米飯vs馬鈴薯

那是公婆送的,去年義大利旅遊帶回的土產。

橄欖怎麼吃呢？

除了當趴踢上的零嘴,還可怎麼吃嗎？

翻翻The Silver Spoon

(http://www.phaidon.com/silverspoon/)

這本重的可以砸死人的義大利食譜書,

嘿嘿~原來還可用來燉雞ㄛ？

只是書上用的是黑橄欖,我的是綠橄欖ㄝ,應該無彷。

櫥櫃裡還有番茄罐,那就不用再燙番茄剝皮囉！

去肉販那買了隻全雞（應該是放山雞吧？下次要問ㄧ下）,

先把它分屍後,再把表面煎到金黃,之後放到紗鍋,倒入番茄罐(Chopped Tomatoes),半包綠橄欖（ㄧ半去籽,ㄧ半懶得用）,少許水,蒜頭,乾月桂葉,乾羅勒,鹽,胡椒.....小火燉半鐘頭....哇~還真好吃呢! 

煮ㄧ次抵三餐,真是經濟又美味,

又發現ㄧ道實用的料理,耶～

以下附註書上寫的,有興趣的朋友可參考ㄛ

~Chicken Stew With Olives~

Serves 4

2 tbsp olive oil  

25g butter

1 garlic clove

1 chicken, cut into pieces

4 tomatoes, peeled and coarsely chopped

150g stoned black olives

1 fresh flat-leaf parsley spring, chopped 

4 fresh basil leaves, chopped

salt and papper

1. Heat the oil and butter in a pan with the garlic.

2. Add the chicken and cook over a medium-high heat, turning frequently, until browned all over. 

3. Season with salt and pepper, add the tomatoes and olives, lower the heat, cover and simmer for about 30 minutes.

4. Transfer the mixture to a warm serving dish and sprinkle with the parsley and basil.