|
Great news! Accenti Magazine featured Breaking Bread in L’Aquila in this week’s issue. “…Bold, colourful, and easy to prepare, these Italian-born dishes are as gorgeous to behold as they are to savour.” Pre-order your book at our website www.foodandfate.com. Appreciate your support, Maria
On Saturday, I gave my first talk about my book “Breaking Bread in L’Aquila” pub date 4/6/2010 at The New York Independent Center which hosts its annual Small Press Book Fair. It was great!
As part of my prep and prop presentation (say that a dozen times), I wanted to bring a couple of props but then decided, another time. With my luck, it would have been a disaster if I put “Pepé Le Pew onions” next to the biscotti. It would have been a clash of flavours!
But seriously, I wanted to make a point about my relaxed style of cooking. For example, how do you pick a medium? What if you don’t like the medium? What if you like two smalls or a large?
In some of my recipes, I didn’t show a conversion ie. one medium = 2 cups. Why? It’s against my philosophy of strict rules but more relaxed and by adding a little more of this or that is fine.
I want you to embrace the concept of using more or less of an ingredient and what you and family enjoy. It won’t ruin the taste when taste is in the eye of the beholder!
ps – we’ll get to desserts later!
I confess….I had a few extra biscotti over the last few days and want to lighten up. I prepared a delicious chicken parmigiana with no frying or bread crumbs. A lighter version but I pulled all the punches with knock out flavors. Adding flavors of pesto, tomatoes, fresh mozzarella cheese and freshly grated Parmigiano cheese ..now we’re talking. Also, easy cleaning……everything in one baking dish!
Serves: 4
4 boneless chicken breasts
1 can of crushed tomatoes (16 oz)
Salt and freshly ground black pepper
2 tbsp. pesto
4 slices, thinly sliced fresh mozzarella cheese
1/4 cup freshly grated Parmigiano cheese 1/4 tsp. red chili flakes (of course!)
Fresh basil leaves, for garnish Directions
Preheat oven to 400 degrees F. Place the chicken in a baking dish. Season chicken on both sides with salt and pepper. Spread the pesto on the chicken and cover with the crushed tomatoes and red chili flakes. Place foil paper on top of the baking dish and then bake for 30 minutes (or until the chicken is cooked through). Remember: ovens are not all the same!
Remove the foil paper and sprinkle the chicken with the Parmigiano cheese and add the mozzarella on top. Bake for an additional 5-7 minutes until the cheese is melted.
Remove from the oven and garnish with basil. Serve with a nice leafy salad and dinner is served!
Tip: use any leftovers for lunch the next day with crusty bread!
 Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterranean mixers! Perfect for serving at last minute Oscar Party pot luck or anytime! Serves 4-6 Tips: perfect for next day sandwiches! Mix all ingredients in a bowl and serve on a platter. Garnish with fried artichoke hearts. Here’s a quick and easy recipe: Fried Artichokes = In a medium frying pan, medium heat, sautee olive oil, garlic and artichoke hearts for 5-7 minutes until they are golden brown on all sides. Add the artichokes to the salad and serve! Serve with fresh crusty italian bread! |
 |
|||
|
Copyright © 2024 Food & Fate, LLC. All Rights Reserved. |
||||
