Dining in--Minneapolis/St. Paul cookbook

to 3 minutes. Add the chilled vegetables and simmer for 3 to 4 minutes to allow the flavors of the vegetables to penetrate the sauce. Add the pasta and toss to mix. Allow to heat thoroughly over medium heat for 5 minutes. . Toserve, place in individual bowls or ona large serving platter, stir- ring to arrange vegetables on top of the pasta for a pretty presentation. At the table pass the Parmigiano Reggiano for each diner to serve himself. ALFREDO SAUCE 1 quart whipping cream 2 tablespoons butter 1/2 pound freshly grated 3 egg yolks Parmigiano Reggiano Pinch of white pepper cheese Pinch of nutmeg 1. In the top pan of a double boiler, heat the cream over simmering water. When hot, add the cheese alittle at a time, stirring until incorporated. Add the butter and remove from heat. 2. Stirring rapidly, slowly add the egg yolks to thicken the sauce. Season with the pepper and nutmeg. We think this will be the restaurant of the eighties—a chic setting, pleasant service, and good food that doesn’t cost an arm and a leg to enjoy. ifr LF <G ZZ CD DO — N io) rss PETTO DI POLLO AL AMARETTO 6 (1/2-pound) chicken breasts, 1 leek, coarsely chopped deboned and skinned 1, cupamaretto Ya cup butter 1 tablespoon brandy Ya cup flour (optional) Salt and pepper 3 egg yolks Pinch of tarragon Ys cup whipping cream (optional) . Flatten the chicken breasts by pounding lightly between two sheets of waxed paper. In a large sauté pan, melt the butter over medium heat. Meanwhile, lightly dredge the chicken breasts in the flour; shake off excess and place in the heated pan. Season with salt and pepper to taste and add the tarragon for extra flavor, if desired. Sauté the chicken 3 to 5 minutes on each side until golden. Remove the chicken to a platter and keep warm. . Add the leek to the pan and sauté until limp, approximately 4 minutes. . Add the amaretto to the pan to deglaze, stirring briskly for 1 to 2 minutes. After deglazing with the amaretto, add the brandy if desired. While stirring, flame the mixture so that the alcohol will burn off. Reduce heat to a simmer. . Inasmall bowl, mix the egg yolks and the cream and add to the pan mixture, stirring constantly. Return the chicken to the pan and simmer over low heat for 2 to 3 minutes until the sauce thickens. Place the chicken on the serving platter and pour the sauce over. Serve at once. People come back often, so it’s important to keep the menu fresh, alive, and original. FRAGOLE AL ZABAGLIONE 1 quart fresh strawberries, 15 egg yolks washed, hulled, 1 cupsugar and halved 1% cups Marsala wine Place the strawberries into six individual dessert dishes or glasses. 2. In the top of a double boiler over simmering water, combine the egg Ww yolks and the sugar to make the sauce. Stir slowly but constantly over low heat 6 to 8 minutes until the mixture begins to thicken. Be sure the heat is very low so the eggs will not scramble. . As the eggs begin to thicken, gradually add the Marsala until all is incorporated. Do not stir vigorously; air should not be whipped into the sauce. Remove the top of the double boiler from the heat at any time, if the sauce appears to be getting too hot. Pour the warm, thick sauce over the strawberries and serve. This sauce is also very good over fresh raspberries, blueberries, or used as a custard filling in torte and cakes. If you use it ina cake or torte, you should fold in an equal amount of sweetened whipped cream. sta Ahe S i. Rope, ee $e «Ai Ns Coie erat hat obit Wear Pas i Hew ase 4: Lesa ea a = ali « eet hs 1 thi | inte eng 2 at 1 Sy stew! rea (Ps OBI 61 A abedolh “ile eon y wlage. 9 ante oA bere eal : +3 ~ tt a : fi ; - @ ity ¥,