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Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry.
Saltimbocca (UK: / ˌ s æ l t ɪ m ˈ b ɒ k ə,-ˈ b oʊ k ə /, US: / ˌ s ɔː l-/, Italian: [ˌsaltimˈbokka]; lit. ' [it] jump[s] in the mouth ') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on ...
Chicken marsala (Italian: pollo al marsala or scaloppine al marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.
There are no written recipes that mark the origin of this dish. Veal piccata seems to be the closest match among Italian dishes. [2] John Mitzewich claims that the dish originated with first-generation Italian immigrants. Their recipe for veal francese (vitello francese) was altered by substituting chicken for the more expensive veal. [3]
Arroz con pollo (chicken and rice) Ayam bakar Padang , Indonesian grilled chicken in rich bumbu (spice mixture); shallot , garlic , chili pepper , candlenut , galangal and turmeric Andong jjimdak is a variety of jjim (a Korean steamed or boiled dish) made with chicken and various vegetables marinated in a ganjang based sauce.
Pollo a la brasa, also known as pollo asado, Peruvian chicken or Blackened chicken in the United States and charcoal chicken in Australia. The original version consisted of a chicken cooked in charcoal but the preparation has evolved and marinated meat is now roasted in the heat of the coals of a special oven called a rotombo which rotates the bird on its own axis, consistently receiving heat ...
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [ 1 ] [ 2 ] It was developed in Peru in the 1950s by Swiss immigrants to Peru.
Coronation chicken or Poulet Reine Elizabeth [1] is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas). [2]