Basic Chitalian Cooking Ingrediants and Where to Find Them

Chitalian Cooking Techniques

Chinese and Italian Basic Cooking Ingrediants

Prep Time: 30 min
Cook Time: 20 min
Level: Intermediate
Serves: 6 servings

Ingredients

For the ravioli:
1 (15-ounce) can cannellini beans
1 egg
3 tablespoons balsamic vinaigrette
1/2 cup freshly grated Parmesan
1 teaspoons Italian seasoning (recommended: McCormick)
24 wonton wrappers (recommended: Dynasty)
For the sauce:
1/2 cup unsalted butter (1 stick)
2 tablespoons capers
1 teaspoon Italian seasoning (recommended: McCormick)
1 tablespoon freshly minced parsley leaves
Salt
Freshly grated Parmesan, for serving

For the ravioli:

Directions

In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
Working in batches, so the wrappers don’t dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.

Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.

Meanwhile, bring a large pot of salted water to a low boil.

For the sauce:

Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning.

Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt.

Serve immediately garnished with grated Parmesan

Makes 4 Servings

Ingredients
2 Chicken breasts, poached, de-boned and cut into thin strips
400 Grams (14 oz.) spaghetti noodles
2 Cloves of garlic, peeled and chopped
1 Onion, peeled and chopped
2 Tomatoes, peeled, seeded and chopped
¼ Pound coriander leaves, chopped
2 Tsp chili paste
4 Tbsp olive oil or vegetable oil
1 Tsp salt

Directions

Boil water with salt in a pot. Put spaghetti noodles in the pot and cook until the noodles are firm but not hard. Drain the water and set the noodles aside to cool off.

Heat olive or vegetable oil in a pan. And then, add garlic and onion and saute until the onion is clear.

Add chicken, tomato, coriander and chili paste into the pan and stir once in a while. Cook for 10 minutes.

Remove the pan from the heat and put the contents on top of the noodles. Toss and mix the noodles with the mixture.

Makes 4 servings

Ingredients

2 Chicken breasts, de-boned and cut into strips
400 Grams (14 oz) spaghetti noodles
2 Tbsp white wine
2 Tbsp Soy sauce
2 Tbsp olive or palm oil
2 Tbsp cornstarch or flour, dissolved in 2 tbsp water
2 Tbsp chili paste
1 Tsp vinegar
2 Tbsp refined sugar
4 Onion shoots, chopped
1 Tbsp garlic, chopped
½ Cup peanuts, chopped

Directions

Boil water with salt in a pot.  Put spaghetti noodles in the pot and cook until the noodles are firm but not hard.  Drain the water and set the noodles aside to cool off.

For the marinade, mix together the white wine, soy sauce, olive or palm oil and the cornstarch or flour mixture in a bowl. Then, put the chicken on the bowl and mix well. Place the bowl in the refrigerator for one hour for the chicken to absorb the marinade completely.

For the sauce, mix together the rest of the white wine, soy sauce, olive or palm oil, cornstarch or flour mixture, chili paste, vinegar and refined sugar in a bowl. Then, put the chopped onion shoots, chopped garlic and peanuts on the bowl and mix well. Put the mixture on a sauce pan and heat it up until fragrant.

While the sauce is simmering, get the chicken off the marinade and saute it in a pan until the meat turns white. Then, combine the sauce with the chicken and simmer until the sauce is thick enough.

Place the chicken with the sauce on the pasta. Toss and mix well.