ENTREE

Truffled Chicken with Peppers

Truffled Chicken with Peppers

A twist on Pollo e peperoni (Lazio), a traditional recipe from Rome. Ingredients 4, 6 oz chicken breastsSalt and pepper to taste2 tablespoon olive oil1 red onion, peeled and cut lengthwise in ½ inch strips1 ½ cups tomatoes, quartered and seeds removed2 red peppers, seeds removed, cut lengthwise into 1-inch strips2 yellow peppers, seeds removed, cut lengthwise into 1-inch strips2 clove garlic, minced4 oz white wine3 tablespoons fresh parsleyTruffle parsley salt, to taste Directions  Season the chicken with salt and pepper. In a large pot over medium heat, heat 2 tablespoons oil and add the chicken; brown well on all...

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Panzanella Salad

Panzanella Salad

serves 4-6 Ingredients 6 cups stale bread, cut into 1-inch cubes3 tablespoons olive oil3 large tomatoes, cut into 1-inch cubes1 hothouse cucumber, cut into half moons- cut in half lengthwise, then cut into 1/2-inch rounds½ red onion, thinly sliced½ cup basil leaves, roughly chopped For the Dressing 1 teaspooon minced garlic1/2 teaspoon Dijon mustard3 tablespoons White Balsamic Vinegar of Modena½ cup olive oilSalt and pepper to taste Directions  Preheat the oven to 350˚F. In a large bowl, toss together the bread cubes and 3 tablespoons olive oil. Transfer to a parchment-lined baking sheet and bake until crisp, about 10 minutes;...

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