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Enjoy Parmesan Crusted Tilapia
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Italy is known for a wonderful variety of cheeses, including its popular parmesan. Friends and family alike will enjoy the richness it adds to our Parmesan Crusted Tilapia. To complement the flavor and texture of this delightful dish, try a nice white or red wine. We recommend New Bertani Due Uve or New Gabbiano Chianti Classico |
Parmesan Crusted Tilapia |
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Parmesan Crusted Tilapia
Serving Size: 6 |
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Ingredients:
6 fillets of tilapia (approximately 6 ounces each)
1 1/4 cup(s) Alfredo Sauce (homemade or store bought)
8 oz cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges
Tilapia Crusting Mixture
3/4 cup(s) Italian breadcrumbs
3/4 cup(s) grated Parmesan cheese
3 Tbsp vegetable oil
Italian Vegetables
4 cup(s) zucchini, cut into 1/4 inch slices, then halved
4 cup(s) yellow squash, cut into 1/4 inch slices, then halved
2 cup(s) red bell peppers, cut into strips
2 cup(s) red onions, cut into strips
1 Tbsp Italian seasoning
1 Tbsp kosher salt
1 Tbsp chopped garlic
1/4 cup(s) extra-virgin olive oil |
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Procedures:
Tilapia Crusting Mixture
- Using a spoon, thoroughly mix all ingredients in a large bowl.
- Cover and refrigerate until ready to use.
Italian Vegetables
- In a large bowl, combine all ingredients and mix thoroughly.
- Place onto a baking sheet, forming a single layer.
- Set aside until ready for baking with tilapia.
Assembling Parmesan Crusted Tilapia
- Preheat oven to 450 degrees F.
- Place Tilapia fillets in a non-stick, shallow, baking pan.
- Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.
- Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.
- Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.
- After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.
- The vegetables should bake for an additional five minutes, or until tender, and remove from oven.
- Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately. | | |
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| Tortelloni Bolognese |
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Tortelloni Bolognese
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Gather your family and friends around the table for this hearty dish. This classic Italian entrée is made with a flavorful meat sauce of ground beef and Italian sausage tossed with tortelloni pasta. Heart-warming and filling, enjoy this satisfying Italian dish. Visit our Italian Recipe Box for more recipes that you can make for your family and friends. |
Tortelloni Bolognese |
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Tortelloni Bolognese
Serving Size: 4 |
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Ingredients:
2 lb(s) Torelloni
2 Tbsp Colavita Extra Virgin Olive Oil
1 Onion, small and finely chopped
1 Carrot, medium and finely chopped
1 Celery stick, finely chopped
2 clove(s) Garlic, finely chopped
8 oz Ground beef
6 oz Italian sausage, casing removed
1 cup(s) Red wine
2 1/2 cup(s) Plum tomatoes, chopped and crushed
1 tsp Rosemary, chopped
1 tsp Sage, chopped
Salt, to taste
Pepper, to taste
Parmesan cheese, freshly grated |
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Procedures:
Heat oil in large saucepan over medium heat. Add celery, carrot, onion, garlic and cook gently for 5 minutes or until translucent.
Add beef and sausage to saucepan. Using spatula, break meat into small pieces. Cook 10 minutes over medium heat, stirring occasionally
Add wine and stir to deglaze pan; reduce until wine is evaporated. Add tomatoes and remaining ingredients. Simmer slowly for 1 hour.
Cook tortelloni according to package directions; drain. Toss hot pasta in sauce. Top with parmesan cheese. Serve immediately. | |
| Cheese Ravioli with Vegetables |
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An Enjoyable Rich & Creamy Appetizer - Cheese Ravioli with Fresh Vegetables
 Get your next gathering off to a delicious start with this authentic Italian recipe. This flavorful appetizer is made with small mini cheese ravioli and tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley. A nice red or white wine will complement the richness of this tasty appetizer. We recommend you try it with one of this month’s featured Italian wine selections: New Gabbiano Chianti Classico, Sutter Home White Zinfandel, Kendall-Jackson Vintner’s Reserve Chardonnay, Sterling Vintner’s Collection Cabernet or Estancia Pinot Noir. For your next gathering with family and friends, pair one of these marvelous wines with this cheese ravioli appetizer for a delightful start to your evening.
Just follow the simple recipe and enjoy!
Cheese Ravioli with Fresh Vegetables
Serving Size: 6
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Procedures |
1 1/2 cup(s) Chicken broth
3/8 cup(s) Extra virgin olive oil
1 1/2 lb(s) Mini round cheese ravioli
3 7 oz Jars Roasted red peppers, sliced in strips
1 1/2 cup(s) Fresh Zucchini, slice moons Grated Parmesan to taste
3/4 cup(s) Black olives, sliced
1 1/2 clove(s) Fresh garlic chopped Garnish with fresh chopped parsley to taste Salt and freshley cracked pepper
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Add roasted red pepper strips, zucchini moons and black olives.
Use a large pot to boil pasta.
Season with salt and cracked black pepper to taste.
PASTA PREPARATION:
Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
Prepare pasta when sauce is complete.
Remove pasta from boiling water and lightly mix with sauce.
PLATING SUGGESTION:
Heat olive oil over medium heat in saucepan.
CHEF’S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.
SAUCE PREPARATION:
Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
Simmer sauce for 2 minutes. | |
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