Chicken dices with bell peppers and lime (serves 4 ppl)
Ingredients:
650g chicken breast
½ yellow bell pepper
½ red bell pepper
2 limes
½ teaspoon corn starch
1 red onion
½ teaspoon cumin
½ teaspoon chili seasoning
1 small bouquet of parsley
extra
virgin olive oil
Salts.
Preparation:
Cut the breast in dices and sprinkle corn starch. Then, marinate for 30 minutes with an emulsion of the juice of 1 lime, 4 tablespoons of oil, cumin and chili powder. Heat a tiny amount of oil in a pan and brown the chicken cubes. In another saucepan, heat a little oil and sauté the chopped onion, peppers cut into strips and lime cut into triangles. Add the chicken, salt and mix together the flavors. Cook a little high for 2-3 minutes. Add the chopped parsley and serve. You can serve it along with toasted pita bread.
Fettuccine Eleonora (for 2)
Ingredients:
260 g fetuccine or tagleatelle
5 cups of wáter to cook the pasta
1
teaspoon of salt in grain for the cooking water
1 pearl onion chopped in
small squares
1 teaspoon of olive oil
¼ cup of White wine
14 medium
size clean shrimps
1 tablespoon mascarpone (dairy product)
1 tablespoon
grated parmesan cheese
1 big zucchini cut into thin round slices
1
tablespoon olive oil
Preparation:
1 Refry half of the onions in a pot with half tablespoon of
olive oil, as soon as it is golden brown, place shrimp and white wine. Sauté for
5 minutes. Keep apart.
2 In a separate pan refry a half
tablespoon of olive oil, and the other half of the onion and cut zucchinis. Once
brown put the mascarpone and parmesan cheese. Mix very well and add it to the
shrimp mix.
3 Boil enough water (5-6 cups,
approximately) to cook the pasta using a teaspoon of salt in grain to cook and
olive oil. Put the pasta to boil and when cooked “al dente”, drain the pasta to
mix with the sauce. Verify the point of salt and pepper and serve immediately.