Free range chicken from the oven withpastis, fennel, young potatoes, onions andyoung garlic
Recipe for 4 persons
Season the chicken from inside with salt, pepper and fennelseeds. Wash and dry the rosemary and thyme and put theminside the chicken together with laurel and fasten the legs.
Roast the chicken in hot olive oil in a roaster. Salt it and pepperon the outer side and add the pastis. Add both sorts of garliccloves and the washed potatoes. Wash and clean the bulbs offennels, cut them in thick slices and add them too.
Pre-heat the oven on 170°C. Put the roaster without a lid in theoven and roast the chicken for 30 minutes. Take it out and letit settle for 15 minutes. Wash the spring onions. Salt them androast in olive oil. Degrease the sauce and eventually add a bit ofpastis.
Unfasten the chicken and place them on the plate with thevegetables and the sauce.
This is one of the few dishes for which I can gladly suggest acool, unpretentious rosé.
Preparation 1 hour
4 small French hens
Salt
Black mill-pepper
2 tablespoons fennel seeds
2 branches of rosemary
2 branches of thyme
2 laurel leaves
Olive oil
80 ml pastis
4 whole young garlics, halved across
4 Shashlik-onions, peeled
4 red onions, peeled
750 g potatoes, washed
4 fennel bulbs
12 leeks of shallot
Crispy sardine sandwich with tomato-salad,mint and young garlic
Recipe for 4 persons
Scale the sardines, wash them, cut them up and place them in a shallow dish. Salt them lightly and pour lemon juice. Slicethe baguette in 10 cm long bits. Freeze them and then cut length-wise in 2 mm slices. Wash the tomatoes, dry and cleanthem. Cut 6 tomatoes in thick slices. Salt them, put a little bit of sugar and powder with xanthan. Place the tomatoes slicesbetween two slices of bread and press easily. Put sardines between the two slices too. Peal the garlic, cut in thick slices andfry them on a low temperature in olive oil.
Fry the tomatoes and sardine sandwiches separately in a shallow pan. Fry them on both sides and let them drain onkitchen paper. Cut the remaining 4 tomatoes in thick slices. Place them on the plate, add salt, sugar and pepper and pourolive oil over them. Place the sandwiches next to them. Wash the mint, dry it and pluck the leaves. Arrange the leaves overthe plate and tomatoes.
Preparation time: approx. 1 hour
8 fresh sardines approx. 100-120 g
Maldonite sea salt
(available in delicacy stores)
Lemon juice
2 wheat-sourdough baguette
10 solid, aromatic tomatoes
Brown sugar
2 tablespoons of xanthan (fermented
cornstarch, available in grocery store)
2 bulbs of young garlic
Olive oil
Black mill-pepper
1 bundle of young nana-mint
