a stale sourdough cut into bite sized pieces
3 vine-ripe tomatoes, diced
½ red onion, sliced
handful of basil leaves, chopped roughly
handful of flat leaf parsley, chopped roughly
salt & pepper, olive oil
Toast the bread until it is dry and lightly browned. Leave to cool.
Add the tomatoes, bread, onion to a bowl. Add parsley, basil and season with salt/pepper. Drizzle with oil and balsamic and toss thoroughly
Inspired by: Italian Food Safari
This dish is not really a dish as it has to be the most basic thing to bake. ever.
Bag of potatoes
Butter and olive oil
Sat & pepper
Wash the potatoes and using a sharp knife, make incisions in the potatoes. Be careful not to go too deep (otherwise they fall apart). Add the rosemary and coat the potatoes generously in melted butter and olive oil. Bake in a pre-heated oven at 180 degrees until cooked.
2 chicken breasts (cut into bite sized pieces)
Plenty of olive oil (for deep frying)
Get everything ready before you start this as you need a production line.
Heat the oil in a deep saucepan until very hot. The oil is ready when you put a wooden spoon handle into the middle of the pot and bubbles rise around it (Nonna taught me that).
Meanwhile, place the flour in a bowl and beat the eggs in a separate bowl. Dip the chicken pieces in the beaten eggs and then into the flour. Shake off the excess flour and put aside. When you are ready to go, cook the nuggets in the oil in batches, until golden brown. This should only take a few minutes.
Serve with various dipping sauces such as sweet chilli sauce, tomato, mustard/mayonnaise for example.