Chicken Scallopine with Lemon and Capers

I first had this dish on the island of Capri and wanted to recreate it at home especially since the lemon trees outside our house are overflowing with lemons this time of year. It’s simple and requires ingredients you probably already have at home!

4 thin chicken breasts (or 2 cut in half)

1/2 cup white wine

Tablespoon of capers

1 lemon, zest and juice

Fresh basil leaves, chopped

salt and pepper

2 Tablespoons of olive oil

Flour

Milk

Place chicken breasts in a baking dish and cover with milk, then cover dish with plastic wrap and place in the refrigerator for 25-30 minutes. Do not skip this step, it makes the chicken tender. Juice and zest one lemon, set aside. Once chicken is ready, dredge chicken breasts in flour, enough to lightly cover both sides. Heat olive oil in a skillet. Place chicken breasts, season with salt and pepper, and cook for a few minutes on each side until they are browned but not completely cooked through.

Add wine and cook until evaporated. Add lemon juice, capers, sprinkle half of the lemon zest on the chicken breasts, basil leaves (as much as you would like), and a cup of warm water. Bring to a boil, then turn down heat to simmer and simmer for 10 minutes. Check to see that chicken has cooked through.

The sauce should have reduced and be creamy. Add the rest of the lemon zest to the top of the chicken and serve.

Pasta with Trapanese pesto

This is a recipe typically from Sicily, I wanted to try it when we visited but never had the chance. It is a simple and delicious pesto bursting with flavor from the sun-dried tomatoes, garlic and toasted almonds. We served it with short pasta but it would go well also with spaghetti.

Trapanese Pesto

2 cloves of garlic, minced

1/2 cup sundried tomatoes in oil

400 grams of tinned chopped tomatoes

1/2 cup of blanched almonds

1/3 cup fresh basil leaves

1/3 cup olive oil

red pepper flakes to taste

salt to taste

pepper to taste

Grated Parmesan

Heat oven to 170C/350F and toast almonds for 8 minutes, they should be just beginning to brown. Boil water and cook pasta until “al dente” as indicated on the package. Once toased, add almonds, garlic, sundried tomatoes, tinned tomatoes, basil, olive oil and red pepper in a food processor. Pulse until the mixture is creamy and there no chunks of almonds or tomatoes.

Once pasta is ready, mix with hot pasta and served topped with freshly grated Parmesan.

Ivory Coast

We finished out week 9 of our global recipe adventure with Ivory Coast or Cote d’Ivoire. West African cuisine relies heavily on cassava flour, sweet potatoes, ground nuts (peanuts), chicken, fish and stewed vegetables. This recipe is enjoyed throughout West Africa, under the name of “Riz au Gras” or “Jollof Rice”. Riz au gras means “fatty rice”. It can be made with chicken or beef, depending on the country. Cote d’Ivoire’s traditional riz au gras is made with stewed beef, carrots, bell peppers, and a little bit of tomato sauce to give it’s famous red color. This dish a little spicy if you choose to add chili pepper like we did. It’s delicious and definitely worth making!

Riz au Gras

2 cloves of garlic, minced

1 small onion, chopped

1 small red bell pepper, chopped

1 medium to large carrot, chopped

500 grams beef stew meat chunks

1 cup of white rice (I used parboiled white rice)

4 cups water

1 chili pepper or red pepper flakes to taste

salt and pepper to taste

oregano to taste

1 bay leaf

1 cup of tomato sauce

3 tablespoons cooking oil (I used Olive Oil)

Heat oil in dutch oven (I used my cast iron dutch iron). Add onion and cook for three minutes, stirring frequently, add garlic and cook until fragrant (one minute). Add beef, season liberally with salt and pepper and brown on all sides, stirring to mix with onions and garlic. Add water and tomato sauce, a little more salt, pepper, oregano, chili pepper (if using) and bay leaf and bring to a boil. Once boiling, reduce to a simmer, cover and let meat simmer for 20-30 minutes.

Add rice, carrots, and pepper. Cook for 15-20 minutes until the rice is cooked, the water is absorbed and the vegetables are soft. Serve and enjoy!

Estonia

Estonia a small country nestled between the Baltic Sea and Russia. The cuisine of Estonia is influenced by the surronding countries, Scandanavia, Germany, Russia, Latvia and Lithunia. Typical foods in Estonia are rye breads, pork, dairy products, fish (especially herring) and potatoes.

The dish we made is a traditional Christmas dish called, Mulgi Kapsed. Mulgi Kapsed is usually made with chunks of fatty pork such as pork belly. It was not possible to find pork belly so I went with the closest substitute I could find easily, pancetta. I changed the traditional recipe a little, frying the pancetta before cooking it with the barley, for my personal tastes, you can leave this step out.

Mulgi Kapsed

400 grams pancetta, sliced

450 grams sauerkraut

150 grams barley

.5 teaspoon salt

2 tablespoons olive oil (optional)

If you want crispy bacon, heat oil in cast iron pan. Add pancetta and cook until it is crispy enough for you liking, stirring often. Once the pancetta is ready, set aside, clean pan to remove excess fat. Add pan back to heat, dd sauerkraut, top with panctta and then with the barley. Sprinkle with salt and cover with enough water to cover all the ingredients. Cover pan, boil. Once boiling, reduce to a simmer and cook 20-30 until the barley is cooked.

Mulgi Kapsad
Sauerkraut and Barley, but at the local Eastern European market.

Lemony Lentil Soup

We have been hit by a cold spell here in Naples and I was craving something warm and nourishing. I’ve been trying to clean out fridge and pantry this week, which is why we’ve put a hold on our around the world recipes for this week, so I wanted to use what we already have at home. We have many citrus trees around our house and I am always looking for creative ways to use the citrus fruit abundance we have in this period.

This soup is simple to make with ingredients you probably have in your pantry, it requires around 30-35 minutes cooking time for the lentils but besides that is very easy to make. The lemon adds a special extra touch to make this soup a little different than typical lentil soup.

Ingredients

50 g or 3-4 tablespoons of Olive Oil

1 large carrot

1/2 of a medium sized onion

2 cloves of minced garlic

1 cup of brown lentils

1/3 cup of brown rice

1 lemon

32oz/900 grams of vegetable broth

Salt to taste

Freshly ground black pepper to taste

2 bay leaves

1 Teaspoon of dry oregano

Fresh parsley

Start by heating olive oil over medium heat in a large soup pan. Add chopped onions and cook for 3 minutes, stirring frequently. Add carrots, cook for another 3-4 minutes, stirring frequently. Add garlic and cook until fragrant (around one minute). Add lentils and rice, stir to mix with vegetables, add vegetable broth. Bring to a boil and then reduce to a simmer. Add bay leaves, oregano and salt and pepper to taste.

Cook covered for 25-35 minutes, checking to see if the lentils and rice are cooked. Halfway through cooking, add lemon juice of half of the lemon and taste. Add more lemon if you would like more of a lemon flavor (we liked it with juice of the whole lemon). At the end of cooking, chop around 1 tablespoon of fresh parsley, add it the soup and stir to mix. Serve hot with a drizzle of fresh olive oil.

It is also great topped with bread crumbs! We made ours from day old bread drizzled with olive oil, some salt and garlic and cooked in the air fryer at 180 C for 7 minutes.

Simple Pumpkin Pasta Sauce

Simple Pumpkin Pasta Sauce

This is a sauce for pasta we make often in the fall and winter months. We usually have an abundance of pumpkins from my in-law’s garden.

Ingredients

600g of Fresh Pumpkin or Butternut Squash

50g of Olive Oil

2 cloves of garlic, minced

30 g of walnuts, chopped

Dash of nutmeg

Salt to taste

Red chili peppers flakes to taste

Parmesan Cheese

Short pasta (we used whole wheat fusili)

Cut the pumpkin or squash into cubes around 1 cm. Heat olive oil in a pan, when warm, add pumpkin and garlic. Season with salt. Stir and cover with a lid for 20-25 minutes until pumpkin is soft. Meanwhile, boil salted water and cook pasta according to the package. Crush or chop the walnuts and toast over low heat in a small pan until fragrant. When the pumpkin is ready, take an immersion blender and blend the pumpkin until smooth and creamy (there should be some water in the pan from the cooked pumpkin). Add cooked pasta to the pumpkin cream, mix to cover all the pasta until the pasta has taken on the color of the sauce.

Serve topped with crushed walnuts, top with Parmesan and red pepper flakes to taste.

South Korean Bibimpap

This was one of our favorite recipes so far. South Korean bibimpap is essentially a rice bowl with the all things left in your fridge. It was originally made to clean out the pantry before lunar New Year, to start fresh. It required Korean Kim Chi, fermented cabbage in a spicy sauce and Gochugang paste, a spicy red pepper paste. The vegetables and beef were seasoned with sesame oil, garlic and soy sauce. The entire bowl was topped with a fried egg.

Original Recipe Link:

This week (Week 9) we will make recipes from Estonia, Venezuela and Ivory Coast. I will also be posting some Italian recipes that we make at home on our “off days”!

Greece

Greece was a country I was looking forward to, my mom and I used to eat at a little Greek restaurant in Belleville, IL. I loved the pita bread, tzaztiki dip and the salad. I visited Greece a few years ago and my favorite food was the thick Greek yogurt with honey and walnuts. It was difficult to choose only one or two recipes for Greece since there are so many. I decided to go with tzaztiki sauce, pita bread, giant butter beans in tomato sauce and the classic Greek salad with feta. All of these recipes were fairly quick, little ingredients required and all the ingredients could easily be purchased here. The only ingredient I had difficulty finding was dill, I replaced it with chives.

The Greek Spread

What we liked:

  • Giant Butter Beans- we never eat this bean so it was fun to try something new
  • Tzaztiki- almost as creamy as a cheese
  • The tangy feta and olives

Dislikes:

  • Raw onions in the salad
  • Raw garlic in the tzaztiki
  • My pita bread making skills need improving
Greek Salad- with the feta placed on top
Tzaztiki

Tonight we will be visiting the island of Mauritius!

A Dish a Day, 195 countries

We started on this crazy journey to try a dish from EVERY country in the world, 6 weeks ago. Cooking is something Umberto and I both love but we had fallen into a rut of cooking things we knew and dishes that were quick and simple. That all changed one evening when I had some eggplant to use up and needed a change from our usual so I did a search for “Russian” eggplant recipes and quickly found a recipe for “spicy Russian eggplant”. We were so impressed by the way the eggplant turned out, we decided to try a dish from every country around the world.

6 weeks in, we’ve tried recipes from 21 countries. Our favorite has been Thailand and Indonesia. Some recipes have been fails (Canada!). The recipes have to follow some guidelines:

1. Nothing too complicated or too many steps, the most complicated recipe is saved for Sunday evening.

2. Ingredients must be available here (Naples, Italy)

3. Seafood is usually a no (but we have run into some exceptions, Iceland for example).

Welcome to our journey through the world through cooking!

Vietnamese Beef Pho
Columbian Arroz con Pollo
Mauritian Stir Fried Pickled Cabbage & Carrots