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Butter Chicken main course

As a busy mom and wife, I am always looking for easy and time saving chicken recipes, and this one fits all of those ‘mom’ requirements.

What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night.

Ostriche alla Tarantina (Oysters Taranto Style) are breaded and baked with parsley and olive oil. The best pairing is with Franciacorta DOCG, a bubbly wine from Lombardy made like and priced like French Champagne. If you are watching your budget, go for an Italian Chardonnay or Sauvignon Blanc.

Another popular local seafood dish is Seppie Ripiene (Stuffed Cuttlefish) that consists of small cuttlefish stuffed with chopped mussels and squid, breadcrumbs, capers, and grated Pecorino cheese and then baked. Recommended wine pairings include Franciacorta and Sauvignon Blanc.

If you’re in the mood for some unusual pasta, get some orecchiette, literally little ears; a hard wheat pasta native to Apulia. Then make Orecchiette con Cime di Rapa (Orecchiette with Turnip Greens). Add garlic and chili to the greens or a substitute such as Broccoli Rabe. An alternative recipe calls for the greens, onions, prosciutto ham, and lots of grated Pecorino cheese. In either case the secret for great pasta is cooking it in the same water that was used to cook the greens. And don’t eat the stalks or the leaves. Standard wine pairings include Italian Chardonnay, Riesling, or Sauvignon Blanc.

Frittata di Arugula e Due Formaggi (Arugula and Two Cheese Omelet) is made from eggs, arugula, Ricotta cheese, and grated Pecorino Romano cheese. This quick meal goes well with an Italian Riesling or Pinot Grigio.

Mix together cheese, pickle relish, mustard, chili sauce, and mayonnaise until smooth. Split franks lengthwise but do not cut all the way through. Stuff the franks with the cheese mixture. Grill franks over hot coals until heated through and the cheese is slightly melted. Serve on hot dog buns.

NOTE: You can make these franks on an indoor grill or under the broiler if the weather doesn’t permit outdoor grilling

Resource Author Francisco R. Higueras
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