Sort of like a Cordon Bleu, only minus the cheese, and made with Italian ingredients instead of French. Okay, so it’s nothing like a Cordon Bleu but it’s definitely delicious! 1 lb of scallopini style chicken breast (or, you can pound your own) 4 slices […]
This is my take on a traditional spinach salad but with an Italian twist!
- 1 bag of baby spinach
- 1 pack of sliced baby bellas
- 1 pack of pancetta, chopped
- 1/2 cup pine nuts, toasted
- salt and pepper
- 3 hard boiled eggs, sliced
- 1/2 red onion, sliced
- parmesan curls to top off
- 2 tbs red wine vinegar
- 1 tbs dijon mustard
- 5 tbs olive oil
- In a large skillet, add pine nuts over low heat and toast about 5 – 8 mins. Stir often and keep an eye on them – they can go from toasted to burnt rather quickly. Remove and set aside.
- In the same skillet over low-medium heat, add 2 tbs olive oil to the pan and brown off your pancetta, drain and set aside. Reserve any drippings that have rendered off and pour into a small bowl. You will incorporate this back in later.
- In that same skillet, add 1 tbs olive oil, your mushrooms and onions. Cook down about 10 mins, remove and set aside.
- To your pan, add 2 tbs olive oil, the drippings you’ve reserved, your red wine vinegar and dijon mustard. Stir to combine. This makes the warm dressing for the salad.
- To serve, top your baby spinach with your mushroom and onion mixture. Add your pancetta, pine nuts and egg slices. Drizzle with the dressing and top with parmesan curls.
- Pancetta, unlike bacon does not have a high fat content, thus the use of olive oil to help it along.
- Parmesan curls can be made by simply using a vegetable peeler to shave cheese into thin curls.
Puttanesca Ensalada…doesn’t that mean whore salad? Who knows, Italian is so colorful. Ingredients: 1 pack of vine ripe tomatoes, quartered 1/2 red onion, chopped 1/2 cucumber, chopped 1 red bell pepper, chopped 5 anchovy fillets, chopped 2 cloves garlic, finely chopped 1 handful of […]