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Recipes from 'Everyday Italian'


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(CNN) -- Here are some of the recipes mentioned in the article "Sinful tastes, healthy eating" from Giada De Laurentiis' "Everyday Italian":

White bean dip with pita chips

4 pita breads, split horizontally in half

2 tablespoons, plus 1/3 cup olive oil

1 teaspoon dried oregano

1 1/2 teaspoons salt, plus more to taste

1 1/4 teaspoons freshly ground black pepper, plus more to taste

1 (15-ounce) can cannellini beans, drained and rinsed

1/4 cup (loosely packed) fresh flat-leaf parsley leaves

2 tablespoons fresh lemon juice (from about 1/2 a lemon)

1 clove garlic

Preheat the oven to 400 degrees F. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/3 cup of the oil until the mixture is creamy. Season the puree with more salt and pepper to taste. Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree).

Chicken saltimbocca

1 (10-ounce) box frozen chopped spinach, thawed

3 tablespoons olive oil

1 1/2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

6 (3-ounce) chicken cutlets, pounded to flatten evenly

6 paper-thin slices prosciutto

1/4 cup grated Parmesan

1 (14-ounce) can reduced-sodium chicken broth

3 tablespoons fresh lemon juice (from 1 lemon)

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Season with ? teaspoon each of salt and pepper.

Place the chicken cutlets flat on a work surface. Sprinkle with 1 teaspoon of salt and 3/4 teaspoon pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll and secure with a toothpick.

In a large heavy skillet, heat the remaining 2 tablespoons of oil over a high flame. Add the chicken rolls and cook just until golden brown, about 2 minutes per side. Add the broth and lemon juice and bring to a boil. Reduce the heat to medium, cover and simmer until the chicken is just cooked through, about 4 minutes.

Using tongs, transfer the chicken to 6 plates and set aside. Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken and serve.


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