Recently Craving....

Last Monday we went out to Mercatto for "our" date (that does not happen very often anymore) Food was delicious.

I had lamb, which was falling off the bone, perfect with a glass of Chianti, rapini on the side and a salad with fresh, citrusy dressing. We also had spicy chicken, green beans and young potatoes.

Dessert consisted of a brownie cake with raspberry gelato and some grapefruit sauce. Accompanied by some espresso. All that followed by a night out could not be more perfect.




We saw a Mexican duet, Rodrigo y Gabriela, with an orchestra from Cuba. All instrumental. Here is the link one of their songs.

Since that night I have been craving Rapini and Spicy Chicken. When I tried rapini for the first time, I did not like it too much. It was bitter and I thought there was something wrong with it.

But, I tried it again. This time with garlic, hot pepper flakes and I liked it much more. And now I am in love with it. I think it is a flavour you grow into, similar to olives or anchovies or blue cheese. Either you love it or hate it. But, my one year old did not mind it, which is a good sign!

With that I served some smoked paprika chicken with onions and garlic. Yum.

Spicy Chicken

5 chicken breasts

salt and pepper

1 onion

few cloves of garlic, with skins on

olive oil

Marinade

1 tablespoon smoked paprika

1 teaspoon sweet spicy paprika

4 cloves of garlic, crushed

1 teaspoon honey

few tablespoons olive oil

Season the chicken with salt and pepper. Sear on the hot pan until the tops are brown but not cooked through. Place in a baking dish. Make the marinade by combining all the ingredients together, rub on top of the breasts, toss with whole garlic cloves and the sliced onion. Bake at 370F for about 40 min, check to make sure the chicken does not get too dry. Mine turned out moist and falling apart. 

Rapini

1 bunch rapini

3 tablespoons olive oil

4 cloves of garlic, crushed

1 teaspoon hot pepper flakes

Boil in a large pot of water for about 2 minutes. Transfer to colander and dry.

Heat the oil in a large pan, add the garlic and the hot pepper flakes and fry for about a minute. Toss and cook until wilted but not completely cooked through.


Serve with the chicken.

ENJOY!