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Fried Chicken with vin cotto, pasta and leeks Rigatoncini

Serves 4 4 skinless chicken thighs


Vincotte
2 tablespoons extra-virgin olive oil
1.8 grams ounces Finely chopped 2 celery stalks
ham, thinly sliced \u200b\u200b2 large
leeks, thinly sliced \u200b\u200b2 Handfuls rocket
Lettice , washed and dried
3.5 ounces of peas
rigatoncini (or other short pasta such as penne)

Fresh chervil for garnishing.

Cut each chicken thigh into six pieces and marinate in the Vincotto. Heat oil in a pan, add prosciutto and sauté for 3-4 minutes or until crisp. Remove from pan.
Add celery and leeks and sauté over a moderate heat for 15 minutes or until transparent. Add rocket and peas: cook for another 5 minutes. Heat a little oil in a separate pan, add chicken pieces and cook well all over, until golden brown.
Meanwhile cook the pasta until al dente, drain. Add the cooked chicken and vegetables and sprinkle over the prosciutto and chervil. Serve immediately.

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The second skin

Here we are in the penultimate chapter! (A video without paying, but with some saccharine quote).

Keep an eye on the day and time passing.

Why spend more weeks, spend more chapters, more need to be ready.

the time came to remove the sweatshirt ... and live a second skin.

CHAPTER 4 / 5

"second skin"

[last video online Saturday, February 26,
in exactly one week from the carnival!]

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PRZZID - cake recipe from Puglia to Vincotte

Ingredienti

• 1 kg of wheat flour
• vincotto 500 ml (or as it requires the flour to a soft dough)
• 100 g of cane sugar for the dough + 150 g for the glaze
• 100 ml of extra virgin olive oil
• 15 of
• ground almonds 75 g cocoa
• 1 egg "0"
• 20 cloves
• vanigiliato for yeast sweet
  
• cinnamon

procedure

1. Place almonds toast in oven (do not burn them)
2. When roasted blend them and set them aside
3. Place the flour in a fountain and gradually add all other ingredients let alone a glass of vin cotto
4. Stir the mixture until it becomes soft just in case it were hard, slowly add the vincotto you had put aside. In the opposite case, namely whether the dough is too soft, add a little 'flour
5. Divide the dough into rolls diameter of about 3-4 cm long and at least 40
6. cut into pieces about 5-6 cm long putting the knife in a diagonal to get the classic pointed shape that you see in the image
7. Flour one or more baking sheets, as necessary, and arrange the cookies on having the foresight to leave space between them so you do not uniscanodurante rising
8. Place the pans in the oven and let rise for at least 3 hours
9. Once the cakes are leavened, remove pans from oven and turn it warms up, the temperature is usually 150 degrees , but it depends on the type of oven
10. Bake for about 30 minutes constantly checking the doneness
11. Once cooled cakes, proceed with the icing :
    • Heat about 100 ml of water in a saucepan
      
    • slowly dissolve 150 g sugar (or less) over low heat until the mixture is smooth
12. When the glaze is ready, submerge 5-6 cakes at a time and stir with a wooden spoon
13. When they are completely covered in icing , extract them and place them well apart on a tray (possibly of wood so will not attack the surface, such as a pastry)
14. Let cool and then ... good tasting!

Tips

If the frosting is not enough you can always make other very quickly.
quantities of ingredients are approximate, you can always adjust them in order to get the right soft dough. The number of almonds
may vary according to taste.
Also try to include in the mixture of dark chocolate chips .

** Source of the recipe "I do it in casa.it"