Chanukah Recipe 2006
We at BFHU wish you all a wonderful and happy Chanukah filled with light and love!
As we celebrate the miracle of the oil that burned for 8 days in the Temple, Italian Chef and Hebrew University Alumna, Silvia Nacamuli, has kindly provided us with a delicious Chanukah recipe that comes from the ghetto in Rome.
Enjoy!
- Pollo fritto di Chanukah -
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Time: 30 mins + 2 hours marinate
Ingredients (Serves 4-6 as main course):
• 1 small chicken, approx. 1 Kg, or 6-8 serving pieces of chicken
• 2 crushed cloves of garlic
• Approx. 1 litre olive/sunflower/corn oil to fry
• 1 freshly squeezed lemon
• 5-6 tablespoons of white flour
• 2 free range eggs
• 5-6 tablespoons of extra-virgin olive oil
• Salt and freshly ground black pepper to taste
Cooking Directions:
Clean the chicken thoroughly and cut if necessary into serving pieces.
Place the chicken pieces into a shallow bowl. Add the salt, pepper, lemon juice, garlic and extra virgin olive oil. Coat well, cover and put in the fridge to marinate for a minimum of 2 hours.
When you are ready to cook the chicken, take a large frying pan and pour in the olive/sunflower/corn oil. Heat the oil until very hot.
Whist the oil is heating, gently beat the eggs in a bowl. Take a separate bowl and pour in the flour. Pat-dry each chicken piece with kitchen paper and coat the chicken first with the flour and then dip it in the eggs.
Place the chicken pieces in the frying pan with the hot oil. The heat should initially be high and then turned down to medium-low after a few minutes. Leave to cook for 15-20 minutes, turning occasionally, until each piece turns golden.
Once cooked, carefully drain the chicken with a slotted spoon and place it on a plate covered with kitchen towel in order to absorb the extra oil.
Serve hot with lemon slices on the side.
Created by Silvia Nacamulli ©
La Cucina di Silvia - Cooking for the Soul ®
www.cookingforthesoul.com
Tel: 07867 802169
Email: silvia@cookingforthesoul.com
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