Just a couple of photographs today.
Simmer escarole in lightly salted water; drain, then chop coarsely. Heat olive oil in a skillet along with chopped garlic. When garlic becomes a pale gold, add escarole. Cook until warmed through, about 2-3 minutes. Taste for salt and pepper, drizzle with extra-virgin olive oil and serve at once.
Can be served as a contorno (vegetable side dish), for breakfast or as part of a light lunch.
Pollo alla cacciatora — otherwise known as “hunter’s style chicken” in Italian; you may know it as “chicken cacciatore”. Served with a couple of hunks of semolina bread.
There are as many versions of chicken cacciatore as there are stars in the sky, but the one I really love is the style that’s common in Tuscany, where chicken is browned in olive oil, then cooked in a fragrant tomato sauce redolent with garlic and fresh rosemary. Lidia Bastianich has a great recipe, which you can view here.
It doesn’t get much better than that.