Just a couple of photographs today.

Skillet escarole

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.

04 Sep This entry was published on September 4, 2012 at 6:22 pm. It’s filed under food, food photography, Italian food, summer and tagged chicken, dinner, escarole, food photography, Italian food, summer, tomatoes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.