Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Straccetti di Pollo alla Pizzaiola

5/25/2016

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Picture
Serves 4

Ingredients
  • 4 small boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 cups tomato puree
  • 1 teaspoon salt
  • 2 teaspoons oregano

Directions
  • Slice the chicken breasts into very thin cutlets (or have a butcher do this).
  • Put the olive oil in a large skillet and add the garlic.
  • Sauté on high heat until the garlic starts to simmer, then reduce to medium heat.
  • Add the pureed tomatoes and the chicken. Stir and continue to cook for 10 minutes.
  • Add the salt and oregano. Stir and cook for another 5 minutes until the chicken is done.
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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