Tagliatelle alle olive

Tagliatelle with olives and mushrooms (4 portions)

 

250g mushrooms, thickly sliced
2 spoons olive oil
1 pressed garlic
175g black or dark olives, cleaned
3 spoons minced parsley
500g tagliatelle
salt
1/2 teaspoon grind chili if you like it
1 1/2 dl cream
50g grated parmigiano reggiano

 

Cook carefully mushrooms on oil until they are softer. Mix them with olives, garlic and parsley in bowl. Cook pasta "al dente". Warm at the same time the olives mixture, adding salt and chili and cream, simmer a little and finally pour the sauce over the cooked tagliatelle, sprinkle the cheese over and serve.

Pollo alla cacciatora

Chicken with capers and olives (4 portions)

 

1 small chicken, 1 Kg. ca
1 teaspoon fresh rosmarin
2 pieces of garlic
6 pepper grains
1 dl olive oil
salt
juice and skin of a lemon
2 spoons tomatpurè
1 1/4 dl dry white wine
2 anchovies
50 g. black olives with no stone
2 spoons capers
1 bunch parsley

 

Split chicken into 6 parts. Grind garlic, rosmarin and pepper in a martel. Mix with 2 spoons olive oil, salt and thinly grated lemon skin.
Fill the chicken bits with this mixture and marinate without covering it with a lid.
Warm up the remaining oil in a big pan. Burn the chicken bits to crispness on both sides. Mix 3 spoons lemon juice with tomatoes purée and wine; pour it over the chicken and simmer 15-20 minutes.
Drain anchovies, dry them and mince them thinly. Split olives in two. Spill over this sauce together with capers and simmer for other 5 minutes. Mince parsley. Flavour with salt and pepper and spread the parsley over the dish.