Blood oranges and fennel work well together on every level. Whereas aniseed might well overpower the flavour of a “standard” orange, the robust tartness of the blood variety stands up rather well to the pressure. The additions of fresh mint, olive oil and salt add depth of flavour, making for a complex but wonderfully delicious outcome.
Ingredients - Serves 2
1 fennel bulb1 blood orangeA small handful of fresh mint, thinly sliced1 tbsp extra virgin olive oilA sprinkling of good-quality saltDirections
Should you go organic? What about gluten-free? WDAM-TV There's natural, organic, gluten-free, etc. So which labels really mean something? And do they represent the best choice for your health and your wallet?
3 cloves garlic, minced1/3 cup pitted prunes, halved8 small pimento stuffed green olives2 tablespoons capers2 tablespoons olive oil2 tablespoons red wine vinegar2 bay leaves1 tablespoon dried oreganoSalt and pepper to taste1 (3 pound) whole chicken, cut into 8- 10 pieces, skin removed1/4 cup packed brown sugar1/4 cup dry white wine1 tablespoon chopped fresh parsley, for garnish
In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to cook, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake for 1 hour, spooning juices over chicken several times, as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Let's have a review of pasta rules, shall we? I still hear far too many people ask whether they should rinse their cooked pasta or not. Really? Haven't we settled this long ago? I guess some myths still remain. So let's just touch on some helpful rules of cooking pasta:
Six Rules of Pasta
Weigh your pasta...Salt your water...Be wary of pasta package directions...Don't pour out your pasta water...Don't oversauce your pasta...Let the sauce and pasta cook together for a couple of minutes...
These are the most important rules of cooking pasta that I think you should keep in mind. What are your pasta rules?
The Marches has many regional specialties, for example Prosciutto di Carpegna, a ham produced near the border of Tuscany, and Vitellone Bianco dell’Appennino Centrale (White Veal of the Central Appenines). The Adriatic coast brings its bounty. One local brodetto (fish soup) calls for thirteen kinds of fish and seafood.
Let’s suggest a sample menu, one of many. Start with Minestra (Chickpea Soup with Pork Ribs and grated Pecorino Cheese). Then try Quaglie in Tegame (Braised Quails with White Wine and Salt Pork). For dessert indulge yourself with Fristenga (Cake with Figs, Raisins, and Walnuts). Be sure to increase your dining pleasure by including local wines with your meal.
We’ll conclude with a quick look at Marche wine. The Marche ranks 12th among the 20 Italian regions for acreage devoted to wine grapes and 10th for total annual wine production. When you read between the lines these numbers indicate that the Marche’s wine output per acre is heavier than the Italian average, not a promising sign for fine ugg pas cher wine. Somewhat more than a third of the local wine is red and almost twenty percent of Marche wine is classified as DOC or DOCG wine, described below. The Marche produces thirteen DOC wines. DOC stands barbour paris for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. It is the home of two DOCG (the G stands for Guarantita) red wines, the Montepulciano-Sangiovese based Rosso Conero Riserva and the Vernaccia di Serrapetrona based on a local grape. Don’t confuse the red Vernaccia wine with the white Verdicchio wine.
Haven't you noticed that the more temperatures outside decrease, the more often you prefer food, full of calories? It’s like an unwritten rule – when fall comes, appetite increases . Don’t worry – this is normal.
[...] Bread with tomato. It’s not a bruschetta as such (although the ingredients are essentially the same), but much simpler: a tomato, cut in half, is rubbed over the bread until it is stained pink. It needs only a sprinkle of salt and pepper and good olive oil. Toasting is entirely optional. If you really wanted, you could embellish it – some fresh basil, some dried oregano, garlic. But these additions are mostly superfluous and really depend on how your nonna made it for you when you were a child. It’s so simple it really doesn’t need a recipe, it’s more of a preparation, suited to your taste, to your memory. [...] There’s a very specific order in which the ingredients are prepared. First, a quick rub of garlic, then a rub of tomato, followed by a sprinkle of salt and lastly, olive oil.[...]
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