Saluyot Delightful Cooking

Food writer, cookbook and children’s book writer, Vicky Veloso-Barrera’s newest cookbook and entertaining guide dubbed “A Worldwide Feast,” features almost a hundred recipes that were inspired by a very large collection of cookbooks, travels around country and abroad.

Published by Anvil, Vicky Veloso-Berrera’s book is supported by Fly Ace Corporation and Mediterranean Gateway Dining Club. Fly Ace Mediterranean food line features best selling brands like Pietro Coricelli extra virgin olive oils and Federicipasta, exclusively imported from Italy.

“Worldwide Feast” is now available at National bookstore, Powerbooks and other leading bookstore.

CHICKEN WITH MUSTARD AND HERBS

8 pcs. chicken thighs
¼ cup butter, softened
2 tbsps. Pietro Coricelli organic Extra Virgin olive oil
1 tbsp. Mustard (preferably Dijon)
1 tbsp. Chopped fresh herbs (thyme, tarragon, oregano or marjoram)
salt and pepper to taste
Place the chicken pieces in a single layer in a baking dish. In a small bowl, combine the butter, Pietro Coricelli Organic Extra Virgin olive oil, mustard and herbs. Add salt and pepper to taste. Brush the mustard and herb mixture evenly over the chicken thighs. Bake in a 350° oven for 45 minutes or until golden brown and tender

GNOCCHI WITH SMOKED TANGUINGUE AND DILL

500 grams dried gnocchi or other Federici Pasta shape
2/3 cup smoked tanguingue (or substitute another smoked dish, such as salmon)
2 tbsps. Dona Maria capers, drained
2 tbsps. Fresh dill, snipped into smaller pieces, plus additional for garnish
½ cup butter, softened
1 ¼ cup whipping cream
1 cup grated parmesan cheese
pepper to taste

Cook the gnocchi in boiling water until just tender. In the meantime, cut the smoked tanguingue into small strips and combine in a bowl with Dona Maria capers and fresh dill. Stir together the butter, whipping cream and parmesan cheese; toss gently with the smoked tanguingue mixture and season to taste with black pepper. When pasta is done, add the tanguingue mixture and toss gently together. Serve garnish with additional dill.

ROAST LED OF LAMB WITH ROSEMARY

1 small leg of lamb (about 2 kilos)
1 or 2 whole heads garlic, peeled
¼ cup Pietro Coricelli Extra Virgin olive oil
¼ cup Franzia California White Wine
1 tbsp. Rosemary
ground pepper

Gravy:

2 tbsps. Butter
1 tbsps. Flour
1 cup beef flour
salt and pepper to taste

Pierce the leg of lamb all over with the tip of a small sharp knife and insert a clove of garlic into each slit. Drizzle the lamb with Pietro Coricelli Extra Virgin olive oil and Franzia California White wine, sprinkle all over with the rosemary and pepper. Cover and marinate in the refrigerator several hours. Roast in a 400° over for 1 ½ to 2½ hours, depending on the size of the lamb. Meanwhile, prepare the base for the gravy: melt the butter in a saucepan and add the flour. Cook until the flour is bubbly. Add the beef broth and cook until thickened. When the lamb is done, transfer the lamb to a serving dish. Scrape all the browned bits in the baking pan and pour everything, bits and juices, into the gravy base. (You may want to skim off some of the melted fat first). Stir well together over medium heat and season with salt and pepper.

Manila Bulletin

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