by Nancy Krug | Nov 1, 2025 | Chicken, Fish, Fruit, Main Dish, Recipes, Vegetables
Batter for Frying
Leah Battani Perugi
Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken and
eggplant.
Ingredients:
2 eggs
1.5 Tablespoons olive oil (you can use corn oil)
2/3 cup warm water
½ teaspoon salt
¾ cup of flour
Break the eggs into a bowl, and add oil, water, and salt. Beat until nicely mixed and
homogeneous. Slowly sprinkle in the flour, beating the batter. Let it sit for a couple of
hours before using it. When you use this batter to coat the cut up vegetables or
anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all
sides and, then take them out and immediately put them into frying oil. This batter is
also good for frying apples. Cut apples less than ¼ inch across.
When mixing the batter, it is best with a fork until nicely mixed and the consistency of a
good pancake batter. It’s good also for fish such as cod. Cook at medium heat.
Editor Note: I remember she used to make this Frito Misto with Artichoke Hearts, Zucchini, Mushrooms and Fish.
by Deborah Perugi | May 17, 2025 | Chicken, Main Dish, Party
I can’t believe this recipe is not already on our website. I’m going to do my best to write my version. Let me know if you have a variation on this recipe!
1/4 C Flour
4-6 Skinless boneless chicken breast cutlets: 1 or 2 per person
Mushrooms, sliced
1 -2 C. Chicken Broth
Salt and Pepper
1/4 C Marsala
4 Tbs. Butter
4 Tbs. Olive Oil
Add salt and pepper to the flour and dredge the chicken on both sides.
Melt butter and oil in pan, and brown cutlets both sides.
Remove chicken and add mushrooms and some broth
sSalt and pepper as needed.
Add marsala and cook down a bit.
You may add oregano, though I have never used it.
Add back the chicken and heat up and more broth to make a silky sauce.
Serve with risotto, rice or potato or pasta. Any vegetable is great with this dish.
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by Deborah Perugi | Oct 16, 2012 | Chicken, Main Dish, Polenta, Recipes
From Grandma via Archie
Take cut up chicken and saute in olive oil partway. Add chopped parsley, celery, minced garlic and chopped onion. Continue to saute until chicken is browned on all sides. Add fresh sage leaves, Del Monte tomato sauce*, salt and pepper to taste. You can add a little white wine) and simmer gently until chicken is done. Serve with Polenta.
*Alternatively, instead of Del Monte and tomato paste you can add 1 cup or more of Passata, which is a bottled tomato sauce from Italy. You can find it at Whole Foods, World Market or online. Pam and I used this June 2024 and I thought the sauce was better for it.
