Pollo Arrosto con Arancia ed Uvetta
- 1 4lb chicken, cut through the backbone and flattened
- Juice and zest of 1 lemon
- Juice zest of 1 orange
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry white wine
- 4 garlic cloves, minced
- 1 sprig rosemary
- 1/4 to 1/2 tsp chili flakes
- 1/4 cup currants
- 1 and 1/2 tsp salt
Cacio e Pepe
- 1 lb fresh spaghetti noodles
- 4 tbsp extra-virgin olive oil
- 2 tsp freshly-ground black pepper
- 1 cup Pecorino Romano cheese, finely grated
- 3⁄4 cup Cacio de Roma, finely grated (substitute Pecorino Romano)
- 4 large artichokes
- Salt and pepper to taste
- 1 cup extra virgin olive oil
- 2 to 3 cloves garlic, pressed
- 1 tbsp mint leaves, chopped fine
- Juice of 2 lemons
- 1 tsp white wine vinegar
First snap off the leaves about halfway around the outside of the artichokes. I actually found them to be so tough that I had to cut them off with kitchen shears. What you're doing is getting rid of the tough top parts and the stickers and leaving the meatier bottom parts.
Now comes the hard part—scoop out the hairy choke on the inside of the artichoke, and all of those really small stickery leaves. This is really challenging. I found myself in there with a pairing knife trying to loosen up all the stuff that needed to come out, and I still didn't get it all out. When you think you've done an acceptable job, trim the stems.
Cook the pasta in salted water according to package directions. Drain and set aside, reserving a cup of pasta water.
Meanwhile, heat the oil over a medium flame and cook the pepper for 1 or 2 minutes, or until fragrant.
Next week: Lebanon