Sunday, July 26, 2020
Mark's Summertime Woodfired Baked Chicken with Vermicelli Pasta...
Now, for this dish you will need to have: as many chicken breasts (bone in/skin on) per dinner guest. Garden fresh zucchini, basil pesto and vermicelli 'angel hair' pasta. Getting started: pre-heat your oven to 375f. Take a glass baking dish and drizzle with olive oil. Lay the breasts in skin side up.
Sprinkle over the top your favorite spices/seasoning. As for Mark's summertime preferences: any fruit infused cooking sherry/vinegar, garlic powder, ground coriander, sea salt, paprika and dried herbs.
Drizzle over the top of the chicken a bit more olive oil, garnish with rosemary and or lavender and bake on 350f until the chicken is fully cooked (if you have/can use an outdoor wood fired oven then follow the instructions for that type of oven). In that cooking time, prepare any side you like. Mark's choice is garden fresh fried zucchini in butter and olive oil with a tsp of basil pesto served with a delicate vermicelli pasta.
~ Tutti a Tavola!