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RECIPE OF THE MONTH
Restaurant: Da Vinci Ristorante
Chef: Chef Peppino (Shingara Singh)
POLLO DA VINCI
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
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.
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