Cycle 4 – Item 30
4 (Mon) February 2013
Tagliatelle in Tomato-Paprika Sauce with Rosemary Chicken Breast & Sun-Dried Tomatoes
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Before cooking, I pounded the chicken breasts about halfway down with the rosemary needles scattered on the surface. This flattened the pieces to a uniform thickness for consistent cooking all the way through, while leaving them fat enough to remain juicy, and ensured that the rosemary stuck and permeated its fragrance deeper into the meat. I learned the technique from some Jamie Oliver program on TV.
(See also GLOBAL FOOD GLOSSARY)