Almoço com amigos

Nesse final de semana (8/Mar) convidei alguns amigos para almoçar em casa. A etiqueta diz que nunca devemos testar receitas com convidados. Mas quem disse que a gente deve sempre seguir regras de etiqueta??? O que vale é ser feliz. :) Então falei para meus amigos virem com a mente aberta, porque iriam servir de cobaias...rsrsrs. Eles me disseram que amaram tudo. Só não tenho certeza se eles estavam ou não seguindo as regras de etiqueta...kkkk. De qq forma foi ótimo tê-los em casa. :)

Aqui vão as receitas de ontem.

Tomato Bruschetta

Corte o pão de sua escolha na diagonal (eu usei French Bread - imaginem um paozinho francês do tamanho de uma bengala). Pincele azeite e coloque no forno 200 graus por uns 5 minutos (não deixe tostar muito). Retire do forno e coloque pedaços de mussarela sobre o pão. Retorne ao forno para o queijo derreter. Faça um vinagrete de tomate, folhas de manjericão fresco, vinagre balsâmico, sal e pimenta do reino. Sirva o pão com o vinagrete sobre o queijo. É uma ótima entrada para servir junto com uma salada básica. :)

Chicken Tetrazzini

Recipe by Giada De Laurentiis

Ingredients

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.


Breakfeast Pizza (batizada por mim de Berries Pizza)
Recipe by Giada De Laurentiis

Observações: Não achei o mascarpone no mercado próximo de casa. Resolvi trocá-lo por cream cheese e na troca peguei cream cheese sabor morango pq achei que tinha tudo a ver com a receita. Não usei o limão e nem o creme de leite fresco. Ficou bom. Na próxima tentativa vou usar o mascarpone pra ver a diferença. :)

Ingredients
1 storebought pizza dough
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarponecheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.