Summer is coming to an end...

With Fall approaching we have the perfect recipe to bring the whole family together for dinner!

Chicken Parmesan

 

Sauce:

 

4 tbsp olive oil

2 cloves garlic minced

1 medium sized onion chopped

2 28oz can DOP San Marzano Italian Peeled Tomatoes or 28oz Organic Italian Peeled Tomatoes

4 leaves fresh basil (1/2 tsp. dry if fresh unavailable)

Salt and fresh grounded pepper

In large saucepan heat olive oil and sauté the onions. Add Italian peeled tomatoes, basil, garlic and salt and pepper to taste. Let this simmer while you prepare the chicken, stirring occasionally. 

 

Chicken:

 

4 thinly sliced chicken breast

Salt and pepper to taste

2 eggs

1 cup breadcrumbs

1 cup freshly grated Parmesan cheese

8 oz. fresh mozzarella cheese, sliced

2 Tbsp. fresh basil leaves

¼ cup olive oil

Preheat oven to 400 F. If chicken cutlets thickness isn’t even pound them to even thickness (around ¼ - ½ inch thick) Add salt and pepper to taste to each piece. In one mixing bowl whisk two eggs together. In another bowl, mix bread crumps and ½ cup of Parmesan cheese. Heat large sauté pan with oil over medium heat. Dip one chicken piece in egg mixture, letting excess drip off, and then dip in bread crump mixture and coat entire chicken. Then lay each piece in hot sauté pan. Fry cutlets until they are golden brown about 3-4 minutes each side. Remove and place on plate with a paper towel so it soak up excess oil.

 

In baking dish thickly coat entire bottom with tomato sauce. Place finished cutlets on top of tomato sauce. Add additional sauce on top of each cutlet. Thinly Slice the basil leaves and sprinkle on top. Then add slice or two of the mozzarella cheese on top of each cutlet and sprinkle the remaining ½ cup of parmesan cheese. Bake in the oven for 10-15 minutes or until all cheese has melted.

 

 

Serve it by itself, with spaghetti or in a large roll.

 

 

Buon Appetito!

Roma vs San Marzano Tomatoes

On the left you will see a Roma tomato, a tomato that is commonly grown in the United States. On the right you will find the San Marzano tomato, one that is rich in flavor, low in acidity, and absolutely delicious.

 

Why? San Marzano tomatoes are different in shape, have a thicker flesh and fewer seeds.  Authentic San Marzano tomatoes are marked as D.O.P. (Denominazione d'Origine Protetta, translation "protected designation of origin") which guarantees they can only be found in the San Marzano region in Italy.  This means they are grown in the volcanic soil around the Vesuvius and naturally have low acidity and a rich flavor.

 

"Ask any chef what the best tomatoes for sauce are, and you’ll hear a unified chorus: San Marzano— a tomato so distinctive and high quality that it is the only variety that can be used for true Neapolitan pizza."  - The Nibble.com, The Magazine about Specialty Foods.

Cherry Tomato Recipe

One of my favorite dishes is a simple pasta dish with Cherry Tomato Sauce.  All you need are a few La Valle ingredients and it is a simple and easy to make sauce that’s perfect for an absolutely delicious dinner for the whole family!  Try it out with the recipe below:


1 medium sized onion diced
4 tsp La Valle Extra Virgin Olive Oil
1 cup white wine
1 14 oz can of La Valle Cherry Tomatoes
1 lb pasta (any cut you prefer: spaghetti, penne, etc)
Salt and Pepper to taste
1 bunch of arugula (optional)
Fresh Basil 
Parmesan Cheese



Begin by pouring the La Valle Extra Virgin Olive Oil and sauté the diced onion until golden. Add the white wine [I usually use Pinot Grigio because that’s usually what is around the house, but any cup of white wine will do] and simmer for two minutes.

Add the whole can of La Valle’s Cherry Tomatoes, a few leaves of fresh basil, salt and pepper and simmer ten-fifteen minutes allowing for wine to evaporate out.  Stirring occasionally.  *Optional: add the arugula to the sauce at the last minute of cooking.


Cook the pasta according to package directions; drain and toss with the sauce. Sprinkle some freshly grated Parmesan cheese on top before serving.  Buon Appetito!!

A Little Bit of History

Sellitto with Some Workers
in the Early Years

By the middle of the 19th century, the area around Naples, Italy, was known for the large-scale cultivation and canning of sun-ripened tomatoes.  In 1949 Alfonso Sellitto looked beyond the valley - La Valle - where he grew his crops and envisioned an enterprise that would bring the vibrant flavors of the land he tended to the four corners of the globe.

In the lean years following World War II, he began with a modest operation and by 1960 the company's products were found throughout Italy.

By 1965, La Valle was among the first companies to export canned San Marzano tomatoes to the United States under other well-known labels.  In 1982, the La Valle brand of whole peeled San Marzano tomatoes was introduced to the United States.  

As La Valle has grown, so has its product line.  In addition to whole peeled San Marzano tomatoes, the company now offers sun-dried tomatoes, preserved whole cherry tomatoes, ground tomatoes, tomato paste, tomato puree, artichoke hearts, whole artichokes, a variety of beans and other legumes, marinated mushrooms, roasted peppers, olive oils, balsamic vinegar and a variety of pasta.  The La Valle line also includes Organic whole peeled tomatoes and organic tomato puree.

Preserving old-world traditions while embracing new-world standards, the latest generation of La Valle Foods family remains dedicated to delivering the authentic flavor of exceptional Italian food products to tables around the world.