• China Pasticcio…

    a dribble of this, a dollop of that, add a dash of anything you like–a little zest is optional; lightly stir fry...and go to press

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These are some of my personal favorites that I’ve tinkered and dabbled with over the years, but should note that many of them originated with the very noteworthy Marcella Hazan. If you try any of these recipes, or have a question, please feel free to leave a comment or contact me.

China Pasticcio is in a state of simmer (under construction) and I will gradually be adding recipes, so check in every week or so, or subscribe to the feed.

Broccoli Pasticcio

Chocolate Swirl Cheesecake

Chicken Parmesan with Lemon


2 Responses

  1. Well as you know I’ve done both the broccoli pasticcio and chocolate swirl cheesecake and they turned out wonderful.

    Now, the chicken on the otherhand….

    My first attempt was perfect! I had made sure to get thin breasts and wouldn’t you know it, one of my guests is a pro at frying chicken. She didn’t do it but she certainly supervised. She didn’t want to chance the possible disaster I suppose.

    My second attempt however, breats were entirely too thick 😦 Just an oversight on my part having forgotten that specific part of the instructions. So in order to get them done in the middle there was a less than pleasing darkening on the outside. The flavor wasn’t affected but my head wasn’t held as high serving slighly black chicken!

    I am pleased that the risotto has turned out perfect both times I’ve made it 🙂

    I’m going to attempt the stuffed chicken breasts pretty soon. I’ll let you know how it goes.

  2. I imagine after a few more stabs at it, you’ll have a better feel for what works best. I usually shoot for fillets that are roughly a quarter inch thick. Some cooks recommend pounding the chicken breast to even the thickness, but I feel it makes the meat tougher.

    I’m glad you’re having fun pulling these dishes together!

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