I decided to make these rather
than chicken parmesan because I had some extra buns to use up and all the ingredients sitting in my fridge.
Not exact matches
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more
than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2
chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated
parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g)
parmesan cheese, finely grated
Plus, you can't get much more crowd - friendly
than a healthy
chicken parmesan recipe.
Rather
than the traditional tomato sauce
chicken parmesan is served with, the very same one I'm bored with, this has a lemon sauce that you can add a little white wine to... or not.
When you combine foods that are hard to digest (say steak and potatoes or
chicken parmesan), the digestion process stalls and the food stays in the stomach and digestive track longer
than normal.
First of all, I removed the
chicken to make a vegetarian dish, I didn't have any fiddleheads, I used ramps rather
than shallots, I used fresh, rather
than bottled artichoke hearts, I used way more
than a splash of white wine, I used water rather
than chicken stock, I used fresh thyme rather
than fresh rosemary and I dropped the
Parmesan cheese altogether.