Karen Kay <karenk@netcom.com>
Rosemary Chicken
- 2 chicken breasts
- wine
- seasoning -- rosemary or tarragon or basil or whatever
The breasts can be either fresh or frozen. Brown them on both sides.
Throw in the wine (I never measure, but it's probably somewhere around 1/2
cup to a cup.) Lower the heat a bit, put on a lid, and let it cook till
the chicken is cooked through. It's very fast if the chicken is fresh or
thawed, but this works surprisingly well for a still-frozen chicken.
Gnocchi di Semolina alla Perugina
(from The New Complete Book of Pasta)
- 1/2 c water
- 2 c milk
- 1 t salt
- 4 ounces Italian semolina or fine yellow cornmeal
- 4 T sweet butter
- 1 egg, beaten
- 1.5 c freshly grated Asiago cheese
Place water and milk in pot and bring to a boil. Take pot from heat, stir
in salt, then slowly stir in semolina a spoonful at a time, mixing well.
Replace on low heat and cook for 20 minutes until smooth and thick,
stirring often. (If too thick add a small amount of boiling water,
stirring well.) Remove from fire, quickly add 1 T of the butter, then the
egg, blending well. Moisten a large platter or bread board with cold water
and spread the gnocchi mixture on it in an even smooth layer 1/2 in. thick
Cut into 1.5 in. circles with cookie cutter. Butter individual ramekins
and place 6 or 8 in each, slightly overlapping. Dot with remaining butter
and sprinkle with Asiago. Place under broiler until golden, watching
carefully so gnocchi do not burn. Serve immediately as a first course.
Serves 6. Excellent with tomato sauce or pesto.
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