Mike Imprevento is not only an experienced personal injury attorney, a captain in the Norfolk Sheriff’s Office, and a radio talk show host, he’s a really good cook. It’s his passion and he loves sharing his favorite recipes with his listeners and they can’t get enough!

May 3rd, 2024

I came across a variation of this dish in the digital cloud somewhere years ago and modified it to make it easier and frankly tastier for a wide range of palates.

This uses as a base Marcella Hazans Basic Tomato Sauce rec

 

Ingredients

• Basic Tomato Sauce- see previous postings- butter , onion, sea salt, bay leaves, pepperoncini etc use your imagination but keep it simple
• 2 or 4 lean chicken breasts skin off and trimmed
• A mix of panko and italian bread crumbs in a shallow bowl
• Eggs for the breading- whisk in a shallow bowl 
• 4-8 slices of the best prosciutto di parma you can afford
• 4-8 slices of  real provolone cheese

 

Build It…

In a large skillet simmer the tomato sauce and put it on the side

Cover the chicken breasts on a cutting board with plastic and pound them thin- if they are very thick butterfly them and pound them into a thinner configuration. A kitchen mallet is a must for all.

Dip the breasts in the egg mixture and then in the bread crumbs- if you wanted to season the bread crumbs further some Italian seasoning is fine but keep it simple. 

Fry the breasts in a suitable pan turning not to burn and do it in shifts so you don’t crowd the pan- watch you do not burn them and remove with care and place on paper towels to get the excess oil out. Keep them warm you will be placing them right back into the sauce.

Place the cooked breasts in the skillet with the tomato sauce and float them like islands. While warm place one or two prosciutto slices on each breast and one or two slices of provolone. Heat briefly on the stove top.

This should be enough to soften the ham and the cheese- if you need to hit it briefly under the broiler do so. Good prosciutto should always be slightly and gently melted and softened by the heat of the meat do not crisp it- it isn’t bacon. Serve each piece and coat with the great sauce. Serve with a salad or after a light antipasto. Buon appetito.

April 26th, 2024

This dish is rumored to be the result of chefs using leftovers to create the ultimate egg dish. It can be infused with whatever you want to use as long as it is in balance.

My favorite serves 2-3, or only one of my obese relatives

 

Ingredients

• 6-8 eggs
• Fresh basil chopped – save some for a topping after it is done
• One large, or two small Bell peppers sliced thinly
• ½ large onion sliced thin
• 2 Roma tomatoes sliced thinly crosswise
• Fresh mozzarella sliced thin for the topping
• Salt and pepper to taste

 

Here’s what to do…

1. Combine the eggs, fresh basil, salt, and pepper in a bowl and whisk. If you added a little milk or cream to the eggs, it wouldn’t bother me.
2. In a cast iron skillet, or really any shallow skillet, sauté the bell peppers and onions until soft in olive oil with a pat or two of butter to balance the heat—do not burn and turn frequently.
3. In a cast iron skillet, or really any shallow skillet, sauté the bell peppers and onions until soft in olive oil with a pat or two of butter to balance the heat—do not burn and turn frequently.
4. Turn down the heat and watch it tighten up around the edges while lifting with a fish spatula or any regular small spatula.
5. When the bottom is tight, remove it from the stove top and top with the sliced Roma tomatoes and the mozzarella slices.
6. Place it under the broiler until the cheese is melted and it is cooked through.
7. Drizzle with good olive oil, cut like a pie, and serve if you wish on Italian bread paired with anything from coffee to Peroni.

Breakfast for dinner in style. Buon Appetito!!!!

April 19th, 2024

Ingredients

• Ripe tomatoes (Roma quartered or good large cherry tomatoes halved)
• Red onion
• Italian country bread (hard crust with soft center)
• The best olive oil you can afford
• Sea salt
• Good Red wine vinegar
• Fresh basil
• Optional… halved artichoke hearts, drained canned chickpeas (ceci) or quality mozzarella rounds.

 

Here’s what to do…

1. Prepare and salt the tomatoes (let them get their act together in a glass bowl)
2. Slice the red onion very thin (it is strong!)
3. Tear the bread into cubes or small pieces and place on parchment paper, then bake at 400 degrees on a cookie sheet until toasted and not too done.  After that, sprinkle with olive oil before baking though.
4. Combine the ingredients in the proportion you like in a festive bowl (there are no set amounts, so use your judgment) then drizzle with the olive oil and red wine vinegar (easy on the vinegar!)
5. Let it sit for a little while to allow the oil to soak in. Use any (but not all) of the optional ingredients if you like, but keep it simple.
6. Dress with torn fresh basil leaves and toss all together gently. Serve as a side or first course with any protein you come up with. (It shines with grilled fish or shrimp).

April 12th, 2024

Here’s what to do…