There is a lot of talk of Slow Food vs Fast Food.
Sometimes you just really want to slow down and BREATHE.
I am often asked if I would move back home to California. Tuscany has been home since October of 1984 and as soon as I arrived here I knew I was home. I have adjusted to the pace and adjusted to the life style of slowing down and being happy with less.
Keeping my life simple.
My cooking style is now Tuscan too. I have learned to keep it simple. It really does make life easier.
Today was a busy day. Slowing down and keeping life simple also has moments of having too many things to do on a day off. I wanted to go to our local market in Certaldo, I wanted to cook a recipe from my mother-in-law and we needed to go and pick-up more of my cookbooks from the printers to bring to Siena tomorrow.
We could have tried to take the books today to Siena, but then I wouldn’t have been able to fix a nice lunch for my husband and myself.
The books can wait.
I adore fried food here in Tuscany. Most people go out for things they can’t or don’t want to cook at home,
pizza, a wood-grilled steak and fried foods are some specialities that it is nice to have out.
My mother-in-law, Tina, was the queen of simple. She adored spending more time out shopping, talking to the vendors, catching up on gossip rather than cooking. She passed on the art of easy to me!
Tina’s Pollo Fritto is one of my all time favorite non-recipe recipes.
Ingredients
- Boneless chicken breasts and or thighs
- Egg
- Flour
- Salt
- Oil for frying
- optional: sage leaves, zucchini or other vegetables
Instructions
- Simply cut up boneless chicken breasts into small cubes.
- Place in a bowl with one extra large egg, beaten with salt.
- Let marinade in fridge until you are ready to fry.
- We always cook in extra virgin olive oil, but if you are not sure where your oil comes from, use your normal oil you fry with, corn or sunflower seed.
- Preheat the oil.
- Add flour to the chicken and stir.
- It will make a thick paste, not a batter.
- It will not look like enough. Trust me!
- Place the pieces in the hot oil, one piece at a time. Do not crowd. Turn when browned and let brown on the other side.
- Salt and serve with lemon juice on top if you like.
- I also fried some sage leaves and thinly sliced zucchini.
Slowly, Slowly happy!
Looks delicious, I can’t wait for my trip to Italy!
I love the lifestyle as much as the recipe. Connecting with local vendors feels so much warmer than the often large supermarkets where we shop in the big cities and nobody knows your name.
Articles and content in this section of the website are really amazing. From puneonnet dot com.
you know what? you have talked many good things about Tuscany that I want to go there to see and taste all the things you have said on here!