December 2007

Easy Holiday Appetizers

Fried Ravioli

Italian Chicken Sticks

Italian Pecan Balls

Fried Ravioli

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian

Episode: Italian Street Food

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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Italian Chicken Sticks
Recipe courtesy Paula Deen

1 cup seasoned bread crumbs
1/2 cup freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
 

Preheat the oven to 400 degrees F.
 

In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

My suggestion:

• Instead of using a stick of butter, use an egg or some milk.

• Freeze ahead. After dredging in bread crumb mixture, place on a flat sheet and put in the freezer until it’s a little hard. Transfer them to a freezer bag and place in the freezer. When you are ready to entertain, place frozen sticks on greased baking sheet and follow the remaining instructions.

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Italian Pecan Balls

6 eggs
2 c. grated American cheese
1/3 c. cream
1 c. finely chopped pecans
1 c. dried bread crumbs
1 medium onion grated
1 t. salt
Finely chopped parsley--optional

Mix above ingredients and drop by spoonfuls into frying pan. Fry in generous amount of shortening (I use vegetable oil) until well browned on both sides. Serve with tomato sauce if desired.

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