Rafaella SargiComment

up and running

Rafaella SargiComment
up and running

I have been working on the newsletter and I am happy to “safely” say that it is almost done :)) The past few days have been hectic, not very well organized and I didn’t have the chance to try as many new recipes as usual.

I made Chicken Piccata. We normally have veal or chicken piccata at restaurants, but never ate it at home… I wanted to try and make this classic dish for a long (long) time. I chose a recipe from a magazine, something that I don’t usually do. I prefer book references. But it was a good recipe, easy to follow and with delicious results. The four of us loved it, specially the kids who are in awe and admiration in front of anything that includes capers :)
It’s a keeper.

 

Chicken Piccata

Chicken Piccata

And a little thought: when you scale and prep in advance,… you don’t miss or forget anything, and the recipe is always faster to make.