Chicken (or Veal) with Bacon and White Risotto from the Ticino

One thing that I love about traditional European cooking is it isn't always what we think it should be. For example, when most people think Italian they think pasta and breads. But, when you look at the traditional Italian cookbooks there are very little pasta recipes. Instead you see it as a side dish eaten with veal, chicken, and animal organs. I have a cookbook called Eat Italian Once a Week and it contains many of these non-pasta selections ~ including the author's very opinionated view of the right and only way to cook mashed potatoes. (I love old cookbooks!)

Chicken with Bacon
serves 3-4 people

3 chicken breast halves
3-4 slices of bacon
12-14 leaves of fresh sage
salt and pepper

Cut the chicken breasts in thirds and pound 1/4 inch thin, without tearing them into pieces. Cut the bacon slices in thirds and pound these very thin. Place the bacon on top of the chicken, then place a fresh sage leaf on top, securing the three with a toothpick. Sprinkle with salt and pepper to taste. Sautee a few at a time in a little butter, keeping the finished ones warm while the other cook. Let the chicken brown a little before turning, 3-4 minutes per side. Serve hot. You can eat it with the sage leaf, as I do (YUM!), or remove it like my husband (still YUM, but not as intense sage flavor).
Notes: This recipe originally calls for veal and it is just as good as the chicken.

White Risotto from the Ticino
serves 3-4 people

Here's another recipe from my favorite Swiss cookbook, but this time it is a side dish, and it complements the Chicken & Bacon beautifully.

1/3 cup butter
1 tablespoon minced onions
1 cup rice
1 cup hot beef or chicken broth
1 cut hot dry wine
salt
pepper
grated Swiss or Parmesan cheese

Melt the butter in a heavy saucepan. Cook the onion in the butter until it is soft. Stir in the rice. Cook over medium heat, stirring constantly, for 1 to 2 minutes, or until the rice is opaque. Add the hot broth, the wine, and salt and pepper to taste. Cover tightly. Simmer over the lowest possible heat for about 15 to 20 minutes or until the rice is tender but firm. Serve with finely grated swiss or parmesan cheese.

Note: One cup of fresh or thawed frozen peas may be added to the rice when it is half way done.

My personal Note: I use short brown rice and have found that it takes 3 times longer to cook with the cooking wine and salt. So I first cook the rice, without wine and salt, until tender. Then I add about 1/2 a cup of cooking wine and cook until sticky. (Don't skip the wine ~ it is what makes it what it is ~ YUMMY!) It takes about an hour and a half to cook but it's not that much work and so worth it!

Here's the finished product with a small salad. So yummy and very easy to make!