It feels almost like spring, the weather is so strange this “winter”. The late few days was so warm that when you closed your eyes you could almost believe it was April.
Yesterday it was amazing, in some places it rained, in some places the clouds where grey and heavy and in other places the sky was blue and the sun shone. And all this in just one place our lovely Garda lake. 🙂
And when I got back home, the sun colored the world orange before dropping down behind Salò on the other side of the lake.
I went in the kitchen with a (silly) smile on my face.
Lately we are often alone, my husband and I.
We don’t matter, even if we both admit it sometimes feels strange not having a loudly crowd around the table.
Like always I set the table even if now it is just in a corner of it. 🙂
I think a nice tablesetting helps you when the meal isn’t that incredible. Like these simple toasts.
Toast with chicken, leek & pineapple
Slices of old bread to toast
1/2 fresh pineapple (the other half you serve sliced thin drowned in Grand Marnier as dessert)
Fresh grated pepper
Extra virgin olive oil
Put the bread in the toaster, in the oven or on the grill. (I use my new grill with molten)
Pour some olive oil in a pan, add the spices and the leek and onions cut in slices.
When the leek is translucent, add the chicken cut in small cubes.
Mix and let chicken cook until almost ready.
Add the pineapple in small pieces.
Season with fresh grated pepper and serve on the toasts.
Quick, tasty and fun! 🙂
This recipe goes to Carla Emilia from Un’Arbanella di Basilico
who hosted us and the WHB this week
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB
Grazie a, Kalyn di Kalyn’s Kitchen che ha avuto questa bellissima idea ed a
Haalo,Cook (almost) anything at least once che ora organizza l’edizione Inglese e
che mi ha dato l’opportunità di organizzare l’edizione del WHB in Italiano.