ORNITHA ZANTE
I really can't understand why this recipe isn't a regular feature in chicken cookbooks - it's so simple and so tasty. Everyone I know who has tried it insists I give them the recipe.
Provided by neddaisy
Categories Chicken Thigh & Leg
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rub the chicken with garlic and olive oil and place in a roasting tin or wide casserole(with the giblets if you have them).
- Add the tomatoes, oregano and a tablespoon of oil(optional) and cover loosely with foil.
- Place in the oven at 180C (350F) and roast for 60-75 minutes (45-60 minutes if using portions).
- Remove the foil and add the stock or water ensuring the pasta is well coated and moistened. Season and add the remaining oil ,if using.
- Return to the oven uncovered and cook for 45 minutes, until the pasta has swollen and the chicken tops are nice and brown.
- Can be served with okra but we often just add a little more pasta instead.
- Also try your own variations - white wine and water instead of stock, thyme or tarragon instead of oregano etc.
Nutrition Facts : Calories 839.7, Fat 47.5, SaturatedFat 11.9, Cholesterol 164, Sodium 330, Carbohydrate 51.4, Fiber 3.2, Sugar 6.1, Protein 49.1
BEST PANZEROTTI RECIPE
Easy Panzerotti (or Panzarotti) is an Italian savory turnover like a mini pizza pocket and it's super easy to make at home! A pizza dough crust is filled with all the classic toppings - pepperoni, cheese, and your choice of sauce. These semi-circular pockets are then baked or deep-fried to golden perfection. If this sounds like something you might like (how can it not?), check out this authentic recipe.
Provided by Izzy
Categories Appetizer Dinner Lunch Main Course Snack
Time 1h
Number Of Ingredients 11
Steps:
- Whisk together yeast, sugar and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
- Mix together flour and salt. Add oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together. Let the dough rise for about 30 minutes or until it doubles in size.
- While the dough is rising, you can make the panzerotti filling.
- In a medium mixing bowl, mix together tomatoes, cheese, oregano, salt, and pepper.
- After the dough is ready, divide it into 6 pieces.
- Press down the ball with your palm. Use a rolling pin to roll each piece into a circle about 6 inches in diameter.
- Add about 2 tablespoons of filling and 3-4 pepperoni to each piece.
- Brush the edges of the dough with water and fold the dough to create a semi-circle.
- Pinch the edges to seal the pocket. Repeat the process for the rest of the dough.
- Pour oil (about 1 inch) into a deep skillet and heat the oil to 350°.
- Once hot, add a few panzerotti pockets to the skillet. Cook for about 3-5 minutes, turning every minute until both sides are golden brown. (Make sure not to overcrowd the pan.)
- Use a slotted spoon to remove panzerotti and transfer to a paper towel-lined plate. Serve and enjoy!
Nutrition Facts : Calories 233 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 452 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEP-BY-STEP ORECCHIETTE
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
- Using your fingers, swirl ingredients together until combined.
- Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
- Gradually incorporate flour mixture into water using your fingers.
- Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
- Start to gather and knead dough, working it until no dry flour remains on work surface.
- Continue to knead until smooth and elastic, about 5 minutes.
- Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
- Roll 1 portion of dough into an 18-inch-long rope.
- Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
- Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
- Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.
3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL
Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Sausage Pasta Quick & Easy Fennel Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
- Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
- Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.
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