BEEF RAGU ala SLOW COOKER

Strozzapreti AKA priest-choker or priest-strangler are an elongated form of cavatelli, a hand-rolled pasta typical of the Tuscany region of Italy.

The name has many theories as to the name. One of the theories is because of gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the “azdora” OR A  ”housewife” who “chokes” the dough strips to make the strozzapreti. It is presumed that the housewife would express such a rage possibly triggered by the misery and difficulty of her life that would fill her with enough rage to be able to strangle a priest!” And yet another legend suggests that wives would customarily make pasta for priests as partial payment for land rents (the Catholic church rented to many farmers) and their husbands would be angered enough by the priests eating their wives’ food to wish that the priests would choke as they stuffed their mouths with it. And yet another possible explanation is that the pasta resembles a clerical collar which is commonly referred to as a “Priest Choker”.

The more commonly accepted theory is that following Sunday mass, a priest would visit homes of the villagers and enjoy dinner with them. The more pleasant the experience for the priest the more often they would come back to that particular home. As a means for the family to let the priest know that he might have worn out his welcome, they would serve this pasta which later earned the name “Strozzapreti.”

The dough is first rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 3-4 inch pieces by pinching it. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

Different regions makes this pasta slightly different. In Romagna it is made with wheat flour, water, salt and sometimes eggs. Where as in Emilia it is made from flour, water, Parmesan cheese and egg whites which are all beaten together. In Pici it is more similar to the Tuscan style which is hand rolled, solid fat tubes of dough that are cut, but not twisted giving it the appearance of a taut rope. In Corsica it is a large gnocchi made of cheese and vegetables and then baked.

Unless you make your own pasta regularly this is a difficult pasta to find in your average grocery store. I usually substitute the Barilla Campagnelle pasta which is a thinner cone shaped pasta with a ruffled edge and is often known as “little bells”.
BEEF RAGU ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, minced
2 1/2 -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounce crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
3 teaspoons Italian seasoning
Prepared pasta
Parmesan cheese, grated

• Spray a large slow cooker with non-stick cooking spray.
• Arrange the onions and garlic in the bottom of the slow cooker.
• Sprinkle the roast with the house seasoning on both sides.
• Arrange roast on top of the onions and garlic.
• Sprinkle the carrots on top of the roast.
• In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and Italian seasonings.
• Pour over the roast.
• Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
• Skim any fat from the top.
• Use 2 forks to shred the beef.
• Stir beef into the tomato sauce.
• Adjust seasonings.
• Re-cover and cook for another hour to allow the flavored to meld together.
• Serve over prepared pasta and top with Parmesan cheese.

HOUSE SEASONING MIX
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

• Combine in a small bowl until well blended.
• Store in an air tight container.

PASTA with CREAMY ARTICHOKE RAGU

PASTA with CREAMY ARTICHOKE RAGU serves 4

2 LARGE jars marinated artichoke hearts
2 slices sourdough bread
1 tablespoon butter
6 LARGE white mushrooms, sliced thin
1 small shallot, sliced thin or small diced
2 cloves garlic, minced
1/3 cup dry white wine
2 tablespoons heavy cream
FRESH ground sea salt and black pepper
12 ounces campagnelle pasta, prepared per package directions and reserving cooking water
1/4 cup FRESH minced parsley
FRESH grated Parmesan cheese
avocado oil

• Cut leaves from artichoke hearts. Trim and discard any leaves that are stiff or dried out. Cut hearts into quarters. Drain on paper toweling.
• Pulse bread in food processor until finely ground.
• Heat butter in skillet until melted.
• Add bread crumbs and cook, stirring constantly until crumbs begin to color.
• Add 2 tablespoons grated Parmesan cheese and cook another couple minutes until golden and toasted. Remove from heat. Pour bread crumbs into a small bowl and set aside.
• Add oil to skillet over medium high heat until shimmering.
• Add shallots, garlic, artichoke hearts, mushrooms and leaves, cooking 5-7 minutes.
• Add wine to de-glaze pan.
• Lower heat to medium and add cream, stirring to blend and coat well, cooking 2-3 minutes.
• Add drained pasta and Parmesan cheese, blending well.
• Add pasta water as necessary to desired sauce consistency.
• Season to taste.
• Top with bread crumb mixture and parsley.

NOTE: Hubby hates mushrooms so I actually make 2 separate pans for this recipe.  I also often add pieces of shredded roasted chicken as a protein, but it’s just as easy to sear up a couple boneless, skinless chicken thighs to shred into it.

PORK SALTIMBOCCA with SHERRY MARSALA SAUCE (deconstructed)

Traditional (Roman Style) Saltimbocca is Italian for jumps in the mouth, an Italian usually made of veal lined, rolled-up or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste and cooked in dry white wine and butter. Marsala wine is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.

PORK SALTIMBOCCA with SHERRY MARSALA SAUCE (deconstructed)

3/4 pound pork tenderloin, sliced into medallions
FRESH ground salt and pepper, to taste
1/4 cup WONDRA flour
2 tablespoons avocado oil
3 slices bacon, diced
1 large clove garlic, minced
6 large button mushrooms, sliced
1/4 cup Marsala wine
1/4 cup cream sherry
1/2 cup chicken broth
1 tablespoon unsalted butter
Prepared pasta of choice

• Generously season medallions with salt and pepper.
• Dredge medallions in flour.
• Heat oil in skillet over medium heat.
• Add bacon, cooking until crisp. Using a slotted spoon remove bacon to drain on paper towels.
• Add medallions to pan and brown each side. Transfer medallions to plate.
• Add mushrooms to pan, cooking 5 minutes or so until they start to caramelize.
• Add garlic and cook 1 minute more until fragrant.
• Add sherry, Marsala and chicken broth to de-glaze pan, scraping all the tidbits from the bottom of the pan. Simmer until reduced by half.
• Remove from heat and add butter.
• Plate pasta followed by medallions.
• Top with sauce followed by bacon pieces.

CREAMED BASIL CHICKEN

 
CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie
¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

• Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
• Pour breadcrumbs in another shallow dish.
• Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
• Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
• Cook 5 minutes or until bottom side is crispy and golden brown.
• Add remaining butter and oil and flip the breasts over.
• Cook another 5-7 minutes or until chicken is cooked through.
• Transfer the chicken to a plate and set aside.
• Add shallots to pan, cooking until soft.
• Add mushrooms, cooking until starting to caramelize.
• Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
• Add the cream, pimentos or peppers and tomatoes.
• Bring to a boil and cook 1 minute, stirring constantly.
• Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
• Simmer and cook until sauce reduces by half.
• Add the chicken back into the sauce and heat through.
• Serve over pasta with sauce.
• Enjoy!

WILTED CHICKEN SPINACH PASTA

This is a luscious Chicken Alfredo with plenty of OOMPH from the wilted spinach and sun dried tomatoes. The bacon adds yet another layer of flavor making it similar to a Carbonara. Shredding the chickens adds plenty of nooks and crannies for the sauce to adhere and provide lots and lots of flavors, though I tend to use tenders and serve them whole.  I adapted from RECIPE TIN EATS

WILTED CHICKEN SPINACH PASTA serves 4

10 ounces fettuccine (see notes)

• Cook pasta in a large pot of salted boiling water for package directions minus 2 minutes.  The pasta will finish cooking in the sauce.  Just before draining, scoop out a cup of cooking water. Then drain pasta as directed.
  

1 tablespoons avocado oil
1 1/2 pounds of chicken breasts, cut in half horizontally or chicken tenders
FRESH ground sea salt and black pepper

• Sprinkle both sides of chicken with salt and pepper.
• Melt half the butter in a large skillet over high heat.
• Add chicken and cook for 2-3 minutes on each side until deep golden.
• Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

SAUCE
2 tablespoons butter
3 garlic cloves , minced
1 small red pepper sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 1/4 cups heavy cream – DO NOT USE LIGHT
3/4 cup FINELY shredded Parmesan cheese + more for garnish
1-2  cups torn baby spinach
3 ounces sun dried tomato strips, DRAINED (see notes)
4 slices bacon, diced and browned
FRESH chopped Parsley, for garnish

• Reduce the heat of your skillet to medium high.
• Add remaining butter, sun-dried tomato oil and garlic.
• Cook garlic for 30 seconds until golden.
• Add red pepper slices and cook another minute.
• Add wine, simmering quickly and stirring to scrape up any brown bits off the bottom of the pan.
• Once mostly evaporated, add chicken broth, cream, Parmesan and sun dried tomato pieces.
  Simmer on medium for 3 – 5 minutes, stirring often, until it reduces and thickens.

ASSEMBLY

• Add spinach, chicken, bacon pieces and cooked pasta.
• TOSS – this is a MUST if you are shredding the chicken!
• Cook sauce for 2 minutes, until sauce thickens and coats the pasta. (see notes)
• Serve immediately with Parmesan and parsley if desired.


NOTES:

• Flat wide pastas are best for creamy sauces, but any pasta will work in reality. DO NOT use fresh pastas.
• When I drain the sun-dried tomatoes, I drain them into my skillet as part of my cooking oil for the sauce.
• Use the reserved pasta cooking water as needed if the sauce gets too thick.

HONEY TOMATO CHICKEN

 
HONEY TOMATO CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon avocado oil
1 large shallot, halved and finely sliced
2 cloves garlic, minced
1 teaspoon QUALITY cinnamon
pinch ground ginger
1 large tub cherry or grape tomatoes, halved
1 rustic cut tomatoes in sauce
2 tablespoons Marsala wine
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
chopped Italian parsley, garnish

• Melt butter and oil over medium high heat in saute casserole.
• Generously season chicken pieces with FRESH ground salt and pepper.
• Add chicken to casserole and sear 2-3 minutes per side.
• Transfer chicken to platter and tent with foil to keep warm.
• Add onions, garlic, cinnamon, ginger and grape tomatoes to casserole, sauteing until tomatoes begin to bubble.
• Add Marsala wine and rustic cut tomatoes.
• Lower the heat and simmer 10-15 minutes until tomato mixture resemble a thickened puree.
• Add honey and blend well, simmering a couple minutes more.
• Season to taste.
• Add chicken pieces in, turning to coat.
• Serve over prepared pasta.

NOTE: This recipe was originally written for bone in chicken. If you prefer bone in adjust the directions so that the simmer time on the sauce includes the chicken in the pan for 1 hour so chicken is cooked through.

AMALFI POSITANO CHICKEN or PORK

I found this scrap of a recipe in my BIG bin of recipe scraps and the name POSITANO chicken intrigued me so I did a little research and decided to make the recipe.  Positano is a cliff side village on the Amalfi coast that is known primarily for seafood, FRESH pasta and Buffalo Mozzarella cheese.  So, I have NO idea why this recipe was originally written for chicken 😀  but it was and I have adapted it to fit not only chicken, but also pork. Since cheese and seafood are not usually a great mix I have no real plans to adapt it to the seafood that the Amalfi coast is famous for.  Overall it kind of reminds me of an Italian version of Chicken Kiev.

AMALFI POSITANO CHICKEN or PORK serves 6
6 – 8 ounce boneless, skinless chicken breasts
1/3 pound ground Italian sausage, cooked crumbly, drained of grease and cooled
1/2 cup grated Romano cheese
3 cups grated Mozzarella cheese
1/2 cup roasted red pepper, diced and cooled
1/4 cup FRESH small torn basil leaves
2 cups all purpose flour
6 eggs, whisked
3 cups seasoned Italian bread crumbs
3 tablespoons avocado oil

• Preheat oven to 350°.
• Line a baking tray with foil LIGHTLY sprayed with non-stick cooking spray.
• Cover chicken breasts with plastic wrap and pound chicken breast (or pork chop) until all breasts are the same thickness around under 1/2 an inch.
• Mix together the Romano cheese, Mozzarella cheese, chopped peppers, crumbled sausage and basil pieces until well blended.
• Place about 1/2 cup of cheese mixture in the center of each chicken breast. Fold chicken breast over and seal edges with toothpicks.
• Set up a dredging station with flour, eggs and bread crumbs.
• Dredge each chicken breasts in flour, then eggs followed by bread crumbs.
• Heat oil in a large skillet over medium high heat.
• Add chicken breasts in batches, sauteing 2-3 minutes all sides until golden.
• Place chicken pieces on baking tray.
• Bake 8-10 minutes until cheese begins to ooze from the edges.
• Serve over prepared pasta or mashed potatoes.
• Top with Marsala sauce. (recipe below)

MARSALA SAUCE
3 tablespoons avocado oil
1/4 cup shallot, diced
1 clove garlic, minced
1/2 pound Beech mushrooms
3 tablespoons WONDRA flour
1/2 cup Marsala wine
1 1/2 cups beef stock
FRESH ground sea salt and pepper, to taste

• Add oil to heavy hot saucepan.
• Add shallots, garlic and mushrooms, sautéing until mushrooms are tender.
• Add flour and cook about 1 minute.
• Deglaze pan with Marsala wine.
• Add beef stock and cook until thick and flavors are blended.
• Adjust seasoning and serve over meat and pasta.

NOTE: When I substitute the chicken for pork, I use center cut pork loin chops.  I also substitute the Romano for Fontina cheese.

WHITE CHICKEN RAGU

WHITE CHICKEN RAGU serves 4
1 tablespoons avocado oil
4 slices pancetta, finely chopped (plain old bacon works too)
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs
WONDRA flour for dredging
FRESH ground sea salt and black pepper
1 1/2 cups Sofrito (recipe below)
3 tablespoons dry white wine
1 cup chicken stock
2 green onions, minced
2 sprigs FRESH thyme
1/4 cup heavy cream
1 small can Le Seur peas, drained well
6 ounces fettuccine
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 teaspoon lemon zest
chopped Flat Leaf Parsley for garnish

• Heat oil in large saute pan over medium heat.
• Add pancetta, stirring often until fat is rendered, about 5 minutes.
• Using a slotted spoon, transfer pancetta to paper toweling to drain.
• Add garlic and increase heat to medium high.
• GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper. Dredge in WONDRA flour and add to pan.
• Sear chicken until golden on both sides.
• Transfer chicken to plate and keep warm.
• Drain all but 1 tablespoon of oil and garlic.
• Add sofrito and wine, bring to a simmer and cook until reduced by half, about 3 minutes.
• Add green onions and thyme. Reduce heat to medium low and simmer 5-10 minutes.
• Return chicken to pan, turning to coat well.
• Simmer 3-5 minutes.
• Remove chicken from sauce to plate and keep warm. Let both stand 10 minutes.
• Prepare fettuccine per package directions, reserving 1/2 cup of cooking water.
• Skim fat from sauce.
• Stir in cream and heat through, 5-10 minutes, until sauce thickens and reduces slightly.
• Stir reserved bacon into sauce.
• Shred chicken and add to sauce.
• Fold peas into sauce.
• Season to taste.
• Add butter, Parmesan, lemon zest and pasta to sauce. Add as much pasta water as necessary to make sauce creamy.
• Garnish with parsley.

SOFRITO – The Italian version of mire poix
1 large stalk celery, chopped small
1 small yellow onion, chopped small
1 small carrot, chopped small
1/2 cup flat leaf parsley, chopped small
1/8 cup avocado oil

• Heat oil in skillet over medium heat.
• Add everything and cook, stirring regularly, until vegetables are soft and onions are translucent.

TUSCAN CHICKEN

TUSCAN CHICKEN adapted from AMY & JACK
Make this Italian inspired Creamy Instant Pot Tuscan Chicken or you will regret it!  Make sure you make enough to have leftovers to make their Tuscan Chicken Lasagna too!
The tender chicken immersed in a simple, yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. It’s crazy satisfying and a super easy weeknight meal too!
4 – 6 skinless chicken breasts or skinless chicken thighs
2 tablespoons unsalted butter or avocado oil
FRESH ground sea salt and black pepper
2 teaspoons Italian seasonings
8 ounces Beech mushrooms, sliced
1 tablespoon Bragg’s Liquid Aminos
¾ cup unsalted chicken stock
4-6 garlic cloves, minced
1 small shallot halved and sliced
4 ounces sun-dried tomatoes
1 cup torn spinach
½ cup heavy cream
¼ – ½ cup freshly grated Parmesan cheese
THICKENER
3 1/2 tablespoons cornstarch
¼ cup cold water

•  Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot. Brown Chicken Thighs or Chicken Breasts:
• Pat dry chicken and generously season with sea salt and black pepper.
• Add in 2 tablespoons unsalted butter or avocado oil.
• Add chicken to brown. Brown for 3 1/2 minutes. Flip and brown the other side for 2 minutes. Set the chicken aside.
• Add minced garlic, then saute for 30 seconds until fragrant.
• Add mushrooms, season with salt and black pepper, sauteing for a minute.
• Add 2 teaspoons Italian seasonings and saute another minute.
• Whisk together the Bragg’s liquid aminos and chicken stock to deglaze Instant Pot.  Be sure and scrape up all the bits from the bottom.
• Add the browned chicken and any meat juice that accumulated. Pressure cook chicken at Thighs for 5 minutes at high pressure + Natural Release of 10 minutes or Breasts for 4 minutes at high pressure + Natural Release 10 minutes.  

After 10 minutes, release remaining pressure.  Set aside chicken.
• Bring the liquid mixture back to a boil using the Saute button.
• Add in torn spinach leaves and sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir.
• Mix in 1/2 cup heavy cream and 1/4 – 1/2 cup freshly grated Parmesan cheese.
  Thicken Tuscan Chicken Sauce & Seasoning:
• Whisk together 3 1/2 tablespoons cornstarch and ¼ cup cold water together in a small mixing bowl.
• Add the cornstarch mixture one third at a time to thicken sauce until desired thickness.
• Taste and adjust seasoning if necessary.
  Add chicken back in and give it a quick mix before serving. Delicious over creamy mashed potatoes, prepared pasta or risotto.
• Garnish with Parmesan and parsley.

FUSION BREAKFAST ENCHILADAS - MEXICAN ITALIAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!
1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6  LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving

• Spray 9×13 baking dish with non-stick cooking spray.
• In a skillet over medium high heat, brown sausage and then drain fat.
• In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
• Place 1/8 of the mixture down the center of a tortilla.
• Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
• In another large bowl beat eggs, flour and salt.
• Mix in half-and-half.
• Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
• When ready to bake, preheat the oven to 350°.
• Uncover dish and sprinkle remaining cheese over tortillas.
• Sprinkle the rest of the bacon bits over cheese.
• Cover with foil and bake for 35 minutes.
• Uncover dish and bake 10 minutes longer or until set and cheese is melted.

INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY
8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese
RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

• Shred leftover Tuscan Chicken with two forks.
• Mix the shredded chicken back into the leftover Tuscan Sauce.
• In a mixing bowl, beat one large egg, then add in Ricotta cheese.
• Season with Italian seasoning, salt and pepper, to taste.
• Spray 7-inch springform pan with non-stick cooking spray.
• Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.
• Layer ⅓ portion of the Tuscan Chicken on the lasagna noodles.
• Layer ⅓ of the Ricotta cheese mixture onto the chicken layer.
• Layer ⅓ of the sliced onions and mushrooms on top of the ricotta cheese layer and top with ⅓ of the shredded mozzarella cheese on top. Repeat this layering cycle twice.
• Add ¼ cup freshly grated Parmesan cheese on the very top.
• Wrap the springform pan tightly with aluminum foil.
• Pour 1 cup cold water, then place a trivet in Instant Pot.
• Create a foil sling and place the springform pan in Instant Pot.
• Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

OPTIONAL NOTE:
If you want to brown the Parmesan cheese on top:

• To brown the Parmesan cheese on top, preheat the oven to 425° while the Instant Pot is natural releasing.
• Place the cooked Tuscan Chicken Lasagna in a 425° oven for 6-7 minutesuntil the cheese is browned on top.
• For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna.
• Slice and serve immediately!