Italiaanse kip met citroen

For ➍
2 small chickens, or 600 g chicken meat without skin*
½ ts each, oregano, thyme, basil and rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers

Dust the (salted and peppered) chicken pieces in a plastic bag with flour. 
Brown the pieces in olive oil. 
Melt some butter, add the chicken, herbs, wine, lemon juice and broth. 
Cover and simmer for 5 m.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.

Kreeft met parmezaanjus & venkel

Voor ➍ personen
recept van Lidl
Alternatief

Spaghetti carbonara

For ➍
400 g dried spaghetti
175 g piece smoked pancetta (at least 0.5 cm thick), rind removed*
2 tbs extra virgin olive oil
3 garlic cloves, finely chopped**
handful flat leaf parsley leaves, finely chopped
3 large free-range eggs, beaten***
7 cl white wine***
50 g pecorino Sardo maturo cheese (mature Sardinian pecorino), finely grated
salt & freshly ground black pepper

Bring 4 l of water to the boil in a large saucepan with 8 ts of salt. Add the spaghetti and cook for 9 m or until al dente.
Meanwhile, cut the pancetta into short little strips, about 0.6 cm wide.
Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta. Fry until lightly golden. Add the garlic and parsley and cook for a few s, then remove from the heat and set aside.
Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese. Toss together well.
Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy.
Serve in warmed pasta bowls. Sprinkle with the rest of the cheese.
Add Sicilian broccoli as a side-dish.

*Belly-meat, not to be confused with ordinary ham.
**Or cut cloves in half, add to the heated oil, remove after finishing the sauce.
***Use only the egg yolks and add white wine to the pancetta, garlic and parsley mix.

Siciliaanse broccoli

For ➋
500 g broccoli, sliced in long portions from stem to floret
3 cloves garlic, sliced
¼ ts hot red pepper
¼ ts salt
5 tbs olive oil or enough to coat

Steam broccoli in a steamer until bright green. Or cook for 10 m in microwave oven.
Remove from heat.
Transfer to shallow dish. Cover with olive oil. Add garlic, pepper and salt to taste.
Marinate in refrigerator overnight.
Serve as a cold side-dish or at room temperature with cold chicken or cold white fish.*

*Marinate chicken pieces in mix of lemon juice and single-flower honey. Bake in oven or in microwave. Eat cool or lukewarm.

Snelle parelhoen met witloof

For ➍
4 guinea fowl fillets
2 tbs butter
2 sliced shallots
1 kg of witloof, endives, roughly chopped or cut lengthwise
3 juniper berries
1 tbs white or blonde beer
4 tbs of jenever (gin)

Heat the butter in a skillet. Brown the fillets.
Add shallots, witloof and juniper berries. Add 1 tbs of beer. Stew for 20 m.
Add 4 tbs of jenever (gin), turn up the heat for 2 m.