Scallopine all’ arancia

Janneke Philippi writes every month a delicious weekmenu in my favorite magazine, The following recipe is inspired by her and is so good.

Start with the potatoes. For 2p, cut 2 big potatoes in wedges. Put them on baking paper. Add a drizzle of olive oil, pepper and salt. Bake in the oven a 200° for approx 30-40 mins. Turn halfway. Make a mixture of 1 large table spoon of flour and 1 table spoon of chicken herbs. I prefer chicken in this recipe, flat chicken filet, 150grams pp. Cover the chicken with the herbal-flour mixture. Bake the chicken in some olive oil until cripsy at both sides. Remove the chicken. Add 250 ml of chicken stock (home made is the best) and the juice of 1 blood orange and ½ lemon. Stir to loosten the baken pieces in the pan. Add a few chopped sage leaves and allow to simmer. After 10 mins, add 1sliced blood orange and the meat. Cover the pan and continue to  simmer for 10-15 mins. If there is too much sauce, remove the lid to reduce the liquid. Put some grated parmigiano on the potatoes and leave them in the switched off oven until the cheese has melted.2018-03-23_19.49.36[1] A new discovery, the Radicchio Variegato di Castelfranco I.G.P.(a beautiful flower-like salad which is a crossing between a normal scarola and radicchio, has a delicate taste) is a perfect and beautiful side dish.

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