Chicken cacciatore con polenta

...or hunters stew. This Italian dish can be prepared in many ways, the only common denominator really is the presence of wine and tomato sauce. Today, I propose a rustic northerly version with white wine (in the south red wine is apparently preferred). Serving it with polenta gives the dish an additional Italian touch.

You'll need:
6 chicken thighs
a glass of white wine
3 spoons of tomato puree
4 carrots
1 medium onion
fresh salvia
3-4 fresh rosemary sprigs
a bay leaf
sweet paprika powder
a glass of stock
olive oil for frying
salt

polenta
grated parmesan
butter

 

1. Start off by by browning the chicken thighs, previously seasoned with paprika and salt. Once they brown, transfer them into a casserole dish. You can make cuts on the thighs, so that they better absorb the flavours while in the oven.

2. Slice the carrots and the onion and add to the casserole.

3. Pour over the wine and the stock mixed with tomato puree.

4. Add a bay leaf, fresh salvia leaves and rosemary.

5. Put in the oven for 30-40 minutes.

6. In the meantime prepare polenta, using the instructions on the packet and stir in the parmesan and the butter.

7. Assemble everything on a plate, e voila!

Bon appétit!

Drunken carrot pasta

A slightly unusual combination of flavours for the secret alcoholics among us for the sauce contains a little bit of brandy ;) I used trofie liguri pasta which added to the funkiness of the dish.

You'll need:

trofie liguri (or other pasta)

100g of bacon cut into small cubes

3-4 medium carrots

2-3 spoons of brandy

4-5 spoons of sour cream

1. While the pasta is boiling, prepare the sauce. Start off by frying the bacon. 

2. Peel and then grate the carrots on a medium grater and add to the bacon once it's nearly ready.

3. Add the brandy and allow the carrots to fry with the bacon for 3-4 minutes before adding the cream.

4. Stir the sauce and watch the cream turn beautifully orange, your pasta sauce is ready!

Bon appétit!

Quick lentils salad

Feel like eating something filling, but no too heavy and on top of that you have no time for preparation? Then  this recipe is perfect for you - it literally takes less than 5 minutes to make and can easily serve as a quick lunch.

You'll need:

1 can of lentils

6 sun-dried tomatoes in oil marinade

fresh parsley

olive oil or oil from the tomatoes

white wine vinegar

salt & pepper

1. Put the lentils on a sieve and wash with cold water before transfering into a bowl.

2. Chop the parsley and the tomatoes and transfer both into abowl.

3. Add 2 spoons of olive oil and half a spoon of vinegar, add a pinch of salt and pepper for seasoning, stir, et voila!

Bon appétit!