We got home very late tonight, but I wanted to cook anyway since we took a couple of boneless chicken breasts out to defrost this morning. For some reason, I bought a lot of spinach at the store this weekend, so we’re slowly working our way through it. This spinach dish is excellent, although I pick around the mushrooms. Larry loves this dish. The crispy sopressata is a nice touch. I just grilled the chicken with salt and pepper on the grill pan. This recipe is also in the Cooking Fresh special issue of Fine Cooking.
- Grilled Chicken Breasts
- Mushrooms & Spinach with Soppressata Crisps (Fine Cooking #62, January 2004, p. 49)
Wine: David Bruce 2000 Beato Vineyard Zinfandel (Paso Robles, California). This wine is supposed to be a couple of years past its prime, but it still has soft fruit and is well balanced. We have several bottles left, so we’ll try to work our way through them in the next few months. Good for a weeknight wine.
I’ve made it several times and we both love it.
looks great….what is sopressata?
It’s really good. Sopressata is an Italian dry-dured salami, but it’s kind of oval shaped – bigger than regular salami. It’s made from mostly pork and I think maybe a little bit of beef. It has peppercorns in it. I get it at Andronico’s, and you can also find it at AG Ferrari.
It adds a nice texture to this dish because you sautee it beforehand, so it gets real crispy (the slices are thin). And it’s really easy and quick to make.