Italia__-_November_2016

SERVES 4

➤ Preparation

15 minutes

➤ Cooking

45 minutes

Saffron-braised chicken

with peas, almonds

and garlic

Pollo stufato al zafferano con

piselli, mandorle e aglio

INGREDIENTS

4 free-range chicken legs,

cut in half

3 tbsp olive oil

4 shallots, chopped

2 sticks of celery, chopped

4 cloves of garlic, peeled

and sliced

1 tbsp flour

200ml dry sherry

In a large, fl ame-proof casserole pan, fry the chicken

in the olive oil for 2-3 minutes on both sides or until

golden, then remove and set aside.

Add the shallots, celery and garlic, cook until translucent

and lightly golden, 6-8 minutes.

Stir in the fl our, sherry, saffron and stock, stirring all the

time until the sauce comes back to the boil. Add the bay

leaves and then season with salt and pepper.

Add the chicken back into the casserole pan. Place on the lid

and cook on a low heat for half an hour or until the chicken

is starting to fall away from the bone.

When the chicken is almost cooked, add the peas and cook

for 5 minutes, then turn off the heat and add the parsley.

Ladle into warm bowls and sprinkle with the almonds.

SERVES 4

➤ Preparation

10 minutes

➤ Cooking

25 minutes

Warm green pea and bean

salad with herb-roasted

tomatoes

Insalata tiepida di piselli

verdi e fave con pomodori

arrostiti all’erbe

INGREDIENTS

200g tomatoes, cut into 4

2 cloves of garlic, peeled

and sliced

1 tbsp balsamic vinegar

3 tbsp olive oil

a small bunch of rosemary,

and a small bunch of sage,

leaves only

Preheat the oven to 180°C/Gas Mark 4. In a bowl, mix the

tomatoes, garlic, vinegar, oil, rosemary and sage, then place

on a non-stick baking tray, season with salt and pepper, and

bake for 15-20 minutes, until the tomatoes have reduced in

size by half. Turn the oven off but leave the tray in.

While the tomatoes are cooking, put the potatoes in a pan,

cover with cold water, and lightly salt. Bring to the boil,

then simmer, covered, until cooked. Drain, reserving the

cooking water, and put in the oven to keep warm.

Heat the oil in pan and cook the pork chops on both sides

for 4 minutes, until golden brown and the juices run clear.

Bring the potato water back to the boil, and cook the beans

and peas for 5 minutes. Drain and set aside.

In a large bowl, mix together the tomatoes, potatoes, green

beans and peas, then divide between 4 warm plates with the

pork chops and serve.

November 2016 ITALIA! 77

3

4

a pinch of saffron

500ml chicken stock

2 bay leaves

salt and pepper

150g frozen peas

a small bunch of flat-leaf

parsley, chopped

100g toasted almonds,

roughly chopped

salt and pepper

400g new potatoes, sliced

2 tbsp olive oil

4 pork chops, seasoned

with salt and pepper

150g green beans, trimmed

and snapped in half

150g peas, shelled

IT144.FourTakesPeas.sg4.indd 77 28/09/2016 14:13pm