Dinner for eight in the blink of an eye

The trouble with a largish family (five sons) is that you never know how many people you are making dinner for. So I usually make a huge amount and figure it will get eaten sooner or later. So,

Roast Chicken

2 pieces of chicken per person, I counted a leg and thigh for each adult. Put it in a pan with chopped garlic and sage sprinkled on top. Peel 12 potatoes, cut them into 2 inch cubes and place them around and under chicken. Liberally cover with olive oil. Put in a hot (400) oven for 90 minutes.

Penne al pomodoro

One jar passata di pomodoro
three cloves garlic
good extra virgin olive oil

Squeeze the garlic into a shallow pan or terracotta pot, add two tablespoons olive oil, and the passata. Put the lid on and let it simmer for about 30 minutes.

Boil at least 3 liters of water with a handful of salt in a large pan. When it is boiling, add 500 g penne and cook for about 10 minutes or until "al dente". Drain, smother in oil and add sauce.

Insalata

One head romaine, one box baby arugula, one head fennel, one clove garlic, chop everything into a salad bowl, dress with olive oil, red wine vinegar, salt and pepper.

As the boys arrive home, at least five of us are at the table but unfortunately by the time a friend showed up the chicken was gone. The meal was washed down with moderate amounts of a good red wine.

December 23, 2010

I wasn't feeling great so I decided on some Jewish antibiotic in the form of a chicken soup.

Chicken Soup (e pastine al brodo)

Take a whole chicken and cover it with water. Add two white onions, either cut in quarters or in small cubes or slices, depending on your mood. A whole head of garlic is nice, put it in like that and you can peel it and spread it on bread to eat with the soup. Three bay leaves. One tablespoon salt. These are the essentials.
Then:
Vegetables from your vegetable drawer, cut in large pieces:
Carrots, parsnips, turnips, celery, celery root, potato, fresh tomato, rutabaga, cabbage (this I cut fine). Yesterday I used carrots, parsnips, and celery.

Bring the soup to a boil then turn it down low, cover it and let it simmer for at least two hours.

When its almost ready, take a smaller pot and fill it with broth. Bring it to the boil and add 450 g. of small pasta (pastine).

Serve the pastine with broth first, then the chicken and vegetables, with bread if you wish.