Monday, February 1, 2010
Risotto With Cauliflower And Spinach, Barbequed Chicken, Roasted Roma Tomatoes And Asparagus.
This was really good. So many flavors , so little time. This is a base of risotto with cauliflower folded into it. The chicken breast was barbecued in a medium oven with a few unpeeled garlic cloves. The tomatoes were drizzled with a little virgin olive oil and slow roasted in a slow oven for about an hour. The asparagus was blanched and then sauteed in a little butter and olive oil mix. Then the whole thing was assembled. There was no need for a sauce because all the elements were moist and succulent.