Back in the kitchen.

September 6, 2011 § 1 Comment

I love Italian food, a lot.  And it is the most fun cuisine to prepare, I think.  And it makes perfect sense to spend the weeks in Italy cooking Italian food, because there are plenty of Italian ingredients everywhere, and a lack of other ingredients (bulgur, bay leaves, flavoured soy milk, spreadable goat cheese, what’s that?).  And for the most part, that’s what I try to stick to, but… sometimes I just want to play with something other than pastas and seafood and mozzarella cheese.

Thus:  Chicken a la Non-Italian:

Chicken and Lentils

Start with a base of beets (alas, no fresh ones to be found within walking distance of Ancona, but luckily they had packaged ones), shallots (or, again, if in Ancona, just the smallest onions you can find), three tablespoon of honey, one tablespoon of olive oil, and stick it in the oven for an hour.  Lentils, tossed with a garlic-lemon-green pepper-mustard-olive oil-parsley sauce.  Chicken breasts, with the layers peeled back and a generous scoop of goat cheese (or, the only type of mlk product Ancona offers made from goats insted of cows) mixed with lemon zest and parsley and then wrapped in proscuitto, sprinkled with swiss cheese, and added to the beet tray in the oven for another twenty minutes.  Sprinkle a few leaves of mixed greens on it, add some tomatoes onto the plate, and couple it with a wine that matches surprisingly perfectly: Fiano di Avellino, a fruity white wine with hints of honey that wraps it all nicely together.

A little bit of every taste, it seems.  But it worked, somehow.

PS: Tomorrow, I start running again.  I eat my daily calorie intake in cookies just for breakfast here.

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