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Gaspare Catering Services


Gaspare's Pollo Al Limone:

1 boneless and skinless chicken breast half
1 teaspoon flour
1 tablespoon olive oil
pinch of rosemary
1/2 teaspoon drained capers
juice of 1 lemon wedge (about 2 teaspoons)
about 2 tablespoons white wine
1 teaspoon butter
salt to taste
freshly ground black pepper to taste

Pound the chicken breast between sheets of plastic wrap until flat. Dredge in flour. Heat the olive oil in a heavy skillet. Saute the chicken for about 1 minute. Turn and add the rosemary, capers, and lemon juice. When the lemon has evaporated, add the wine. Cook for a minute and stir in the butter. Season with salt and pepper.

Gaspare's Cheese and Tomato Sauce:

4 quarts hot water
10 large ripe tomato, cored
2 tablespoons olive oil
2 large gloves garlic, peeled
1 teaspoon oregano, fresh or dried
3/8 cup white cooking wine
2 teaspoons salt
2-3 leaves fresh basil, minced
1/4 cup whole-milk ricotta cheese
1/4 grated whole-milk mozzarella cheese
hot cooked pasta

Bring hot water to boil in large pot; drop in tomatoes and let heat 2 minutes, then drain and turn into blender container. On medium speed, blend until tomatoes are pureed. Strain to remove skin and seeds and set aside. In large saucepan or pot, heat oil until hot, add garlic and heat, then oregano. When garlic starts to brown, add wine and cook until evaporated, then add tomato puree. Reduce heat and cook mixture slowly 1 1/2 hours over very low heat. If liquid begins to evaporate too much and sauce thickens too rapidly (depending on juiciness of tomatoes) as it cooks down, add a little bit of water. At the end of the cooking period, stir in salt and basil, then add cheeses and cook just long enough for them to heat through and blend. Serve immediately over hot pasta.

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