This dish is one of my wife's favorite things I make. It's best when served at room temperature, so it's a great summertime entree. We had it for the first time at a restaurant when we were on our honeymoon in Miami. When we got home Liss was craving it so I attempted to make it, this is my interpretation.
Ingredients (2 Servings)
CHICKEN
2 boneless skinless chicken breasts
1 t. thyme
salt and pepper
POMODORO
3 roma tomatoes (finely diced -discard core, seeds and juice)
1/4 C. red onion (finely diced)
2 ea. garlic cloves (minced)
1-2 T. basil (chopped)
1/4 C. parmigiano reggiano, pecorino romano, or grana padano (finely shredded)
1 T. balsamic vinegar
1 T. olive oil
salt and pepper to taste
1/2 box thin spaghetti
REDUCTION
2 C. balsamic vinegar
2 T. sugar
Utensils
salted boiling water
sauce pan
saute pan
mixing bowl
small squeeze tube (opt.)
Process
1. In a sauce pan, bring balsamic and sugar to a very low simmer and reduce until it's the viscosity of honey at room temperature.
2. The easiest way to tell is by getting a spoon and dripping a little reduction on a cool plate, waiting a few seconds and tilting the plate. If it runs off too quick it's not done. If it hardens like candy and smells like burnt marshmallows, it's burnt, start over :( If it slowly oozes down, it's perfect.
3. Allow it to cool to room temperature before plating. (I like to use a squeeze tube for plating)
Chicken
1. Heat the saute pan.
2. Season the chicken breasts and cook for about 3 min. per side or until fully cooked.
3. Allow to sit for a few minutes and thinly slice against the grain.
Pomodoro
1. Combine all ingredients except pasta in a bowl.
2. Cook pasta and toss in some olive oil after draining.
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