CHICKEN BREAST WITH FRIED PEPPERS (Petto di pollo con peperoni fritti)

 A dish does not have a soul....it's up to the chef (in this case me) to give to it.

A sample dish:  Chicken with fried peppers

Ingredients

1 lb. chicken breast (bone-in)

4 Italian frying peppers (2 red 2 green)

1/2 cup vegetable oil for frying peppers

3 tbs. olive oil to sauté chicken breast

1 clove of garlic

Salt and pepper

Procedure

 Cut the chicken in pieces and marinate with lemon and rosemary for an hour.

Remove the seeds from the peppers and slice.

Add the vegetable oil in the pan.  Add salt and pepper to peppers and fry.

Set the peppers aside.

Start with medium-high heat and add oil in skillet.  Add the clove of garlic.

Place the chicken skin side down.  Cook for about 5 minutes until the skin is crispy and browned.

Turn the chicken over, turn the heat to medium-low and cover skillet.

Cook for 25 to 30 minutes, flipping halfway through for even cooking.

Transfer the fried peppers into the chicken pan and mix to combine.

If preferred, you may add some cured olives in the pan.

You're going to love it!

BURGERS IN SAUCE with Peppers and Onions

Ingredients

 1 lb. ground beef (20% fat content)

1 can of crushed tomatoes

4 peppers (fryers)

1  onion (sliced)

Salt and black pepper

1 tablespoon of canola oil for burgers

1/4 cup olive oil for frying peppers and onions

Preparation

Slice peppers and onion.  Make patties with ground beef. 

 Add canola oil to a cast-iron or stainless steel skillet and place over medium heat. 

Cook the patties until they have achieved a deep burnished crust (less than 2 minutes).  Turn burgers over and cook a minute or so longer.  Remove burgers from skillet.

Put the oil in a frying pan and fry peppers.  Remove peppers and fry onion.

Add the remaining oil from the frying pan to a pot.  Add tomatoes, salt and black pepper and simmer for 25 minutes.

Add the hamburgers, peppers and onion and simmer for a minute or two.

Serve with toasted rolls or a crusty French baguette.