Beef Parmesan with Garlic Angel Hair Pasta

Ingredients

• 1.5 pound beef cube steak
• 1 onion, sliced into thin rings
• 1 green bell pepper, sliced in rings
• 1 cup Italian seasoned bread crumbs
• 0.5 cup grated Parmesan cheese
• 2 tablespoon olive oil
• 1 jar spaghetti sauce
• 0.5 cup shredded mozzarella cheese
• 12 ounce angel hair pasta
• 2 teaspoon minced garlic
• 0.25 cup butter

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
4. Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta!

Comments

Make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Nutritional Values

Zuppa Inglese

Ingredients

• 4 egg yolks
• 2.5 cup milk
• 21 Savoiardi biscuits
• 0.75 cup sugar
• 1 cup Alchermes liquor
• * lemon zest
• 0.5 cup flour
• to taste teaspoon fresh whipping cream

Preparation

1. Warm up the milk in a nonstick sauce pan
2. In a large bowl beat the egg yolks with the sugar, add the flour and combine the ingredients until well mixed.
3. Add the milk, a little bit at the time to the egg mixture, mixing well.
4. Put the mixture into the sauce pan and cook it on the stove at a medium low heat. Mix the cream continuously with a wooden spoon. When it starts to thicken remove it from the heat and pour it on a large plate to cool off.
5. Stir the cream now and then so that the top doesn't harden.
6. Dip quickly both sides of the lady fingers in the liquor. Layer them one at the time in a glass bowl large enough to contain 7 biscuits.
7. Spread 1/3 of the cream and repeat the layer with lady fingers. Finish with the cream.

Comments

Refrigerate for at least 4 hours better yet overnight. Before serving decorate the zuppa inglese with whipped cream.

Nutritional Values