Chicken & Pork Parmesan Dip in a Cast Iron Skillet
yellow onion, finely chopped
tomatoes, blanched, peeled, and diced
crushed red pepper
salt, kosher variety, to taste
black pepper, freshly ground, to taste
mozzarella cheese, shredded
fresh parsley, chopped
parmesan cheese, grated
Gather your ingredients.
Add the grapeseed oil to a skillet over medium heat.
Add the onion, and sauté for about 4 minutes.
The onions will begin to soften, but not brown.
Add the garlic and red pepper flakes, and sauté until fragrant, about 2 minutes.
Add the chicken and pork, and sauté until cooked through, about 5 minutes.
Chef’s Note: While the pork and chicken are cooking, add a pinch or two of salt, and a few twists of freshly ground black pepper.
Add the tomatoes, basil, and oregano, and stir to combine.
Allow the mixture to slowly simmer over medium-low heat until 3/4 of the moisture has evaporated, about 12 – 15 minutes.
Place a rack in the lower position, and preheat the oven to 375f (190c).
Remove half of the tomato mixture from the skillet, and reserve.
Mix 1 cup of the mozzarella, the ricotta, and 2 tablespoons of the parsley, to a small bowl.
Add the ricotta mixture to the top of the tomato mixture in the skillet.
Evenly spread the remainder of the tomato mixture to the top.
Top with the remaining mozzarella and Parmesan.
Place in the preheated oven, and cook until nice and bubbly, and the cheese begins to brown, about 25 minutes.
Sprinkle the additional chopped parsley on top, and serve while still nice and hot with some toasted bread slices, and/or some chips. Enjoy.
Keep the faith, and keep cooking.