The 15th Annual Food & Wine Classic at Aspen

Insalata di Funghi, Rucola, e Parmigiano (Mushroom, Arugula, and Parmesan Cheese Salad)

4 to 6 servings

1. Wash the mushrooms quickly under cold water without letting them soak. Pat them dry with a clean towel and slice them very thin.

2. In a salad bowl, combine the mushroom slices with the arugula and season with salt, olive oil, lemon juice and black pepper. Toss until the arugula and mushrooms are well coated with the dressing. Transfer the salad to individual salad plates and top with the Parmigiano shavings.

From a yet unpublished cookbook by Giuliano Hazan.

Insalata di Pollo col Melograno (Chicken Salad with Pomegranate, Pine Nuts and Raisins)

4 to 6 servings

1. Soak the raisins in a bowl of cold water.

2. Fill a pot large enough to accommodate the chicken with water and place over high heat. When the water is boiling, put in the chicken and cook for 10-15 minutes, depending on the thickness. To make sure the chicken is done, make a small cut in the thickest part; the flesh should be white and the juices should run clear. When the chicken is done, remove it from the water and allow it to cool.

3. Cut the chicken into bitesize pieces and put it in a serving bowl. Lift the raisins out of the water they have been soaking in and gently squeeze them. Add them to the bowl along with the pomegranate seeds and the pine nuts. Season with the salt, black pepper and the olive oil and toss until all the ingredients are well coated. Add the Parmigiano shavings and serve.

From a yet unpublished cookbook by Giuliano Hazan.

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