DISH OF THE MONTH: Pollo al Rosmarino con Spinaci e Cavolfiori

Rosemary Chicken with Wilted Spinach and  Smashed Cauliflower

I can’t end the Giornale without giving you a recipe this month. Since we’re on the subject of health and fitness, here’s a great recipe for your heavy workout days.

An excellent source of fiber for your diet is cauliflower. As a child I never realized how good cauliflower is, but now I use it often in a variety of ways. Always trying to cut down my intake of starch in the evening, I like to substitute potatoes or pasta with cauliflower to get the feeling of being full. After a heavy workout or training session, cauliflower gives you a happy tummy without weighing you down for the rest of the day.

I like this recipe because it combines one of my favorite vegetables with one of my favorite proteins, along with other ingredients that are light and good for your everyday diet. The preparation is pretty basic. Just make sure to follow the steps closely and use good ingredients. If you can, visit the Farmer’s Market on the weekend. They have the most amazing cauliflowers by local farms as well as incredible spinach. These are full of iron and vitamins, and the flavors combine nicely with good olive oil and garlic.

After you try out this recipe, let me know the outcome!

4  6 oz. boneless and skinless chicken breasts (organic)
4 cups (one bag) pre-washed organic spinach
1 cauliflower
1/2 cup nonfat milk
1/2 cup grated parmiggiano reggiano
1 tsp truffle oil
4 tbsp olive oil
2 tsp rosemary
5 cloves garlic
1/2 cup chicken stock
1/2 cup white wine

Fill up a large pot with Water, add one handful of Kosher Salt and bring to a boil. Submerge Cauliflower in boiling Water face down and with no leaves, cook covered for about 30 minutes until soft. Drain Cauliflower and let it rest.

In a large skillet heat up 1 Tbsp of olive oil, place the chicken breast face down at high heat, sprinkle some salt, pepper and the rosemary. Cook 3 minutes and then flip them over and add 3 sliced garlic cloves. Reduce heat to Medium, cook 3 more minutes. Bring the heat back to high, add wine and chicken stock and let the liquid reduce for about one minute or so.

Place the Chicken on a tray and save the sauce to add on the chicken once you are ready to plate.

In a smaller skillet heat up the other tbsp of olive oil and the remaining garlic. Once garlic starts to get brown add spinach and splash 1/3 cup of water, high  heat for about 30 seconds, turn off the heat ,stir the spinach and let it rest.

In a sauce pan heat up the non fat milk, add the boiled cauliflower and start smashing just like making mashed potatotes. Add truffle oil and Parmiggiano, salt and pepper to taste. Mix until smooth and uniform.

Per each guest place some cauliflower in the center of the plate, add the chicken breast to the plate with the sauce on top and the spinach will complete the dish….Enjoy and Buon Appetito!

(makes 4 portions)

Oh man, I’ve been writing for a while now and it’s almost bed time. I don’t want to fall asleep on my keyboard, so I’ll put this Giornale to bed by saying this – I am truly grateful to all of you who read the Giornale, our new Culinary Confessions blog, our Facebook posts and even our Tweets. I enjoy sharing these stories and I look forward to getting more inspiration from our upcoming events. Wedding season is about to start, the Gala season never ends, and the summer season is always an active time for both our restaurants.

I can’t wait for the exciting things ahead!  Until then…

Mangia Bene E Vivi Meglio
(Eat Well and Live Better)