BRUSCHETTA POLLO E AGLIO.

This dish will always be special, as it was the first dish I learned to make for Emilio.

It is so simple to make, but elevates the usual "bruschetta".

And it's just bursting with flavors.

 

If there is one thing I learned from Italian cooking - using the freshest ingredients and herbs can do wonder.

Even for the simplest dish.

 

What you need...

400 grams Chicken (fillet)

Sea Salt

Pepper (freshly ground)

Olive oil

5 cloves Garlic

fresh Rosemary (handful)

2 Chilis

red Paprika

Baguette (sliced)

 

What to do...

Chop the chicken to "easy to eat" pieces and season with salt and pepper. Fry with good olive oil. Add the garlic, rosemary, chili and sweet paprika. Cover the pan, lower the heat and slow cook for around 20 minutes. Meanwhile, toast some baguette and rub with garlic. Top with the cooked chicken, and voila you have your bruschetta!

 

Serves 6-8.

 

 

 

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