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SPECIAL RECIPE AS SEEN IN: � Today�s Chicago Woman �
GARLIC:
COMING OUT OF THE CLOVE-IT
�
ONCE KNOWN MAINLY for its benefit to ward off vampires or end a bad date; garlic is coming
out of the closet and being touted for its flavorful impact and medicinal
advantages.� To celebrate garlic's
Epicurean benefit, Old Town's favorite Italian restaurant, Trattoria
Dinotto, 163 West North Avenue (at Wells), is featuring a month of
special garlic dishes throughout November.�
Here is an exclusive recipe from Dinotto for it's popular Farfalle
Con Pollo.
�
2T������������������
Extra-Virgin Olive Oil
8��������������������
Roasted
Garlic, cloves (see following recipe)
6
oz����������������
Mushrooms,
sliced
8
oz����������������
Chicken
Breast, grilled and sliced
2
T������������������
Fresh
Herb Mixture: Basil, Parsley and Spinach
1c�������������������
Heavy
Whipping Cream
1lb������������������
Pasta,
preferably a penne, rigatone or farfalle
���������������������� Salt
& pepper to taste
�
For roasted garlic:
Peel
whole garlic cloves.� Roast in 350 F
oven covered with olive oil for about 8 - 10 minutes.�
Drain and set aside.� Reserve
garlic oil.� May be prepared days
ahead.
For Herb mixture:
Finely
chop enough spinach, parsley & fresh basil for 2 T. Toss together.� Set aside.
�
Cooking directions:
��������
Heat oil
in pan and add roasted garlic cloves and mushrooms.
��������
Lower
heat and allow mushrooms to cook for about one minute or until translucent.
��������
Add
grilled chicken breast and diced herb mixture.�
Cook for about two minutes allowing flavors to blend together.
��������
Add
whipping cream and allow to thicken slightly while stirring.
��������
Add pasta
and toss thoroughly.� Serve while
hot.
Suggestion:
In
250F oven, heat Italian bread for two minutes, slice and drizzle with warmed
leftover garlic oil; serve with pasta.
�
Bon Appetit!!! � |
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