Olive paste with caper and walnuts
Ingredients:
1/2 cup olive oil
1 kg potatoes, peeled and cut into 4 pieces
3 large onions, roughly chopped
5-6 garlic cloves, coarsely chopped
1/2 teaspoon of fresh hot pepper, crushed or ground
1/3 teaspoon of chili flakes
1/2 cup of chopped chopped garlic, minced pepper, 1/2 cup of chopped garlic, minced pepper and 1/2 cup of chopped garlic. 1/2 cup dry white wine
1 teaspoon oregano
2 cups chopped tomatoes
1 tablespoon tomato paste
1 cup small black olives, washed and pitted
Salt
1/2 cup parsley leaves, coarsely chopped
Directions:
In a large deep skillet over high heat, sauté potatoes in olive oil for about 5-10 minutes, until browned on all sides.
Preheat the oven to 200° C. Heat the oven to 200° C. Heat the oil in the oven for about 5 minutes in all the oil in all the frying pans.
With a slotted spoon, remove the potatoes from the pan, and sauté the onion in the same oil for about 5 minutes, until translucent.
Add the garlic and hot pepper or chilli pepper.
Leave for a few seconds, and pour in the wine, add the oregano, tomato and olives. Leave for 1 minute and remove from the heat.
Transfer the potatoes to an ovenproof dish that can hold them in a single layer.
Pour the sauce over the potatoes, and bake uncovered for 30-45 minutes, until tender, adding a little water if necessary.
Allow 15 minutes, taste and adjust the flavor with salt and hot pepper or chili flakes.
Sprinkle with parsley and serve warm or at room temperature.
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Chicken with olives
Ingredients:
2 tablespoons extra virgin olive oil –
1 tablespoon unsalted butter –
1 chicken, 1 1/2-2 kg, cut into 6 pieces
salt and freshly ground black pepper –
30-40 garlic cloves, large –
1/2 cup dry white wine
1/2 cup chicken stock
1 cup of chicken stock. . green olives, crushed, pitted, washed very well
Instructions:
In a large deep skillet over high heat, heat the oil, add a pinch of salt and pepper to the chicken and sauté for about 10 minutes on all sides until well browned. Be careful not to burn it.
Lower the heat to medium. Under the chicken, spread the garlic evenly and sauté 8-10 minutes, shaking the pan occasionally, until the garlic is golden brown. Slowly add the wine, stock and olives. Shake the pan and use a wooden spoon to scrape up any stuck on vegetables. Cover and leave on the heat for about 10-17 minutes, until the juices that come out when you pierce the chicken are transparent. Serve by topping with sauce, garlic and olives. Serve with roast potatoes.