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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Oven-Roasted Chicken with Chestnuts and Raisins



This chicken is absolutely delicious, with a sauce that'll have you licking your fingers!



Ingredients

for 6 people
  • 1 whole chicken, about 1.7kg.
  • 1 slice of fresh lean bacon.
  • 3 spring onions.
  • 1/2 leek.
  • 100g pork lard.
  • 100ml rancio wine.
  • 100ml white wine.
  • 300ml chicken stock.
  • 50g pine nuts.
  • 120g raisins.
  • 500g chestnuts in syrup.
  • 1 truffle.
  • 1 tablespoon potato starch.
  • 4 tablespoons milk.
  • salt.

for the chestnuts in syrup

  • 500g chestnuts.
  • 300ml water.
  • 300g sugar.


Preparation

To peel the chestnuts, you'll find the recipe here. Cook the peeled chestnuts with the water and sugar for 15 minutes, counting from when the water starts to boil. Set aside.

Clean the chicken, season it with salt, tuck the bacon slice inside, and tie it up as you see in the photo, using kitchen string through the legs and wings.
Place it in a bowl and marinate with the wines. Leave overnight in the fridge, with the bowl covered.
The next day, drain off the wines (but keep them), rub the chicken with lard, and place it in a roasting dish.
Pop it in the oven, preheated to 200°C, and let it brown nicely, turning it 3 or 4 times.
Once it's golden on all sides, lower the temperature to 180°C and add the onions and leeks, cut into large chunks.
Let that cook for 7 or 8 minutes, then add the reserved marinade wines and let them reduce for a few minutes. Pour in half the stock and half the chestnut cooking water, cover the dish, and roast for 1½ to 2 hours, turning the chicken once — be gentle so it doesn't fall apart.
Take the chicken out of the dish.
Cut it into portions.
Strain the sauce through a fine-mesh sieve. If there's not much left, add more stock and chestnut liquid. Return the sauce to the dish, mix in the potato starch dissolved in the milk, and thicken it over the heat. Check the seasoning.
Add the chicken pieces back in, along with the grated truffle, pine nuts, chestnuts, and raisins. Simmer for another 10 minutes over low heat and serve piping hot.

I'm sure you're going to love this one!

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