Agnolotti with Goat Cheese and Roasted Red Pepper with Arugula
Salad and Grilled Chicken in a Tapenade Vinaigrette
Serves 2
If you would like to print them for use in your kitchen, the recipes will automatically format into a printer friendly version.
Ingredients
1 garlic clove, chopped
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
1-1/2 tsp. fresh thyme
4 large Kalamata black olives, pitted
3 Tbsp. olive oil
1 plum tomato, peeled, seeded and chopped
1 Tbsp. water
1 boneless, skinless chicken breast, halved
1 large roasted red pepper, peeled, seeded and sliced into thin strips
4 c. packed arugula leaves, washed and spun dry
6 Joseph's Agnolotti with Fresh Goat Cheese and Roasted Red Pepper (#29241)
Salt and pepper
Method
1. In a food processor blend together garlic, mustard, balsamic vinegar, thyme, olives and salt and pepper. With motor running, add 3 tablespoons of olive oil in a stream and blend.
2. Add the tomato and water. Blend until vinaigrette is smooth.
3. Brush the chicken with olive oil, season with salt and pepper. On a grill or in a well-seasoned ridged grill pan, over moderately high heat, cook covered for 5 minutes on each side, or until just cooked through.
4. Slice the chicken on the diagonal, into ¼ inch slices. Season to taste with salt and pepper.
5. Bring a large pot of salted water to a boil and cook the Agnolotti 3 minutes. Drain, rinse with cold water to cool to room temperature.
6. In a bowl, toss the arugula and ¾ of the red pepper strips and Agnolotti in the vinaigrette. Add the chicken and toss lightly. Divide onto 2 plates and garnish
Garnish
1 egg white
1 tsp. water
4-1/3 inch thick rounds of soft mild goat cheese
4 Tbsp. dry breadcrumbs, preferable Panko
Method
1. Whisk together egg white and water. Dip cheese rounds into egg, letting excess drip off; dredge in breadcrumbs, pressing lightly to adhere. Chill 15 minutes.
2. Heat 1 teaspoon of olive oil in a small nonstick skillet over moderately high heat until hot but not smoking. Sauté cheese until golden, about 30 seconds per side. Remove from heat.
3. Garnish each salad with two rounds.
4. Arrange remainder of roasted red pepper slices decoratively on salad and sprinkle with toasted pine nuts.
Learn more about our menu: Menu Inspirations | Recipes | Newsletters