Leon's. Chris had the Chicken Zingara, "Gypsy Chicken", boneless chicken, fennel sausage, caramelized onions, hot cherry peppers, fried potatoes, red wine vinegar reduction. This is now his favorite menu choice, unless Osso Bucco in on the goodies list. I have had this dish before and it is wonderful. I chose Risotto Funghi. Arborio rice, sautéed wild mushrooms, spinach, pecorino-romano, and white truffle essences. This is the item I will be ordering from now on at Leon's. Each little piece of risotto was like a cloud that I wanted to rest my head on. Okay maybe a little dramatic but seriously it was perfect. I was so sad when I cleaned my plate tonight because I wanted more.
My version of Pappa al Pomodoro, Tomato and Bread Soup, adapted from Lidia's Favorite Recipes.
1 tablespoons extra-virgin olive oil, plus more for the finished
1/4 cup onions, finely diced
1 28 oz can whole tomatoes
1 cup water
2 slices Italian bread, crusts removed
freshly ground black pepper
1/4 tsp. dried basil
In a deep, heavy 4 to 5-quart pot heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes.
Crush the tomatoes by hand.
Add the tomatoes and their juice to the pot. Add the water. Bring to a boil, stirring occasionally. Once the tomatoes have boiled for 10 minutes, add the bread to the pot and bring back to a boil. Season lightly with salt and pepper. Season lightly with salt and pepper. Add the basil and adjust the level of heat to a simmer. Cook, uncovered, whisking occasionally to break up the pieces of bread, until the mixture is dense and silky, about 40 minutes. The soup was rather chunky from the bread so I used the immersion blender to give it a smooth texture.
Season the soup to taste with salt and pepper. Serve in warm bowls, drizzled with extra virgin olive oil.
Palm Beach Brownies with Chocolate Covered Mints
Vanilla and Chocolate Butter Cookies
Rainbow Sprinkle Cookies
Lenore's Oatmeal Raisin
Chocolate Chip Cookies