Hamburgers Parmigania
Source of Recipe
Lean Italian Cooking by Anne Casale
List of Ingredients
1/4 cup minced shallots
1 tablespoon fresh minced basil or 1 tsp dry
1 tablespoon minced Italian parsley
1 1/2 tablespoons fresh grated Parmesan cheese
1/4 tablespoon fresh grated nutmeg
1/2 teaspoon fresh ground black pepper
1 cup fine dry breadcrumbs
2 large egg whites
1 1/2 pounds extra lean ground beef
3/4 cup tomato sauce
6 thin slices part skim mozzarella cheese
LIGHT TOMATO SAUCE:
2 tablespoons olive oil
1/3 cup finely minced red onion
1/3 cup finely minced peeled carrot
1 1/2 teaspoons minced garlic
1 28 ounce can Italian plum tomatoes, coarse chopped
1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
2 teaspoons crumbled dried basil (2 tbl. fresh minced)Recipe
HAMBURGERS: Adjust oven rack to upper portion of oven and preheat to 425?F. Lightly grease a shallow baking pan with vegetable cooking spray; set aside. In a deep bowl, combine scallions, basil, parsley, Parmesan cheese, nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white. Add meat and mix well. Shape into 6 oval patties. In a small bowl, beat remaining egg whites with water.
Place remaining 1/2 cup bread crumbs on a piece of wax paper. Dip patties in egg white mixture and thoroughly coat with bread crumbs. Place in prepared pan and bake until coating is crisp and lightly golden, about 15 minutes. Remove from oven and spoon 2 tablespoons of tomato sauce over each patty. Place one slice of cheese on top of each and return to oven. Bake until sauce begins to bubble and cheese is melted, about 5 minutes. Transfer to platter and serve.
TOMATO SAUCE: In a 12-inch skillet, heat oil over medium heat. Turn heat to low; add onion and carrot. Cook, stirring constantly, until soft but not brown, about 4 minutes. Add garlic and continue to cook for an additional minute. Stir in tomatoes, salt, pepper, sugar, and basil. Turn heat to high and bring to a boil. Reduce heat to medium and cook, stirring frequently, until slightly thickened, about 25 minutes. Remove from heat, cover pan, and let sauce rest for at least 1 hour before using.
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