(ARA) – All types of cuisines, from Italian to Latin to Asian,
have a set of core staples that are essential to creating a
distinctively authentic meal. 

More often than not, Italian fare rises to the top of the
preferred cuisines list, so Chef Paolo Lafata, director of Olive
Garden’s Culinary Institute of Tuscany, provides a little education
about Italian dishes by sharing the top five essential ingredients
needed to prepare fresh and delicious Italian dishes.

* Extra virgin olive oil: To qualify as extra virgin, the oil
must be cold-pressed, with no chemicals or hot water added during
the process. For the most authentic taste, make sure it’s made from
100 percent Italian olives.

* Pasta:  Different pasta shapes are better suited for different
sauces. Wide noodles complement thicker sauces, while delicate
pasta holds thinner sauces better.

* Cheese: As an historical staple of the Italian diet, cheese
adds flavor to recipes, pairs well with pastas and vegetables, and
enriches creamy sauces.

* Bread: Italian kitchens use bread in many ways. Breadcrumbs
often serve as a topping for baked pasta, and bread figures
prominently in the preparation of soups and meatballs. Like wine,
without bread, a meal is simply not Italian.

* Wine: Wine complements the flavors of different foods and
enhances the dining experience. Not only does wine complement a
meal, it’s also a common ingredient used in the cooking
process.

Of course, the best way learn about Italian cooking is to
immerse yourself within the Italian culture. Olive Garden, along
with Colavita Extra Virgin Olive Oil, is offering a chance to do
just that. Enter to win a Culinary Tour of Italy at
www.olivegardentriptoitaly.com now through May 9. The sweepstakes
will reward four grand-prize winners with an eight-day trip for two
to explore Italy, including an insider’s experience at the Culinary
Institute of Tuscany.

Not one of the lucky winners? You can still experience Tuscany
in your own home by making this Culinary Institute-inspired dish,
Chicken Milanese, for your next authentic, Italian meal. Video
instructions for this recipe can be found at www.OliveGarden.com.
New Culinary Institute-inspired dishes, like Grilled Chicken
Fonduta or Grilled Steak Fonduta, can also be enjoyed at your local
Olive Garden restaurant.

Chicken Milanese

Serves four

Ingredients:

Sauce and pasta

1/2 cup butter, unsalted

4 garlic cloves, minced 

1 cup white wine

1/4 cup all-purpose flour 

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

1/4 teaspoon black pepper, to taste

1/2 teaspoon salt

8 cherry tomatoes, halved

1/4 cup spinach, chopped

8 roasted garlic cloves, minced 

1 20-ounce package tortelloni or tortellini, cooked according to
package directions

Chicken:

4 boneless, skinless chicken breasts

1/2 cup flour

3 large eggs

1/4 cup milk

1 cup panko breadcrumbs

1/2 cup Parmesan cheese, grated

3 teaspoons fresh parsley, chopped

1 1/2 teaspoons Italian seasoning

1 tablespoon garlic chopped

1/4 teaspoon black pepper

4 tablespoons extra-virgin olive oil

4 lemon wedges

Directions: Flatten chicken breasts between two sheets of
plastic wrap by pounding gently until chicken is approximately 1/2
inch thick. Whisk eggs and milk together in a flat-bottom bowl. Mix
breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and
pepper. Transfer to a flat plate. Dredge chicken in flour, coating
both sides.

Dip chicken pieces in egg mixture, coating both sides. Dredge in
bread crumb mixture, coating completely on both sides. Set aside.
Melt butter in sauce pan over medium heat. Add minced garlic and
saute for one minute. Add flour and stir well until well-blended.
Add white wine, chicken broth, heavy cream and cheese. Bring to a
boil. Reduce heat and simmer until mixture starts to thicken. Add
roasted garlic, pepper and salt. Stir until well blended. Add
tomatoes and spinach to sauce and allow to simmer over low heat for
about five minutes, stirring frequently.

Heat olive oil in skillet over medium-heat. Add breaded chicken
to pan and cook until both sides are golden brown and internal
temperature reaches 165 F. Add cooked, drained tortelloni pasta to
sauce and blend well. Transfer chicken to a large platter and serve
with hot, creamy tortelloni. Garnish with fresh parsley and lemon
wedges.

Courtesy of ARAcontent