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Italian Feast

A New Beginning – Italian Feast
As seen on "Our Daily Bread" 1/12/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Bruschetta
1 loaf of day old Italian Bread, sliced thick
1 tomato, diced
1 roasted red pepper, diced
1 small onion, diced
2 cloves garlic, diced
5 – 8 leaves of basil, chopped
Salt and pepper to taste
8 – 10 slices of mozzarella cheese
2 tsp. capers
Olive oil
White balsamic vinegar

Dice all veggies toss and put aside. Place sliced bread in a Panini maker to toast. Place one slice of cheese on each slice of bread and then place it in a 350* oven until the cheese just melts. Then top with the veggies. Top with arugula. Drizzle with oil and vinegar and salt and pepper.

Fr. Paul’s Chicken Parmigiana
4 boneless, skinless chicken breasts lightly pounded
1 cup of flour for dredging
1 egg
2 Tbsp. Water
Salt and pepper
2 cups Panko breadcrumbs
Mozzarella cheese, shredded or slices
1 Tbsp. butter
3 Tbsp. canola oil

Make an egg wash with egg and water. Dredge pounded chicken in flour, then egg wash and then breadcrumbs; set aside.
Place a skillet over medium heat and add 1Tbsp. of butter and 3 Tbsp. canola oil. Cook chicken breast in oil about 4 minutes until they are golden brown, then flip to finish them off on the other side about another 4 minutes or until they reach an internal temperature of 180* When they are done, drain off any excess oil and place them on an oven safe dish. Cover chicken with mozzarella cheese and place in the oven just to melt the cheese. Then top with a light tomato sauce, and garnish with basil.

Fr. Paul’s Light Tomato Sauce
1 28 oz can San Marzano Tomatoes
2 Tbsp. tomato paste
Fresh Basil
Add everything to a saucepan and simmer about 20 minutes.

Fr. Paul’s Zuccotto 
4 oz nuts – Slivered almonds or hazelnuts (Chopped)
12 oz pound cake
4 oz shaved chocolate – semi-sweet
4-6 tablespoons of liqueurs such as Grand Marnier and/or Brandy or Rum
2-3 cups Cold Whipping Cream (Heavy Cream)
Cheese Cloth
Confectionary Sugar
Powdered Cocoa

In a 1 ½ -2 quart round bowl, place a layer of damp cheesecloth.
Cut the pound cake into ¼ inch slices. Then cut diagonally.
Beginning with the narrow triangle ends in the bottom center of the Bowl piece the pound cake together to line the bowl completely with slices of the pound cake and brush the cake lightly with liqueur.
Complete filling the bowl with the pound cake making sure there are no gaps.
Any gaps should be filled in with small pieces of the cake.
Whip the heavy cream with about ½ cup on confectionary sugar cream is stiff.
Take about two thirds of the whipped cream and gently mix in the nuts. Fill in the cake mold leaving the center empty for the remaining whipped cream.

Gently mix shaved chocolate and 2 tablespoons cocoa powder into the remaining whipped cream. Fill in the center of the cake with the chocolate whipped cream.
Take more cake slices and place on top of the whipped cream—this will form the base. Seal it tightly and then cover with plastic wrap and chill for at least 8 hours.
Remove from fridge. Invert on a serving plate. Remove bowl and then cheesecloth.
Dust with powdered sugar, cocoa powder or both.
Slice into wedges at the table.