BRAISED ENDIVE WITH PEAS AND PANCETTA

SERVES 6

Endive or chicory as it is also known, is often labeled as a slightly bitter vegetable, but cooked in this way it becomes sweet and tender. This dish is particularly good served with roasted meats.

Ingredients:

2 heads endive, approximately 6 ounces each
1 tablespoon olive oil
1 small piece of butter
6 thin slices of pancetta, chopped
1 pound fresh shelled peas
4 tablespoons chicken stock or water
½ teaspoon sugar
Salt
Freshly ground black pepper
2 tablespoons heavy cream

Directions

1. Trim the endive removing some of the root and any blemished outer leaves. Slice each one lengthways, through the root end, into eight pieces.
2. Heat the oil and butter together in the saucepan over a medium heat. Add the pieces of endive and pancetta. Fry, stirring occasionally, until the Ingredients are beginning to color. Reduce the heat if browning becomes too rapid.
3. Add the peas with the stock or water and a little seasoning. Stir well and cover immediately. Cook over a low heat – but maintaining a simmer, for 6-8 minutes, or until the vegetables are ‘just’ tender. Remove the lid.
4. Stir in the cream and raise the heat slightly so that the contents boil. Cook for 2-3 minutes until the liquid reduces a little. Taste and adjust the seasoning. Serve with all the sauce poured over the vegetables.

SALTIMBOCCA

SERVES 6

This recipe is traditionally made with small thin pieces of veal. The name of the dish literally means ‘jump in the mouth’, which illustrates the small round shapes of the meat. For this version chicken breast fillets are used. They are equally quick to cook and delicious to eat.

Ingredients

6 boneless and skinned chicken breast fillets
18 - 24 fresh sage leaves
9 slices thinly cut Italian ham – like prosciutto
4 tablespoons flour
salt
fresh cracked black pepper
3-4 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup Marsala wine
2 tablespoons lemon juice
1 tablespoon fresh chopped flat leaf parsley

Directions

1. Place the chicken breast fillets between two pieces of plastic wrap and flatten with a rolling pin until they are doubled in size. Cut each one into three or four pieces, depending on the chicken breast size.
2. Lay a sage leaf in the center of each piece of chicken and cover with a piece of ham that is approximately the same size as the chicken. Secure these to the chicken with a toothpick.
3. Season the flour well, and then dip each prepared piece of chicken into it so that it is evenly coated.
4. Heat the oil in the frying pan over a medium heat. Fry as many pieces of chicken at one time, but do not crowd the pan. Place chicken ham side down first, then turn over after 2 minutes and cook for a further 2-3 minutes until tender. Lift out the pieces and keep hot, until all the chicken is cooked in further batches. Once the chicken pieces are cooked carefully remove the toothpicks.
5. Add butter to the browned bits in the pan, heat until frothy then stir in the Marsala and lemon juice. Allow this sauce to bubble for one minute, then taste and adjust the seasoning.
6. Return all the chicken pieces to the pan to re-heat, spooning the sauce over them.
7. Serve immediately garnished with the chopped parsley.