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RECIPE OF THE MONTH


Restaurant: Da Vinci Ristorante
Chef: Chef Peppino (Shingara Singh)


POLLO DA VINCI
(ONE SERVING)
1 Bell & Evans Boneless Chicken Breast
Marinate in the following:
1 stem rosemary
1 stem thyme
5 leaves sage
3 slices lemon
2 cloves garlic

Heat saute pan and add 1 cup extra virgin olive oil. Once pan is hot pan sear chicken, skin side down, placing weight on chicken for 4 minutes, being careful not to burn. Flip over and sear for additional 4 minutes and then place the chicken in an oven for the remaining 5 minutes. In salted, boiling water, place 4 oz of orzo pasta. Cook for 7 minutes, to al dente. While the pasta is cooking place the following items in a mixing bowl:

4 oz. al dente orzo pasta
1 oz sundried tomatoes
2 oz black olives
2 oz diced carrots
2 oz celery
4-5 leaves chopped parsley
pinch salt
pinch black pepper
2 tablespoons extra virgin olive oil
1 oz rice wine vinegar

Combine the above ingredients to make the "orzo salad." Place orzo salad on center of plate and place the chicken on side of plate. Pour 3 tablespoons of cucumber vinaigrette (see recipe below) over the chicken.

Cucumber Vinaigrette
2 lb cucumber, cleaned
1 cup extra virgin olive oil
2 cups grape seed oil
6 oz rice wine vinegar
5 grams mint leaves
1 teaspoon salt
1 teaspoon black pepper

Place cucumber and mint in mixer. Once blended, add oil, rice wine, salt and pepper and mix again. Add extra virgin olive oil and mix for a
final time.

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