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Click here to link to “Hans’ Lighter, Healthier Comfort Food”
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Wednesday Dinner – Week Two
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While peperonata (peperonate) is a classic, well established Italian dish, this version is adapted to my personal preference of taste and texture.
I used the traditional olive oil, garlic, onions, tomato paste and basil, but instead of the usual mixture of different-colored bell peppers, I used a variety of chilis with different colors and various levels of spiciness, from sweet to very hot. Also, instead of cooking everything down to a soft mash, I left the vegetables with a bit of a bite to make the texture more pleasant. All in all, a successful, different and modern take of a classical dish 🙂
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Bon Appetit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- blend a/p flour with cayenne pepper, granulated garlic and kosher salt, pat chicken brest dry, dredge in flour mixture
- dip chicken breast in whisked egg
- saute in vegetable oil until golden and crisp
- saute diced white onions, sliced scallions and garlic paste in olive oil, add capsicum of your choice (bell peppers, chilis or combination thereof), add tomato paste, a bit of chicken stock, kosher salt and cayenne pepper, simmer for three minutes,, add fresh basil, check / adjust seasoning
- plate peperonata
- top with chicken parisienne
- Peperonata & Chicken Parisienne
- Peperonata & Chicken Parisienne
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