PER ITALIANO "Scaloppine di Primavera"
The blog has recently had some on and off again days, I know. The duration between the recipes got longer.
The main reason for that was I wanted to make some changes and alterations in our garage.
I started removing partially the tiles, plastering, sandpapering, painting...
At the beginning I was not sure if I could handle all by myself but I saw that the most important thing is to have enough will, one could learn almost anything. I worked as I pleased. I finished cleaning and painting. I have few more alterations to do with time.
Working days in garage were followed by our 3 days weekend escapade.
We bought a 2 nights accommodation plus dinner package offer through Groupon a few months ago. We were able to book only last weekend, the place was fully booked by then. We felt kind of unlucky when we found out that it would rain all those days however we weren't annoyed by the rainy weather even a bit. On the contrary, we enjoyed the calm and quiet environments and used it to our advantage by taking hundreds of pictures thanks also to the digital revolution.
Most of the time there were only two of us as if those places existed only for us to visit!
I would like to share a few pictures from our trip. They were fantastic places.
Parco Sacro di Bomarzo... Park of the Monsters of Bomarzo...
The dying town... Civita di Bagnoregio...
Palazzo Farnese di Caprarola...
Villa Lante di Bagnaia...
Civitella del Lago...
Friday there will be a new trip which is waiting for us. We haven't been to Istanbul since last August, it's about time, longing levels are running high.
I won't be around here next week so I wanted to publish at least a couple of recipes before we left.
600g chicken breast, sliced
A pinch of salt, pepper, ginger, nutmeg
300g Williams pear (not very ripe), chopped into small pieces
15g fresh lemon juice
150g Galbanino cheese* or similar, cut into slices
Optional: finely chopped parsley (I haven't used)
* Galbanino is a solf, mild Italian cheese which melts in the mouth. It is not salty or strong. It melts great in he oven. If you like you can use another kind of melting cheese up to your taste, mozzarella, provolone, cacciocavallo...etc.
- Mix flour, salt and spices in a bowl.
- Coat chicken slices with flour mixture, shake off excess flour, place them in Varoma Bowl and Tray.
- Put water in TM Bowl. Steam for 20-25 minutes at Varoma Temperature on Speed 1.
- Transfer chicken slices into an oven tray.
- Empty the water. Place chopped pear and lemon juice. Cook for 7 minutes at 100ºC on Speed 1.
- Spead pear over chicken slices.
- Place cheese slices on the top
- Drizzle with a little oil, bake for 10-15 minutes under the grill.
- Sprinkle with chopped parsley and serve.
Adapted with a few modifications from the recipe called Scaloppine di Primavera in the magazine Voi...Noi...Bimby issued in May 2009.