I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
This Veal Scallopini with Brown Butter and Capers recipe contains unsalted butter, olive or vegetable oil, all-purpose flour, veal, red-wine vinegar and more.
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
This Penne with Bacon, Butternut Squash and Spinach recipe contains penne rigate pasta, bacon, butternut squash, extra-virgin olive oil, grated parmesan cheese and more.
Chunks of tender chicken are simmered in a creamy tomato sauce with bacon, tossed with farfalle pasta, and sprinkled with Parmesan cheese for a quick and tasty weeknight dinner.
