Karen Kay <email@example.com>
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.
- 2 chicken breasts
- seasoning -- rosemary or tarragon or basil or whatever
Gnocchi di Semolina alla Perugina
(from The New Complete Book of Pasta)
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.
- 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
Serves 6. Excellent with tomato sauce or pesto.
This page is maintained by Graham Toal <firstname.lastname@example.org>