I just got tickets to Italy for May and I’m more than excited! I also just borrowed a marvelous Italian cookbook, and an Italian Language on CD set!
I was inspired by the Italian cookbook, but couldn’t be bothered by following recipes so I took the ideas and ran with them!
Raddicchio, Power Greens, Grapes, and Toasted Pecans with a..
Cherry Balsamic Vinaigrette (the bomb dressing)
1/8 cup Balsamic
1/8 cup Olive oil
1 tsp vanilla
1 tsp cherry juice extract (or pomegranate juice)
1 tsp Thyme
1 tsp dijon mustard
Pancetta e Chicken Pasta! (serves 2)
1 TBS Butter (Kerigold grass fed preferably)
2 Slices of Pancetta, chopped finely
2 TBS of finely minced onions
2 TBS of finely minced garlic
8 oz leftover chicken breast or thighs
1 can of stewed tomatoes or half a jar of good quality pasta sauce (no fructose or canola oil)
Pinch of Parsley
Pinch of Basil
Pinch of Thyme
Tiny pinch of nutmeg and red pepper flakes
1 Small zucchini
1 Quarter size diameter of gluten free pasta.
A little shaved parmeson for garnish
Saute the butter, onion, garlic, Pancetta and a little salt and pepper.
Boil your pasta
Toss tin the chicken, tomatoes, and herbs with the pancetta mixture. Cook it on low, stirring constantly until warm. Then toss it all together with your zucchini pasta and rice pasta. Top with a few shavings of fresh parmeson and fresh parsley and enjoy! Buon appetito!