Saturday night dinner....straccetti di pollo

Chicken straccetti with caramelized onions

Sauté the onions cut in rings (1 cm thick) in extra virgin olive oil till they are golden.
Sprinkle with sugar (1 tablespoon for 1 onion) and let it caramelized a little. Add 3-4 tablespoon of water and a little salt and let it evaporate.
Keep the onions aside and prepare the chicken.

Sauté the chicken cut in pieces in the same olive oil where you fried the onions (if it is necessary add a little more oil) till they are golden.
Season with salt and a mixture of dried Mediterranean herbs (rosemary, thyme, sage, marjoram, etc.).


Serve the chicken with the caramelized onion.
We served it with a salad and some mayonnaise,


(classic recipe, we only added 3 tablespoon of very hot vinegar at the end and some herbs finely chopped)

Saturday night dinner....tortellini

Today I'm going to post a blog on our Saturday night dinner.
We wanted to cook something tasty but fat to prepare.

HERE IS THE MENU:

Tortellini di ciauscolo su un letto di lenticchie di Col Fiorito (tortellini filled with salami, served on a bed of lentils from Colfiorito)
Straccetti di pollo con cipolle caramellate (chicken straccetti with caramelized onions)
A tris of dessert, budino di cioccolata con salsa al limone e crostatina di ricotta (chocolate flan with lemon cream and ricotta pie)

Tortellini di ciauscolo su un letto di lenticchie di col fiorito
Prepare the pasta as usual (see my blog of the 27-02-2010). Put in the blender 2 whole eggs and 200 gr of plain four.

Mix till smooth and then put it in the fridge for 30 minutes.
Then roll it with the rolling pin till very thin.


Overlap half square of pasta to obtain a two folded triangle in the middle of which there is the ciascucolo. Boil the cappelletti in salted water, for 1 minute from the moment when they bob.


In the meanwhile, boil the lentils in cold water, with 2 carrots, half onion and a piece of celery. When ready drain them well and season with salt.
Sauté in a pan with extra-virgin olive oil, garlic, celery and carrots cut in little pieces.


When they begin to get golden, add the lentils and sauté for further 7-8 minutes.


Cook the tortellini in boiling salted water.


They will be ready in 5 minutes (depending on how thick was the pasta!). Drain them well and serve on a bed of lentils.

TO BE CONTINUED…..