Stir fried asparagus with chicken

​

 

500 grams of white asparagus 
3 tablespoons olive oil 
450 g new potatoes 
50 ml balsamic 
200 grams of smoked chicken breast 
100 grams of rucola 
3 tablespoons hazelnuts (mincing) salt and pepper

​

​

Peel the asparagus (I do that always with a vegetable peeler, starting from just below the Cup down and then I stop about 1 centimeter from the bottom). Cut the peeled asparagus in oblique pieces of about 1 centimeter.
Heat the olive oil in a wok and fry the potatoes and the asparagus in about 4 minutes. Deglaze with the balsamic. Add the chickenslices to the asparagus/potato mixture. Season with salt and pepper and take the pan from the heat. Mix the Arugula and hazelnuts by the asparagus dish and serve immediately.

 

Good replacement of the hazelnut is in this dish the walnut.

​

​

Focaccia

 

patent flour 500 grams 
2 sachets dried yeast 
1 teaspoon of sugar 
1 teaspoon salt 
250 millilitre hot water 
75 millilitre olive oil, extra virgin 
2 tablespoons black olives into rings 
5 sprigs thyme, finely chopped 
1 tablespoon coarse sea salt

Place the flour along with the yeast, sugar, salt and half of the water in a bowl and mix everything working from the outside in. Pour the rest of the water and 4 tablespoons of the oil in the flour mixture. Knead until a smooth dough, this will take a minute or 15. Form the dough into a ball and brush with a little olive oil. Put in a bowl covered with a damp cloth and let rise in a warm place 1 hour. Knead the leavened dough and roll it out to a round lap of about 1 centimeter thick. Preheat the oven to 200 degrees. Grease a baking sheet with a little oil and put the bread. Sprinkle with the olives, thyme and sea salt. Pressure with the finger tips dimples in the dough. Then let the dough rest for approximately 20 minutes. Bake 20 minutes until golden brown and cooked the focaccio. Remove from oven and brush with olive oil.