Porratta

INGREDIENTS:4 boneless, skinless chicken breasts, 6-8 oz. each
6 leeks, thoroughly rinsed
16 blanched almonds
3 oz. Italian bread crumbs
2 cups extra-virgin olive oil
3 Tbsp. lemon juice
to taste, salt and black pepper DIRECTIONS:Finely chop the leeks and almonds in a mortar or food processor. Add the bread crumbs and lemon juice. While blending, add a slow stream

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish