Tag Archives: vermouth

Chicken with Peppers

 

My favourite chicken recipe of all times. It’s an riff on a recipe from A Book of Mediterranean Food by Elizabeth David: Pollo in Padella con Peperoni.

In her recipe David uses a whole chicken cut into pieces, while I tend to use just thighs, drumsticks, and sometimes wings. The dark meat of these cuts adds an extra dimension to the dish. It also helps balancing the sweetness of the sauce, to which a splash of white Vermouth is added (my call). In addition to the thyme and basil that the original recipe calls for, I included a few tarragon leaves: used sparingly, they really give freshness to the dish without covering the other flavours.

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Venetian-Style Artichokes


In her brilliant book, Italian Food, Elizabeth David has a recipe for Carciofi alla Veneziana that immediately captured my attention. I was flipping through the vegetable section one day – as I often do, looking for nothing in particular but, rather, for some kind of cooking inspiration – and suddenly stopped at the sight of the word Venetian, followed by the word artichokes. I was hooked.


As a home cook, artichokes have for long been my pet peeve. But, being such a central ingredient in Venetian cuisine, I couldn’t avoid them forever. To tell you the truth, artichokes intimidated me because I wasn’t too familiar with them. Mum never made them, and for long, I had no idea what to look for when purchasing them, how to clean and cook them properly. They were a mystery.

Then, all of a sudden, the whole world of artichokes opened up to me. I moved to London and began to work for a fruit and vegetable company. I started to have access to more knowledge, more information, more variety. I began by learning how to clean artichokes from a friend chef. Basics acquired, I slowly went into experimenting with different recipes. I started with a simple artichoke salad: just thinly sliced spiky Sardinian artichokes, good olive oil, lemon, and flaky salt. I then moved to cooked preparations: spring vignarola with peas and broad beans; frittata, risotto. And, finally, these braised artichokes.

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