Recipe and story on Un déjeuner de soleil
Tagged: , Food , donuts , Italian , ciambelle , zeppole , food photography , recipe , recette , Un dejeuner de soleil
I love Italian food. This is a new recipe (for me), and one of the best things I’ve ever made. I never cook with things like heavy cream (or salt- I hate salt!), but I wanted to follow this to a "t" – and I have to say, it turned out incredible. The only thing I would change: it calls for one red pepper. I encourage two peppers. I’ll include mushrooms next time, as well.. Also, I doubled the garlic. Because of vampires this time of year. And because you can never have enough garlic.
Tuscan Garlic Chicken:
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine (I used a cheap bottle of Sutter Home Chenin Blanc)
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Tagged: , recipe , Tuscan garlic chicken , food porn , wine , pasta , Italian cooking
broccoli and salmon tart
Recipe and story here: www.oggipanesalamedomani.it/2013/02/11/torta-broccoli-sal…
Tagged: , healthy , recipe , easy , dinner , recipes , tart , lunch , food , italian , Canon , 50mm , torta salata , ricetta , cucina italiana , ricette , foodblogger
Tagged: , antipasti , crostini , food , italian cuisine , food photography , Canon EOS 5D Mark II , Canon EF 100mm f/2.8 L Macro IS USM , italian , cooking , gourmet
• Nikon FM3A
• Nikkor 50mm 1:2 Ai
• Adox Silvermax, ISO 100
• Adox Silvermax Developer, 1+29, 11 min at 20°C
• Minolta Dimage Scan Dual IV
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Preparing a batch of home flavoured alcohol so it will be ready in time for Christmas.
This limoncello was made using:
2 Litres of 40% (80% Proof) Vodka
1 litre of water
700g of castor sugar
The zest of 10 lemons was removed using a cheese grator. Be careful not to take the with white pith with it as it will add a bitter aftertaste.
Add to 2 litres of vodka in sterilised jars.
Seal and shake once a day for at least a week.
Heat the water in a pan with the sugar until it is dissolved. Allow to cool then add to the vodka/lemon mix.
After a further week strain the liquid into sterilised decorative bottles using muslin cloth.
Chill in the fridge (or if you use less water then it can go in the freezer).
Tastes very nice if added to a glass of prosecco! (1 part limoncello to 3 parts Prosecco).
Tagged: , Limoncello , homemade , lemons , vodka , 100v+10f , Italian , recipe
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