Happy Easter! It’s been snowing non-stop for days here in Switzerland.
I just thought I’d share what I’m making for lunch today. I’m really into easy recipes, so today I bring you an Italian roast chicken with a side of white asparagus, and a spinach quiche.
Basically the only way anyone will bake a chicken in Italy is as follows: take the chicken, massage it with salt, poultry seasoning and a drizzle of olive oil. Wash a lemon, poke it two or three times with a fork and insert it in the chicken’s cavity. Stitch up the opening with two, three toothpicks. Place in a baking dish. Take one piece of garlic, press it with a knife so it breaks a little, and toss in the baking dish too. Bake chicken on medium high oven for about an hour, flipping every 15 minutes to ensure a crispy skin. End with the breast on top. Remove the lemon before serving.
For the asparagus, just boil it in salty water with a few slices of lemon until you can poke it with a fork. Don’t overcook! Drain and drizzle with olive oil. Serve warm.
The quiche: brown some bacon bits in a pot. Add a little olive oil, add spinach until it wilts. In a bowl combine 2 eggs, half a cup of milk, half a cup of semi-fat cream, some ricotta or parmesan cheese to taste, and a good pinch of nutmeg. I used a ready-made crust which I placed in a round baking pan. Put the spinach inside the crust, then pour the wet mixture over it, bring the pastry edges down, and cook in the oven on medium for a half an hour, or until the crust turns golden.