Since we enjoy an abundance of oranges in Pantelleria, and they are readily available year around worldwide, let’s make a spicy orange marinade for chicken. This marinade also works excellent with pork chops for the barbecue.
Orange and honey spiced chicken
2.5 lb (1kilo) of your favorite chicken parts
Olive oil for the skillet
4 tablespoons olive oil
2 tablespoons orange zests
4 tablespoons Chinese soy sauce
3 garlic cloves
3 tablespoons honey
2 finely chopped chilies
6 drops Tabasco sauce
5 sprigs fresh rosemary
Mix the the ingredients in a bowl and rub the chicken with the marinade. Then place chicken and the remainder of the marinade in a plastic bag and let sit in the fridge for at least 90 minutes before you start cooking.
Preheat the owen to 450F (225 C) degrees.
Heat olive oil in a large skillet on your stove top and sauté the chicken parts for a couple of minutes on each side until they get a nice golden surface. Remove from skillet and place in an casserole dish and roast the chicken in the oven for about 30 min at 450F (225 C) degrees.
To make sure the chicken is ready, stick a knife in thickest part close to the bone. If there is blood in the meat juice, let it cook for a little longer, if not, it’s ready. This recipe is also published in January 2013 in Swedish Magazine Icakuriren www.icakuriren.se
This pasta with its slow cooked pork is one of Carlo’s standard recipes. With the rich saltiness, smooth pork with a twang of spicy, it’s hearty comfort food and perfect for these cold winter days. Making the sauce is easy-peasy, but need some time on the fire and if you happened to end up with leftovers – it tastes even better the following day.
Carlos slow cooked pork over rigatoni
Serves 4 Ingredients
3 cloves garlic
1 tablespoon olive oil
2.2 lbs (1 kg) pork meat with bone (use pork loin or ribs)
1 teaspoon salt (sprinkled over cut pork prior to cooking)
1 tablespoon dried oregano
1 teaspoon dried chili flakes
1 bay leaf
1 cinnamon stick
1/2 cup (1.2 dl) red wine
3 cup strained tomatoes
2 tablespoons sugar
1 cup water
1 lbs (450 grams) Rigatoni pasta
4 oz (120 grams) Parmesan grated to taste
Peel and finely chop onion and garlic. In a large pan over medium heat add olive oil when hot add onions and garlic cook until soft and golden. Cut the meat in medium-sized chunks, and let sear in the pan with the spices. Peel and cut medium-sized pieces of carrots. Add them to the pan along with the red wine, strained tomatoes and sugar. Simmer with the lid at medium heat for half an hour. Add water and turn down the heat. Let the sauce braise (slow-cook) for 60 minutes on low heat. Add more water if needed. Cook the rigatoni pasta according to instructions on the package. Mix the sauce and pasta together and serve immediately with fresh grated Parmesan cheese.
It’s winter and the Rosemary, which grows wild in Pantelleria, is in full bloom. With it’s small blue flowers rosemary is my favorite herb and it’s aroma accompanies me during my walks in the mountains. Someone once told me that rosemary is good for the memory but I’m afraid I haven’t noticed that effect on me… As many of you already know, rosemary also goes fantastic with goat cheese and nuts. Here is a flavorsome recipe for crostinis with goat cheese, pears, pine nuts and wild rosemary.
Pear and goat cheese crostinis
Makes 8 crostinis Ingredients
8 tablespoons olive oil
8 slices white bread such as a french baguette style
Sea salt (I used Maldon)
7 oz (200 grams) of goat cheese
1 large sprig of rosemary
Ground black pepper
Cut the pear in 8 slices and remove the seeds and hard parts.
Sauté the pear slices lightly in oil using a griddle or a skillet. Sprinkle a pinch of sea salt flakes over the pears.
Toast the pine nuts in a dry skillet, set a side.
On the crostini: spread a thick layer of goat cheese, top with a pear slice, a cluster of pine nuts and garnish with a rosemary sprig. Finish of with some ground black pepper