There were several meals to choose for this week’s One Local Summer Challenge meal–I am trying to clear out the freezer so I can refill it (out with last year’s food and in with this year’s). But I chanced upon some hot peppers and decided to attempt Chicken Scarpata (which is like Chicken Scarpariella) once again.The best Chicken Scarp I’ve ever had is from Pizza Station in Chappaqua, NY; a close second is Sal e Pepe in Newtown, CT.
- chicken breasts, obtained through Holbrook Farm
- all-purpose flour from Wild Hive Farm and Micro Mill
- garlic from Missy’s in Goshen, NY
- red cherry peppers from Maple Bank Farm
- chicken broth, mine from my freezer
- wine, Twisted Red from Sunset Meadows Vineyards (generally the hot peppers used to make this dish are pickled in vinegar, but I was winging it and felt daring).
- olive oil, salt, pepper from the big wide world
- and corn, on the side, from Fort Hill Farm via New Morning Natural Foods with regional (not local) butter from Vermont Butter & Cheese Co.
Generally, I would have this dish with pasta tossed with garlic and olive oil, but I just got the corn and wanted to have it while it was still new.
on Aug 24th, 2009 at 4:23 am
When corn is so fresh and readily available, its hard to convince oneself to let it pass by!
on Aug 25th, 2009 at 10:25 am
I love the idea of this recipe with corn! I’d have been tempted to toss it all together like pasta.