So, you’re having your mates over. A night to ditch your partners and have some fun with the guys at your place.
At first, you might feel pressure to make your guy’s night more “broey” than it needs to be. Usually, that means no frills, cheap beer and pizza, maybe watch some sports.
But then you start to think, let’s raise the bar (and I don’t mean your liquor cabinet).
The TRUFF Hot Sauce range is made up of three delicious varieties, TRUFF Hot Sauce original, TRUFF White Hot Sauce which is delicately infused with White truffle and we also have the TRUFF Hotter Hot Sauce which is the hottest one of all three.
Classic Chicken Parmi
I’m not going to argue the Parmi vs Parma! This recipe follows the classic preparation to a ’T’~ Breaded and panfried chicken cutlets, topped with our very own truffle-infused Pomodoro sauce, mozzarella and parmesan. Baked until melty, bubbly and oh so delicious.
Feel free to serve these classic cutlets over your favorite noodle (we prefer the traditional spaghetti, but any noodle is a good noodle), Or, stuffed into a crusty Italian long roll (with even more cheese) and oven-baked until toasty.
Ingredients (serves 4)
• 4 each boneless skinless chicken breasts
• 1/2 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups panko bread crumbs
• 1 cup extra virgin olive oil (separated into 1/2 cup increments)
• 1 jar (17oz) TRUFF Pomodoro
• 1 cup mozzarella, shredded
• 1/2 cup parmesan or pecorino, grated
• 500g spaghetti, cooked according to the package’s instructions
• Fresh parsley, chopped, for garnish
• Place chicken breasts in a large zipper bag and, using a mallet, flatten them into even 1/2-inch thick cutlets.
• Place flour in a large bowl and season with garlic powder, onion powder and salt, stir to combine.
• Set up the rest of the breading station, putting eggs in another bowl and bread crumbs in a third bowl.
• Coat cutlets in seasoned flour, shaking off any excess, then dip in the egg and coat in bread crumbs, pressing with your hands to adhere.
• Heat half of the oil (1/2 cup) in a large skillet over medium high heat. Working in batches (2 cutlets at a time), carefully place breaded cutlets in the hot oil and fry until golden brown and crisp, 2-3 minutes per side.
• Remove from the oil and set aside to drain on a wire rack or paper towels. Repeat with the remaining cutlets (cleaning out the skillet, starting anew with additional olive oil, if necessary).
• Preheat oven to 450°F (or broil on low).
• Place cutlets on a baking sheet and cover, each, with 1/4 cup of Pomodoro sauce. Sprinkle cutlets with mozzarella and parmesan, place in the oven and bake until cheese has melted, 5-7 minutes.
• Remove from the oven.
• Toss cooked spaghetti in remaining Pomodoro sauce (or, alternatively, heat the sauce in a saucepan until simmering and pour over the noodles).
• Serve chicken parm over the spaghetti and sprinkle with parsley
TRUFF Sunday Meaty Ragu
A cozy, hearty and traditional weekend meal for many Italian Americans…the Sunday Ragu. Slow cooked beef short ribs, pancetta and sausage are simmered in beef broth and our very own TRUFF Pomodoro. The ragu is simply seasoned with a little garlic, onion, extra virgin olive oil and a touch of salt and pepper…perfect comfort food for a lazy Sunday evening.
A good crockpot is all you need to pull off this stunning recipe (alternatively, you can simmer this on the stove-top, just be sure to keep an eye on it). Start the slow cooking early in the morning and dive in later in the day.
Ingredients (serves 4)
• 3 tablespoons extra virgin olive oil
• 700g bone-in beef short ribs
• salt and pepper
• 1/2 cup (or 2oz) pancetta, diced
• 500g raw sweet or spicy Italian sausage, casings removed
• 4 each garlic cloves, peeled and minced
• 1 each medium yellow onion, peeled and minced
• 1 teaspoon dried oregano
• 1 1/2 cups beef broth
• 1 jar (17oz) TRUFF Pomodoro
• Salt and pepper to taste
• 500g spaghetti, cooked according to the package’s instruction
• Pecorino or parmesan, grated
• Fresh parsley, chopped
• Heat oil in a crockpot or slow cooker on the sauté setting. Season the short ribs generously with salt and pepper. Once the oil is hot, add the ribs and heavily sear on all sides.
• Remove seared ribs from the pot and set aside on a plate. Add pancetta to the pot and cook, stirring occasionally, until slightly crisp, about 2-3 minutes.
• Then, add sausage, garlic, onion and oregano stir to combine and cook until sausage begins to brown, 2-3 minutes more. Add beef broth, stir, and return short ribs to the pot.
• Switch the crockpot setting to slow cook, cover, and cook for 5-6 hours, or until the short ribs are fork tender.
• Once the ribs are tender, remove from the pot once more. Remove the bones and pull the beef into bite sized pieces with a fork, return to the pot and discard the bones.
• Program the slow cooker to sauté, add Pomodoro sauce and bring to a simmer, stirring occasionally, until heated through 5-6 minutes.
• Season with salt and pepper to taste.
• Serve ragu with spaghetti and top with grated parmesan and chopped parsley.