Italian Sizzler recipe - How to make Italian Sizzler
Main Procedure
For the penne with mushroom pepper sauce- Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.
- Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
- Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
- Add the pepper and cream and bring the sauce to a boil.
- Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
- Just before serving, toss the pasta in this sauce and mix well.
For the zucchini pancakes- Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
- Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.
For the buttered vegetables- Parboil all the vegetables and immerse them in cold water.
- Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.
For the baked potatoes- Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the
- Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.
- Sprinkle some parsley, salt and pepper on top and keep warm.
How to proceed- Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
- Reheat the pasta with the mushroom pepper sauce. Serve half on one side of
- Top with 2 zucchini pancakes on the other side of the sizzler plate.
- Add some buttered vegetables and one baked potato on the other side of the sizzler plate.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.
- Serve immediately.