In a nonstick 14-inch saute pan over medium-high heat add the olive oil and sausage, and brown the sausage, for about 5 minutes. Once the sausage is browned, add the chicken, and brown it on all sides, about 5 to 10 minutes. Once the chicken is browned, reduce the heat to medium and add the butter, all of the bell peppers, the jalapenos and potatoes. Sprinkle with 1/4 teaspoon Italian seasoning and 3 turns of a peppermill, or a good pinch of black pepper. Saute on medium heat for 5 minutes, stirring occasionally. Stir in the flour and cook it until the roux is light golden brown, about 1 minute. Reduce the heat to low. Carefully add the sherry, avoiding the open flame, to deglaze pan. Add 1 can of beef stock and stir to combine. Mixture will thicken, while simmering on low heat for 10 minutes; if you like thinner gravy add more beef stock until the desired thickness is formed. Season with more salt and pepper, to taste. Transfer the chicken pisano to a serving bowl and serve. This dish is delicious by itself or served over a bed of egg noodles or fettuccini.

PAIN PAYSAN/PANE PAESANO

Steps:

• 1. Note: A stand up mixer was used to prep the dough. Attach the KNEAD hook to the stand up mixer. Stir together both flours, yeast and salt.
• 2. *Gently* heat the milk and water. Add the liquid to the dry ingredients. KNEAD for about 5 minutes or until the dough is soft and airy and springs back when pressed. IF the dough is too sticky add some more flour. (I had to convert grams to cups which is tricky.) Cover and allow to rise for 1 1/2 hours.
• 3. Preheat oven to 350 degrees F.
• 4. Shape the bread dough into a round loaf and lightly sprinkle with flour. Use a wood skewer or sharp knife to make shallow slices across the top of the loaf in the form of a grid. Cover loaf again and let rise another 15 minutes.
• 5. Bake approximately 45-50 minutes or until the loaf if lightly browned. The bottom of the bread should sound hollow when tapped.
• 6. Place on a wire rack to cool.

COUNTRY-STYLE PENNE (PENNE PAESANA)

Steps:

• Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• Heat oil in heavy large skillet over low heat.
• Add garlic and stir 30 seconds.
• Add parsley and stir 30 seconds.
• Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• Stir in olives, capers and chili; cook 3 minutes; remove chili.
• Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• Stir in bechamel and heat through.
• Sprinkle with basil and serve.
• Italian Bechamel Sauce:.
• Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• Return mixture to saucepan and whisk until smooth.
• Place plastic wrap on surface to prevent skin from forming.

MY COPYCAT SHRIMP PAESANO

Steps:

• Pre-heat oven to 400º F.
• Soak shrimp in half& half for 30 minutes.
• Drain shrimp and dust lightly in flour.
• Sauté shrimp for 5 minutes on one side.
• You will have to do in batches so that you do not overcrowd.
• Do not turn shrimp.
• Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
• Turn to BROIL and broil for 5 minutes.
• Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
• Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
• (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
• Pool sauce in plates and top with shrimp.
• Serve immediately.