This recipe uses chicken, smoked ham or chorizos (optional), onions, green and red peppers, peas and black olives. A favorite recipe from Galicia, the Northwestern corner of Spain.
A hearty dish, serve it with a side of roasted potatoes, green vegetables or a nice crunchy bread to mop up the sauces.
A Piedmontese Christmas tradition with veal, called Vitello Tonnato, is equally good with chicken. Tonnato from the Italian word ‘tonno’, means ‘made with tuna’.
Quickly prepared with the bonus of advance preparation. Great for summer parties. A crusty bread to mop up the sauce and a glass of wine is all you need.
Petti di Pollo Ripieno di Spinaci makes for a stylish main course for a dinner party. Don’t be discouraged by the several stages involved in the preparation. The dish can be made ahead giving you time to enjoy your guests and get the “bravo” at dinner time.
Poulet Grillé aux Herbes de Provence is is a very popular dish in France. Easy, tasty and liked by everyone. It is sold in Provençal markets with roasted potatoes – the French version of fast food. You can serve it with any vegetable in season or a Ratatouille. It is great for picnics and goes well with a glass of rosé.
Anchovies are not exactly the type of ingredient found too often in the American cuisine.
Anchovies used at pizza joints are the cheapest available, besides the hot pizza ovens dry them out increasing the salty taste. My conclusion is that good quality anchovies are hard to come by unless you are willing to spend some money. Try to buy anchovies in a jar, you will be surprised how different they taste.