I really hate the name of this recipe in English, but I’ll translate it for you anyway because I want to be a Full Service Blogger to you. The name of it in English is “Housewives’ Chicken in White Wine and Vinegar.” See? I told you. Housewives chicken. What year is it? 1954??
Apologies to the readers, but I have no dialogue for this recipe. However, given how boring the dish is, I don’t think anyone would have anything interesting to say. I could easily see the conversation quickly heading into “Who will replace Carlo Ancelotti terrority?” with concern from the Chelsea fan and bitter recriminations from the Arsenal fan at the table. But I digress.
I hate to say it, but this is the first bum recipe from the book. The rest have all been very good. This doesn’t taste bad, it’s just terminally boring. It could easily be classified as, “Food to fill me up but isn’t memorable.” Maybe it could have been improved by adding some hearty herbs to it, like rosemary or thyme.
Basically, all you have to do is get 1.2 kilos of chicken pieces, and add white wine, shallots, carrots, celery, lemon slices and some other bits to a casserole and let it cook for about 50 minutes. Honestly, it could not be easier. From the standpoint of effort, it’s a winner, but that’s the only good thing I could say about it.
((I think even the picture is a bit boring.)) Continue reading ““Pollo Casalingo al Vino Biano” from “Two Greedy Italians””
Otherwise known as Sweet and Sour Bread Salad.
Maureen: I can’t believe we’re not at the state dinner with the Obamas at Buckingham Palace. Instead we’re eating this.
Tim: Frankly, it’s an outrage.
Maureen: You’d think they would select some good Americans living in London– like us!– to attend. Instead, who makes the cut? Tom Hanks and his wife Rita Wilson. How is that fair? So we’re not having Windsor lamb with basil. We’re having panzanella with a difference. What do you think?
Tim: I like it.
Maureen: Really? I’m surprised. Do you remember the last time I made panzanella? It was a Jamie Oliver recipe, out of his Italy book, and he said it would be a quick and easy dinner. Instead we ended up eating in the dark on the patio at 11 p.m. Not a triumph.
Tim: This is different because it’s just sauteed vegetables. It’s very nice.
Continue reading ““Panzanella Agli Ortaggi in Agrodolce” from “Two Greedy Italians””
For those of you without an Italian-English Dictionary to hand, we had “Green Beans and Company” (or Green Beans, Buttered Breadcrumbs and Pine Nuts) and Sliced Roasted Potatoes with Tomato, Oregano and Basil.
We ate these with Veal Chops with Lemon and Capers that was in Saturday’s Guardian. (As luck would have it, I bought the veal chops BEFORE I knew the newspaper had a recipe I could use.) The veal was delicious and everyone loved it, even the boys.
Nicholas (8), pointing to the green beans: What’s this yellow stuff?
Maureen: What? The breadcrumbs fried in obscene amounts of butter with pine nuts? That “yellow stuff”?
Nicholas: Yes. I think it’s a little bit like eating rocks.
Tim: You’re mental. It’s delicious!
Maureen: I totally agree. I think this is absolutely delicious.
Andrew (11): The green beans are nice.
Maureen: What do you like about them?
Andrew: Because they’re simple.
Tim: I think what you mean is because they’re coated in breadcrumbs and butter.
Continue reading ““Fagiolini e Compagni” and “Patate Arraganate” from “Two Greedy Italians””
Tom: So you made this pasta yourself then, with white wine?
Kirstin: Yup….oh no, sorry. I had to do a million other things today. So that promise of making you pasta is on hold again. But I will do it. Honest.
Tom: Oh don’t worry about it. Making your own pasta is over-rated. We did it when we were young.
Kirstin: But now we have a special thing for the Kitchen Aid to make it easier. So I really do want to do it. I just need a time machine to add more hours to the day.
Tom: Good point. We really should try it again. Anyway, this sauce was good!
Continue reading ““Tagliatelle al Vino Bianco on Funghi” from “Two Greedy Italians””
How’s your Italian coming along, having read this blog this month? I made– but maybe you’ve deduced this already– Pasta with Lemon and Basil.
Maureen: So this is spaghetti with lemon, basil and tomatoes. What do you think?
Nicholas (8): It’s too sour!
Andrew (11): The lemon masks the taste of the other things, I think.
Maureen: It’s possible I did the lemon all wrong. The recipe said to take an unwaxed lemon “cut into small segments,” which I took to mean to slice it into sections as thinly as possible, including the skin. But now that I’m thinking about it, it probably meant to cut off all of the skin and then slice the remaining lemon up, like Nigella does for her green beans, which I make all the time. Sorry about that. You don’t have to eat the lemon slices.
Continue reading ““Pasta al Limone E Basilico” from “Two Greedy Italians””
Or, for those of you loathe to take out your Italian-English dictionary, Leftover Pasta Omelette and Garlic Soup. (Frankly it sounds better in Italian.)
Maureen: Tonight is the night we’ve been waiting for: the night where I try to recreate the truly magical dish of a spaghetti omelette, like we had at Bocca di Lupo.
Tim: Yes, I’ve been looking forward to tonight.
Maureen: (Bringing it to the table) This has got to be one the craziest things I’ve made recently. But I can’t wait to try it. I can’t believe it actually worked!
Andrew (11, laughing): This is just… I don’t know.. I’m at a loss for words!
Nicholas (Now 8! Happy Birthday to him): This is SO delicious.
Continue reading ““Frittata di Maccheroni” and “Zuppa di Aglio” from “Two Greedy Italians””
Tom: Hmmm….this is kind of like a salad. It’s really nice. It’s very fresh and feels very healthy.
Kirstin: Exactly my feelings too. It was super easy to make. I prepared all the vegetables beforehand and then tossed with the pasta. I like the crunchiness of the pepper with the pasta.
Tom: There’s raw garlic in this too, right?
Kirstin: Oh yes! Of course.
Tom: Well, I can see us eating this on Summer evenings in Italy.
Kirstin: Too right. I keep finding capers in the tomatoes. I don’t even like capers, but with tomatoes they taste just great.
Tom: Yes, I don’t normally like capers either. But they add salt in this recipe.
Kirstin: So I’ll be making this one again then. Salad and pasta in one bowl.