Caramelized Brussels Sprouts Pancetta Pizzette are tasty bite-size treats that are gone in moments of the first bite. These wonderful creations are circles of puff pastry topped with a beautiful mess of ingredients. Layers of shredded Brussels sprouts sauteed in Saba and vinegar mixed with thick cut pancetta and cheese.
I adapted this beet and goat cheese salad from a dish that used to be on the menu at Lido. A very popular restaurant in Harlem, NY that serves great Italian food, good wines and really tasty cocktails. The chef changes the menu seasonally, so when I find something I really like on the menu, I make a point to go back regularly just in case it is removed from the menu in a few months! I ordered their beet and goat cheese salad expecting the usual mesclun salad with beets topped with goat cheese, and it was that, but instead of the cheese crumbled over the salad, it was nicely parceled in some filo pastry, a really nice touch and a much more interesting salad. Here’s my version.
I used Belgian endive in my salad, a very powerful salad greens – a source of vitamins and minerals, high in complex fibers and promotes digestive health. Endive is no slouch. It has been reported that one cup of endive per week can reduce the risk of ovarian cancer by 75%. So I speak to the ladies specifically here – let’s eat more endive!
Have your butcher chop you up a chicken and make this delightful family dish. It’s a palate satisfier, which craves accompaniments such as bread and wine. I put it together with some quinoa, and I’m very pleased to say its a keeper. This Italian country chicken splendor will definitely be one of my go to meals when I have a crowd visiting.
