HERE HE IS DANTE! HE IS STIRRING POTS AND PANS OF THE FOOD COOKED BY THE STUDENTS OF THE CHAPLIN SCHOOL OF HOSPITALITY AND TOURISM OF MIAMI, FLORIDA
Chef Moran
Dante, stirring Chicken with Artichokes
Prof Rick with some students.....
....making Zuppa Inglese.
Again Dante, while stirs Ribollita.
Everybody around the stove
And this beautiful girl is only 11 eyars old!!! (of course not the tall one with the stupid face....)
They made a "very" Florentine menu:
Ribollita
Chicken with artichokes
Zuppa Inglese
POLLO IN CARCIOFAIA
CHICKEN WITH ARTICHOKES
Ingredients for 4-6:
1 whole chicken, cut in pieces
Its liver and heart, cleaned and minced
400 gr ( 13 oz) canned tomatoes, diced and deseeded
100 gr ( 3 oz) un-smoked bacon (pancetta), diced
6 artichokes
4 spoons olive oil + 4
1 glass white wine
Salt and pepper
1 onion
1 garlic clove + 1
Some basil leaves
Salt and pepper
1 spoon vinegar
1 lemon
Meat stock
Chop one garlic and onion and saute' them in the olive oil, better in a terracotta pan, with the diced pancetta.
Add the chicken and roast it on high heat.
Then add the tomatoes, lower the heat and cook the stew slowly until the chicken is well done also inside and the tomatoes have reduced (about 15-20 minutes).
Season with salt and pepper
Pour in the wine and the vinegar and cook more 30-40 minutes.
5 minutes before the end of cooking, add the minced liver and heart.
In the meanwhile prepare the artichokes: take off the hardest leaves, cut them in quarter and soak in water and lemon juice to prevent they get dark. Saute' the artichoke wedges in 4 spoons olive oil, the basil leaves, one garlic clove, adding stock as necessary, for about 20 minutes.
After the long cooking, the chicken bones would come off easily. Take the flesh with all the sauce and put it in the artichokes pan.
Mix well, regulate the salt and pepper, add broth as necessary and serve hot.
1 whole chicken, cut in pieces
Its liver and heart, cleaned and minced
400 gr ( 13 oz) canned tomatoes, diced and deseeded
100 gr ( 3 oz) un-smoked bacon (pancetta), diced
6 artichokes
4 spoons olive oil + 4
1 glass white wine
Salt and pepper
1 onion
1 garlic clove + 1
Some basil leaves
Salt and pepper
1 spoon vinegar
1 lemon
Meat stock
Chop one garlic and onion and saute' them in the olive oil, better in a terracotta pan, with the diced pancetta.
Add the chicken and roast it on high heat.
Then add the tomatoes, lower the heat and cook the stew slowly until the chicken is well done also inside and the tomatoes have reduced (about 15-20 minutes).
Season with salt and pepper
Pour in the wine and the vinegar and cook more 30-40 minutes.
5 minutes before the end of cooking, add the minced liver and heart.
In the meanwhile prepare the artichokes: take off the hardest leaves, cut them in quarter and soak in water and lemon juice to prevent they get dark. Saute' the artichoke wedges in 4 spoons olive oil, the basil leaves, one garlic clove, adding stock as necessary, for about 20 minutes.
After the long cooking, the chicken bones would come off easily. Take the flesh with all the sauce and put it in the artichokes pan.
Mix well, regulate the salt and pepper, add broth as necessary and serve hot.
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